Description
Classic Swedish meatballs in a rich, creamy gravy—perfect for a comforting meal served over mashed potatoes or egg noodles.
Ingredients
- 1 lb ground beef (or half beef, half pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely chopped
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 2 tbsp butter (for frying)
- 2 tbsp all‑purpose flour (for gravy)
- 2 cups beef broth
- ½ cup heavy cream or sour cream
- 1 tsp Worcestershire sauce (optional)
Instructions
- In a bowl, soak breadcrumbs in milk for 5 minutes.
- Add ground meat, chopped onion, egg, salt, pepper, and nutmeg; mix until combined.
- Form mixture into small meatballs (about 1″ diameter).
- Heat butter in a skillet over medium heat; brown meatballs on all sides, about 5–7 minutes. Transfer to a plate.
- In same skillet, sprinkle flour over pan drippings; cook for 1–2 minutes, stirring to form a roux.
- Gradually whisk in beef broth, scraping up browned bits.
- Stir in cream (or sour cream) and Worcestershire sauce if using; simmer for 2–3 minutes until thickened.
- Return meatballs to skillet; cook for another 5 minutes, turning to coat in gravy.
- Serve hot over mashed potatoes, rice, or noodles.
Notes
- You can substitute breadcrumbs with crushed crackers or panko.
- For a lighter version, use half-and-half instead of heavy cream.
- Make meatballs ahead and freeze before cooking; cook from frozen, adding a couple extra minutes.
- Add a pinch of allspice for more authentic Swedish flavor.