Dreamy Swedish Meatballs with Gravy
Discover impossibly tender, perfectly browned meatballs swimming in a velvety, cream-kissed gravy. This classic comfort food features a delicate blend of allspice and nutmeg for a signature warm, aromatic flavor. Served over noodles or potatoes, it's a deeply satisfying meal perfect for any occasion.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Box grater
- Measuring cups and spoons
- Baking sheet or large plate
- Large skillet or Dutch oven
- Slotted spoon
- Wooden spoon or spatula
Ingredients
- ½ cup Panko Breadcrumbs
- ¼ cup Whole Milk
- 1 lb Ground Meat 50/50 mix of ground beef and ground pork recommended
- 1 small Yellow Onion, finely grated
- 1 large Egg, lightly beaten
- ½ teaspoon Ground Allspice
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Unsalted Butter for meatballs
- 1 tablespoon Olive Oil
- 4 tablespoons Unsalted Butter for gravy
- ¼ cup All-Purpose Flour
- 4 cups Beef Broth, warm
- ½ cup Heavy Cream
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- Salt and Pepper to taste
- Fresh Parsley or Dill, for garnish optional
Instructions
- In a large bowl, combine the Panko breadcrumbs and the milk. Let this panade sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid.
- To the panade, add the ground beef, ground pork, grated onion, beaten egg, allspice, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Use your hands to gently mix until just combined. Do not overwork the mixture.
- Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter, yielding 24-30 meatballs. Place them on a baking sheet. For best results, chill in the refrigerator for 15-20 minutes to help them hold their shape.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Working in batches, brown the meatballs on all sides. They do not need to be cooked through. Transfer the browned meatballs to a clean plate and set aside. Do not wipe out the pan.
- Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, whisking constantly, to form a roux.
- Slowly pour in the warm beef broth while whisking continuously to prevent lumps. Scrape the bottom of the pan to release the browned bits (fond). Bring the mixture to a simmer and cook for 3-5 minutes, until it has thickened slightly.
- Whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Taste the gravy and season with additional salt and pepper as needed.
- Gently return the browned meatballs and any accumulated juices to the skillet. Reduce the heat to low, cover, and let simmer for 10-15 minutes, or until the meatballs are cooked through and the gravy has thickened.
Notes
Pro Tips: For the most tender meatballs, do not overmix the meat mixture. Brown the meatballs in batches to ensure a good sear, and never wipe the pan clean—the browned bits (fond) are the foundation of a flavorful gravy.
Variations: You can use all ground beef or all ground pork. For a nuttier gravy, brown the butter before adding the flour. For extra depth, deglaze the pan with a splash of brandy or dry sherry after making the roux.
Serving Suggestions: Serve traditionally over buttery egg noodles or mashed potatoes with a side of lingonberry jam. A crisp green salad or quick-pickled cucumbers provide a refreshing contrast.