Description
This Easy Swedish Meatballs recipe offers a classic comfort food experience with tender, flavorful meatballs in a creamy, tangy gravy. Made with ground beef, fragrant spices, and a luscious homemade sauce featuring Dijon mustard and a touch of grape jelly, these meatballs are perfect served over mashed potatoes or egg noodles for a satisfying family meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 small onion, very finely chopped
- 1 clove garlic, finely minced
- 1 teaspoon dried parsley
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 large egg
- 1-2 tablespoons milk
- 1 tablespoon oil
Gravy
- 3 tablespoons butter
- 3 tablespoons flour (or 2 tablespoons for thinner gravy)
- 1 1/2 cups beef broth
- 1 cup whole milk
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon grape jelly (or lingonberry jam, adjust to taste)
- Salt and black pepper, to taste
Instructions
- Make the meatballs: In a large bowl, combine all the meatball ingredients except the oil. Knead the mixture thoroughly using your hands or a handheld mixer with a hook attachment for efficiency. With about 2 teaspoons of mixture per ball, roll into firm meatballs. To help them hold their shape, freeze the meatballs for 5-10 minutes before cooking.
- Cook the meatballs: Heat oil in a wide, deep skillet over medium heat. Brown the meatballs evenly on all sides, which will take about 6-8 minutes. Once browned, remove meatballs from the pan and set aside. Alternatively, you can bake the meatballs by placing them on a lined baking sheet and cooking at 425°F (220°C) for 10-12 minutes until browned and cooked through.
- Make the gravy: Return the skillet to medium heat and melt the butter. Stir in the flour and cook while whisking constantly until it turns medium brown, creating a roux. Slowly whisk in the beef broth and simmer until the gravy thickens. Next, add the milk, Dijon mustard, and grape jelly, whisking gently. Simmer on medium-low heat for about 1 minute until the sauce is creamy. Season with salt and black pepper to taste.
- Finish the dish: Place the cooked meatballs back into the creamy gravy. Warm gently over low heat until the meatballs are heated through. Serve immediately for the best flavor and texture.
Notes
- Freezing the formed meatballs before cooking helps maintain their shape and prevents them from falling apart.
- Adjust the amount of grape jelly or lingonberry jam in the gravy to taste for sweetness balance.
- For a thinner gravy, reduce the flour to 2 tablespoons.
- Serve over mashed potatoes, egg noodles, or rice for a complete meal.
- Use dried parsley or fresh if available, but dry works well for flavor balance.
