Best Homemade Swedish Meatballs

Sauté the onions: Heat 1 tablespoon of oil in a large skillet over medium heat (or use a large Dutch oven if needed). Add the minced onion and sauté, stirring frequently, until translucent, about 4 minutes. Remove onions from the pan and place them in a large mixing bowl to cool slightly. (You can skip this step, but it adds amazing flavor to the meatballs)

Make the meatball mixture: In the bowl with the onions, add ground beef, ground pork, panko, beaten egg, nutmeg, allspice, salt, and pepper. Using your hands or a meat chopper, gently mix until well combined, but don't overwork the mixture.

Form the meatballs: Using a tablespoon or clean hands, gently roll the mixture into balls about 1½–2 inches in diameter. You should get at least 20 larger meatballs; if you make them smaller (as I like to), you'll have closer to 30.

Brown the meatballs: Over medium-high heat, add the remaining 1 tablespoon of oil to the skillet. Add meatballs in batches, without crowding, and cook on all sides until browned, about 5–6 minutes per batch. Transfer browned meatballs to a paper towel–lined plate and repeat with remaining batches.

Make the gravy: In the same skillet used for the meatballs, melt butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to cook out the raw flour taste. Slowly whisk in the beef broth, stirring constantly, until slightly thickened, about 2–3 minutes. Stir in Worcestershire sauce and sour cream, then season with salt and pepper to taste.

Simmer the meatballs: Return the browned meatballs to the skillet and stir gently to coat them in the gravy. Cook uncovered, stirring occasionally, until the sauce thickens and the meatballs are heated through; about 10 minutes.

Serve and enjoy: Serve immediately over mashed potatoes or egg noodles, and garnish with fresh parsley. Lingonberry jam or sauce on the side makes it extra authentic and delicious!