Swedish Meatballs with Gravy
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.
Juicy beef and pork meatballs bathed in a rich and creamy Swedish style brown gravy.
Nutrition per serving
Ingredients
Protein
Binder
Gravy
Seasoning
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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