Swedish Meatballs with thick and creamy gravy are a dinner that the whole family will love! Whether you serve them over pasta or right out of the pan, they’re sure to be a hit.
For the Meatballs:
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup finely diced (or grated) yellow onion
- 1 large egg
- 2 teaspoons dried parsley (or 1 tablespoon fresh chopped)
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoon olive oil
- 2 tablespoons butter
For the Gravy:
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- Meatballs: In a large bowl combine beef, pork, breadcrumbs, onion, egg, parsley, garlic powder, salt, black pepper, allspice, and nutmeg. Using your hands mix until combined.
- Form the mixture into 20 meatballs.
- Heat a 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add half of the meatballs into the skillet and cook until browned on each side and cooked through. Transfer to a plate and cover with foil. Add the remaining 1 tablespoon of oil and butter to the skillet. Repeat with the remaining meatballs, transferring them to the covered plate as well.
- Gravy: In the same skillet over medium heat add the butter and flour, whisking together until combined and brown, about 3 minutes. Slowly stream in the broth and cream, whisking constantly to combine. Add in the Worcestershire sauce and mustard, stir and cook, stirring frequently until thickened. Salt and pepper to taste.
- Add the meatballs back into the skillet and simmer together for 5 minutes. Garnish with extra parsley, if desired.
Serve over egg noodles or rice.
Store airtight in the refrigerator for up to 3 days.
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