Mom's Swedish Meatballs
This recipe features delicious Swedish meatballs simmered in a flavorful gravy, perfect for a comforting and satisfying meal.
This recipe features delicious Swedish meatballs simmered in a flavorful gravy, perfect for a comforting and satisfying meal.
- 2 eggs, lightly beaten
- 1 tbsp worcestershire sauce
- 3 lb ground beef
- 1 white onion diced
- 1 c seasoned dry bread crumbs
- 1/2 c fresh chopped flat-leaf parsley
- 2 tsp coarse ground salt
- 1 tsp coarse ground pepper
- 4 tbsp all purpose flour
- 2 10.5- oz can(s) beef consomme
- 2 c milk
- 1 tsp coarse ground salt
- 1 tsp coarse ground pepper
- 12 oz medium egg noodles cooked according to directions
- 1/4 c butter get recipes @ goboldwithbutter.com
- 3 tbsp fresh chopped flat-leaf parsley
- Carbohydrate 41.770027751674 g
- Cholesterol 157.459953461072 mg
- Fat 29.8105982267261 g
- Fiber 2.00741951480705 g
- Protein 41.0716613615302 g
- Saturated Fat 11.7120869913279 g
- Serving Size 1 1 Serving (287g)
- Sodium 295.614372993871 mg
- Sugar 39.7626082368669 g
- Trans Fat 4.22567348295742 g
- Calories 610 calories
Step-by-step
- Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
- Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
- Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.
Home cooks frequently overcrowd the skillet when browning meatballs, trapping steam instead of developing a deep, Maillard-browned crust. When ground beef is packed too tightly into the pan, moisture releases and cools the cooking surface. Brown the meatballs in small batches over medium-high heat, leaving at least one inch of space between each piece. This maintains pan temperature and ensures proper exterior coloration without overcooking the interior.
Historically, Scandinavian iterations of these meatballs relied on a blend of pork and beef, though modern adaptations frequently utilize beef alone alongside traditional warm spices like allspice or nutmeg when those are present in the seasoning profile. Here, the foundation relies on seasoned dry bread crumbs and eggs to bind three pounds of ground beef while maintaining a tender crumb structure.
Building the pan gravy requires careful control of the roux. Whisk four tablespoons of all-purpose flour directly into the retained beef drippings and cook the mixture for three to four minutes until it turns light golden brown. This step eliminates the raw flour taste before gradually incorporating the beef consommé and milk. Whisk constantly during this addition to prevent lumps from forming in the liquid. Simmer the assembled dish uncovered for ten to fifteen minutes until the internal temperature of the beef reaches safe thresholds and the sauce coats the back of a spoon.
Serve these meatballs over buttered medium egg noodles to absorb the rich cream-and-consommé sauce. Lingonberry preserves provide the essential tart contrast needed to cut through the heavy fat content of the beef and dairy gravy. Pickled cucumbers offer a similarly bright, acidic alternative if lingonberries are unavailable.
