Homemade Swedish Meatballs in Creamy Gravy Recipe
Homemade Swedish Meatballs are tender, seared ground beef meatballs smothered in a rich, creamy gravy made from butter, flour, beef broth, and cream. This comforting and delicious recipe beats store-bought or frozen meatballs, bringing a classic Scandinavian favorite right to your kitchen in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 meatballs
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
Ingredients
For the Meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- ⅓ cup onion, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ¼ teaspoon ground all-spice powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the Creamy Gravy Sauce:
- ¼ cup butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or sour cream)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, onion, parsley, garlic powder, ground all-spice, salt, and black pepper. Mix gently until just combined and uniform, taking care not to overmix to ensure tender meatballs.
- Form the Meatballs: Scoop approximately 2 tablespoons of the mixture at a time and roll into round meatballs. Place them aside, lightly coating with oil if necessary to prevent sticking.
- Sear the Meatballs: In a large skillet, melt butter over medium-high heat until sizzling (about 2 minutes). Add the meatballs and cook until browned on all sides, about 7 to 8 minutes total, turning gently to avoid breaking. Once browned, transfer meatballs to a plate and set aside.
- Make the Gravy: Using the same skillet, add olive oil and heat over medium-high for 1 minute. Stir in the flour and cook, stirring constantly, until the mixture bubbles and turns golden. Gradually whisk in beef broth and heavy cream until smooth and thickened, approximately 1 minute.
- Season the Sauce: Stir in Dijon mustard and Worcestershire sauce. Season the gravy with salt and black pepper to taste.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet and gently toss to coat them with the gravy. Cover the skillet and simmer over medium heat until meatballs are cooked through, around 5 minutes.
- Finish Sauce Consistency: Remove the lid and continue stirring the sauce for 1 to 2 minutes until it reaches your preferred thickness.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Searing the meatballs before simmering locks in flavor and gives them a beautiful browned exterior.
- You can substitute sour cream for heavy cream in the gravy for a tangier finish.
- Serve meatballs with mashed potatoes, egg noodles, or crusty bread for a full meal.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
