Description
Succulent Swedish Meatballs dance with creamy gravy, delivering comfort straight from Nordic kitchens. Rich beef and pork blend create irresistible bites that transport taste buds to Stockholm’s charming culinary landscape.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) ground beef (80/20 blend)
- 1 large egg
Dry Ingredients and Seasonings:
- 1 cup (240 milliliters) plain breadcrumbs
- 1/2 cup (120 milliliters) grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Fresh Herbs and Aromatics:
- 1/4 cup (60 milliliters) chopped fresh parsley
- 3 cloves minced garlic
- 28 ounces (794 grams) can crushed tomatoes
- Salt and pepper to taste
Instructions
- Prepare the oven by heating to 400F (200C), ensuring a perfect cooking environment for the meatballs.
- In a spacious mixing vessel, delicately blend ground beef with breadcrumbs, introducing Parmesan cheese, chopped parsley, beaten egg, minced garlic, and a sprinkle of salt and pepper. Fold ingredients gently to maintain meat’s tenderness.
- Craft uniform spherical meatballs, roughly the size of golf balls, using light hands to prevent compressing the mixture too tightly.
- Arrange meatballs on a parchment-lined baking sheet, leaving slight spacing between each to promote even heat circulation.
- Slide the baking sheet into the preheated oven, allowing meatballs to roast for 20-25 minutes until they develop a golden-brown exterior and reach an internal temperature of 160F.
- Simultaneously, prepare a vibrant tomato sauce by simmering crushed tomatoes with dried oregano, seasoning with salt and pepper to enhance flavor profile.
- Once meatballs complete cooking, carefully transfer them into the warm sauce, gently coating each piece to infuse additional moisture and taste.
- Serve immediately, presenting a succulent dish that promises to delight family and guests alike.
Notes
- Swap ground beef with ground turkey or chicken for a leaner protein option that keeps the meatballs juicy and light.
- Add finely grated zucchini or carrots into the meat mixture to boost nutrition and create extra moisture for tender meatballs.
- Use gluten-free breadcrumbs or crushed almond flour to make the recipe suitable for those with wheat sensitivities.
- Let meatballs rest for 5 minutes after baking to help them retain their shape and prevent crumbling when serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg