Description
This Easy Swedish Meatballs recipe features tender meatballs made from ground beef combined with traditional spices, served in a creamy, flavorful gravy made with beef broth, milk, Dijon mustard, and a touch of grape jelly or lingonberry jam. Perfect for a comforting dinner, these meatballs can be cooked on the stovetop or baked in the oven for convenience.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 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
- 1 tablespoon oil
For the Gravy:
- 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
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, finely chopped onion, minced garlic, dried parsley, ground nutmeg, ground allspice, salt, black pepper, egg, and 1-2 tablespoons milk. Knead the mixture thoroughly, preferably using a handheld mixer with the hook attachment for faster mixing until fully incorporated.
- Form the Meatballs: Using about 2 teaspoons of the meat mixture per meatball, roll into firm, evenly sized balls. For better shape retention, freeze the formed meatballs for 5-10 minutes before cooking.
- Cook the Meatballs on Stovetop: Heat 1 tablespoon of oil in a wide, deep skillet over medium heat. Add the meatballs and brown them on all sides, which should take about 6-8 minutes. Once browned, remove the meatballs from the skillet and set aside. Alternatively, bake the meatballs by placing them on a lined baking sheet and cooking at 425°F for 12 minutes or until no longer pink in the center.
- Make the Gravy: In the same skillet, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour (or 2 tablespoons for thinner gravy) and cook while whisking constantly until the mixture is medium brown.
- Add Liquids and Flavorings: Slowly whisk in 1 ½ cups beef broth, keeping the mixture smooth. Allow it to simmer and thicken, then whisk in 1 cup whole milk, 1 teaspoon Dijon mustard, and 1 tablespoon grape jelly or lingonberry jam. Let the gravy simmer gently over medium-low heat for about 1 minute until creamy. Season with salt and black pepper to taste.
- Combine Meatballs and Gravy: Return the browned meatballs to the skillet with the gravy. Warm them gently until heated through, making sure not to overcook.
- Serve: Serve the Swedish meatballs hot, ideally accompanied by mashed potatoes, egg noodles, or steamed vegetables for a classic meal.
Notes
- Freezing the meatballs before cooking helps them keep their shape and prevents them from falling apart during cooking.
- Using whole milk and butter in the gravy creates a rich, creamy texture, but you can substitute with low-fat milk and margarine for a lighter option.
- If lingonberry jam is unavailable, grape jelly is an excellent substitute that provides the necessary sweetness and slight tartness in the gravy.
- For a thinner gravy, reduce the flour to 2 tablespoons as suggested in the recipe.
- Serve with traditional sides like mashed potatoes, egg noodles, or steamed green vegetables for a complete meal.
- Ground beef with a bit of fat content (around 15-20%) works best to keep meatballs tender and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
