Amazing Swedish Meatballs in Creamy Gravy
Swedish Meatballs are a delightful blend of ground beef and pork seasoned with nutmeg, allspice, and fresh parsley. Simmered in a flavorful, creamy gravy, they are perfect when served over mashed potatoes or buttered egg noodles. This comforting dish will satisfy your craving for classic Swedish flavors!
Servings: 6 servings, 2 large or 3 small meatballs per serving
Cost: $1.21 per serving
Equipment
- large, heavy-bottomed skillet
Ingredients
For the Swedish Meatballs
- ½ pound lean ground beef
- ½ pound ground pork
- ¼ cup Panko breadcrumbs
- 3 tablespoons fresh parsley chopped
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ⅓ cup grated onion using largest holes on a box grater
- ½ teaspoon garlic powder
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Creamy Gravy
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
For Serving
- chopped fresh parsley for garnish
- mashed potatoes or egg noodles
Instructions
Making & Cooking the Meatballs
- In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, chopped parsley, allspice, nutmeg, grated onion, garlic powder, pepper, salt, and egg. Using your hands, mix until combined.
- Roll into 12 large meatballs or 18 smaller meatballs. In a large skillet heat olive oil and 1 tablespoon of the butter over medium high heat. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Remove the meatballs to a plate and keep warm.
Making the Gravy & Serving
- Add the remaining 4 tablespoons of butter to the fond in the bottom of the pan and scrape the browned bits. This is where all of the flavor is hiding!
- Add the flour to skillet and whisk until it turns brown and takes on a nutty aroma. Slowly stir in the beef broth and heavy cream. Bring to a gentle boil and add Worcestershire sauce and the Dijon mustard. Sauce will begin to thicken.
- Taste the gravy to see if it needs salt or pepper. Return the meatballs and their juices to the gravy and simmer for 10 minutes or until the gravy is cooked to the consistency that you like it.
- Serve over mashed potatoes, over egg noodles, or alongside my Crazy Good French Onion Noodle Casserole. Enjoy!
Video
Notes
- Make Cooked Meatballs Ahead: Fully cook meatballs per recipe instructions. Store in the refrigerator. Cool completely before transferring to an airtight container. Refrigerate for up to 3 days. When ready to serve, reheat meatballs in a skillet or in the oven until warmed through. Proceed with making gravy per recipe instructions.
- Make Uncooked Meatballs Ahead: Shape meatballs and refrigerate in an airtight container for up to 24 hours before cooking. When ready to cook, follow the recipe instructions for browning and cooking, and make the gravy.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to three days.
- To Freeze: Place the cooled meatballs and gravy in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 9g | Protein: 18g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 531mg | Potassium: 392mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1096IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg