Smothered in a rich and creamy sauce, these Easy Swedish Meatballs can’t be beat. Pan frying the meatballs creates a crispy crust. However, you can also bake them.
Whether you serve these easy Swedish meatballs over rice or mashed potatoes, I promise that your tastebuds are going to swoon. I heart a big ‘ol plate of meatballs for dinner. If you’re a fanatic like me, make sure to check out my Sweet ‘n Savory BBQ Hawaiian, Cheese-Stuffed Pizza Meatballs, Spicy Truff Meatball Hoagies, or this Buffalo Chicken version!
EASY SWEDISH MEATBALL INGREDIENTS:
The end results might look fancy, but I promise they’re not complicated. Seriously… this recipe is made out of everyday pantry staples.
FOR THE MEATBALLS:
- Ground Beef
- Seasoned Panko Bread Crumbs
- Garlic Powder
- Ground Nutmeg
- Fresh Parmesan
FOR THE GRAVY:
- Beef Broth
- Half and Half
- Dijon Mustard
- Fresh Thyme
This recipe is so cozy and delish, you’ll honestly wonder where these bad boys have been all your life. No need to take a trip to Ikea, whip up a batch at home in a little over 30 minutes. Yes, you read that right. Be prepared to have dinner on the table in a flash!
SHOULD YOU BAKE OR PAN FRY?
- Quick and Easy: Both methods are rather speedy, depending on the side of the meatballs, baking them should take between 18 – 22 minutes or pan frying will take between 10 – 15 minutes.
- Batch Cooking: I always suggest a large skillet for pan frying. If doubling the recipe, then I would recommend baking. Baking the meatballs on a sheet pan allows you to cook larger amounts all at once.
OTHER RECIPES YOU MIGHT ENJOY:
- 1 lb. Ground Beef
- ½ cup Seasoned Panko Bread Crumbs
- 1 tsp. Garlic Powder
- ¼ tsp. Ground Nutmeg
- 1 tbsp. Worcheshire
- ¼ cup Fresh Parmesan
- 1 Egg
- 1 tbsp. Butter
- 4 tbsp. Butter
- 3 tbsp. Flour
- 2 cups Beef Broth
- 1 cup Half and Half
- 1 tbsp. Dijon Mustard
- Fresh Thyme, as desired
- Add all the meatball ingredients to a large bowl. Using your hands, gently mix together until combined.
- Roll into 12 meatballs. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the meatballs and cook until browned on each side, making sure to turn throughout. Transfer to a plate and cover with foil to stay warm.
- Add 4 tablespoons of butter to the skillet that you cooked the meatballs in. Once melted, add flour and whisk continuously until the butter-flour mixture is golden. Slowly stir in beef broth and half and half, continuing to whisk. Add worcheshire sauce, dijon mustard, and bring to a simmer. Taste, and add salt + pepper, as desired.
- Place the meatballs back into the skillet with the sauce and simmer for 5 minutes. Serve over mashed potatoes, noodles or rice.
NOTES ON THIS RECIPE:
- I LOVE these easy Swedish Meatballs with a hefty sprinkle of fresh herbs. Simply chop some up and use them as a garnish.
- Panko is a Japanese-style breadcrumb that you can usually find right next to the Italian Style. I prefer Japanese-style in this recipe because of the texture. However, both varieties will work so use whatever you enjoy most.
- Cheese is not usually found in Swedish meatballs, however, I think it’s a marvelous addition. I used parmesan in this recipe, but you could also swap it for grated gouda, mozzarella, Swiss, etc.
- Leftovers should be refrigerated, in a covered container, and consumed within 2 days.