Swedish Meatballs in Creamy Gravy Recipe
This classic Swedish Meatballs recipe features tender meatballs made from ground beef and pork, seasoned with warm spices, and cooked in a rich, creamy gravy. Served with a sauce made from beef broth, sour cream, and a touch of Dijon mustard and Worcestershire sauce, this comforting dish brings authentic Scandinavian flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 25-30 meatballs (serves 6-8) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pepper (to taste)
For Frying
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup full fat sour cream
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Shape the mixture into 1 ¼ to 1 ½-inch meatballs using about 2 ½ tablespoons of meat mixture each, yielding approximately 25-30 meatballs. Place them on a parchment-lined baking sheet for easy cleanup.
- Fry the Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches until all sides are browned, about 5-7 minutes per batch. Use tongs to turn the meatballs carefully. Add a little more oil if necessary for subsequent batches. Once browned, transfer the meatballs to a plate.
- Prepare the Roux: Pour out most of the fat from the skillet, leaving behind the flavorful browned bits. Reduce heat to medium and add butter. When melted, stir in flour and cook, stirring frequently, until the roux turns golden and fragrant.
- Make the Sauce: Gradually whisk in the beef broth, ensuring the flour is fully dissolved and the sauce is smooth. Stir in Dijon mustard and Worcestershire sauce.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet, submerging them in the gravy. Simmer for about 10 minutes until meatballs are cooked through and the gravy has thickened to your preference.
- Add Sour Cream: Turn off the heat and stir in the sour cream gently to create a creamy sauce. You may blend sour cream separately first if preferred for easier mixing.
- Season and Garnish: Adjust seasoning with extra salt and pepper as needed. Sprinkle freshly chopped parsley over the top and serve immediately to enjoy the rich, comforting flavors.
Notes
- For best results, use a mix of beef and pork for juicy and flavorful meatballs.
- Do not wipe out the browned bits in the skillet after frying; they add essential flavor to the sauce.
- You can serve these meatballs over egg noodles, mashed potatoes, or rice for a complete meal.
- The gravy should be creamy but not overly thick; adjust broth or cooking time to reach desired consistency.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently.
Keywords: Swedish meatballs, classic meatballs, creamy gravy meatballs, beef and pork meatballs, comfort food, Scandinavian recipe
