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Birthday Swedish Meatballs

Course: 1 hour
Servings: 6
Author: Mary Ann Dwyer


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


  • 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 into 1 1/2 inch balls. I made about 24 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.