Swedish Meatballs
Delicious and tender Swedish meatballs simmered in a rich, creamy gravy, perfect for a cozy family dinner.
Ingredients
Meatball Ingredients
- 1 pound ground beef An 80/20 blend is ideal.
- 1/4 cup panko bread crumbs Provides light texture.
- 1 tablespoon fresh parsley, chopped Can be replaced with dill.
- 1/4 teaspoon ground allspice Essential spice for flavor.
- 1/4 teaspoon ground nutmeg Complementary to allspice.
- 1/4 cup onion, finely chopped Enhances sweetness when sautéed.
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1 large egg Acts as a binder.
- 1 tablespoon olive oil For sautéing the meatballs.
- 1 tablespoon butter Adds richness to the meatballs.
Gravy Ingredients
- 4 tablespoons butter For making the gravy.
- 3 tablespoons flour To thicken the sauce.
- 2 cups beef broth Low sodium recommended.
- 1 cup heavy cream The star of the gravy.
- 1 tablespoon Worcestershire sauce Adds umami depth.
- 1 teaspoon Dijon mustard Brightens the flavor.
Seasoning
- to taste salt and pepper
Instructions
Preparation
- In a medium bowl, combine ground beef, panko breadcrumbs, chopped parsley, allspice, nutmeg, chopped onion, garlic powder, pepper, salt, and egg. Mix gently until just combined.
- Shape the mixture into meatballs—12 larger or 20 smaller, depending on your preference.
Cooking Meatballs
- In a skillet over medium-high heat, add olive oil and butter. Once shimmering, gently add the meatballs and brown all sides for 7-8 minutes. Transfer to a plate and cover with foil.
Making the Gravy
- In the same skillet, add butter and flour, whisk until brown.
- Slowly whisk in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard, bring to a simmer.
- Taste and adjust seasoning with salt and pepper.
- Add meatballs back into the sauce, simmer for 1-2 minutes.
Notes
Serve over egg noodles or mashed potatoes. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to a month. Reheat gently, adding liquid as needed.