Description
This classic recipe for Easy Swedish Meatballs offers tender, flavorful beef meatballs cooked in a rich and creamy gravy with a subtle hint of Dijon mustard and sweet jelly. Perfect as a comforting main dish served over noodles or mashed potatoes, this recipe combines traditional Scandinavian flavors with straightforward cooking techniques suitable for any home cook.
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 (use 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 ingredients for the meatballs except the oil. Knead thoroughly until well incorporated; using a handheld mixer with a hook attachment can speed up this process. Shape the mixture into firm balls using about 2 teaspoons per meatball. For better shape retention, freeze the shaped meatballs for 5-10 minutes before cooking.
- Cook the meatballs: Heat the oil in a wide, deep skillet over medium heat. Brown the meatballs on all sides, which will take about 6-8 minutes total. Once browned, remove them from the pan and set aside. Alternatively, you can bake them on a lined baking sheet 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, whisking constantly, until the mixture turns medium brown, forming a roux. Slowly pour in the beef broth while continuing to whisk to prevent lumps. Let the mixture simmer until it thickens, then whisk in the whole milk, Dijon mustard, and grape jelly. Simmer gently over medium-low heat for about 1 minute or until creamy. Season with salt and black pepper to taste.
- Finish the dish: Place the cooked meatballs back into the gravy and warm gently until they are heated through. Serve immediately, ideally over egg noodles or mashed potatoes for an authentic Swedish experience.
Notes
- If freezing the meatballs before cooking, they will hold their shape better during browning.
- The grape jelly or lingonberry jam adds a subtle sweetness that balances the savory gravy; adjust the amount depending on your taste preference.
- For a thinner gravy, reduce the flour to 2 tablespoons.
- Baking the meatballs is a convenient alternative to pan-frying if you are cooking for a larger group or prefer less oil.
