Swedish Meatballs with Creamy Gravy
Tender beef meatballs seasoned with allspice and nutmeg, browned, then finished in a smooth butter, flour, beef broth, and cream gravy.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20
- ¼ cup panko breadcrumbs
- ¼ cup whole milk
- ½ cup finely chopped yellow onion
- 1 clove garlic minced
- 1 large egg
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 5 tbsp unsalted butter divided: 1 tablespoon for the onion, 4 tablespoons for the gravy
- ¼ cup all-purpose flour
- 2 ½ cups beef broth warmed
- ½ cup heavy cream
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- chopped fresh parsley for garnish
Instructions
Cooking
- Stir the panko and milk together in a large bowl and let sit for 5 to 10 minutes.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Cook the onion for about 5 minutes, then add the garlic and cook for 30 seconds. Let cool for a few minutes.
- Add the ground beef, cooled onion mixture, egg, allspice, nutmeg, salt, and pepper to the soaked panko. Mix gently until just combined.
- Roll the mixture into about 20 meatballs, each about 1 1/2 tablespoons.
- Wipe out the skillet, add the olive oil, and brown the meatballs in batches for 6 to 8 minutes, turning gently. Move them to a plate.
- In the same skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, until light golden.
- Slowly whisk in the warm beef broth and simmer for 3 to 4 minutes, until thickened. Stir in the cream, Worcestershire sauce, and Dijon mustard.
- Return the meatballs to the skillet, cover, and simmer on low for 10 to 12 minutes, turning once, until a thermometer in the center reads 160°F. Adjust the seasoning and garnish with parsley.
Notes
Nutrition values are an estimate per serving, for about 5 meatballs with gravy and without noodles or potatoes. Store the meatballs in their gravy in the refrigerator for up to 3 days and add a splash of broth when reheating. Reheat leftovers to 165°F.