Try this Easy Swedish Meatballs recipe, or contribute your own.
- Carbohydrate 4.28600000000676 g
- Cholesterol 66.3304686 mg
- Fat 16.0548092500372 g
- Fiber 0.0900000015894572 g
- Protein 15.8200035973594 g
- Saturated Fat 7.3488480707186 g
- Serving Size 1 1 Serving (215g)
- Sodium 131.69849408845 mg
- Sugar 4.19599999841731 g
- Trans Fat 1.87551803065169 g
- Calories 229 calories
Step-by-step
- In a bowl, mix the dry ingredients with the meats until well blended.
- Shape into meatballs.
- In a large skillet, heat the oil.
- Brown the meatballs and drain on paper toweling. (Don't cook them all the way through, just brown the outside)
- To the remaining oil in skillet, add the flour and blend with whisk, quickly, until all lumps are gone.
- While on medium high heat, add the beef broth stirring while adding.
- Add the half-n-half while continuing to stir.
- Bring the gravy to a rolling boil while stirring.
- Add the meatballs into the gravy and stir to completely cover the meatballs.
- Turn the heat down to simmer, uncovered, gently stirring occasionally.
- Cook about 15-20 minutes until meatballs are done.
- Serve on cooked noodles and enjoy!
Dry soup mix carries the heaviest workload in this formulation by delivering concentrated sodium and dehydrated aromatics that instantly season the dense protein matrix without requiring extra chopping. Combining ground beef with mild sausage introduces distinct fat ratios that keep the interior tender, preventing the proteins from binding too tightly into a rubbery sphere during the initial mix. Working the bread crumbs and dairy gently into the meat prevents excessive gluten development, preserving a loose, yielding crumb structure inside each portion.
Searing the exterior over medium-high heat creates Maillard browning reactions, generating complex savory compounds before the interior overcooks. Removing the partially cooked spheres allows residual fond to remain in the skillet, forming the essential flavor base for the pan sauce. Cooking these items only halfway through guarantees they remain succulent once transferred to the simmering liquid.
Whisking flour directly into the residual pan fats initiates a rapid roux, coating the starch molecules in lipids so they disperse evenly without clumping when the liquids hit the pan. Pouring cold beef broth and half-and-half into the warm roux while whisking vigorously controls the starch hydration rate, producing a smooth emulsion rather than a grainy paste. Bringing that mixture to a rolling boil activates the thickening power fully before the protein components re-enter.
Simmering the meatballs uncovered for 15 to 20 minutes reduces excess moisture, concentrating the dairy fats and savory pan drippings into a glossy coating that clings properly to broad egg noodles. Stirring occasionally during this final stage prevents scorching at the pan bottom while ensuring even heat distribution throughout the sauce.
