Go Back
–+ servings
A bowl of meatballs in gravy, served with mashed potatoes, garnished with sprigs of fresh parsley.
Print Recipe

Minnesota Swedish Meatballs Recipe

Eat like a true Minnesotan with these delicious and comforting Minnesota Swedish meatballs. Made with a blend of ground beef and pork, smothered in a rich cream sauce, and served over mashed potatoes, it's a comfort food you'll come back to again and again.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Meat
Cuisine: American
Keyword: minnesota swedish meatballs
Servings: 8
Author: Linley Hanson

Ingredients

  • 1 lb. ground pork
  • 1 lb. 85% ground beef
  • 1 cup cooked wild rice we used canned
  • 1 large egg
  • ½ cup panko bread crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground clove
  • 2 large garlic cloves minced
  • ½ yellow onion grated

Sauce

Instructions

  • Place all of the ingredients for the meatballs, minus the olive oil, into a large mixing bowl.
    A glass bowl containing ground meat, an egg yolk, wild rice, spices, breadcrumbs, minced garlic, and shredded onions.
  • Use a large wooden spoon or your hands to mix thoroughly, combining all ingredients. I recommend using your hands as it is faster and easier.
  • Once combined, heat the olive oil in a large skillet or cast iron over medium heat.
  • Use a 3-tablespoon cookie scoop to scoop meat into your hands. Form the mixture into a ball and place it on the skillet. Repeat until there is no meat left. You should end up with roughly 24 balls.
    A plate filled with raw, evenly-sized meatballs, arranged in a circular pattern on a white surface.
  • Brown meatballs on all sides for about 8 minutes. Use a pair of tongs to flip each meatball, and be careful not to burn them.
  • Once all sides are browned, remove the meatballs from the skillet and set aside. Leave the rendered fat in the skillet.
    A cast-iron skillet contains 16 evenly browned meatballs on a textured light-colored surface.
  • Place the skillet over medium heat and add the butter. Once the butter has melted, add the flour to the pan and whisk it together to create a roux. Cook for 1 minute.
  • Once the roux has cooked, whisk in the broth, heavy cream, and yogurt, and bring the sauce to a gentle simmer.
    A cast iron skillet filled with a light brown sauce, with a whisk resting inside.
  • Add the meatballs back to the skillet. Gently turn the meatballs in the sauce. Reduce the heat to low and cook for another 5-10 minutes.
    A skillet containing several browned meatballs in a creamy gravy.
  • Serve with mashed potatoes.
    A plate of meatballs covered in gravy, served with mashed potatoes and garnished with fresh parsley. A fork and a small bowl of pepper sit adjacent to the plate.

Video

Notes

  • This recipe makes roughly 21-24 meatballs.
  • We used the large grate to grate the onion. If you do not have a cheese grater to use, we recommend blending the onion in a food processor.
  • Nutrition information does not include mashed potatoes.

Nutrition

Calories: 409kcal | Carbohydrates: 10g | Protein: 23g | Fat: 30g | Fiber: 1g | Sugar: 1g