Swedish Meatballs with Creamy Gravy Recipe

Swedish Meatballs with Creamy Gravy Recipe

by

This classic Swedish dish features tender meatballs simmered in a rich and creamy gravy. It’s a comforting and flavorful meal perfect for a cozy dinner.

Ingredients:

For the Meatballs:

  • 1 pound ground pork
  • 1/2 pound ground beef
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped fresh bread crumbs
  • 1 large egg
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Pinch of allspice

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions:

  1. Make the Meatballs: In a large bowl, combine ground pork, ground beef, onion, bread crumbs, egg, heavy cream, salt, pepper, nutmeg, and allspice. Mix well with your hands until thoroughly combined.
  2. Shape the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 inch in diameter.
  3. Cook the Meatballs: Heat a large skillet over medium heat with a drizzle of olive oil. Cook the meatballs in batches, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
  4. Make the Gravy: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in beef broth, stirring constantly to prevent lumps. Bring the gravy to a simmer, stirring occasionally.
  5. Combine and Simmer: Return the meatballs to the skillet, reduce heat to low, and simmer for 10-15 minutes, or until the meatballs are cooked through.
  6. Finish the Gravy: Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Simmer for an additional 5 minutes, or until the gravy has thickened slightly.
  7. Serve: Serve the Swedish meatballs immediately with the creamy gravy. Enjoy with mashed potatoes, egg noodles, or rice.

Tips:

  • For extra flavor, add a pinch of ground ginger to the meatball mixture.
  • You can use panko bread crumbs instead of regular bread crumbs.
  • To make ahead, cook the meatballs and store them in the refrigerator for up to 2 days. Reheat them gently in the gravy before serving.

Enjoy!

Leave a Comment