Ready in: 1 hour · Serves: 4-6 · Technique: Stove Top Cooking · Storage: Up to 3-4 days in the refrigerator.Quick Answer
Swedish Meatballs with Gravy deliver a cozy flavor experience, perfect for holiday gatherings.As the cooler days of fall embrace New York City, I'm reminded of the cozy gatherings that await us-Thanksgiving and Christmas are just around the corner, inviting us to bring warmth into our homes. With the comforting scent of spices wafting through my kitchen, I find myself drawn to a classic recipe that feels like a warm hug on a chilly day: Swedish Meatballs with Gravy. Let's dive into the delicious layers of flavors, textures, and traditions that this dish embodies, perfect for holiday feasting or a comforting weeknight dinner.
A Cozy Holiday Treat
Why You'll Love This Recipe
- This dish is a warm, comforting classic, perfect for chilly days and festive gatherings.
- Deliciously rich homemade gravy elevates the meatballs, adding depth and flavor that's hard to resist.
- Easy to prepare ahead, these meatballs freeze well, ensuring you have a cozy meal ready whenever you need it.
- Family-friendly and customizable; you can adjust spices to suit your taste, making it a versatile dish.
- Brings back memories of cozy family gatherings and festive celebrations, adding a touch of nostalgia to your meals.
Ingredients
Gather these ingredients to create delicious Swedish Meatballs with Gravy.
For the meatballs:
- 1 pound ground beef
- ½ pound ground pork
- ½ cup breadcrumbs (I prefer panko for additional texture)
- ¼ cup grated onion (about half a small onion)
- ¼ cup milk
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 tablespoons fresh parsley, chopped
For the gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (homemade if possible for depth of flavor)
- ½ cup heavy cream
- 1 tablespoon soy sauce
- Salt and pepper to taste
How to Make Swedish Meatballs with Gravy (Step-by-Step)
Follow these steps to prepare a hearty dish of Swedish Meatballs with Gravy.
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef and pork. Add in the breadcrumbs, grated onion, milk, egg, salt, black pepper, nutmeg, allspice, and parsley. Mix gently with your hands until just combined; overmixing can result in tough meatballs. I like to form a small meatball and cook it to taste before making the full batch.
Step 2: Shape the Meatballs
Grease your hands with a little olive oil to prevent sticking. Roll the meat mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet as you go. The aroma of the seasoned meat is simply mouthwatering!
Step 3: Cook the Meatballs
In a large skillet (a classic 10-inch cast-iron skillet works beautifully), heat a tablespoon of olive oil over medium heat. Brown the meatballs in batches to avoid overcrowding, about 5-7 minutes, turning occasionally until they are golden brown all over.
Step 4: Make the Gravy
Remove the meatballs from the skillet and keep them warm. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about a minute until it's lightly golden and fragrant. Slowly whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan. The gravy will start to thicken within a few minutes. Stir in the heavy cream and soy sauce, seasoning with salt and pepper to taste.
Step 5: Combine and Serve
Lower the heat and return the meatballs to the skillet. Simmer in the gravy for an additional 10 minutes, allowing the flavors to meld beautifully. You'll know they're ready when the meatballs are cooked through, and the sauce thickens to a decadent pourable consistency.
Common Mistakes to Avoid
- Overmixing Meat: To ensure tender meatballs, mix the ingredients just until combined. Overmixing will lead to tough meatballs.
- Cooking in Batches: Crowding the skillet can cause steaming instead of browning. Always cook in batches to achieve a lovely golden crust.
- Skipping the Taste Test: Don't forget to taste a small meatball at the beginning for seasoning. Adjust with more salt or spices as necessary before cooking the whole batch.
Tips and Tricks for Success
- For richer flavor, you can sauté the onions before adding them to the meat mixture.
- Serve with lingonberry sauce on the side to enhance the traditional Swedish dining experience.
- These meatballs freeze beautifully! Make a double batch and keep them for busy nights or holiday gatherings.
Variations
- Use ground turkey or chicken instead of beef and pork for a lighter version.
- Substitute the breadcrumbs with crushed crackers or oats for a different texture.
- Replace the heavy cream with Greek yogurt for a healthier sauce.
How to Serve
- Serve over creamy mashed potatoes or egg noodles.
- Garnish with additional fresh parsley for a pop of color.
- Accompany with pickled cucumbers or traditional Swedish flatbreads.
Make Ahead and Storage
- Make Ahead: Prepare meatballs and gravy a day in advance and store separately in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through.
- Freezing: Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They'll stay good for about three months.
Recipe Notes / What I Learned
This recipe truly embodies comfort; each bite is a reminder of family and cherished gatherings. Testing it reinforced to me that homemade gravy is worth every minute, providing an unparalleled depth that enhances the entire dish.
Yield and Serving Size
Yield: 24 meatballs · Serving Size: 4 meatballs
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 20g protein · 12g carbs · 25g fat
Recipe by:
Delicious Swedish Meatballs with Gravy
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground beef and pork. Add in the breadcrumbs, grated onion, milk, egg, salt, black pepper, nutmeg, allspice, and parsley. Mix gently with your hands until just combined.
- Grease your hands with a little olive oil to prevent sticking. Roll the meat mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Brown the meatballs in batches, about 5-7 minutes, until they are golden brown all over.
- Remove the meatballs from the skillet and keep them warm. In the same skillet, melt the butter and whisk in the flour, cooking until lightly golden. Slowly whisk in the beef broth, and then stir in the heavy cream and soy sauce, seasoning with salt and pepper.
- Return the meatballs to the skillet and simmer in the gravy for an additional 10 minutes.
Notes
FAQs
1. Can I use only ground beef for the meatballs?
Yes, you can use only ground beef for the meatballs. However, using a combination of ground beef and pork adds extra flavor and moisture to the meatballs.
2. Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance and either freeze them uncooked or cook them and store leftovers in an airtight container in the refrigerator for 3-4 days.
3. What should I serve with Swedish Meatballs?
Swedish meatballs are traditionally served with creamy mashed potatoes and lingonberry sauce. They also pair well with egg noodles or a simple green salad.
4. Can I make the gravy without cream?
Yes, you can omit the cream for a lighter gravy. You can substitute it with additional beef broth or a non-dairy milk alternative, though the texture and flavor may vary.
5. How do I prevent my meatballs from falling apart while cooking?
To prevent meatballs from falling apart, ensure you mix the ingredients just until combined and avoid overmixing. Additionally, letting them rest before cooking can help them hold their shape better.
