Swedish Meatballs and Gravy

This Swedish Meatballs recipe is the best Swedish meatballs I’ve ever tasted! Even better than Ikea! (if I do say so myself). Easy to make meatballs full of flavour, swimming in the most amazing creamy gravy sauce!

Serving the meatballs with the brown/creamy gravy sauce is not the Swedish traditional way. However, since I do know how much non-swedes love it (just look at IKEA meatballs!), I’ve included it in this recipe

Print Recipe

Swedish Meatballs and Gravy Yum

Course

Main Dish

Cuisine

Beef, Meat, Pork

Keyword

Meatballs, Swedish

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 1/3 cup breadcrumbs
• 125 ml Milk
• 35 ml cream
• 1 large egg
• 1 clove garlic grated or minced
• 1/3 tsp salt
• 1/4 tsp Each of black pepper and ground white pepper
• 1/4 tsp all spice
• 1/2 onion finely chopped
• 500 g ground beef mince
• 250 g ground pork mince
• 2 tbsp fresh finely chopped parsley
• 1 tbsp butter
• 2 tsp olive oil

Gravy Sauce:

• 1/3 cup butter
• 1/4 cup plain / all purpose flour
• 250 ml vegetable broth or stock
• 250 ml beef broth or stock
• 1 cup thickened cream or heavy
• 2 tsp regular soy sauce
• 1 tsp Dijon mustard
• Salt and pepper to season

Course Main Dish Cuisine Beef, Meat, Pork Keyword Meatballs, Swedish Prep Time 10 Minutes Cook Time 20 Minutes Servings People Ingredients 1/3 cup breadcrumbs 125 ml Milk 35 ml cream 1 large egg 1 clove garlic grated or minced 1/3 tsp salt 1/4 tsp Each of black pepper and ground white pepper 1/4 tsp all spice 1/2 onion finely chopped 500 g ground beef mince 250 g ground pork mince 2 tbsp fresh finely chopped parsley 1 tbsp butter 2 tsp olive oil Gravy Sauce: 1/3 cup butter 1/4 cup plain / all purpose flour 250 ml vegetable broth or stock 250 ml beef broth or stock 1 cup thickened cream or heavy 2 tsp regular soy sauce 1 tsp Dijon mustard Salt and pepper to season

Instructions

1. In a large bowl, mix the breadcrumbs together with the milk, cream, egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
2. Once the milk has absorbed some, add in the onion, meats and parsley. Mix well with your hands to combine.
3. Roll meat into about 24 small balls
4. Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
5. Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
6. Continue to simmer until thickened.
7. Place meatballs into the gravy in the pan and serve