Swedish Meatballs
These creamy Swedish meatballs are an easy dinner idea that’s full of rich flavor and family-friendly comfort. Juicy, tender meatballs made with warm spices, simmered in a creamy gravy. Serve with creamy mashed potatoes or over noodles for a perfect comfort meal.
Servings: 6
Equipment
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup dried bread crumbs
- 1/2 onion minced
- 4 cloves garlic minced
- 2 tablespoons fresh parsley diced
- 2 large eggs
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 tablespoon extra virgin olive oil
Cream Gravy
- 2 tablespoons leftover grease from meatballs or 2 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 4 cups beef broth unsalted
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon Worcestershire
- ⅓ cup heavy cream
Instructions
- Combine the ground pork, dried bread crumbs, onion, garlic, parsley, eggs, all spice, nutmeg, salt and white pepper in a large bowl. Mix thoroughly with a spoon or your hands.
- Scoop the meat mixture using a spoon or cookie scoop. Keep the meatballs uniform in size, about 1 inch in diameter. Roll the meat between your hands to shape into a ball.
- Heat the extra virgin olive oil in a large skillet over medium heat. Sear meatballs in the skillet, turning to ensure all sides are seared. To check done-ness, you can cut into a meatball to ensure that no pink remains in the center. Continue until all meatballs are cooked, should take two batches to prevent overcrowding.
- Remove the meatballs from the skillet. Drain most of the grease, keeping about 2 tablespoons. Return the skillet to the stovetop. Whisk in the flour and cook for 2-3 minutes.
- Whisk in the beef broth. Whisk until smooth and all flour is incorporated. Add salt and pepper. Whisk. Bring to a simmer. Add in the worcestershire sauce and heavy cream, whisk to combine.
- Add in the meatballs and let simmer for 10 minutes.
Video
Notes
Make Ahead Like a Boss:
Roll and cook the meatballs ahead of time. If doing this, you can bake the meatballs in the oven at 400 degrees F for 20-25 minutes.
Store in the fridge for up to 4 days or freeze for up to 3 months. Sauce:
Whip up the creamy gravy and stash it in the fridge separately.
Lasts 3–4 days – just add a splash of broth or cream when reheating to keep it silky smooth. Reheating:
Warm ‘em low and slow in the sauce, and add a little broth if things get too thick. Serving Ideas:
Mashed potatoes
Egg noodles
Rice
Add a veggie like green beans or broccoli and you’re golden. Lunch Goals:
Meal prep into containers with sides = a flavorful lunch that reheats like a champ.
Roll and cook the meatballs ahead of time. If doing this, you can bake the meatballs in the oven at 400 degrees F for 20-25 minutes.
Store in the fridge for up to 4 days or freeze for up to 3 months. Sauce:
Whip up the creamy gravy and stash it in the fridge separately.
Lasts 3–4 days – just add a splash of broth or cream when reheating to keep it silky smooth. Reheating:
Warm ‘em low and slow in the sauce, and add a little broth if things get too thick. Serving Ideas:
Mashed potatoes
Egg noodles
Rice
Add a veggie like green beans or broccoli and you’re golden. Lunch Goals:
Meal prep into containers with sides = a flavorful lunch that reheats like a champ.
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 14g | Protein: 32g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 1957mg | Potassium: 577mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg