We don’t often do a “meat & potatoes” meal, but this is a good option for when we are in the mood. In my humble opinion, these are way way better than IKEA meatballs. Making them myself is very worth the effort.
Start out by measuring out all the meatball ingredients, except the olive oil, into a large bowl. I always wear gloves because I don’t like the meat getting stuck in my nails.
I know it seems crazy to put allspice and nutmeg in meatballs but trust me! They add a little warmth and richness that makes a huge difference.
Next, form the meat into tight 1-inch balls. In a hot skillet, drizzle the olive oil. Then place the meatballs in a single layer into the skillet. Turn them occasionally as they cook. If they do not all fit, then do this part in batches.
I LOVE my electric skillet! I use it all the time! Especially if you do a lot of large skillet meals. I also use it in place of a wok at times for things like stir fry and pad Thai.
If your skillet is smaller, then do one batch at a time until all are cooked through. Remove the meatballs and set aside to make the gravy in the same skillet. Melt the butter in the skillet, then whisk in the flour. Slowly pour in the beef broth while whisking. I add a little at a time to make sure there are no lumps. Turn the heat down or off and add the sour cream. After that is stirred in, add the meatballs back in.
I always serve on mashed potatoes because that is the BEST way! However, you could also serve on rice or pasta.
When I do this a freezer meal there are a couple different ways I freeze this meal.
- Prep the meatballs and spread out on a silpat or lightly greased cookie sheet and freeze RAW. After a few hours remove them to a gallon sized Ziploc freezer bag. Label and freeze till later. When ready to use, spread them out on a cookie sheet to thaw slightly or all the way. Cook in a skillet and proceed with the recipe instructions.
- Cook the meatballs and prepare the gravy. Let it cool slightly and freeze the gravy and meatballs together flat in a Ziploc freezer bag. When ready to use, Thaw and heat up in a pot or skillet and serve.
- Prep it all fully, including the mashed potatoes. Layer the mashed potatoes in a 9×13 freezer safe dish. Pour the gravy and meatballs over the top and spread evenly. Cover tight and freeze. When ready to serve, thaw in the refrigerator for a day or two. Bake in the oven at 350 degrees for an hour while still covered. Uncover and bake for another 15 minutes.
Swedish Meatballs
Equipment
- Large Skillet
- Food prep gloves
Ingredients
Meatballs
- 2 lbs lean ground beef
- 1 medium sweet onion, finely chopped or minced
- ½ cup Panko breadcrumbs
- 2 egg yolks
- 1 egg
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1 tsp Kosher salt
- ½ tsp black pepper, ground
- 2 TBSP olive oil
Gravy
- ¼ cup butter ½ of a stick or 4 TBSP
- ⅓ cup flour, all purpose
- 4 cups beef broth
- ¾ cup sour cream
- Kosher salt and black pepper to taste
For serving – Choose one of th
- 5 cups Mashed Potatoes prepped my favorite! I would say ALWAYS serve with mashed potatoes.
- 4 cups cooked rice
- 1 package cooked pasta
Instructions
Meatballs
- Combine all of the ingredients for the meatballs except the oil. Before you begin, make sure the onions are chopped especially fine or it could affect the ability for the balls to hold together well. Use your hands to get in there and fold, mix, squeeze and turn till all is combined well.
- Form into tight 1-inch balls Drizzle the oil in a hot skillet. Place the meatballs in a single layer, turning till they are cooked through. If your skillet is not big enough, do it in several batches. Set aside the meatballs that are done while you cook the rest.
- Remove all the meatballs when they are done, In the same skillet, melt the better then whisk in the flour to make a smooth paste. Add in the beef gravy a little at a time while whisking.
- When the gravy is thick, and bubbly turn the heat off and add the sour cream. Stir in till smooth. Add the meatballs back in.
- Serve over mashed potatoes. You could also serve over rice or pasta.