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4 from 1 vote

Swedish Meatballs

Creamy and rich, these Swedish Meatballs are always a crowd pleaser! The meatballs are tender and moist and oh so flavorful and the sauce is super smooth and so easy to make.
Prep Time45 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 35 minutes
Course: 1 hour, Main Dish
Cuisine: Swedish
Keyword: gravy, Ground beef, ground pork, meatballs
Servings: 6 servings
Calories: 820kcal
Author: Mary Ann Dwyer

Ingredients

Meatballs

  • 4 Tbsp. unsalted butter
  • 2/3 cup yellow onion, finely chopped
  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground allspice
  • 1/4 tsp. nutmeg
  • 3 cloves garlic, minced
  • 2/3 cup milk
  • 1 1/4 cups plain panko bread crumbs
  • 1 lb. ground beef, I use 80/20
  • 1 lb. ground pork
  • 2 large eggs, beaten
  • 3 Tbsp. olive oil

Gravy

  • 4 Tbsp. unsalted butter
  • 5 Tbsp. all-purpose flour
  • 3 cups low-sodium beef broth
  • 2 tsp. Worcestershire sauce
  • 3 Tbsp. chopped fresh parsley
  • 1/2 cup heavy cream
  • kosher salt and pepper to taste

Instructions

  • Heat butter in saute pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Saute for 5 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes. Turn the heat to low and add the milk. Bring to a simmer.
  • Place the bread crumbs in a large bowl. Take the onion mixture off the heat and pour over the breadcrumbs. Stir till combined. Mixture will resemble a thick paste. Let mixture cool.
  • Place beef, pork and eggs in a large bowl. Add the bread crumb mixture and mix until evenly combined. Do not overmix or your meatballs will be tough. Form roughly into 1-inch balls. I made about 30 meatballs. Refrigerate for 30 minutes.
  • Heat 3 Tbsp. of olive oil in a large skillet over medium heat. Gently add the meatballs in batches and brown on all sides. Transfer to a large casserole dish or Dutch oven. Preheat oven to 400 degrees.
  • For the gravy: In the same skillet you used to cook the meatballs melt the 4 Tbsp. butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth and Worcestershire. Bring to a simmer. Add the fresh parsley and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-15 minutes). Season with the kosher salt and pepper. Pour the gravy over the meatballs in the casserole dish or Dutch oven and bake for 20 minutes. I like to serve over rice pilaf, small noodles or mashed potatoes.

Nutrition

Calories: 820kcal | Carbohydrates: 24g | Protein: 35g | Fat: 65g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 231mg | Sodium: 1107mg | Potassium: 880mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1541IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 4mg