Swedish-Style Meatballs in Creamy Gravy
- Meatballs
- ½ cup panko
- ⅓ cup whole milk
- 1 large egg
- ½ small onion, finely grated
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ¼ tsp black pepper
- 12 oz ground beef, 85% lean
- 8 oz ground pork
- 1 tbsp vegetable oil
- Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- 2 tbsp fresh parsley or dill, chopped
Swedish-Style Meatballs in Creamy Gravy
- Stir the panko and milk together in a large bowl and let it soak.
- Add the egg, onion, allspice, nutmeg, salt and pepper and mix well.
- Add the beef and pork and mix gently with your hands until just combined.
- Roll into 1-inch balls with wet hands and set them on a plate.
- Heat the oil in a 12-inch skillet over medium heat.
- Brown the meatballs in batches, turning them so they color on several sides. They don't need to be cooked through yet. Move them to a clean plate.
- Pour off any fat, leaving the browned bits in the pan. Melt the butter in the skillet over medium heat.
Swedish-Style Meatballs in Creamy Gravy
- Whisk in the flour and cook, whisking, until it smells toasty and turns light tan.
- Slowly whisk in the broth until smooth, then whisk in the cream, Worcestershire and mustard.
- Bring to a gentle simmer and cook until the gravy thickens.
- Return the meatballs to the pan, cover and simmer gently until they reach 160°F (71°C) in the center.
- Taste the gravy and add salt if needed. Sprinkle with parsley or dill and serve.
- Cook to 160°F inside (check with a thermometer).