Swedish Meatballs with Cream Gravy
A cozy, flavor-forward take on classic Swedish meatballs: tender pork-and-beef meatballs with browned onion, finished in a tangy dill and mustard cream gravy. The stovetop method keeps things practical, and the gravy gets its depth from the browned bits left in the pan.
A cozy, flavor-forward take on classic Swedish meatballs: tender pork-and-beef meatballs with browned onion, finished in a tangy dill and mustard cream gravy. The stovetop method keeps things practical, and the gravy gets its depth from the browned bits left in the pan.
Ingredients
18 ingredients- Fat
- 50g
- Carbs
- 18g
- Protein
- 38g
Whole recipe (4 servings): 2720 kcal
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1/2 cup plain breadcrumbs
- 1/3 cup whole milk
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, for frying
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill, plus more for garnish
- Salt and pepper, to taste
Method
8 steps- Melt 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Transfer half of the onion to a large mixing bowl and set the rest aside for the gravy.
- In the bowl with the onion, add the ground beef, ground pork, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix gently with your hands until just combined—don’t overwork it, or the meatballs will be dense.
- Roll the mixture into 24 meatballs, about 1 1/2 inches each. Set them on a plate or tray.
- Wipe the skillet clean, then melt 1 tablespoon of the frying butter over medium heat. Add half the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. They should reach an internal temperature of 160°F (71°C). Transfer to a plate and repeat with the remaining 1 tablespoon butter and meatballs.
- Pour off excess fat from the skillet, leaving about 1 tablespoon. Add the reserved browned onion and cook for 1 minute. Sprinkle the flour over the onion and cook, stirring, for 1 minute to remove the raw flour taste.
- Slowly whisk in the beef broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
- Reduce the heat to low and stir in the heavy cream, Dijon mustard, and chopped dill. Simmer gently for 2–3 minutes, then taste and season with salt and pepper.
- Return the meatballs to the skillet, spooning the gravy over them. Simmer for 5 minutes to heat through and let the flavors meld. Garnish with extra dill and serve hot.
Recipe notes
Helpful tips
- For extra flavor, toast the breadcrumbs in a dry skillet until golden before mixing.
- If the gravy is too thick, thin with a splash of beef broth or milk.
- Serve over egg noodles, mashed potatoes, or with lingonberry jam on the side.
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Meat thermometer
- Plate or tray
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Additional tips
- Ensure meatballs reach a safe internal temperature of 160°F (71°C). Use a meat thermometer for accuracy. The gravy may splatter; use a splatter guard if needed.
Recipe inspiration
Inspired by Essen Recipes
Estimated nutrition
Per serving: 680 calories
Fat: 50 g · Carbs: 18 g · Protein: 38 g
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