Baked Swedish Meatballs (super easy)
A classic Swedish Meatball, baked for ease, and with the happy addition of sweet peas. We love the burst of green freshness they add, and when dished up atop some mushroom ravioli, you’ve got a fun twist on a beloved classic.
- Yield: Serves 4
Ingredients
1.5 pounds ground beef
1/3 cup Panko breadcrumbs or Italian breadcrumbs
¼ cup finely chopped fresh parsley
Scant 1/2 tsp ground allspice
2/3 cup finely minced or grated onion
2 teaspoons Worcestershire sauce, or to taste
2 garlic cloves, minced or grated
1 teaspoon salt + lots of freshly ground pepper, plus more to taste
1 egg
1/3 cup plus 1 tablespoon sour cream, divided
5 TBSP butter, divided
3 TBSP flour
2.5 cups beef stock
2 tsp Dijon mustard or spicy brown mustard
2/3 cup frozen green peas (optional, a nice twist)
Freshly grated nutmeg
SERVING SUGGESTION: Mashed Potatoes and lingonberry jam is the classic move, but I love to serve these creamy, saucy meatballs over mushroom ravioli – it adds another layer of flavor with no extra effort. Plus? Beef + Meatballs = lovers.
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or foil (helps with cleanup).
- In a large mixing bowl, add the beef, bread crumbs, parsley, allspice, onion, Worcestershire sauce, garlic, 1 tsp salt, lots of pepper, the egg, 1 TBSP of the sour cream (my trick), and 2 TBSP melted butter. Gently toss this mixture to combine, being careful not to overwork, as this can make your meatballs tough.
- Form into 1 to 1.5-inch meatballs (you’ll get around 20 or so), and arrange in evenly spaced rows on the baking sheet. Bake until browned and just done in their middles, about 20 to 22 minutes.
- Meanwhile, add the remaining 3 TBSP butter to a large skillet over medium heat and allow it to melt. Next, add the flour. Cook, stirring, for about 2 minutes, so the flour is no longer raw (this is your roux, it will thicken the sauce a little bit).
- Add the stock, whisking as you do to prevent lumps. Bring to a boil and then reduce the heat to medium-low. Whisk in the remaining 1/3 cup sour cream, the mustard and (if using) the peas. Taste and season with salt and pepper as needed. Let the sauce thicken and simmer for about 5 minutes or so, while the meatballs bake.
- I like to add the baked meatballs to the saucepan, coating them a bit before piling them onto plates of mashed potatoes (the classic way), egg noodles (quick and easy), or in this case – mushroom ravioli (store-bought). Sprinkle with chopped fresh parsley, and grate some fresh nutmeg over top – just a light dusting. Enjoy.