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The Best Swedish Meatballs Recipe

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★★★★★

4.5 from 93 reviews

Classic Swedish Meatballs made with ground beef and warm spices, smothered in a creamy, rich gravy. This comforting dish features tender meatballs cooked to perfection and served in a luscious sauce flavored with beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Ideal served over egg noodles or mashed potatoes for an authentic Swedish experience.

Ingredients

Scale

Meatballs

  • 1 pound ground beef
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Gravy

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Combine Ingredients: In a medium-sized bowl, mix together 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 cup finely chopped onion, 1/2 teaspoon garlic powder, 1/8 teaspoon pepper, 1/2 teaspoon salt, and 1 egg until fully combined.
  2. Form Meatballs: Roll the mixture into 12 large meatballs or 20 smaller ones, ensuring they are uniform in size for even cooking.
  3. Cook Meatballs: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the meatballs and cook for 7-8 minutes, turning continuously to brown all sides until cooked through. Remove the meatballs and transfer to a plate; cover with foil to keep warm.
  4. Make Gravy Base: In the same skillet, add 4 tablespoons butter and 3 tablespoons flour. Whisk together and cook until the mixture turns brown, creating a roux as the base for the sauce.
  5. Add Liquids and Seasoning: Slowly pour in 2 cups beef broth and 1 cup heavy cream while whisking continuously to avoid lumps. Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. Bring the mixture to a simmer and cook until the sauce thickens.
  6. Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the gravy and simmer together for an additional 1-2 minutes to meld flavors and heat through fully.
  7. Serve: Serve the Swedish meatballs hot over egg noodles, mashed potatoes, or your preferred side to soak up the delicious creamy sauce.

Notes

  • Using panko breadcrumbs adds a light texture to the meatballs but can be substituted with regular breadcrumbs if preferred.
  • Adjust seasoning salt and pepper to taste before simmering the meatballs in the gravy for the best flavor balance.
  • Do not overcrowd the skillet when browning meatballs to ensure even cooking.
  • The gravy thickens as it simmers; adjust consistency by adding a little more beef broth if necessary.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Swedish Meatballs, meatballs recipe, creamy gravy, ground beef meatballs, traditional Swedish dish

Find it online: https://miarosetti.com/the-best-swedish-meatballs-recipe/