Savory Swedish Meatballs With Creamy Gravy Recipe

Oh wow, let me just tell you about these Swedish meatballs! They’re like little bites of warmth and nostalgia, aren’t they? Picture this… tender meatballs swimming in a creamy, rich gravy that just makes your heart sing. It’s the kind of dish that wraps you in a cozy hug, perfect for chilly evenings or whenever you want a bust of cozy comfort. Seriously, every forkful takes me back to hearty family dinners. They’re just… oh so good!

Why You’ll Crave It

• Each meatball is a little soft pillow of joy, bursting with flavor…
• The gravy? Don’t get me started! It’s creamy, dreamy, and just luxurious.
• Perfect for cozy dinners or fancy gatherings—seriously, everyone loves them.
• They freeze well, so you can always have some on hand for quick meals!

My family fights over the last few… it gets intense!

What You’ll Need

• Ground beef: 1 pound, the base for that hearty flavor
• Ground pork: 1 pound, for extra juiciness and richness
• Breadcrumbs: 1/2 cup, helps bind everything together, so important!
• Onion, finely chopped: 1 small, this brings a lovely sweetness
• Garlic, minced: 2 cloves, because garlic makes everything better, right?
• Egg: 1 large, the binding superstar
• Milk: 1/4 cup, which softens those breadcrumbs beautifully
• Salt: 1 teaspoon, to make all the flavors pop!
• Black pepper: 1/2 teaspoon, for that little kick
• Nutmeg, freshly grated: 1/4 teaspoon, adds warmth, trust me
• Allspice: 1/4 teaspoon, it’s a must for that classic flavor
• Butter: 2 tablespoons for frying, gives a lovely golden crust
• Flour: 2 tablespoons for the gravy base
• Beef broth: 2 cups, the soul of your gravy
• Heavy cream: 1/2 cup, for that decadence…

Easy How-To

Mixing It Up

Okay, in a big bowl—like real big—combine that ground beef and pork first. Then, let’s add in those breadcrumbs soaked in milk, the minced onion, garlic, and the egg. You want to season it up with salt, pepper, and allspice. Just mix it until it’s combined, but be careful… no one wants rubbery meatballs! Just fold it all together gently.

Shape Those Balls

Now, with wet hands—helps with the sticky situation—shape that mixture into little balls, about an inch in diameter. Plop them onto a lined baking sheet. They don’t need to be perfect or anything, just round enough to roll!

Searing Magic

In a large skillet, melt some butter and maybe a bit of olive oil over medium heat. Once it’s hot—like, it should sizzle when you add meatballs—add them in batches. Brown them on all sides, oh yes, about 8-10 minutes, remove them, and set aside. You want a nice crust… it adds so much flavor.

Gravy Time

Now, in that same skillet—don’t rinse it out—add a bit more butter if you need to. Sauté some flour to create a roux. Gradually whisk in the beef broth followed by the cream, bring it to a lovely simmer. Stir in Worcestershire sauce and mustard, oh it will thicken up perfectly.

Bringing It All Together

Let’s bring back those meatballs into the gravy and just coat them. Let ‘em simmer gently for a few more minutes to soak those flavors up! It’s going to smell amazing.

Serving and Enjoying

Time to serve it hot… garnished with some fresh parsley if you’re feeling fancy! I love it next to fluffy mashed potatoes or noodles, for a really comforting meal!

Good to Know

• Mixing beef with pork gives that perfect balance of flavor and moisture, trust me.
• Soaking breadcrumbs in milk keeps those meatballs soft and juicy—no one likes a dry meatball!
• If you want a creamier gravy, just add more cream or swap some broth for cream!

Serving Ideas

• Go classic with some mashed potatoes and lingonberry sauce… it’s a perfect match!

Top Tricks

• If you’re short on time, make these meatballs ahead and freeze them—great for those busy nights!

Frequently Asked Questions

Can I use different types of meat?

Absolutely! Mix it up—use turkey, chicken, or whatever you fancy. Just keep in mind that texture might change a bit.

What can I serve with Swedish meatballs?

They are traditionally served with mashed potatoes, but steamed veggies or egg noodles work beautifully too!

Can I make meatballs ahead of time?

Yes! You can totally prepare the meatballs in advance and store them in the fridge or freeze for later cooking adventures.

What is the best way to reheat leftover meatballs?

Gently warm them in a skillet over low heat or pop them in the microwave with a splash of broth or cream to keep them moist—don’t let them dry out!

How do I ensure my meatballs remain tender?

Oh, it’s simple! Just don’t overmix that meatball mixture and keep an eye on the cooking time. You want them just cooked through for that tenderness.