Description
Swedish Meatballs with Creamy Gravy
Tender spiced meatballs in a silky cream sauce – the ultimate Nordic comfort food!
Ingredients
For the Meatballs:
▢ 1 lb ground beef (85% lean for best flavor)
▢ ½ lb ground pork (or use all beef)
▢ ½ cup panko breadcrumbs
▢ ¼ cup milk (whole or 2%)
▢ 1 small onion, grated (or 1 tsp onion powder)
▢ 1 egg
▢ ½ tsp each: allspice, nutmeg
▢ 1 tsp salt + ½ tsp black pepper
For the Gravy:
▢ 3 tbsp butter
▢ 3 tbsp flour
▢ 2 cups beef broth
▢ 1 cup heavy cream (or half-and-half)
▢ 1 tbsp Worcestershire sauce
▢ 1 tsp Dijon mustard
▢ Salt & pepper to taste
To Serve:
▢ Egg noodles or mashed potatoes
▢ Lingonberry jam (or cranberry sauce)
▢ Fresh dill or parsley
Instructions
1️⃣ Make Meatballs:
-
In a bowl, combine breadcrumbs and milk. Let soak 5 mins.
-
Add remaining meatball ingredients. Mix gently with hands – don’t overwork!
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Roll into 1.5″ balls (wet hands prevent sticking).
2️⃣ Cook Meatballs:
-
Melt 1 tbsp butter in a large skillet over medium heat.
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Brown meatballs in batches (don’t crowd!) – about 3 mins per side. They’ll finish cooking in the sauce. Transfer to a plate.
3️⃣ Make Gravy:
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In same skillet, melt 2 tbsp butter. Whisk in flour – cook 1 min until golden.
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Gradually whisk in broth, then cream, Worcestershire, and mustard.
-
Simmer 3-5 mins until thickened. Season to taste.
4️⃣ Finish & Serve:
-
Return meatballs to gravy. Simmer 5-10 mins until cooked through.
-
Serve over egg noodles with lingonberry jam and dill.
Notes
✅ Grate the onion – it disappears into the meatballs while adding moisture
✅ Brown ≠ Cook Through – Meatballs finish cooking in the sauce
✅ Sauce too thick? Thin with a splash of broth
Nutrition
- Calories: 410 cal Per Serving
- Fat: 29g
- Carbohydrates: 12g
- Protein: 23g