Description
Experience the ultimate comfort food with these tender and flavorful beef Swedish meatballs, simmered in a rich and creamy gravy. This homemade version is sure to surpass anything you’ve tasted from the iconic furniture store.
Ingredients
Scale
- 1 lb Ground Beef
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Whole Milk (or Beef Broth)
- 1 Onion, finely minced
- 1 Egg
- 1/2 tsp Allspice
- 1/4 tsp Nutmeg
- Salt, to taste
- Black Pepper, to taste
- 4 tbsp Butter
- 2 tbsp All-Purpose Flour
- 2 cups Beef Broth
- 1/2 cup Heavy Cream
- Worcestershire Sauce (Optional)
Instructions
- Prepare the Breadcrumbs: In a small bowl, combine the panko breadcrumbs with the milk (or beef broth). Let them sit for about 5 minutes until the liquid is fully absorbed and the breadcrumbs are soft.
- Sauté the Onion: While the breadcrumbs are soaking, melt a tablespoon of butter in a small skillet over medium heat. Add the finely minced onion and cook until it's soft and translucent, about 5-7 minutes. Remove from heat and let it cool slightly.
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, the soaked breadcrumbs (squeeze out any excess liquid if necessary), the cooled sautéed onion, the egg, allspice, nutmeg, salt, and black pepper. With clean hands, gently mix all the ingredients until just combined.
- Form the Meatballs: Roll the mixture into small, uniform meatballs, about 1 inch in diameter. Place them on a plate or baking sheet as you go.
- Brown the Meatballs: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides until they have a golden-brown crust. Transfer the browned meatballs to a plate and set aside.
- Make the Roux: Once all the meatballs are browned, reduce the heat to medium. Add 2 more tablespoons of butter to the same skillet, scraping up any browned bits. Once melted, sprinkle in the all-purpose flour. Whisk continuously for about 1-2 minutes until a smooth paste forms.
- Whisk in Broth: Gradually pour in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, continuing to whisk until the gravy starts to thicken.
- Add Cream & Season: Stir in the heavy cream and a dash of Worcestershire sauce, if using. Season the gravy with salt and black pepper to taste, and let it simmer gently for another 2-3 minutes.
- Finish Cooking the Meatballs: Gently return the browned meatballs to the simmering gravy. Cover the skillet and let the meatballs simmer in the gravy for 10-15 minutes, or until they are cooked through and tender.
- Serve: Taste the gravy one last time and adjust seasonings if necessary. Serve your Swedish Meatballs hot, traditionally with creamy mashed potatoes, tangy lingonberry jam, and crisp pickled cucumbers.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Don't overmix the meat to keep the meatballs tender. Scrape the pan for flavor when making the gravy, and taste as you go to ensure proper seasoning.