Swedish Meatballs with Cream Gravy
Tender pork-and-beef meatballs seasoned with allspice and nutmeg, simmered in a silky cream and beef broth gravy. Serve over egg noodles or mashed potatoes for a warming Scandinavian-style comfort meal.
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 cup plain breadcrumbs
- 1 large egg, beaten
- 1/2 yellow onion, grated
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 tsp Dijon mustard
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
In a large bowl, combine 1 lb ground beef (80/20), 1/2 lb ground pork, 1/2 cup plain breadcrumbs, 1 beaten large egg, 1/2 grated yellow onion, 1/2 tsp ground allspice, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined — do not overwork. Roll into balls about 1.5 inches in diameter.
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2
Melt half the 4 tbsp unsalted butter in a large wide skillet over medium-high heat. Add the meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, about 5 to 6 minutes total. Check that the internal temperature reaches 160°F (71°C). Transfer browned meatballs to a plate.
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3
Reduce heat to medium. Add the remaining butter to the pan. Once melted, whisk in 2 tbsp all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until the roux turns lightly golden.
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4
Gradually whisk in 2 cups beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3 minutes until slightly thickened.
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5
Stir in 1/2 cup heavy cream and 2 tsp Dijon mustard. Simmer gently for 2 to 3 minutes until the gravy is smooth and coats a spoon. Season with additional salt and pepper to taste.
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6
Return the meatballs to the pan and simmer for 5 minutes until heated through and coated in gravy. Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve over egg noodles or mashed potatoes.