Swedish meatballs are a beloved comfort food, known for their tender texture and rich, savory flavor. This recipe takes the classic dish and elevates it with a creamy mushroom sauce, creating a truly decadent and satisfying meal. While traditional recipes often involve a more complex gravy, this simplified version using cream of mushroom soup delivers incredible flavor with minimal effort. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite.
What Makes This Recipe Unique?
This recipe isn't just about convenience; it's about balancing the familiar flavors of Swedish meatballs with a delightful twist. The cream of mushroom soup provides a creamy, umami-rich base that complements the meatball's inherent savory notes. The addition of fresh herbs and a touch of Dijon mustard elevates the sauce beyond simple creaminess, adding depth and complexity. It's a recipe that honors tradition while embracing a modern approach to simplicity and deliciousness.
Ingredients You'll Need:
For the Meatballs:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
For the Sauce:
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
Step-by-Step Instructions:
- Prepare the Meatballs: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and allspice. Avoid overmixing, as this can result in tough meatballs.
- Shape the Meatballs: Roll the meat mixture into 1-inch meatballs.
- Brown the Meatballs: Heat a large skillet over medium-high heat with a tablespoon of oil. Brown the meatballs on all sides, working in batches to avoid overcrowding the pan. Remove the meatballs from the skillet and set aside.
- Make the Sauce: In the same skillet, add the cream of mushroom soup and beef broth. Stir in the Dijon mustard, parsley, and chives (if using). Bring to a simmer, stirring occasionally.
- Simmer the Meatballs: Return the meatballs to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Serve: Serve the Swedish meatballs with cream of mushroom sauce over mashed potatoes, egg noodles, or rice. Garnish with extra parsley or chives, if desired.
Tips and Variations:
- For extra flavor: Sauté the onions and garlic before adding them to the meatball mixture.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Add vegetables: Incorporate finely diced carrots or mushrooms into the meatball mixture for added texture and nutrients.
- Make it ahead: The meatballs can be prepared ahead of time and stored in the refrigerator until ready to cook.
Frequently Asked Questions (FAQs)
Can I use different types of soup?
While cream of mushroom soup is classic for this recipe, you can experiment with other creamy soups like cream of celery or cream of chicken. However, the flavor profile will differ significantly.
How do I know when the meatballs are cooked through?
The meatballs are cooked through when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check. They should also be firm to the touch.
Can I freeze these meatballs?
Yes, you can freeze both the uncooked and cooked meatballs. For best results, freeze them in a single layer on a baking sheet before transferring them to a freezer bag to prevent them from sticking together.
What are some good side dishes to serve with these meatballs?
Classic sides include mashed potatoes, egg noodles, rice, or even a simple green salad.
Can I make this recipe in a slow cooker?
While not traditionally made in a slow cooker, you could brown the meatballs separately and then combine them with the sauce ingredients in a slow cooker on low for 4-6 hours. However, the texture of the meatballs might be slightly different.
This recipe offers a delicious and convenient approach to a comfort food classic. Enjoy!
