Easy Swedish Meatballs

Easy Swedish Meatballs

These succulent and tasty Swedish Meatballs are drenched in a rich gravy cream sauce, making them ideal when served over noodles or mashed potatoes. This recipe is unlike any you have encountered before!

Swedish Meatballs

I must assert that I genuinely believe these Swedish Meatballs may very well be the finest of all!

These are not a mere imitation from IKEA, (in fact, I have never visited IKEA! 🤯) and I cannot claim to have traveled to Sweden either, yet they are truly remarkable, featuring some exceptional ingredients that we have come to appreciate in America regarding this specific dish.

The meatballs are crafted from a blend of ground beef and pork, enhanced with a hint of allspice and nutmeg. Onions and garlic contribute both flavor and texture, while milk, egg, and breadcrumbs serve as binding agents. Lastly, a sprinkle of Parmesan cheese adds a cozy touch that enhances the overall flavor.

The sauce is a delightful mix of beef broth, Worcestershire sauce, Dijon mustard, and sour cream. My secret ingredient? Chicken Bouillon. It provides an incredible depth of flavor and complements the beef broth perfectly.

How to Prepare It

Refer to the recipe card located below this post for ingredient measurements and complete instructions.

Begin by combining the breadcrumbs, Parmesan cheese, egg, milk, onions, garlic, salt, oregano, allspice, nutmeg, and pepper. Carefully mix in the meat until thoroughly blended.

Shape into meatballs approximately 1+ 1/2 inches in diameter and refrigerate for 15 minutes, (or overnight). Brown the meatballs in batches and set them aside.

In the same skillet, melt butter and whisk in flour. Gradually add the sauce mixture (beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley), in small increments, stirring continuously. In a medium bowl, combine the sour cream with some of the sauce, mixing until smooth. Incorporate this mixture into the skillet.

Reintroduce the meatballs and ladle the sauce over them. Partially cover the skillet and let it simmer for 10-15 minutes, or until thoroughly cooked. Serve alongside mashed potatoes or egg noodles!

Incorporating Swedish meatballs into a skillet and drizzling sauce on top.

Utilizing Frozen Meatballs

Frozen meatballs can be a convenient option; however, it is important to remember that the allspice and nutmeg seasonings are essential for achieving the authentic flavor of Swedish meatballs. Consider adding 1/4 teaspoon of each spice to the sauce instead.

Preparation in Advance

Shape the meatballs, cover them, and refrigerate for up to 2 days before serving, then proceed with the recipe as directed.

Alternatively, you can flash freeze the uncooked meatballs on a tray for 1 hour. Afterward, transfer them to a freezer bag and store for up to 3 months. Thaw in the refrigerator overnight, then continue with the recipe as instructed.

Expert Recommendations

The chicken bouillon in the sauce enhances the flavor profile and pairs well with the beef broth. If necessary, beef bouillon can be substituted.

To prevent curdling, use full-fat sour cream.

If desired, heavy cream can be used in place of sour cream.

This recipe can accommodate any mixture of ground beef, pork, and veal.

1 + 1/4 pounds of meat is ideal for a 12-inch, high-walled skillet.

📘 This recipe can be found on page 136 of my second cookbook, Let’s Eat!

Storage

Store in a sealed container and refrigerate for a maximum of 3 days or freeze for as long as 3 months.

Leftovers freeze quite well; allow them to thaw before reheating.

For optimal results, reheat using a makeshift double boiler. Avoid reheating over excessively high heat, as this may cause the sauce to separate.

A plate featuring Swedish Meatballs accompanied by a creamy gravy sauce over mashed potatoes.

Tools For This Recipe

Explore all of my essential kitchen tools here.

• 3-Quart Stainless Steel Sauté Pan– This is the same size as shown in this recipe.
• Small Cookie Scoop– Ideal for forming perfectly uniform meatballs.
• Box Cheese Grater– For grating the Parmesan cheese.
• Better Than Bouillon– This is my go-to for broth in my recipes. It occupies minimal space and allows for easy measurement of customized broth amounts.

Notes

Pro Tips:

The chicken bouillon in the sauce enhances the flavor and contrasts beautifully with the beef broth. If necessary, beef bouillon can be substituted.

To prevent curdling, use full-fat sour cream.

If preferred, heavy cream can be used in place of sour cream.

This recipe can accommodate any mix of ground beef, pork, and veal.

1 + 1/4 lbs. of meat is ideal for fitting into a 12-inch, high-walled skillet.

