From my Minnesota kitchen, I'm sharing the authentic Swedish recipe for Swedish meatballs BETTER than the IKEA meatballs. These meatballs are delicious as an appetizer or with mashed potatoes. And that creamy gravy...oh so delicious!
Course Appetizer, Main Course
Keyword appetizer, ground beef, meatball
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 481 inch meatballs
1/2onion, finely chopped
2tablespoonsbeef bouillon, optional
Put the cream into a large bowl, add the breadcrumbs, set aside.
In a large skillet melt the butter and add the chopped onion. Cook for about 3 minutes.
Add the onion, meat, egg, salt, pepper, and nutmeg to the breadcrumbs and cream.
Mix everything together only until well mixed...do not overmix.
In the same skillet as the onion, melt 4 tablespoons of butter on medium heat.
Using two spoons, damp hands, or a small ice cream scoop, form the meat mixture into 1 inch balls and place into the skillet. Leave room around each meatball.
Cook on each side turning to the next side after about 1-2 minutes. Set cooked meatballs into a pan in a low-heat 200 degreesoven while cooking the remaining. Cook meatballs to 165 degrees internally.
To make the gravy
To make the gravy, mix 3/4 cup of cream with 1 tablespoon flour into a slurry and slowly whisk into the hot drippings of the pan. If desired, add beef broth for more liquid.
Simmer until thickened. Add salt & pepper to taste.
Many recipes for traditional Swedish Meatballs call for white pepper. Try using white pepper in place of black.Use your hands or a wooden spoon for mixing the meat...don't over mix!