Description
Swedish Meatballs with Creamy Gravy are tender, flavorful meatballs made with a blend of ground meat and warm spices, simmered in a rich, creamy sauce—perfect served over mashed potatoes or egg noodles.
Ingredients
Units
Scale
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated
- 1 egg
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp butter (for frying)
- 2 tbsp all-purpose flour (for gravy)
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
Instructions
- In a large bowl, combine breadcrumbs and milk; let sit for a few minutes. Add ground beef, ground pork, grated onion, egg, allspice, nutmeg, salt, and pepper. Mix until just combined.
- Form into 1-inch meatballs and set aside.
- Heat butter in a large skillet over medium heat. Add meatballs in batches and cook until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, add flour and whisk for 1 minute to form a roux.
- Gradually whisk in beef broth until smooth. Stir in cream, Worcestershire sauce, and mustard. Simmer for 5–7 minutes until thickened.
- Return meatballs to the skillet and coat with the gravy. Simmer for an additional 5 minutes.
- Serve hot over mashed potatoes, noodles, or rice.
Notes
- Use a mix of beef and pork for the best flavor and texture.
- For a lighter version, substitute half-and-half for cream.
- Leftovers reheat well and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg