Description
Easy Swedish Meatballs are a classic comfort food featuring tender meatballs made from ground beef seasoned with spices and herbs, served in a creamy, flavorful gravy with a hint of sweetness from grape jelly or lingonberry jam. This recipe is perfect for a satisfying weeknight dinner and pairs wonderfully with mashed potatoes or egg noodles.
Ingredients
Scale
For the 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
For the Gravy
- 3 tablespoons butter
- 3 tablespoons flour (use 2 tablespoons if you prefer a 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: Add all ingredients for the meatballs except for the oil to a large bowl. Knead the mixture very well, ideally using a handheld mixer with a hook attachment for speed and thorough mixing. Using about 2 teaspoons of the mixture, roll into firm balls. For better shape retention, freeze the 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 until they are well browned, which takes about 6-8 minutes. Remove the meatballs from the pan and set them aside. Alternatively, you can bake the meatballs on a lined baking sheet at 425°F for 10-12 minutes until browned and no longer pink inside.
- Make the gravy: Return the skillet to medium heat. Melt the butter, then stir in the flour and cook while whisking constantly until the flour turns medium brown. Quickly pour in the beef broth while continuously whisking to avoid lumps. Simmer until the mixture thickens, then whisk in the milk, Dijon mustard, and grape jelly or lingonberry jam. Continue to simmer gently over medium-low heat for about 1 minute until creamy. Season with salt and black pepper to taste.
- Finish the dish: Place the browned meatballs back into the skillet with the gravy. Warm gently until the meatballs are heated through. Serve immediately with your preferred side.
Notes
- Freezing meatballs briefly before cooking helps them keep their shape and prevents them from falling apart.
- Use either grape jelly or lingonberry jam for a traditional Swedish sweetness in the gravy.
- For a thinner gravy, reduce the flour to 2 tablespoons as suggested.
- Serve with mashed potatoes, egg noodles, or steamed vegetables for a complete meal.
- Ground beef can be swapped for a mix of beef and pork for a richer flavor.
- For a lower fat option, use lean ground beef and substitute whole milk with low-fat milk.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg
