Classic Swedish Meatballs have been around for ages...and they are still amazing!
This one skillet meal comes together in just 35 minutes.
All hail the meatball!
If you've been reading for awhile, then you know I love a good meatball. I've made so, so many over the years. Where do I start? Some of our favorites are my Chicken Pesto Meatballs, my Iowa Ham Balls {a big, fun meatball} and my Sweet Thai Chili Meatballs.
Heck, I even came up with a list of my 35 favorite meatball recipes back in January. I love them because you can put ANY flavor into them. No one meatball is the same.
This time I decided to make this Classic Swedish version...you know the one that has been lurking around holiday parties since 1970?
I do have a bit of Swedish hertiage in me....so why not?
My great-Grandmother was the last of 11 or 12 siblings {whose counting?} to be born here in America. Her mother traveled across the Atlantic on a boat from Sweden {while pregnant} with I believe half of her children {some stayed back to arrive later} to make a home here in the States.
You think we have it bad...imagine traveling in not ideal conditions with a LOAD of kids without your husband {he had either already arrived or was coming later} to a foreign country back in the 1800's.
Gah.
I mean, I get cranky when I haven't had my coffee by 8 a.m. I complain about my too-small house. I think it's a crime when I haven't had a "girl's night" in over a month.
I guess this little dish is a tribute to that special lady, who in my mind basically conquered the world. I wonder if she made these? Did they even have beef readily available? She certainly would have had to make her own egg noodles. And gotten the cream from the cow out back.
Let's just all collectively say...
WE HAVE IT REAL EASY.
What I loved about these meatballs is that in 35 minutes I was eating them. They may look like they take a bit of time, but really they don't.
The meatball mixture is simply ground beef, breadcrumbs, egg and a handful of spices. One of which I think makes it....just a pinch of nutmeg! Who knew, right? I'm not really sure what it does but it gives it a fun, spike of flavor.
I decided to cook my meatballs in my favorite cast iron skillet, but you certainly can use a regular high rimmed skillet as well. They both work the same. After getting those little things crispy and cooked on all sides you pour in the cream ingredients, set it to simmer and let that sauce thicken up. Boil some egg noodles and it's practically done!
I whipped up this dinner during the day {umm, food blogger here who needed good lighting for photos} and after it cooled a bit, I simply covered the dish with foil and stuck it in the fridge.
It heated up nicely later that night when ready to eat.
This comfort dish is PERFECT for a chilly Fall night. It's comfort food at it's finest! My kids gobbled it up. What kid doesn't love a meatball? And pasta? You can serve them over mashed potatoes too - that is another option. Or even rice. Whatever your family enjoys.
As always thank you for reading! And cooking my recipes. I'm nearing 9 years in this food blog business and it never gets old hearing when you made my recipes. Be sure to tag me {@sweetsavoryeats} on social media so I can follow along and comment!
Yield: 18-20 meatballs
Classic Swedish Meatballs
These classic meatballs made with beef, breadcrumbs, egg and special seasonings are later covered in a rich, creamy broth and cream gravy. Serve over egg noodles and the meal is complete!
prep time: 10 minscook time: 25 minstotal time: 35 mins
ingredients
Meatballs
- 1 lb ground beef
- 1/4 cup plain breadcrumbs
- 1 egg
- 1 T minced onion flakes
- 1 t garlic powder
- 1 t dried parsley
- 1/4 t nutmeg
- salt and pepper
- Optional: egg noodles
Cream Sauce
- 1 T + 4 T butter
- 2 cups beef broth
- 1 cup half and half
- 1 T worchestshire sauce
- 1 t mustard
- salt and pepper
instructions
- In a bowl combine all of the meatball ingredients and set aside.
- Heat a large rimmed cast iron skillet to medium heat. Place a tablespoon of butter in to melt. Using a small cookie scoop, form together 18-20 meatballs and place in the hot skillet. Cook each side for 2-3 minutes, until all sides are browned and crispy. Remove from the skillet and cover with foil.
- Add 4 tablespoons of butter to the skillet and whisk up the brown cooked bits until the butter turns a light brown.
- Keeping over medium to medium high heat whisk in the beef broth and half and half. Then add in the worchestshire and mustard, seasoning with additional salt and pepper. Let this mixture simmer to thicken, about 10-15 minutes. Taste to adjust seasonings.
- Return the meatballs to the sauce and stir to coat.
- Meanwhile cook egg noodles, drain and serve the meatballs over the noodles with the sauce.
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