Can I make Swedish meatballs ahead of time?

Yes. Form and refrigerate unbaked meatballs up to 24 hours ahead, or freeze cooked meatballs in gravy for up to 3 months and reheat gently on low heat.

What's the best way to keep meatballs from falling apart?

Don't overmix the meat; handle gently and chill the mixture before rolling. The egg and breadcrumbs bind them, but gentle handling prevents denseness.

Can I use ground turkey or pork instead of beef?

Yes. Ground turkey or pork work well; use the same ratio. Ground pork adds richness; turkey requires a touch more milk in the binder to avoid drying out.

How do I know when meatballs are cooked through?

They're done when an instant-read thermometer inserted into the center reads 160°F (71°C), typically 12–15 minutes simmering in gravy after browning.

Swedish Meatballs With Cream Gravy Sauce

Name: Swedish Meatballs With Cream Gravy Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 33 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil (divided in half); ½ cup yellow onion (finely diced); 2 cloves garlic (minced); ½ cup panko breadcrumbs; ¼ cup Parmesan cheese; 1 large egg (whisked); 1/3 cup milk; 1 teaspoon salt; ¼ teaspoon EACH: dried oregano, ground allspice, ground nutmeg, pepper; ¾ lb. ground beef (80% lean); ½ lb. ground pork; 4 tablespoons butter; 4 tablespoons flour; 2 cups beef broth; 1 chicken bouillon cube (see notes); 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard (can sub mustard powder); 1 teaspoon dried parsley; ½ cup sour cream (at room temperature)

CookOSBeta

Swedish Meatballs With Cream Gravy Sauce | CookOS

Ingredients

2 tablespoons olive oil (divided in half)
½ cup yellow onion (finely diced)
2 cloves garlic (minced)
½ cup panko breadcrumbs
¼ cup Parmesan cheese
1 large egg (whisked)
1/3 cup milk
1 teaspoon salt
¼ teaspoon EACH: dried oregano, ground allspice, ground nutmeg, pepper
¾ lb. ground beef (80% lean)
½ lb. ground pork
4 tablespoons butter
4 tablespoons flour
2 cups beef broth
1 chicken bouillon cube (see notes)
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard (can sub mustard powder)
1 teaspoon dried parsley
½ cup sour cream (at room temperature)

19 Ingredients

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Instructions

1
Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
2
In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
3
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
4
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
5
Heat remaining olive oil in a large skillet over medium-high heat.
6
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Decrease heat slightly as needed throughout cooking. Drain any excess oil when finished.
7
Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
8
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
9
Place the sour cream in a medium bowl. To prevent curdling, slowly stir in about ¼ cup of the warm sauce until smooth. Pour the tempered sour cream back into the pot and stir over low heat until incorporated.
10
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.