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swedish meatballs recipe with noodles on plate
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Swedish Meatballs with Gravy

If you have lingonberry jam, it is a classic accompaniment to Swedish meatballs. Wild lingonberries are abundant in Sweden and can regularly be served in different forms with various Swedish dishes. The sweet and tart flavors go perfect with the savory meatballs (just like cranberry sauce and Thanksgiving).
Makes about 24 meatballs.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 Servings
Calories: 443kcal

Ingredients

For the Meatballs

  • 1 pound (454 g) ground beef
  • 1/2 pound (227 g) ground pork
  • 1/2 small white or yellow onion , finely diced
  • 1/4 cup (27 g) breadcrumbs
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) salt
  • 1/4 teaspoon (1.25 ml) ground allspice
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1 egg
  • 1 Tablespoon (15 ml) oil

For the Gravy

  • 2 Tablespoons (30 ml) butter
  • 4 Tablespoons (60 ml) flour
  • 2 cups (480 ml) beef broth (or chicken broth)
  • 1/2 cup (120 ml) heavy cream
  • 1 Tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) Dijon mustard
  • salt , to taste
  • black pepper , to taste
  • Optional chopped parsley , for garnish

Equipment

Instructions 

  • Combine all the meatball ingredients in a bowl (beef, pork, onion, breadcrumbs, garlic powder, salt, allspice, nutmeg, black pepper, and egg) and mix well.
    combining swedish meatball ingredients
  • Lightly oil your hands to help keep the meat from sticking to your hands as you form the meatballs. Roll into 1 1/2-inch sized meatballs (a small cookie scoop works great for quickly forming even sized meatballs).
    shaping meatballs
  • Heat the tablespoon of oil in a large skillet over medium-high heat. Add the meatballs in a single layer (cook in batches if needed) and brown all sides of the meatballs and cook until they are nearly cooked through.
    searing meat balls
  • Remove the meatballs from the skillet and set aside, but keep the juices and tidbits in the skillet.
    pan with meat drippings
  • In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth and removing all lumps.
    whisking flour
  • Whisk in the broth and continue whisking until smooth.
    adding broth
  • Then whisk in the cream, Worcestershire sauce, and Dijon mustard. Season to taste with salt and pepper, and bring to a simmer.
    whisking finished gravy
  • Add the meatballs (and any juices) back to the gravy and simmer for about 5 minutes. Serve with optional chopped parsley and with lingonberry jam if you have it.
    adding meatballs back into gravy
  • Serve the meatballs on egg noodles, rice, pasta, mashed potatoes, in a sandwich or as an appetizer skewered with toothpics.
    serving pan of meatballs
Course: Appetizer, Main Course
Cuisine: Swedish

Nutrition

Calories: 443kcal | Carbohydrates: 9g | Protein: 24g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 882mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg