Description
Swedish Meatballs with Creamy Gravy
Ingredients
For the Meatballs:
1 lb ground beef
1 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1 small onion, finely diced
1/4 tsp allspice
1/4 tsp nutmeg
Salt and pepper to taste
2 tbsp olive oil (for frying)
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1 tsp Worcestershire sauce
Salt and pepper to taste
Directions
Prepare the Meatballs:
In a bowl, combine breadcrumbs and milk. Let sit for 2 minutes. Add ground beef, pork, egg, onion, allspice, nutmeg, salt, and pepper. Mix until just combined. Form into 1-inch meatballs.
Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (about 6-8 minutes). Remove from skillet and set aside.
Make the Gravy:
In the same skillet, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in beef broth, then add cream and Worcestershire sauce. Simmer until thickened. Season with salt and pepper.
Combine:
Return the meatballs to the skillet. Simmer in the gravy for 5-7 minutes, ensuring they’re fully cooked.
Serve:
Serve over creamy mashed potatoes with a side of steamed broccoli. Garnish with fresh parsley.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 450 kcal per serving
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Step-by-Step Guide
1. Soak the breadcrumbs in the milk in a large mixing bowl for 2 minutes to create a panade, which ensures tender meatballs. 2. Add the ground meats, egg, onion, spices, salt, and pepper. Use your hands or a fork to mix until just combined; overmixing makes meatballs tough. 3. Roll the mixture into uniform 1-inch balls. A small cookie scoop helps with portioning. 4. In a large skillet, heat the olive oil over medium heat. Brown the meatballs in batches to avoid overcrowding, turning to get a golden crust on all sides. They do not need to be cooked through at this stage. 5. Remove meatballs and set aside. Pour off excess fat, leaving the flavorful browned bits (fond) in the pan.
6. For the gravy, melt butter in the same skillet. Whisk in flour to form a roux, cooking for 1 minute to remove the raw flour taste. 7. Slowly pour in the beef broth while whisking constantly to prevent lumps. 8. Bring to a simmer and whisk in the heavy cream and Worcestershire sauce. 9. Let the gravy simmer and thicken for 3-5 minutes. Season to taste. 10. Gently return the meatballs to the skillet, coating them in the gravy. Simmer for 5-7 minutes until the meatballs are cooked through to 160°F internally.
Serving Suggestions
Classically, serve these meatballs and gravy over a bed of creamy mashed potatoes or buttery egg noodles. For a lighter option, try them with mashed cauliflower. Lingonberry jam or cranberry sauce on the side provides the perfect sweet-tart contrast. Garnish with fresh dill or parsley. A simple side of steamed green beans, roasted carrots, or a crisp cucumber salad completes this comforting meal.
How-to Summary
Soak breadcrumbs in milk. Mix with meats, egg, onion, and spices. Form into 1-inch balls. Brown in a skillet. Make a roux with butter and flour in the same pan. Whisk in broth, cream, and Worcestershire to create a gravy. Return meatballs to the gravy and simmer until cooked through. Serve hot.
Frequently Asked Questions
Can I use only ground beef? Yes, but using a mix of beef and pork is traditional and provides superior flavor and tenderness.
Can I bake the meatballs instead of frying? Absolutely. Place them on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes until browned, then add to the gravy.
How can I make the gravy thicker or thinner? For a thicker gravy, simmer longer or create a slurry with 1 tbsp cornstarch and 1 tbsp cold water, then whisk it in. For a thinner gravy, add a splash more broth.
Can I make these ahead of time? Yes. Cook the meatballs and gravy, then store combined in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
What’s a substitute for heavy cream? For a lighter version, you can use half-and-half or whole milk, though the gravy will be slightly less rich and creamy.
Common Mistakes to Avoid
- Overmixing the meatball ingredients, which leads to a dense, tough texture.
- Making the meatballs too large, causing them to burn on the outside before cooking through.
- Crowding the skillet while browning, which steams the meatballs instead of creating a proper sear.
- Adding the broth to the roux too quickly, which will result in a lumpy gravy. Whisk constantly and pour slowly.
- Oversimming the gravy after adding the cream, which can cause it to break or curdle. Keep the heat at a gentle simmer.
Conclusion
This recipe for Swedish Meatballs with Creamy Gravy delivers the quintessential comfort food experience. By following the detailed steps and avoiding common pitfalls, you can create a dish that is tender, flavorful, and deeply satisfying. The rich, savory gravy perfectly complements the spiced meatballs, making it a versatile dinner centerpiece sure to become a family favorite. Enjoy the process and the delicious results.