Description
Creamy and comforting Swedish meatballs in a silky gravy, perfect for cool nights and family gatherings.
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup onion, finely chopped (white or yellow)
- 1/4 cup milk
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 2 tbsp butter (for pan-browning)
- 2 tbsp all-purpose flour (for the roux)
- 2 cups beef broth (low-sodium preferred)
- 1/2 cup heavy cream
Instructions
- In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, milk, egg, garlic powder, salt, black pepper, and allspice. Mix gently until evenly combined.
- Shape the mixture into small meatballs about 1 inch in diameter.
- Heat 2 tablespoons butter in a large skillet over medium heat. Add meatballs and brown on all sides, about 6–8 minutes total per batch.
- Remove browned meatballs and set aside. Leave browned bits in the skillet.
- Sprinkle 2 tablespoons flour into the skillet and cook for about 1 minute.
- Gradually whisk in 2 cups beef broth, bring to a gentle simmer, and thicken slightly.
- Stir in 1/2 cup heavy cream, then return meatballs to the skillet. Simmer uncovered for 10–15 minutes until meatballs are cooked through.
- Adjust seasoning with salt and pepper. Serve over egg noodles, mashed potatoes, or rice.
Notes
Use panko for a lighter texture; substitute Greek yogurt for milk if needed. Make ahead and refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Browning and Simmering
- Cuisine: Swedish