Swedish Meatballs – homemade meatballs packed with delicious flavor and smothered in a simple, rich and creamy brown gravy sauce.
Here we go again! More comfort food! Seriously, there is nothing better than a big ol’ bowl of egg noodles topped with Swedish Meatballs, drowning in that rich delicious brown gravy. For me it is simply amazing. Add to that curling up on my couch with my favorite throw and watching it snow outside and my day is made. Unfortunately, today is not made! Why? Because today I am in Phoenix looking for some office furniture. Can y’all say IKEA? That’s right I’m at IKEA and in my opinion, the only bonus to that is I will get to enjoy their Swedish Meatballs from the restaurant and bistro. Yum!
So, in honor of my trip, today’s post is for my version of Swedish Meatballs. These meatballs are moist and delicious and covered in a wonderfully flavored brown gravy sauce. Gravy? Sauce? What do you call it? I seem to alternate between the two because both seem fitting.
Anyhow, the secret to my Swedish Meatballs is that I use beef that is 20% fat and then I use a food processer or blender (either works) to puree all the ingredients together. Y’all need to give them a try. If you like IKEA’s version, then you are going to love my Swedish Meatballs!
- 2/3 cup chopped onion
- 2 large egg
- 2 egg white
- 2/3 cup beef broth
- 4 Tbsp water
- 1 lb ground beef (20% fat)
- 1 lb ground pork
- 1 cup plain bread crumbs
- 2 tsp salt
- 2 tsp pepper
- ¼ tsp allspice
- 2 ½ cups beef broth
- 2/3 cup heavy cream
- 8 tsp cornstarch
- 2 Tbsp apple juice
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp pepper
- 2 bay leaves
- 4 tsp olive oil
- Combine the onion, egg, egg white. Beef broth and water in a food processor; blend on high for 15 seconds or until the onion is completely pulverized.
- Add the beef, pork, bread crumbs and seasoning; mix on high for 30 seconds or so, until all the ingredients are combined and the meat has a smooth consistency.
- Preheat oven to 350°F.
- Using a cookie scooper (or a teaspoon measure) moistened with water to form balls that are about 1 ¼ inches in diameter. Place the balls on a nonstick baking sheet or a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes; turn the meatballs over and then cook for another 10 to 12 minutes.
- While the meatballs are baking, make the gravy/sauce.
- In a small sauce pan over medium heat whisk all the ingredients, except the bay leaves.
- When the mixture begins to bubble, add the bay leaves, reduce heat to low and simmer to 7 to 10 minutes or until thick; discard bay leaves.
- Just before you are ready to serve the meatballs, brown them in a skillet over medium heat with a couple of teaspoons of oil.
- I enjoy serving these over egg noodles or mashed potatoes.