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Swedish Meatballs

Cozy and creamy Swedish meatballs served with a silky gravy, perfect for chilly evenings or entertaining guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Swedish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Blend with ground pork for best flavor.
  • 0.5 pound ground pork Mix with ground beef.
  • 0.5 cup plain breadcrumbs Keeps the meatballs juicy.
  • 0.5 cup milk Used in the panade.
  • 1 large egg To bind ingredients.
  • 0.5 small onion grated Adds flavor without chunks.
  • 1 clove garlic minced Enhances flavor.
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg For warmth and spice.
  • 0.25 teaspoon allspice For authentic flavor.
  • 1 tablespoon chopped parsley Optional, for garnish.
For the Gravy
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups low sodium beef broth For gravy base.
  • 0.5 cup heavy cream For richness.
  • 0.5 teaspoon Dijon mustard For depth of flavor.
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Method
 

Mix and Roll
  1. Mix breadcrumbs and milk in a bowl and let it sit for 5 minutes to create a panade.
  2. Add ground beef, ground pork, grated onion, minced garlic, egg, salt, pepper, nutmeg, and allspice.
  3. Gently combine until everything looks evenly mixed, being careful not to overmix.
  4. Roll the mixture into small balls, about 1 to 1.25 inches wide.
  5. Heat a skillet with a thin layer of oil and brown the meatballs on all sides, then set them aside.
Make the Gravy
  1. Pour off excess oil from the skillet and melt the butter.
  2. Sprinkle in flour and whisk for 1 minute.
  3. Slowly add beef broth while whisking to maintain a smooth consistency.
  4. Stir in cream, Dijon, and Worcestershire. Let it bubble until thickened.
  5. Season with salt and pepper to taste.
  6. Slide the browned meatballs back into the sauce and cover. Simmer on low for 8 to 10 minutes until cooked through.

Notes

Use a mixture of meats for best flavor. Grate the onion to keep texture tender. Chill meatballs before frying for best results. Add sour cream at the end for a tangy finish.