Ingredients
For the Meatballs:1 lb ground beef½ lb ground pork1 small onion, finely grated or minced1 clove garlic, minced½ cup breadcrumbs¼ cup milk1 egg½ teaspoon ground allspice½ teaspoon ground nutmegSalt and pepper to taste2 tablespoons butter (for frying)1 tablespoon olive oilFor the Creamy Gravy:4 tablespoons butter¼ cup all-purpose flour2 cups beef broth1 cup heavy cream1 tablespoon Worcestershire sauce1 teaspoon Dijon mustardSalt and pepper to tasteOptional Garnishes:Fresh parsley, choppedLingonberry jam on the sideMashed potatoes or buttered egg noodles for serving
InstructionsStep 1:
Prepare the Meatball MixtureIn a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes.Add ground beef, ground pork, grated onion, garlic, egg, allspice, nutmeg, salt, and pepper.Mix gently with your hands or a spoon until just combined (do not overmix).Roll into small balls, about 1 to 1½ inches in diameter.Step 2: Brown the MeatballsIn a large skillet, heat butter and olive oil over medium heat.Add meatballs in batches and cook until browned on all sides, about 5–7 minutes. They don’t need to be fully cooked through yet.Remove and set aside on a plate.Step 3: Make the Creamy GravyIn the same skillet, melt butter over medium heat.Whisk in flour to form a roux, stirring constantly for about 2 minutes until lightly golden.Slowly add beef broth, whisking to avoid lumps.Stir in heavy cream, Worcestershire sauce, and Dijon mustard.Bring to a simmer and cook until the sauce thickens, about 5 minutes.Season with salt and pepper to taste.Step 4: Simmer Meatballs in the GravyReturn the browned meatballs to the skillet.Simmer gently for 10–12 minutes, or until meatballs are cooked through and gravy is thick and creamy.Step 5: ServeSprinkle with chopped parsley.Serve over mashed potatoes, buttered noodles, or even rice.Don’t forget a spoonful of lingonberry jam on the side for the classic Swedish touch!Tips for SuccessUse a meat mixture – The combo of beef and pork keeps the meatballs juicy.Don’t overmix – Gentle mixing ensures tender meatballs.Make ahead – Meatballs can be formed or even cooked and frozen for easy prep.Deglaze the pan – Scrape up all those browned bits when adding broth for maximum flavor.VariationsLighter Version – Use half-and-half instead of heavy cream, or ground turkey instead of pork.Spicy Kick – Add a pinch of cayenne or red pepper flakes to the meat mixture.Cheese Stuffed – Hide a cube of mozzarella in each meatball for a fun twist.Storage and ReheatingStore in an airtight container in the refrigerator for up to 4 days.Reheat gently in a skillet over low heat, adding a splash of cream or broth if needed.Freeze cooked meatballs and gravy for up to 3 months.ConclusionSwedish Meatballs in a Rich Creamy Gravyare the epitome of comfort food — warm, hearty, and irresistibly delicious. With their perfectly seasoned meat and smooth, savory sauce, they bring a taste of tradition and nostalgia to every bite. Whether served at a family dinner or a festive gathering, this dish is sure to impress and satisfy. Don’t forget the lingonberry jam for the full Swedish experience!Best restaurants near me
Enjoy!