Traditional Swedish Meatballs with Creamy Gravy
These traditional Swedish meatballs, made with a blend of ground beef and pork, are served with a rich, creamy gravy. Perfect as an entrée or served over wide egg noodles, this dish delivers a comforting and authentic taste of Sweden.
Equipment
- Large mixing bowl
- Shallow baking pan
- Rack for baking
- Saucepan
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- ½ cup of soft bread crumbs
- 1 medium onion chopped
- 1 lightly beaten egg
- 2 tablespoons of heavy whipping cream
- ½ teaspoon of salt
- 1/8 teaspoon of ground nutmeg
- 1/8 teaspoon of allspice
- 1/8 teaspoon of cardamom
- ¾ pound of lean ground beef 90% lean
- ½ pound of ground pork
- For the Gravy:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of beef broth
- ½ cup of heavy whipping cream
- ¼ teaspoon of dill weed
- ¼ cup of minced fresh parsley optional
Instructions
- Preheat the oven to 400°F (204°C).
- In a large mixing bowl, combine the soft bread crumbs, chopped onion, lightly beaten egg, heavy cream, salt, ground nutmeg, allspice, and cardamom.
- Mix until well combined.
- Add the ground beef and ground pork to the mixture.
- Mix thoroughly until all ingredients are evenly distributed.
- Shape the mixture into 1 ½-inch meatballs.
- Grease a rack and place it in a shallow baking pan.
- Arrange the meatballs on the rack.
- Bake the meatballs in the preheated oven for 11 to 12 minutes or until they reach an internal temperature of 160°F (71°C).
- Drain any excess fat.
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour and cook until the mixture is smooth and lightly browned.
- Gradually add the beef broth, stirring constantly.
- Bring the mixture to a boil and cook for 1 to 2 minutes, or until it has thickened.
- Stir in the heavy cream and dill, allowing the gravy to simmer for 1 minute.
- Place the cooked meatballs in a serving dish and pour the gravy over the top.
- Garnish with minced fresh parsley, if desired.
- Serve hot over wide egg noodles or on their own.
Notes & Wine Advice
Pair with a light Pinot Noir or a Chardonnay to complement the creamy gravy and rich flavors of the meatballs.
Nutrition values
Calories: 450 kcal | Carbohydrates: 10 g | Protein: 28 g | Fat: 34 g | Sugar: 3 g