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Swedish Meatballs

Savory Swedish Meatballs in Creamy Gravy Bliss

Enjoy the delightful flavors of Swedish Meatballs with creamy gravy for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: Swedish
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef can substitute with ground turkey
  • 1 pound Ground Pork can replace with more ground beef
  • 1 cup Flat Leaf Parsley use dried parsley in lesser amounts if fresh is unavailable
  • 1 teaspoon Ground Allspice nutmeg can be a suitable substitute
  • 1 teaspoon Ground Nutmeg
  • 1 medium Grated Onion substitute with onion powder if necessary
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 cloves Garlic (minced) omit for a milder flavor
  • ½ cup Panko Breadcrumbs regular breadcrumbs can work if panko isn’t available
  • 1 large Eggs flaxseed meal mixed with water can be used as a vegan alternative
For the Gravy
  • 1 tablespoon Olive Oil can switch to vegetable oil
  • 2 tablespoons Unsalted Butter margarine is a good dairy-free option
  • 2 tablespoons All-Purpose Flour gluten-free flour makes an excellent alternative
  • 2 cups Beef Stock chicken stock or vegetable broth can provide a flavorful twist
  • ½ cup Heavy Cream coconut cream offers a dairy-free substitute
  • 1 tablespoon Fresh Lemon Juice omit if you prefer no acidity
For Serving
  • 4 servings Mashed Potatoes or Egg Noodles can serve with rice or steamed vegetables
  • 1 jar Lingonberry Jam can substitute with cranberry sauce

Equipment

  • large mixing bowl
  • Skillet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine ground beef, ground pork, chopped flat-leaf parsley, allspice, nutmeg, grated onion, kosher salt, black pepper, minced garlic, panko breadcrumbs, and eggs. Mix gently until just combined and shape into golf ball-sized meatballs.
  2. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning for about 3 minutes on each side until golden. Transfer to a plate and set aside.
  3. In the same skillet, add unsalted butter and let it melt. Whisk in all-purpose flour until golden and smooth, then gradually add beef stock, stirring until thick. Stir in heavy cream and lemon juice until smooth.
  4. Return meatballs to the skillet, coating them in gravy. Cover and reduce heat to low. Simmer for about 10 minutes, or until internal temperature reaches 165°F.
  5. Serve meatballs over mashed potatoes or egg noodles with extra gravy and a side of lingonberry jam.

Nutrition

Serving: 4meatballsCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Store cooked meatballs in an airtight container for up to 3 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag for up to 2 months.

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