How to Make the Perfect Swedish Meatballs with Gravy
Swedish · Medium · 50 min · 4 servings
These tender and juicy Swedish meatballs are made with a blend of beef and pork and smothered in a velvety cream gravy that is deeply savory and satisfying. Inspired by the beloved Scandinavian classic they are perfect served over mashed potatoes or egg noodles.
Why this recipe works
This Swedish Meatballs with Gravy recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 0.75 lb ground beef
- 0.75 lb ground pork
- 0.5 cup breadcrumbs
- 1 large egg
- 2 cups beef broth
- 1 cup heavy cream
- 0.5 tsp ground allspice
- 2 tbsp unsalted butter
Step by step instructions
Step 1: Mix the Meatballs
Combine ground beef ground pork breadcrumbs egg allspice salt and pepper in a large bowl. Mix gently with your hands until just combined being careful not to overwork the meat. Roll into balls about 1.5 inches in diameter.
Step 2: Brown the Meatballs
Melt butter in a large skillet over medium high heat. Working in batches brown the meatballs on all sides for about 4 to 5 minutes total. They do not need to be fully cooked through at this stage. Remove and set aside.
Step 3: Make the Gravy Base
In the same skillet melt an additional tablespoon of butter and whisk in 2 tablespoons of flour until a smooth paste forms. Cook for 1 to 2 minutes until lightly golden then gradually whisk in beef broth until smooth and lump free.
Step 4: Finish the Gravy
Pour in heavy cream and bring the gravy to a gentle simmer stirring frequently. Season with salt pepper and a pinch of allspice. Cook for 4 to 5 minutes until the gravy thickens enough to coat the back of a spoon.
Step 5: Simmer and Serve
Return the browned meatballs to the skillet and nestle them into the gravy. Cover and simmer on low heat for 10 to 12 minutes until the meatballs are fully cooked through. Serve over mashed potatoes or egg noodles with a sprinkle of fresh parsley.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → all ground beef for a leaner version though the texture will be slightly firmer
- heavy cream → whole milk or half and half for a lighter gravy with less richness
- breadcrumbs → crushed crackers or rolled oats for a slightly different but effective binding texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the meat mixture which develops too much protein and results in dense and rubbery meatballs
- Skipping the browning step and just simmering meatballs directly in the gravy which sacrifices deep flavor development
- Adding cream to a sauce that is too hot causing it to break and become greasy instead of silky
Nutrition facts
Per serving: 580 calories, 34g protein, 22g carbs, 38g fat, 1g fiber.
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