One-Pan Swedish Meatballs is a savory, comforting meal that is absolutely lovely on a cool winter’s evening. Sprinkled with warming spices such as allspice and paprika, this is the perfect meal to warm chilly bodies and fill hungry tummies. It is sure to be a new wintertime favorite!
Ingredients
Meat:
- 1 tablespoon Butter
- 1/4 cup Onion, finely diced
- 1 pound Ground Beef
- 1/2 cup Bread Crumbs (or 1/4 cup AP Flour)
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/8 teaspoon Allspice (sub Nutmeg)
Sauce:
- 1 cup Beef Broth
- 1/2 cup Sour Cream
- 1 tablespoon AP Flour
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Paprika
FAQ’s
Why isn’t the sour cream fully dissolving in the sauce?
The sour cream will not fully dissolve in the sauce if it was not mixed with cold broth. In order to help the sour cream properly mix, ensure that you use chilled broth.
If it is too late to chill the broth, proceed with the recipe as directed. The texture of the sauce may not be ideal, but it will taste the same.
What to serve one-pan swedish meatballs with?
Swedish meatballs are delectable when served with mashed potatoes or over pasta. Consider adding in a side of vegetables or homemade bread as well!
Tips
- When pinched on time, substitute fresh onion with 1/4 teaspoon of onion powder.
- Breadcrumbs may be replaced with 1/4 cup of all-purpose flour (however, most will prefer the texture of breadcrumbs).
- Mix the sauce in the same bowl that the meat was mixed in- this means less dishes to wash!
One-Pan Swedish Meatballs
Equipment
- Mixing Bowl
- Measuring Cups & Spoons
- 9 inch Skillet + Lid
Ingredients
Meat
- 1/4 c Onion finely diced
- 1 tbsp Butter
- 1 pound Ground Beef
- 1/2 c Bread Crumbs
- 1 Egg
- 2 tbsp Milk
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Parsley
- 1/8 tsp Allspice sub nutmeg
Sauce
- 1 c Beef Broth
- 1/2 c Sour Cream
- 1 tbsp All-Purpose Flour
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Paprika
Instructions
- Melt the butter in a skillet over medium-low heat. Meanwhile, finely dice the onion. Once the butter has melted, add the diced onion to the pan and saute until the onions are soft and slightly browned (~5 minutes).
- Place the sauted onions in a medium sized mixing bowl. Place the skillet back onto the burner and turn off the heat.
- Add the remaining meat ingredients to the bowl with the onion. Mix the ingredients until thoroughly combined (hands will make the best spoon here).
- Then, form the meat into individual meatballs measuring about 1-2 inches in diameter.
- Turn the heat to medium and place the meatballs on the pan. Cover the pan with a lid and allow the meatballs to cook, uncovered, until the outsides are no longer pink (ideally, the meatballs are still pink on the inside).
- Then, turn the heat up to high. Turn the meatballs and allow them to cook until all sides are browned. Note: The pan should be uncovered at this point. Additionally, the meatballs should be turned frequently to ensure that all sides are browning and that none are burning.
- While the meatballs are cooking, mix together all of the sauce ingredients in a mixing bowl. Use a fork or whisk to help break up the flour and sour cream.
- Once all sides of the meatballs are browned, pour the sauce mixture over the meatballs. Allow the sauce to cook over high heat until the sauce is slightly thickened (5-10 minutes).
- Remove the pan from the stove and allow to slightly cool before serving. Then, enjoy!
