Swedish meatballs can be served as an appetizer, as part of a smorgasbord, or star as the main event. They’re small in size and, with their traditional sour cream sauce spooned over wide egg noodles, represent as the ultimate comfort food. Using a stand mixer fitted with a paddle attachment to combine the meatball ingredients ensures a delicate texture. If you don’t have a stand mixer, simply mix the ingredients in a large bowl with your hands, making sure to use a light touch.
And if you’re a Swedish furniture store super-fan, the IKEA meatball recipe is another great option.
- Yield: About 38 meatballs
- Difficulty: Easy
- Total: 1 hr
- Active: 1 hr
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1 slice white bread, torn into 4 pieces
- 1/2 cup whole milk
- 1/2 pound ground chuck (15 percent fat content)
- 1/2 pound ground veal
- 1 large egg
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and let cool slightly.
- Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg and beat on medium speed until the mixture is light in color and appears sticky, about 5 minutes.
- Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
- Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to a clean serving dish; set aside. Repeat with remaining meatballs.
- Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about 3 minutes. Strain through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Transfer the strained sauce back to the pan.
- Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.