Description
These classic Swedish Meatballs are tender, juicy, and simmered in a creamy gravy. A comforting family-friendly dish perfect for dinner, ready in just 40 minutes!
Ingredients
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 onion, finely grated
- 2 cloves garlic, minced
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Creamy Gravy:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, soak the breadcrumbs in milk until softened.
- In a large bowl, combine beef, pork, soaked breadcrumbs, egg, onion, garlic, allspice, nutmeg, salt, and pepper. Mix gently until just combined.
- Shape into small 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches until browned on all sides and cooked through (about 7–8 minutes). Remove and set aside.
- In the same skillet, melt butter. Whisk in flour and cook for 1–2 minutes until golden.
- Gradually whisk in beef broth, scraping up any browned bits. Stir in cream, Worcestershire sauce, and Dijon mustard. Simmer until sauce thickens.
- Return meatballs to the skillet and simmer for 5 minutes.
- Garnish with parsley and serve hot with mashed potatoes, noodles, or rice.
Notes
- Use both beef and pork for the best flavor and texture.
- Don’t overmix the meat mixture, or the meatballs can turn dense.
- Bake meatballs at 400°F (200°C) for 18–20 minutes as a lighter alternative to frying.
- Add lingonberry jam or cranberry sauce on the side for authentic Swedish flavor.
- Freeze leftovers in sauce for up to 2 months for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes