Simple Recipes for Every Day
Swedish Meatballs

- Serves: 8
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- ¼ cup flat leaf parsley, minced
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¾ cup yellow onion, grated (about 1 medium onion)
- 2 tsp salt
- ½ tsp pepper, freshly ground
- 4 cloves garlic, minced
- ¾ cup panko*
- 2 eggs
- 2 tbsp olive oil
Cream Gravy
- ½ cup butter
- ½ cup flour*
- 4 cups beef broth
- 1 tsp salt
- ¼ tsp pepper
- 1 tbsp lemon juice
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 cup heavy cream
Method
- In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
- Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**
- In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside **
- When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.***
- Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
- Once the gravy begins to simmer****, add the meatballs back into the pan.
- Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes.
- Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.
Cooking Notes:
*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up.
** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes.
*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall.
**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.