📘 This recipe can be found on page 136 of my second cookbook, Let’s Eat!

Storage:

Store in a sealed container and refrigerate for a maximum of 3 days or freeze for as long as 3 months.

Leftovers freeze quite well; allow them to thaw before reheating.

For optimal results, reheat using a makeshift double boiler. Avoid reheating over excessively high heat, as this may cause the sauce to separate.

Nutrition information is an estimate, calculated per meatball, and includes the sauce. This recipe yields 33 meatballs.

A nice and best ground beef recipe to try !
Ingredients:

* 1 1/2 pounds lean ground beef
* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)
* 1 egg
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dry mustard
* 1 tablespoon soy sauce
* 1 clove minced garlic
* 2 teaspoons salt
* 1 teaspoon pepper

Sauce:
* 2 cans Cream of Mushroom soup
* 1 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 1/4 cup milk

INSTRUCTIONS
Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks. The best ground beef recipe is ready to serve.....enjoy it !
baked-ziti-recipe-with-best-ground-beef.

GREEK STYLE HAMBURGER RECIPE

GREEK STYLE HAMBURGER RECIPE

As you may be aware, my mother has significantly shaped my dietary preferences and tastes, much like most mothers do, correct? She is quite devoted to Greek cuisine, and we predominantly consumed Greek dishes at home. 

Occasionally, she would prepare what she referred to as 'American' food. On one such occasion, she made 'hamburgers.' For Greeks, a piece of ground beef grilled without any additional ingredients is often deemed tasteless. 

'The beef must have herbs and spices incorporated; otherwise, what is the purpose?' she would assert (and continues to do so). My mother could never grasp the concept of a hamburger: cooking a plain piece of meat and then slathering it with ketchup, mustard, and various other condiments. Why not simply incorporate flavors into the meat before cooking it?

 To summarize, my mother would prepare hamburgers, but in reality, they were Greek patties that she would place in a hamburger bun, accompanied by a bottle of ketchup and mustard on the table.

Years later, I have come to value a delicious, juicy American burger, but I also recognized that those Greek patties did not require any condiments, nor did they need to be masqueraded as hamburgers; all they needed was a squeeze of lemon, as they were inherently flavorful.

Greek Burgers and Health

These Greek burgers are known as biftekia; they can be grilled or pan-fried. The meat is combined with a variety of herbs, primarily, and includes a small amount of egg and breadcrumbs, resulting in a very flavorful piece of meat.

The oregano and other herbs added are all excellent sources of antioxidants, providing a nutritional boost to your patty. They also help lower the levels of heterocyclic amines (HCAs), compounds that form when meat is cooked at high temperatures and have been linked to certain types of cancer. By utilizing dry herbs such as oregano and mint on the meat, you can diminish the levels of these harmful compounds.

This recipe is quite simple, and I utilized my cast iron grill pan. The results were both delicious and juicy, and we complemented them with a straightforward tomato salad. Other traditional pairings consist of boiled horta (greens) and tzatziki (a Greek garlic yogurt dip) or any variety of greens or salads. Ensure that you allow the meat to rest for a minimum of one hour to allow all the flavors to blend.

Greek Style Hamburger Ingredients:
INGREDIENTS

• 1 pound of lean ground beef
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped greek olives
• 1 small red onion chopped
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

• 1 (16 ounce) container low-fat plain yogurt
• 1 tablespoon chopped fresh mint leaves (more or less to suit your taste)
• 1 tablespoon chopped fresh parsley (more or less to suit your taste)
• 1 clove of garlic minced (add more or less to suit your taste)
• 1 tablespoon of olive oil
• 2 teaspoons of lemon juice
• 1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.
2. Now add in your yogurt making sure that you mix it well with the olive oil.
3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a spacious skillet, warm 1 tablespoon of olive oil over medium-low heat. Incorporate the diced red onions and sauté until they become tender, which should take approximately 5 minutes. Transfer the onions to a large mixing bowl and let them cool down.

2. In the same mixing bowl, introduce your finest ground beef, feta cheese, olives, oregano, salt, and pepper, and mix thoroughly.

3. Shape the hamburger patties to your preferred thickness.

4. Cook your burgers in the same skillet used for the onions, or grill them to your desired level of doneness.

5. Apply the prepared sauce onto the rolls or within a pita.

The finest ground beef recipe is now complete...enjoy!

baked-ziti-recipe-with-best-ground-beef.