Description
This Authentic Swedish Meatballs recipe features tender and flavorful meatballs made from a blend of ground beef, onions, and herbs, simmered in a rich and creamy beef consommé gravy with a touch of Worcestershire sauce. Served over buttery egg noodles and garnished with fresh parsley, this classic comfort dish brings a taste of Sweden to your table.
Ingredients
Scale
Meatballs
- 3 lb ground beef
- 1 white onion, diced
- 2 eggs, lightly beaten
- 1 cup seasoned dry bread crumbs
- 1/2 cup fresh chopped flat-leaf parsley
- 2 tsp coarse ground salt
- 1 tsp coarse ground pepper
Gravy
- 4 Tbsp all purpose flour
- 2 (10.5 oz) cans beef consommé
- 1 Tbsp Worcestershire sauce
- 2 cups milk
- 1 tsp coarse ground salt
- 1 tsp coarse ground pepper
Serving/Plating
- 12 oz medium egg noodles, cooked according to directions
- 1/4 cup butter
- 3 Tbsp fresh chopped flat-leaf parsley
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, diced onion, lightly beaten eggs, seasoned dry bread crumbs, chopped flat-leaf parsley, coarse salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form and Brown Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter. Heat a large nonstick skillet over medium-high heat and brown the meatballs on all sides until nicely seared. Remove the browned meatballs from the pan and set them aside on a separate plate.
- Make the Roux: In the same skillet with the leftover fat from browning, add all-purpose flour and stir to combine. Cook the flour for a few minutes, stirring continuously, until it turns a golden brown color, which develops flavor and thickens the gravy.
- Add Liquids and Seasoning: Gradually pour in the beef consommé and Worcestershire sauce, beating constantly to prevent lumps. Slowly add the milk little by little while continuing to beat. Season the gravy with salt and pepper, ensuring a smooth and creamy consistency.
- Simmer Meatballs in Gravy: Allow the gravy to cook and thicken for about five minutes, stirring constantly. Then return the browned meatballs to the skillet, cover with a lid, and let them cook in the gravy for 15 minutes to absorb the flavors and finish cooking.
- Prepare Egg Noodles: Meanwhile, cook the medium egg noodles according to package instructions. Once cooked, drain and mix them with butter to give a rich and smooth finish.
- Serve: Plate the buttered egg noodles and ladle the hot Swedish meatballs with gravy over them. Garnish generously with fresh chopped parsley for a vibrant touch. Serve immediately and enjoy!
Notes
- Use fresh flat-leaf parsley both in the meatballs and as a garnish for maximum flavor and freshness.
- Make sure not to overcrowd the skillet when browning meatballs to ensure even cooking and good searing.
- If you prefer a thicker gravy, simmer it a bit longer before adding meatballs.
- Medium egg noodles are traditional and work best, but feel free to serve with mashed potatoes or rice if preferred.
- For extra richness, substitute whole milk or add a splash of cream to the gravy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Keywords: Swedish meatballs, authentic Swedish recipe, meatballs with gravy, beef meatballs, creamy beef gravy, comfort food, traditional Swedish dish
