| Level: | Easy |
| Total: | 1 hr 8 min |
| Prep: | 25 min |
| Cook: | 43 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons butter
- 1 onion, minced (reserve 1/4 cup)
- 2 tablespoons minced garlic
- 1 cup fresh bread crumbs
- 1 1/2 pounds meatloaf mix (pork, beef, veal)
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon, plus pinch cayenne
- 2 tablespoons chopped parsley leaves
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- 1/4 cup white wine
- 1 1/2 to 2 cups beef broth
- 2 tablespoons sherry vinegar
- 1 cup sour cream
- 1/4 pound Gruyere, shaved with a vegetable peeler
- 3 tablespoons chopped chives
Instructions
- Preheat the oven to 325 degrees F.
- In a large saute pan over medium-high heat, add 2 tablespoons of butter. Add onion and garlic and cook until softened, about 3 to 4 minutes. Allow to cool for 5 minutes and then add the bread crumbs. Put the meat, salt, pepper, allspice, cayenne, and parsley into a medium-sized bowl. Add the bread crumb mixture and mix well until all the ingredients are evenly distributed. Add the beaten egg and combine well. Using a heaping teaspoon of the meat mixture, begin forming small meatballs. Put the meatballs on a baking sheet and bake for 15 to 20 minutes.
- In the same pan that the onions were cooked, add the remaining 2 tablespoons of butter. Add the reserved 1/4 cup of onion and cook over medium-high heat until a slight color develops, about 4 to 5 minutes. Add the flour and stir to form a roux. Cook for 1 minute and then add the wine and broth. Bring to a simmer and cook until sauce thickens, about 3 to 4 minutes. Add the sherry vinegar and sour cream and whisk until smooth. Pour the sauce over the meatballs and scatter the cheese and chives on top. Put the meatballs in the oven until the cheese is melted. Transfer the meatballs to a serving dish and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 462 |
| Total Fat | 30 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 181 mg |
| Sodium | 724 mg |
Reviews
We LOVED this recipe! Made it per the recipe and it was a huge success for our Super Bowl party. So many positive comments. The Sherry vinegar gave it that perfect hint of YUM that made it different from ordinary meatballs. My family requests I make this at least every other week. Thank you so much for this five STAR recipe.
I am disappointed in these. I do not like the cayenne pepper in Swedish meatballs for starters. I wish I left it out. Also there’s too much vinegar in the sauce. All I could taste was vinegar. I wish I left that out also.
So I actually tweaked it by adding 8oz Sliced Mushrooms in with the onions before creating the roux… And it turned out TO DIE FOR! My fiance adored this recipe and told me so after every single bite he took haha. And then told me he could eat this every night for the rest of his life and asked if we could have it again tomorrow. Best meatballs we’ve ever had and best sauce. I used 1:1 pork to beef ratio for the meatballs, but next time I will try to work in some veal.
Crazy delicious and savory comfort food.. Made as written, except didn’t have sherry vinegar so used 1 T sherry and 1 T white wine vinegar. Thanks to a previous reviewer who mentioned a crock pot – I wasn’t sure when dinner would be served so I did the same. I used an hour on low after putting the sauce over the meatballs, then added gruyere and chives and left covered on warm until dinner. The sauce didn’t separate.
I doubt there is cayenne in most “authentic” Swedish meatball recipes. (Maybe why this one is called Slammin’?) If you are a Swedish meatball purist, you might not like this because it has a lot of flavor. You should try it anyway. It’s delicious, much better than any other recipe I’ve ever tried.
I have not written a comment on any recipe before this one. IT’S THAT GOOD!!! Thank you Aaron for sharing 🙂
Awesome recipe! A Keeper!!
excellent recipe. I will make this one again for sure.
YUCK
Big hit with the family! I tried it with ground turkey and omitted cheeses and used rice milk in place of sour cream. Had no white wine or sherry vinegar, but used white wine vinegar & added cumin for a sort of curry sauce. still they were, yum!
For My 12th. Birthday,My Ukranian Aunt Catherine prepared,”Swedish Meatballs”.No idea what they were & White Sauce to boot not Red! A redolent Cinnamon,Allspice & Cardamon Gravy in Milk. Home~made Egg Noodles were the “bed” for Tiny Rounds of a Mixture of Meats.Very much like a Meat~loaf yet the Herbs & Spices were different.The same Spices for the Milk Gravy went into the Trio of Beef,Pork & Veal ground.Herbs were spare & fragrant.Thyme,Parsley & light dusting of Oregano.Served w/Beets in a piquant liquid of Vinegar & Sugar in a small dish served with Sour Cream.Tho’ the Cayenne Pepper,White Wine & Gruyere Cheese were omitted in My Aunt’s Recipe,Big Daddy has given Me a Personal Memory that can never Be replaced.Tender globes in a delightfull sauce as punjent & delicious as My Beloved Aunt’s.Make double Batches as a Reviewer stated. Guarantee no left overs!