Forget any other Swedish Meatballs you have had in the past. Even, dare I say, IKEA! This rich, creamy sauce is the perfect compliment to these tender, fluffy meatballs! And do not forget the spice. The combination of allspice and nutmeg sets these Swedish Meatballs apart from any other!
I went traditional this time and served mine with homemade mashed potatoes (YES, I do make my own mashed potatoes). Check out how I served them up with egg noodles below. Steamed rice would work, as well.
The finished sauce is all going to be about taste. I did add a touch more salt at the end. Taste, taste, taste is going to be your best friend to develop the richness of the gravy! I added this recipe to a series I am doing for “That 70’s Food.”
This recipe is the ultimate in comfort food. Your cheat meal. Guilt has no business here. Feel free to indulge! The ingredients will yield about 24 small to medium-sized meatballs.
Want to make this dish keto-friendly? Replace the white bread with low-carb bread. Be sure to skip the potatoes, noodles and/or rice. Believe me, you will love these Swedish Meatballs all by themselves!
FOR THE SWEDISH MEATBALLS
In a large bowl, pour in heavy whipping cream. Start pulling apart the insides of the bread and tear into tiny pieces. Add to the cream. I used an Italian bread. I would not recommend sandwich white bread as it may become too mushy. Allow the bread to soak in the cream while you prepare the shallots.
Melt the butter in a pan. Add the shallots and allow to soften. This will take about three to four minutes. Do NOT brown or burn. Remove from pan and allow to cool.
Add the ground meats along with the nutmeg, allspice, salt and pepper, and cooked shallots to the bowl with the cream soaked bread. Combine well. Try not to over mix. Over mixing can take away from the tenderness of the meatballs.
Form small to medium-sized meatballs. Having a party? Make them mini-sized for one perfect appetizer (I would double the recipe though, because your guests will not be able to stop eating them). Heat up the two tablespoons of butter and olive oil in pan. Start frying your meatballs on medium heat. You will have to fry in batches. Do not crowd the pan as the meatballs will steam instead of brown. Brown all sides. Transfer browned meatballs to a bowl and cover. Finish frying remaining meatballs. Transfer to same bowl and cover.
A cast iron pan works just as well. As a matter of fact, the last time I prepared this dish, I fried a batch of the meatballs in a cast iron pan and baked the rest while the first batch was frying. The gravy formed very well from the browned bits from frying the first batch. Another plus to using cast iron is that the meatballs do not tend to stick to the pan.
FOR THE RICH GRAVY
Now time to make the rich gravy for these amazing Swedish Meatballs. Remove all but about a tablespoon of the fat from the pan. Keep the browned bits. They will only add more flavor. Melt the remaining two tablespoons of butter. Whisk in the flour and allow to cook for a few minutes to brown and cook off the raw flour taste. Whisk often as you do not want the flour to burn.
Add the beef stock and whisk hard to remove any bits from the bottom. You will notice the gravy will start to form and thicken. If you see that it is too thick, add a touch more stock. Allow to simmer for just a few minutes. Whisk in the Worcestershire sauce, mustard and sour cream. Season with kosher salt and pepper.
Allow the sauce to come to a soft simmer. Reduce heat, and allow gravy to develop for about five more minutes. Continue whisking often. Whisk in the heavy whipping cream. Taste. You may need, like I did, to add a touch more salt. Allow the cream to heat through.
Add in the chopped fresh parsley. Transfer the meatballs back to the pan. Spoon sauce over meatballs. ENJOY!!! Believe me, you will thoroughly enjoy these Swedish Meatballs. I promise!!!