Swedish Meatballs

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This recipe is a recreation of my high school friend Oscar Carlson's grandmother's recipe."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (392.6 g)
  • Calories 667.1
  • Total Fat - 47.2 g
  • Saturated Fat - 19 g
  • Cholesterol - 230.2 mg
  • Sodium - 519.8 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.2 g
  • Protein - 44 g
  • Calcium - 92.5 mg
  • Iron - 4 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.7 mg

Step 1

In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, stirring frequently. Cook until onions have become soft (about 2-3 minutes).

Step 2

In a large bowl, combine ground meat, breadcrumbs, egg yolks, allspice, nutmeg and cooked onion. Season with salt and pepper, to taste.

Step 3

Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2 inch meatballs, forming about 24 meatballs.

Step 4

Add remaining 1 tablespoon olive oil to the skillet. Add meatballs in batches and cook until all sides are browned (about 4-5 minutes). Transfer to a paper towel-lined plate.

Step 5

To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned (about 1 minute).

Step 6

Gradually whisk in beef broth and coffee. Cook, whisking constantly, until slightly thickened (about 1-2 minutes).

Step 7

Stir in sour cream. Season with salt and pepper, to taste.

Step 8

Stir in meatballs and cook until heated through and thickened (about 8-10 minutes). Stir occasionally.

Step 9

Serve immediately, garnished with parsley, if desired.

Tips & Variations


No special items needed.

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