Prep time: 30 mins | Cook time: 20 mins | Total time: 50 mins | Servings: 4
Easy and quick meatballs that are perfect for the whole family. Enjoy these Swedish Meatballs in a luscious brown gravy with mashed potatoes or egg noodles.
Ingredients
Meatballs:
1 lb ground beef
¼ c. breadcrumbs
1 small onion very finely chopped
1 clove garlic finely minced
1 tsp dried parsley
⅛ tsp ground nutmeg
⅛ tsp ground allspice
½ tsp salt
black pepper to taste
1 large Egg
1-2 tbsp milk
1 tbsp oil
Gravy:
3 tbsp butter
3 tbsp flour (or use 2 tbsp if you prefer a thinner gravy)
1 ½ c. beef broth
1 c. whole milk
1 tsp smooth Dijon mustard
1 tbsp grape jelly or lingonberry jam (or less, to taste)
salt and black pepper to taste
How to make Easy Swedish Meatballs
To make the meatballs:
Step 1: In a large bowl, add the meatball ingredients except for the oil and knead well using a handheld mixer with hook attachment.
Step 2: Roll about 2 tbsp meat mixture into a firm ball. Repeat until you used all the meat mixture. Place them in the freezer for at least 5 to 10 minutes to keep their shape.
To cook the meatballs:
Step 1: In a wide, deep skillet, heat the oil. Once hot, add the meatballs to the skillet and cook for about 6 to 8 minutes until all sides are well browned. Set the cooked meatballs aside. Alternately, you can bake the meatballs. Place them on a lined baking sheet and bake in a 425 degrees F preheated oven for about 10 to 12 minutes until no longer pink in the middle.
To make the gravy:
Step 1: Melt the butter in the same skillet over medium heat. Stir in the flour and cook until medium brown while constantly whisking. Immediately pour in the broth while still whisking and let it simmer until thick. Now, whisk in the milk followed by the mustard and jelly. Bring to a gentle simmer for about a minute over medium-low heat until creamy. Season according to taste.
Finish the dish:
Step 1: Add the meatballs back to the skillet. Warm them gently until heated through.
Step 2: Enjoy immediately.
Nutrition Facts:
Serving: 1 serving
Calories: 509kcal | Carbohydrates: 13g | Protein: 25g | Saturated Fat: 16g | Cholesterol: 150mg | Sodium: 885mg | Sugar: 4g
Ingredients
- Meatballs:
- 1 lb ground beef
- ¼ c. breadcrumbs
- 1 small onion very finely chopped
- 1 clove garlic finely minced
- 1 tsp dried parsley
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ½ tsp salt
- black pepper to taste
- 1 large Egg
- 1-2 tbsp milk
- 1 tbsp oil
- Gravy:
- 3 tbsp butter
- 3 tbsp flour (or use 2 tbsp if you prefer a thinner gravy)
- 1 ½ c. beef broth
- 1 c. whole milk
- 1 tsp smooth Dijon mustard
- 1 tbsp grape jelly or lingonberry jam (or less, to taste)
- salt and black pepper to taste
Instructions
To make the meatballs:
Step 1: In a large bowl, add the meatball ingredients except for the oil and knead well using a handheld mixer with hook attachment.
Step 2: Roll about 2 tbsp meat mixture into a firm ball. Repeat until you used all the meat mixture. Place them in the freezer for at least 5 to 10 minutes to keep their shape.
To cook the meatballs:
Step 1: In a wide, deep skillet, heat the oil. Once hot, add the meatballs to the skillet and cook for about 6 to 8 minutes until all sides are well browned. Set the cooked meatballs aside. Alternately, you can bake the meatballs. Place them on a lined baking sheet and bake in a 425 degrees F preheated oven for about 10 to 12 minutes until no longer pink in the middle.
To make the gravy:
Step 1: Melt the butter in the same skillet over medium heat. Stir in the flour and cook until medium brown while constantly whisking. Immediately pour in the broth while still whisking and let it simmer until thick. Now, whisk in the milk followed by the mustard and jelly. Bring to a gentle simmer for about a minute over medium-low heat until creamy. Season according to taste.
Finish the dish:
Step 1: Add the meatballs back to the skillet. Warm them gently until heated through.
Step 2: Enjoy immediately.
