Skillet Swedish Meatballs. Another of our favorite one pot wonder meals. While the meatballs are special the thick and rich sauce deserves a baguette or to be served over egg noodles or mashed potatoes so not one drop is wasted. The recipe makes 16 large meatballs. If you’re lucky enough to have leftovers, be transform them into Swedish Meatball Subs!
Did your mind just turn to IKEA when you read Swedish meatballs? Sadly my nearest IKEA is hours away so it’s not an option for me on the regular. I’ll let you in on a little secret though, these tender meatballs are incredibly easy to make at home.
While she’s not the prettiest of dishes, she’s going to turn your taste buds upside down in the best way possible. Grab your skillets and let’s make meatballs.
Why are they called Swedish Meatballs?
Good question! Unlike a regular meatball, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger to flavor the meat.
Start by mixing the meats with the remaining ingredients and form them into very large meatballs. I use my large cookie scoop to be sure I have a uniform amount per meatball. Once I’ve scooped out all the mixture I roll the meatballs with my hands.
They’re rustic, exactly how a meatball should be.
I place all the meatballs into my large cast iron skillet and fry them at the same time. Turning often. I find a large serving spoon works best for me.
The meatballs get a nice brown exterior while remaining tender on the inside. I transfer the meatballs to a plate once they’re cooked through.
The special Swedish sauce is next and it’s made in the same skillet. Taking all the flavor from the meatballs and building on it. Stirring until we have the richest, creamiest sauce imaginable.
The meatballs go back into the skillet and swim in the sauce. Garnish with fresh parsley and you’re all set.
Serve the Swedish meatballs over MASHED POTATOES or egg noodles.
LEFTOVER TIP: Transform leftovers into Swedish Meatball Subs. Place a few re-heated meatballs onto a brioche bun, add a little sauce, top with provolone cheese. Place sub on baking sheet under broiler until cheese has melted.
- 1/2 cup panko bread crumbs
- ½ cup whole milk
- 1 large egg - beaten
- 2 garlic cloves - minced
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1/4 cup minced onion
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 pound ground beef
- ½ pound ground pork
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter - divided
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- fresh flat leaf parsley to garnish
- In a large bowl, combine panko, milk, egg, garlic and spices. Mix to combine.
- Let sit until liquid has absorbed into the breadcrumbs. Approximately 10 minutes.
- Add: onion, meats, salt, and pepper. Mix together.
- Shape into 16 large meatballs.
- Heat large cast iron skillet over medium-heat. Add olive oil and 1 tablespoon butter. Melt.
- When melted, add meatballs and cook, turning often, until browned on all sides and cooked through.
- Remove meatballs with a slotted spoon. Set aside on a plate lined with paper towel. Drain all but 1 teaspoon of grease.
- With the skillet over medium-heat, add remaining butter. Once melted add flour. Mix to combine.
- Cook until mixture is bubbling and browned. 1 – 2 minutes.
- Slowly whisk in beef broth, then cream.
- Add Worcestershire and Dijon. Season with salt and pepper to taste.
- Reduce sauce to a simmer. Cook until thickened. Stirring as necessary.
- Return meatballs to skillet. Turning to coat.
- Garnish with fresh parsley.
You can make these meatballs with all beef.
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