Swedish Meatballs for One

Course Main Course

Cuisine American

Keyword dinner for one, meatballs for one, meatballs in gravy, swedish meatball sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 serving

Beef and pork meatballs with nutmeg and allspice, simmered in a creamy sour cream gravy.

Ingredients

Meatballs

1 large egg yolk
1 tablespoon chopped onions
1 tablespoon chopped parsley
1 tablespoon breadcrumbs
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
2 ounces ground pork
2 ounces ground beef
1 tablespoon olive oil

Gravy

1 tablespoon salted butter
1 tablespoon all-purpose flour
½ cup low-sodium beef broth
2 tablespoons sour cream
Cooked pasta or mashed potatoes optional for serving

Directions

In a bowl, whisk the egg yolk. Stir in the onion, parsley, breadcrumbs, salt, pepper, nutmeg, and allspice. Add the pork and beef and mix until evenly combined.
Roll the mixture into meatballs about 2 inches wide. Heat the oil in a 10-inch skillet over medium heat and brown the meatballs for about 8 minutes, turning them every couple of minutes. Move them to a plate.
Melt the butter in the same skillet. Whisk in the flour and cook for 30 seconds.
Slowly whisk in the broth until smooth and bring it to a simmer. Put the meatballs back in and simmer uncovered for 5 to 7 minutes, until the gravy thickens and the meatballs reach 160°F.
Take the pan off the heat and stir in the sour cream. Serve as is or over pasta or mashed potatoes.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g), chopped parsley counted as fresh parsley, breadcrumbs counted as dry bread crumbs, ground pork counted as raw ground pork, ground beef counted as beef, 85% lean, raw. Brands and portions vary, so use it only as an approximation.