Description
This recipe for Easy Swedish Meatballs offers a classic Scandinavian comfort food experience with tender, flavorful meatballs cooked in a rich and creamy gravy. Perfectly seasoned with traditional spices like nutmeg and allspice, these meatballs are browned to perfection on the stovetop and served in a luscious gravy enhanced with Dijon mustard and a touch of grape jelly or lingonberry jam for authentic sweetness.
Ingredients
Scale
For the 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
For the 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: In a large bowl, combine all the meatball ingredients except the oil. Knead the mixture very well; using a handheld mixer with a hook attachment can speed up the process. Roll portions of about 2 teaspoons into firm balls. To help maintain their shape, freeze the meatballs for 5-10 minutes before cooking.
- Cook the meatballs: Heat the oil in a wide, deep skillet over medium heat. Brown the meatballs on all sides, which will take about 6-8 minutes, until they are well browned. Remove them from the pan and set aside. Alternatively, for baking, place the meatballs on a lined baking sheet and 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 while whisking constantly until the mixture turns medium brown. Gradually pour in the beef broth while whisking continuously to avoid lumps. Simmer the mixture until it thickens. Then whisk in the milk, Dijon mustard, and jelly. Simmer gently over medium-low heat for about 1 minute until creamy. Season with salt and pepper to taste.
- Finish the dish: Return the browned meatballs to the skillet with the gravy and warm gently until heated through. Serve immediately for the best flavor and texture.
Notes
- Freezing the meatballs briefly before cooking helps them hold their shape better during cooking.
- You can bake the meatballs instead of pan-frying for a potentially healthier option.
- Adjust the amount of grape jelly or lingonberry jam to balance the sweetness of the gravy to your preference.
- Use whole milk for a richer gravy; low-fat milk can be substituted for a lighter version but may affect creaminess.
- The gravy can be thickened or thinned by adjusting the amount of flour according to your liking.
Nutrition
- Serving Size: 1/4 of recipe (approx. 4-5 meatballs with gravy)
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg
