Description
These Swedish Meatballs are tender, juicy beef meatballs simmered in a rich and creamy gravy with classic warm spices. Served over mashed potatoes, noodles, or rice, this comfort food favorite is easy enough for weeknights yet elegant enough for guests. A traditional dish with simple ingredients and cozy flavor in every bite.
Ingredients
- For the meatballs:
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small yellow onion, grated or finely minced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1–2 tbsp olive oil or butter (for frying)
- For the gravy:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Make the Meatball Mixture:
Soak panko breadcrumbs in milk for a few minutes. In a large bowl, mix together ground beef, soaked breadcrumbs, egg, grated onion, garlic, salt, pepper, allspice, and nutmeg until just combined. - Shape and Cook the Meatballs:
Roll mixture into 1–1.5 inch balls. Heat oil or butter in a skillet over medium heat and cook meatballs in batches, browning all sides. Transfer to a plate once cooked through. - Make the Gravy:
In the same skillet, melt butter and whisk in flour. Cook for 1–2 minutes. Gradually whisk in beef broth. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened. Season with salt and pepper. - Combine and Serve:
Return meatballs to skillet and spoon sauce over them. Let simmer 3–5 minutes. Serve hot over mashed potatoes, egg noodles, or rice.
Notes
- Don’t overmix the meatball mixture for the best texture.
- Grated onion helps keep meatballs moist.
- For a lighter sauce, substitute cream with half-and-half or milk.
- Gluten-free? Use GF breadcrumbs and flour alternatives.
- Bake the meatballs at 400°F for 20 minutes as a hands-off option.
