Description
This Easy Swedish Meatballs recipe offers tender, flavorful meatballs in a rich, creamy gravy that’s perfect for a comforting dinner. Made with ground beef and seasoned with classic spices like nutmeg and allspice, these meatballs are browned to perfection then simmered in a luscious gravy featuring Dijon mustard and a touch of jam for sweetness. Serve over noodles or mashed potatoes for a traditional meal everyone will love.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ¼ cup breadcrumbs
- 1 small onion, very finely chopped
- 1 clove garlic, finely minced
- 1 teaspoon dried parsley
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
- Black pepper to taste
- 1 large egg
- 1–2 tablespoons milk
- 1 tablespoon oil
Gravy
- 3 tablespoons butter
- 3 tablespoons flour (use 2 tablespoons for thinner gravy)
- 1 ½ cups beef broth
- 1 cup whole milk
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon grape jelly OR lingonberry jam (or less, to taste)
- Salt and black pepper to taste
Instructions
- Make the meatballs: In a large bowl, combine all meatball ingredients except the oil. Knead thoroughly, using a handheld mixer with the hook attachment if available to speed up the process. Form about 2 teaspoons of mixture into firm balls. Optional: Freeze the meatballs for 5–10 minutes to help maintain shape during cooking.
- Cook the meatballs: Heat oil in a wide, deep skillet over medium heat. Brown the meatballs on all sides, about 6-8 minutes. Remove from pan and set aside. Alternatively, bake meatballs on a lined baking sheet at 425°F for 10-12 minutes until browned and cooked through.
- Make the gravy: Return the skillet to medium heat. Melt butter, then whisk in flour and cook until medium brown, stirring constantly. Gradually pour in beef broth while whisking to avoid lumps. Simmer the mixture until it thickens. Stir in milk, Dijon mustard, and jelly, then simmer gently on medium-low for about 1 minute until creamy. Season with salt and black pepper to taste.
- Finish the dish: Return the meatballs to the gravy and warm gently until heated through. Serve immediately for best flavor and texture.
Notes
- Freezing meatballs briefly before cooking helps them hold their shape.
- You can bake the meatballs instead of frying for a lighter option.
- Lingonberry jam is the traditional choice for authentic flavor, but grape jelly works well as a substitute.
- Serve with egg noodles, mashed potatoes, or crusty bread to soak up the delicious gravy.
- Adjust gravy thickness by reducing flour to 2 tablespoons if desired.
Nutrition
- Serving Size: 1/4 of recipe (about 4 meatballs with gravy)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 130mg
