Swedish Meatballs with Cream Gravy

Name: Swedish Meatballs with Cream Gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Swedish
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

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.

55 minMediumServes 4560 cal/serving

SwedishDinnerStovetopStandardHigh ProteinAlcohol-FreeCorn-Free

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

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.
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.
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.
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.
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.
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.

Questions

Can I make Swedish Meatballs with Cream Gravy dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Swedish Meatballs with Cream Gravy gluten-free?

Yes. The gluten in this entry is 1/2 cup plain breadcrumbs, 2 tbsp all-purpose flour. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Swedish Meatballs with Cream Gravy keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Swedish Meatballs with Cream Gravy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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