Description
This classic Easy Swedish Meatballs recipe features tender meatballs made from a blend of ground pork and beef, seasoned with warm spices and fresh parsley. The meatballs are pan-fried to golden perfection and simmered in a creamy, savory gravy made from a homemade roux, beef broth, Worcestershire sauce, and heavy cream. Ready in just 45 minutes, this comforting dish is perfect served over egg noodles or mashed potatoes for a hearty and satisfying meal.
Ingredients
Scale
Meatballs
- 8 ounces Ground pork
- 8 ounces Ground beef
- 1 medium Yellow onion, finely diced
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup Unseasoned breadcrumbs
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- 2 tablespoons Fresh parsley, finely chopped
Gravy
- 3 tablespoons Butter (for frying meatballs)
- 3 tablespoons Butter (for roux)
- 1/4 cup All-purpose flour
- 3 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup Heavy cream
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, ground beef, finely diced yellow onion, egg, salt, pepper, unseasoned breadcrumbs, ground nutmeg, ground allspice, and fresh chopped parsley. Mix thoroughly to ensure all ingredients are evenly incorporated, then shape the mixture into 1 1/2 inch meatballs.
- Fry the meatballs: Heat 3 tablespoons of butter in a large skillet over medium heat. Working in batches to avoid overcrowding, fry the meatballs, turning them so they brown evenly on all sides. Continue cooking for about 10 minutes until meatballs are cooked through and have a golden crust. Remove meatballs and set aside.
- Make the roux: Add the remaining 3 tablespoons of butter to the same skillet and melt over medium heat. Gradually whisk in the all-purpose flour and cook the mixture, stirring continuously, for 1 to 2 minutes or until it turns a light golden color to form a roux.
- Prepare the gravy: Slowly pour in the beef broth while whisking constantly to prevent lumps. Continue to cook and whisk for 5 to 7 minutes until the sauce thickens to a creamy consistency.
- Finish the gravy: Stir in the Worcestershire sauce and heavy cream, then cook the sauce until it coats the back of a spoon, indicating it’s thick enough.
- Simmer meatballs in gravy: Return the cooked meatballs to the skillet with the gravy and simmer together for about 5 minutes to meld flavors and warm the meatballs through.
- Serve: Transfer the Swedish meatballs with creamy gravy onto plates and serve over egg noodles or creamy mashed potatoes for a comforting meal.
Notes
- For best flavor, do not overcrowd the skillet when frying meatballs; cook in batches.
- Use fresh parsley and freshly ground spices for enhanced taste.
- The gravy can be adjusted in thickness by adding more beef broth or cooking it longer.
- Leftover meatballs and gravy can be refrigerated and reheated gently on the stovetop.
- Serve with lingonberry jam on the side for a traditional Swedish touch.
