Next, heat the olive oil in a large skillet over medium heat. Carefully add the meatballs to the skillet (I usually do this in batches so they don’t overcrowd) and cook until they’re browned on all sides, which takes about 6-8 minutes. Once they’re nicely golden and cooked through, transfer them to a plate and set them aside while you whip up that irresistible sauce.
Now, for the splendid sauce! In the same skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking it for a minute to get rid of that raw flour taste. Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a gentle simmer until it thickens, then reduce the heat and stir in the cream. Give it a taste and adjust seasoning with salt and pepper if needed. Finally, return the meatballs to the skillet, allowing them to bask in that creamy goodness for a few minutes.
Serve the meatballs warm, typically over a bed of mashed potatoes or with a side of lingonberry sauce to add a delightful tartness. And there you have it—a plate of homemade Swedish meatballs that’ll fill your home with warmth and joy.
Pro Tips for Best Results
I tested this recipe three ways before finalizing my method. You can use both ground beef and pork for a more complex flavor, but if you’re looking for something leaner, turkey works too! Just be aware that turkey tends to dry out more quickly, so be mindful of cooking times.
While frying the meatballs, resist the urge to flip them too often. Let them get that nice brown crust before turning. This not only adds flavor but also helps lock in moisture. And trust me, nobody likes a dry meatball.
Lastly, I always make extra sauce! It’s so luxurious and creamy that I love serving it over not just the meatballs but also the sides. Plus, having some sauce left over means I can drizzle it on anything later—like those leftover mashed potatoes or even roasted veggies.
Common Mistakes to Avoid
One common mistake I’ve made in the past is overcooking the meatballs. It’s easy to get distracted, but taking them out too late can result in dry, crumbly meatballs. Aim for a perfect golden brown on the outside but don’t neglect the check inside—juicy is the way to go! (See the next page below to continue…)