Description
A classic and easy recipe for Swedish Meatballs featuring tender ground beef meatballs cooked in a rich, creamy gravy with hints of mustard and lingonberry jam. Perfect for a comforting dinner served with mashed potatoes or noodles.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ¼ cup breadcrumbs
- 1 small onion, very finely chopped
- 1 clove garlic, finely minced
- 1 teaspoon dried parsley
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
- Black pepper to taste
- 1 large egg
- 1-2 tablespoons milk
- 1 tablespoon oil
Gravy
- 3 tablespoons butter
- 3 tablespoons flour (use 2 tablespoons if you prefer a thinner gravy)
- 1 ½ cups beef broth
- 1 cup whole milk
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon grape jelly OR lingonberry jam (or less, to taste)
- Salt and black pepper to taste
Instructions
- Make the meatballs: Add all ingredients for the meatballs except the oil to a large bowl. Knead very well; using a handheld mixer with a hook attachment speeds this process. Using about 2 teaspoons of mixture, roll into firm balls. Freeze the meatballs for 5-10 minutes to help them keep their shape.
- Cook the meatballs: Heat the oil in a wide, deep skillet over medium heat. Brown the meatballs on all sides until well browned, about 6-8 minutes. Remove the meatballs from the pan and set aside. Alternatively, bake at 425°F for 10-12 minutes until browned and cooked through.
- Make the gravy: Return the skillet to medium heat and melt the butter. Stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth, whisking continually. Simmer until thickened, then whisk in the milk, mustard, and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season with salt and pepper to taste.
- Finish the dish: Return the meatballs to the gravy and warm gently until heated through. Serve immediately for best taste and texture.
Notes
- Freezing the meatballs briefly before cooking helps prevent them from falling apart.
- For a lighter gravy, reduce flour to 2 tablespoons to make it thinner.
- Grape jelly can be substituted with lingonberry jam for a traditional flavor or adjusted to taste.
- Serve meatballs with mashed potatoes, egg noodles, or steamed vegetables for a complete meal.
- Use a skillet large enough to avoid overcrowding the meatballs while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
