Samantha Nicole Swedish Meatballs are a long and tasty tradition in the Nordic North. The tender, seasoned meatballs soak and simmer in a hearty, rich, and creamy gravy, making these meatballs hearty and indulgent. Traditionally, Swedish Meatballs are served with potatoes and sweet and tart lingonberry jam, so you can soak up every bit of the delicious gravy and enjoy a wonderful contrast of flavors. You’ll be making these meatballs throughout the winter.
Ingredients
- 1 large egg, lightly beaten
- 1/2 cup saltines, crushed
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/2 pound ground beef
- 1/2 pound bulk pork sausage
- 1/4 cup plus 2 tablespoons all-purpose flour, divided
- 2 1/2 cups reduced-sodium beef broth, divided
- hot mashed potatoes, optional, for serving
- fresh parsley, optional, for garnish
Directions
Step 1 –Mix the egg, saltines, seasoned salt, and pepper together in a medium bowl.
Step 2 –Add the beef and sausage, mixing lightly but thoroughly.
Step 3 –Shape the meat mixture into 1-inch balls. Toss the meatballs with 1/4 cup of the flour, coating lightly.
Step 4 –In a large skillet, brown the meatballs over medium-high heat.
Step 5 –Add 2 cups of the beef broth and bring it to a boil.
Step 6 –Reduce the heat to low.
Step 7 –Allow the broth to simmer, covered, until the meatballs are cooked through, about 5-6 minutes.
Step 8 –Remove the meatballs with a slotted spoon.
Step 9 –Mix the remaining flour and broth in a bowl until smooth.
Step 10 –Add the flour-broth mixture to the simmering broth in the pan.
Step 11 –Bring the mixture to a boil.
Step 12 –Cook, stirring, until thickened, about 1-2 minutes.
Step 13 –Return the meatballs to the pan and heat through.
Step 14 –Serve the meatballs and gravy with mashed potatoes and sprinkled with parsley.
