One-Pan Swedish Meatballs Recipe Is How to Use That Pound of Ground Beef (25 Minutes) by Donna John

All day long I watched a pound of ground beef thaw on the counter. But what to do with it? We'd already had tacos, spaghetti with meat sauce and a ground beef casserole this week. How about meatballs? But not just any meatballs – Swedish meatballs. This easy one-pan Swedish meatballs recipe was on our dinner plates in about 25 minutes.

To make these juicy meatballs floating in a sea of creamy gravy you will need to gather the following ingredients: ground beef, onion, panko breadcrumbs, milk, salt, black pepper, dried oregano, garlic powder, onion powder, ground allspice, cooking oil (to fry the meatballs), butter, flour, beef broth, a chicken bouillon cube, Worcestershire sauce, Dijon mustard and sour cream.

To keep with tradition, I served these tasty high-protein meatballs and sauce for dinner over egg noodles, but you would also serve them over rice or your favorite grain. 

Check out the health benefits of protein and see our collection of high-protein recipes.

Cuisine: Swedish 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Meatballs

• 1 pound ground beef
• 1 small onion, chopped fine
• 1/2 cup panko breadcrumbs
• 1/3 cup milk
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper (or to taste)
• 1 teaspoon cooking oil, for frying

Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 14 ounces (1 can) beef broth
• 1 chicken bouillon cube
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/2 cup sour cream

Here's how to make it: 

1. Combine all the meatballs ingredients in a mixing bowl. Mix to combine. You could use ground turkey or ground chicken for this recipe, if desired.
   
2. Rolls the meatballs and place on a plate. Make whatever size meatball you like. Mine were a little on the big side.
   
3. Heat the oil in a skillet. I used a cast iron skillet. Add the meatballs and cook until browned on all sides and cooked through, about 5 to 8 minutes, depending on the size of the meatballs. Remove to a plate.
   
4. Whisk together the can of beef broth, chicken bouillon, Worcestershire sauce and Dijon mustard. Season with black pepper, if desired. Set aside.
   
5. Melt the butter in the same skillet, scraping up the brown bits on the bottom of the pan as it melts. Add the flour, stirring, and cook about 2 minutes.
   
6. Pour in the beef broth mixture, stirring as you pour. Bring to a gentle simmer then reduce the heat.
   
7. Add the sour cream and stir until incorporated. Taste and add more black pepper and salt, if desired.
   
8. Put the meatballs into the sauce and stir to coat.
   
9. Serve over egg noodles and garnish with chopped chives or parsley, if desired. Store any leftover meatballs in an airtight container in the fridge and reheat in the microwave.
   

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