Swedish Meatballs with Gravy have always been a favorite of mine. Recently, I’ve been missing my mother’s cooking, so I am making a batch of these meatballs tonight for dinner.
Meatballs that are covered in a rich creamy gravy, bring back warm memories of home. The gravy goes perfect with mashed potatoes or buttered egg noodles. For a complete meal, pair with your favorite veggies.
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Swedish Meatballs
Equipment
- large skillet
Ingredients
For the Meatballs
- 2 pounds ground beef
- 1 small onion, grated
- 2 cloves garlic, minced
- 1 large egg
- 1/3 cup panko crumbs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 teaspoon allspice
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil or cooking oil
For the Gravy
- 4 tablespoons unsalted butter
- 3 cups beef broth
- 1 cup milk or half & half
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
Instructions
Meatballs
- In a bowl mix together all the ingredients for the meatballs. Shape into 24 meatballs.
- Add 2 tablespoons of oil to large skillet over medium high heat. Once the oil it hot add in the meatballs (best done in two batches). Cook until golden brown and throughly cooked, turning as needed. Remove from skillet and cover.
Gravy
- In the same skillet, melt the butter. Whisk in the flour and cook a minute or two, or until golden.
- Stir in the beef broth, milk/cream, and Worcestershire sauce. Salt and pepper to taste. Bring the sauce to a simmer and cook until thickened.
- Add the meatballs back and toss to coat them in the gravy. Cook until the meatballs are heated. Serve
My mom made these when I was growing up. Comfort food at its best. Thanks for posting the recipe.
Julie V
I grew up in Minnesota and this was a family favorite back then. So glad to be able to make them now for my kids. Thanks for posting.
Kim