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swedish meatballs freshly cooked
Vagner Carvalho

Swedish Meatballs with Creamy Pan Gravy

Swedish-style meatballs combine beef and pork with a lightly spiced breadcrumb mixture and creamy pan gravy. A milk-soaked breadcrumb base helps keep the texture tender, while a little allspice and nutmeg provide the familiar warm flavor.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Swedish-inspired
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 450 g ground beef (1 pound)
  • 225 g ground pork (8 ounces)
  • 60 g fine plain breadcrumbs (about 1/2 cup)
  • 120 ml whole milk (1/2 cup)
  • 1 large egg
  • 1 small onion (120 g), finely grated
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon neutral oil
  • 3 tablespoons unsalted butter (42 g)
  • 3 tablespoons all-purpose flour (24 g)
  • 600 ml low-sodium beef broth (2 1/2 cups)
  • 120 ml heavy cream (1/2 cup)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped parsley

Method
 

  1. Soak breadcrumbs in milk for 5 minutes in a large bowl. Stir in egg, grated onion, salt, pepper, allspice and nutmeg. Add beef and pork and mix lightly with your hands just until combined. Avoid kneading the meat into a paste.
  2. With damp hands form 30 equal meatballs, about 30 g each. Heat oil in a wide heavy skillet over medium heat. Brown meatballs in three batches for 5–6 minutes per batch, turning gently; transfer to a plate. They will finish cooking in the gravy.With damp hands form 30 equal meatballs, about 34 g each. Heat oil in a wide heavy skillet over medium heat. Brown meatballs in three batches for 5–6 minutes per batch, turning gently; transfer to a plate. They will finish cooking in the gravy.
  3. Leave browned bits in the pan but pour off excessive fat. Melt butter over medium-low heat, stir in flour and cook 2 minutes, whisking. Gradually add broth in several additions, whisking each smooth before adding more.
  4. Bring gravy to a gentle simmer. Stir in cream, Dijon and Worcestershire sauce. Return meatballs and juices and simmer gently 8–10 minutes, turning occasionally, until a thermometer in several meatball centers reads 160°F (71°C).
  5. If gravy is too thick, whisk in a splash of broth. If thin, simmer uncovered a few minutes, stirring so it does not catch. Taste before adding extra salt. Sprinkle with parsley and serve five meatballs per portion; potatoes or noodles are additional.

Notes

Nutrition is a rough estimate per serving of the stated batch, excluding suggested sides and optional toppings. Brands, discarded coating, retained oil and portions affect values. Times are planning estimates; use the doneness cues. Images are illustrative.