Swedish Meatballs Recipe (The Best Gravy)
A classic swedish meatball recipe made with juicy pork and beef meatballs, cooked in a simple gravy. These meatballs are hearty and flavorful, making them the perfect comfort meal. Serve over mashed potatoes, pasta, and even rice. However you choose to enjoy these Swedish meatballs, you’re sure to want more.
Ingredients
meatballs -
- 1/3 cup panko crumbs
- 1/4 cup whole milk
- 1 lb lean ground beef
- 1 lb ground pork
- 1 small onion finely grated
- 2 garlic cloves minced
- 1 large egg
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 2 Tbsp olive oil cooking oil or as needed
gravy sauce -
- 4 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 3 cups regular beef broth
- 1 cup heavy whipping cream
- ½ tsp Dijon mustard
- salt and pepper to taste
Instructions
- In a bowl, combine the panko crumbs and milk.
- Add the remaining meatball ingredients to the bowl and mix until everything is evenly incorporated.
- Wet your hands and shape the meat mixture into 24 evenly sized meatballs.
- Heat a large skillet over medium heat and add oil.
- Once sizzling, add the meatballs in batches and fry on all sides until golden brown and cooked through. Don’t overcrowd the pan when frying the meatballs. Add more oil in between batches if needed.
- Once the meatballs are cooked through, remove them from the skillet and cover to keep warm.
- In the same skillet, melt the butter and whisk in the flour. Cook until golden, whisking consistently.
- Slowly whisk in the broth, heavy whipping cream, dijon mustard, salt, and pepper.
- Bring the sauce up to a light simmer and cook until it reaches your desired thickness.
- Place the meatballs back into the skillet and cook until warmed through.
- Garnish the meatballs with fresh herbs and serve over mashed potatoes.
Notes
- Brown the meatballs well: Searing them until golden creates rich flavor and the best texture.
- Avoid overcrowding the pan: Cook in batches if needed so the meatballs sear properly rather than steam.
- Simmer the sauce gently: Let it reach a light simmer for the perfect consistency—avoid boiling.
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days once cooled.
- Reheat: Heat leftovers in a skillet until the meatballs are fully warmed through.
- Freeze: For longer storage, freeze the cooled meatballs and sauce in freezer-safe containers for up to 3 months. Thaw and reheat in a pan, adding a splash of liquid if needed.