Easy Swedish Meatballs
A comforting dish that brings a taste of Scandinavia right to your dining table, perfect for busy weeknights or cozy weekends.
Ingredients
Meatball Ingredients
- 1 pound ground beef Lean ground beef recommended
- 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
Gravy Ingredients
- 1 tablespoon oil
- 3 tablespoons butter
- 3 tablespoons flour Use 2 tablespoons for thinner gravy
- 1 ½ cups beef broth
- 1 cup whole milk
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon grape jelly OR lingonberry jam Adjust to taste
- Salt and black pepper to taste
Instructions
Preparation
- 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.
Cooking
- 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.
- 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.
- 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
These meatballs are perfect served with buttery egg noodles or creamy mashed potatoes. For storage, refrigerate for up to 3 days, or freeze for up to 3 months.