This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I’ve ever tasted. Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce.
Ingredients
Gravy Sauce
- 1/3 cup salted butter
- ¼ cup all-purpose flour
- 1 cup vegetable broth
- 1 cup beef broth
- 1 cup heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
Meatballs
- ½ cup milk
- 1/3 cup dry bread crumbs
- 2 tablespoons heavy cream
- 1 teaspoon heavy cream
- 1 large egg
- 1 large clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground allspice
- 1 pound ground beef
- ½ pound ground pork
- ½ medium onion, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon salted butter
- 2 teaspoons olive oil
Directions
Step 1
Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
Step 2
Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
Step 3
Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
Step 4
Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
Step 5
Add meatballs to the gravy. Toss gently to coat and serve.
Cook’s Notes:
Using cream in the meatball mixture is optional, but it makes the meatballs more tender in the centers.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 447 | |
% Daily Value * | |
Total Fat37g | 48% |
Saturated Fat19g | 96% |
Cholesterol149mg | 50% |
Sodium493mg | 21% |
Total Carbohydrate10g | 4% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein18g | |
Vitamin C2mg | 12% |
Calcium73mg | 6% |
Iron2mg | 11% |
Potassium299mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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