Description
Classic Swedish Meatballs in a rich, creamy gravy made with ground beef and pork, seasoned with warm spices, and simmered to perfection. This comforting dish is perfect served over mashed potatoes, egg noodles, or rice for a hearty home-cooked meal.
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated or minced
- 1 egg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter (for cooking)
For the Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Soften Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk and soften, which will help keep the meatballs tender.
- Mix Meatball Ingredients: To the softened breadcrumbs, add ground beef, ground pork, grated onion, egg, ground allspice, ground nutmeg, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Form Meatballs: Roll the meat mixture into 1-inch diameter meatballs, evenly sized for consistent cooking.
- Cook Meatballs: Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the meatballs in batches for 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove meatballs and set aside on a plate.
- Prepare Gravy Base: In the same skillet, melt 3 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes until the mixture is golden and bubbly, forming a roux.
- Add Liquids for Gravy: Slowly whisk in the beef broth, scraping up any browned bits from the pan to incorporate flavor. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer this mixture for 5 to 7 minutes, stirring frequently until the gravy thickens to a creamy consistency.
- Simmer Meatballs in Gravy: Return the cooked meatballs to the skillet, nestling them into the gravy. Continue to simmer for another 5 minutes until the meatballs are heated through and fully coated in creamy gravy.
- Serve: Serve the Swedish meatballs warm over your choice of mashed potatoes, egg noodles, or rice for a delicious, comforting meal.
Notes
- For extra tender meatballs, use a mix of ground beef and pork and avoid compacting the meatballs too much when forming.
- These meatballs freeze well both with or without the gravy, making them a great make-ahead option.
- Add a dash of soy sauce to the gravy for a deeper umami flavor if desired.
