Description
These Swedish meatballs are tender, juicy, and simmered in a rich, creamy gravy that tastes better than restaurant or frozen versions. Serve over mashed potatoes or noodles for an easy, cozy family dinner.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Course: Dinner
Method: Stove Top
Cuisine: Swedish / Scandinavian Inspired
Ingredients
For the Meatballs
– 3/4 cup plain breadcrumbs
– 1/2 cup whole milk
– 1 large egg
– 1 small yellow onion, finely grated
– 2–3 cloves garlic, minced
– 1 1/4 teaspoons kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground allspice
– 1/4 teaspoon ground nutmeg
– 1 pound ground beef (80–85% lean)
– 1/2 pound ground pork
– 2–3 tablespoons olive oil or neutral oil, for frying
For the Gravy
– 4 tablespoons butter
– 1/4 cup all‑purpose flour
– 2 cups low‑sodium beef broth
– 1 tablespoon Worcestershire sauce
– 1–2 teaspoons Dijon mustard
– 3/4 cup heavy cream
– Salt and pepper, to taste
– 2–3 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
1. In a large bowl, combine breadcrumbs and milk. Let sit 5 minutes. Stir in egg, grated onion, garlic, salt, pepper, allspice, and nutmeg.
2. Add ground beef and ground pork. Mix gently with your hands just until combined. Shape into 1–1 1/4‑inch meatballs (about 30–35 meatballs).
3. Heat oil in a large skillet over medium‑high heat. Brown meatballs in batches for 6–8 minutes total, turning often, until golden on all sides. Transfer to a plate; they don’t need to be fully cooked yet.
4. Reduce heat to medium. Add butter to the same skillet. When melted, whisk in flour and cook 1–2 minutes until lightly golden.
5. Slowly whisk in beef broth until smooth. Stir in Worcestershire sauce and Dijon mustard. Simmer 3–5 minutes until slightly thickened, then stir in heavy cream. Simmer another 3–4 minutes until the gravy coats the back of a spoon.
6. Return meatballs (and any juices) to the skillet, nestling them into the gravy. Cover and simmer over medium‑low heat 8–10 minutes, or until the meatballs are cooked through and reach 165°F inside.
7. Taste gravy and season with additional salt and pepper as needed. Garnish with chopped parsley and serve hot over mashed potatoes, noodles, or rice.
Notes
– For a lighter version, substitute half‑and‑half for the heavy cream and use leaner ground meat.
– For gluten‑free Swedish meatballs, use gluten‑free breadcrumbs and a gluten‑free flour blend for the gravy.
– Meatballs and gravy can be made ahead and kept in the fridge for up to 3–4 days or frozen for up to 2–3 months. Add a splash of broth or cream when reheating if the sauce thickens.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
- Cuisine: Swedish / Scandinavian Inspired
Nutrition
- Calories: 540
- Sodium: 700
- Fat: 30