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Swedish Meatballs with Gravy

A classic dish of Swedish meatballs made with a mix of ground beef and pork, served in a creamy gravy, often accompanied by lingonberry sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Swedish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat Mixture
  • 1 pound ground beef Adds richness and flavor.
  • 1 pound ground pork Keeps the meatballs juicy and tender.
  • 1/2 cup breadcrumbs Helps bind the meat mixture.
  • 1/4 cup grated Parmesan cheese Adds savory depth.
  • 1/4 cup finely chopped onion Provides sweetness and moisture.
  • 1/4 cup milk Keeps the meatballs moist.
  • 1 large egg Acts as a binder.
  • 1 teaspoon garlic powder Enhances overall flavor.
  • 1 teaspoon onion powder Adds extra onion flavor.
  • 1 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon black pepper Adds a hint of spice.
  • 1/4 teaspoon nutmeg Gives a warm, aromatic touch.
  • 1/4 teaspoon allspice Adds a unique flavor profile.
  • 2 tablespoons olive oil Used for frying the meatballs.
  • 2 tablespoons butter Adds richness to the cooking process.
  • 2 cups beef broth Forms the base of the creamy gravy.
  • 1 cup heavy cream Creates a luscious, creamy texture.
  • 2 tablespoons Worcestershire sauce Adds depth and umami flavor.
  • 2 tablespoons cornstarch mixed with water (optional) For thickening the gravy if desired.

Equipment

  • Large Skillet

Method
 

  1. Gather all ingredients in a large bowl. Add ground beef and ground pork, then sprinkle in breadcrumbs and grated Parmesan cheese. Add finely chopped onion, milk, and egg. Season with garlic powder, onion powder, salt, black pepper, nutmeg, and allspice. Mix until well combined, being careful not to overmix.
  2. Shape the meat mixture into meatballs about 1 inch in diameter and place them on a plate.
  3. Heat a large skillet over medium heat. Add olive oil and butter. Once hot, add meatballs in batches, cooking for 5-7 minutes until browned on all sides. Remove and set aside.
  4. In the same skillet, pour in beef broth, heavy cream, and Worcestershire sauce. Stir well and bring to a gentle simmer.
  5. Return the meatballs to the skillet, gently stir to coat in gravy, and let simmer for 10-15 minutes. If desired, thicken the gravy with cornstarch mixture and cook for an additional 2-3 minutes.

Nutrition

Calories: 350kcalProtein: 22gSodium: 800mg

Notes

Serve with lingonberry sauce for a traditional touch.

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