Swedish Meatballs with Creamy Gravy Recipe
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and pork, seasoned with warm spices, and served in a rich, creamy gravy. Perfectly browned and simmered in a luscious sauce made with butter, flour, beef broth, heavy cream, and soy sauce, these meatballs deliver comforting, savory flavors ideal for a hearty meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup onion, finely chopped
- 1/4 cup milk
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 tablespoons fresh parsley, chopped (optional)
For the Creamy Gravy:
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped onion, milk, egg, salt, black pepper, nutmeg, allspice, and parsley if using. Mix just until everything is evenly incorporated to avoid tough meatballs. Then, shape the mixture into small meatballs approximately 1 inch in diameter.
- Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Cook the meatballs in batches, turning occasionally to brown all sides evenly. This process takes about 8-10 minutes. Once cooked through and browned, remove the meatballs from the skillet and set them aside.
- Make the Creamy Gravy: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown, forming a roux. Gradually whisk in the beef broth, stirring continuously until the sauce thickens. Stir in the heavy cream and soy sauce, then season the gravy with salt and pepper to taste. Let it simmer gently for a few minutes until creamy and smooth.
- Combine Meatballs and Gravy: Return the cooked meatballs to the skillet with the creamy gravy. Stir gently to coat each meatball in the sauce. Allow the meatballs to simmer in the gravy for about 5 minutes to heat through and absorb some of the sauce flavors.
- Serve: Serve the Swedish meatballs hot, garnished with extra chopped parsley if desired. They pair wonderfully with mashed potatoes, egg noodles, or rice for a complete, comforting meal.
Notes
- For best texture, avoid overmixing the meatball mixture.
- Using a blend of beef and pork adds moisture and flavor to the meatballs.
- Make sure the skillet is hot before adding meatballs to get a good brown crust.
- You can substitute soy sauce with Worcestershire sauce if preferred.
- Leftover meatballs and gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Swedish meatballs, creamy gravy, ground beef, ground pork, comfort food, traditional recipe
