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Plate of Swedish meatballs coated in cream gravy beside mashed potatoes and lingonberry jam

Swedish Meatballs With Creamy Gravy

Tender beef meatballs seasoned with allspice and nutmeg, simmered in a silkycream gravy.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Swedish
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup whole milk
  • 1 1/2 pounds ground beef 80/20
  • 1 large egg
  • 1 small yellow onion finely grated
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1 tablespoon neutral oil
Gravy
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
To serve
  • 1/4 cup lingonberry jam
  • chopped fresh parsley

Method
 

  1. Stir breadcrumbs into milk and wait 5 minutes until thick.
  2. Mix in beef, egg, onion, salt, pepper, allspice, and nutmeg for about 45 seconds.
  3. Portion and roll 32 balls, then chill for 10 minutes.
  4. Warm 1 tablespoon butter and the oil until it smells nutty.
  5. Brown half the meatballs 5 to 6 minutes, until mahogany, and set aside.
  6. Drain to 1 tablespoon fat and brown the second batch.
  7. Melt gravy butter, whisk in flour for 90 seconds until pale tan.
  8. Add warm broth in 3 additions and simmer 3 minutes.
  9. Stir in cream, Dijon, and lemon juice, return meatballs, and cook 8 to 10 minutes until 160°F.
  10. Rest 3 minutes, season with a pinch of salt if needed, and top with parsley.

Notes

Storage note: Refrigerate up to 4 days or freeze up to 3 months.
Allergen note: Contains dairy, egg, and gluten.
Notes: Nutrition is an estimate based on USDA FoodData Central values.