The Best Swedish Meatballs that I have had are slowly cooked in a Crock-Pot and smothered in the most amazingly delicious rich and creamy gravy you can make. These Swedish meatballs are so flavorful is almost too good to be true. Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, and yes they rank right up with Ikea’s version in my opinion.in my opinion.
I enjoy making my own meatballs instead of using frozen meatballs because Swedish meatballs require using a different approach to seasoning. Usually, frozen meatballs are more geared to using in a tomato based sauce and just don’t have that spark they need to really stand out in the recipe.
Before we get started Y’all, you won’t be using that can of cream of mushroom soup in this recipe for Swedish meatballs either. Beef broth, all-purpose flour, sour cream, and Worcestershire sauce are what we are going to combine to make this flavorful masterpiece.I know some of you are thinking what if I just use frozen meatballs and somehow incorporate mushroom soup instead of the other ingredients listed? Well, now it’s my turn to ask, are Y’all ready for the cold hard truth? Can you handle it?
My answer is, “it won’t be my recipe in any way shape or form and I will be the last one you need to come to complaining that YOUR recipe didn’t turn out.” You are going to have to take responsibility for that one lol!I love Y’all, but if I seriously read one more time, “I followed your recipe to a T but didn’t use XYZ ingredient and then added XYZ ingredient to the recipe instead and it was awful, WHY?” Y’all know why it didn’t turn out, you ruined the integrity of my recipe and want someone to blame for your mistake. No Ma’me, No Sir, not this time, you have been advised beforehand there will be no sympathy.
- 3/4 cup panko breadcrumbs
- 1/4 cup milk
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 small finely chopped onion
- 4 cloves of garlic minced
- 1 tablespoon freshly chopped dillweed
- 1 pound ground lean ground beef
- 1/2 pound lean ground pork
- 2 large eggs
- 1 teaspoon of kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 3 cups beef broth
- 1/4 cup all-purpose flour
- a splash of Worcestershire sauce
- 1/3 cup sour cream + more if desired
- cooked egg noodles, optional
- In a 12-inch metal pan over medium heat, melt 1 tablespoon of the butter. Add the chopped onion, and a pinch of the salt cook until the onions are soft. Add garlic to the pan and cook 2 minutes. Remove the metal pan from the heat and set aside.
- In a large bowl, combine the breadcrumbs and milk mixture, ground chuck, pork, egg yolks, kosher salt, black pepper, allspice, nutmeg, cooked onions, and minced garlic.
- Form the meatballs into 1×1 in size and place on a metal sheet pan till needed.
- Heat the remaining butter and olive oil in a sauté pan over medium-low heat. Add the formed meatballs and cook until lightly browned on all sides, about 8 minutes. Remove the meatballs from the metal pan to a platter using a slotted spoon, reserve the meatballs on the side until needed
- Gradually add the beef stock, all-purpose flour, sour cream, and Worcestershire sauce into a crockpot on the heat setting of high and whisk until joined. Place the cooked meatballs in the crock-pot and cook on *cook on high for at least 1 hour* then on low 8 hours, stirring here and there. Season with more kosher salt and pepper if desired.
- Serve the Swedish Meatballs by themselves as an appetizer, or over egg noodles
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.