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Meatballs · Swedish-Style

Swedish-Style Meatballs in Creamy Gravy

Small, tender meatballs warmed with allspice and nutmeg, browned in a skillet and simmered in a silky beef and cream gravy. Serve over egg noodles or mashed potatoes.

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Prep
25 min
Cook
30 min
Total
55 min
Serves
4 · about 30 small meatballs
Level
Medium

Ingredients

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

Cook to 160°F inside (check with a thermometer).

Steps

  1. Stir the panko and milk together in a large bowl and let it soak.
  2. Add the egg, onion, allspice, nutmeg, salt and pepper and mix well.
  3. Add the beef and pork and mix gently with your hands until just combined.
  4. Roll into 1-inch balls with wet hands and set them on a plate.
  5. Heat the oil in a 12-inch skillet over medium heat.
  6. 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.
  7. Pour off any fat, leaving the browned bits in the pan. Melt the butter in the skillet over medium heat.
  8. Whisk in the flour and cook, whisking, until it smells toasty and turns light tan.
  9. Slowly whisk in the broth until smooth, then whisk in the cream, Worcestershire and mustard.
  10. Bring to a gentle simmer and cook until the gravy thickens.
  11. Return the meatballs to the pan, cover and simmer gently until they reach 160°F (71°C) in the center.
  12. Taste the gravy and add salt if needed. Sprinkle with parsley or dill and serve.

Tip: Lingonberry or cranberry sauce on the side is a classic sweet-tart match.

Tip: Shake the pan instead of using a spoon to turn the meatballs so they keep their shape.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat gently with a splash of broth until hot (165°F).

Estimated nutrition per serving: 660 calories · protein 30 g · carbohydrates 12 g · fiber <1 g · sugars 3 g · fat 54 g (saturated 25 g) · sodium 1,090 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.