Description
This Easy Swedish Meatballs recipe combines tender, savory meatballs made from ground beef with a rich, creamy gravy flavored with Dijon mustard and a touch of sweetness from grape jelly or lingonberry jam. Perfect for a comforting dinner served over mashed potatoes or egg noodles.
Ingredients
Scale
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
Gravy
- 3 tablespoons butter
- 3 tablespoons flour (use 2 tablespoons for 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 meatball ingredients except oil into a large bowl. Knead the mixture well until fully combined. Using about 2 teaspoons of the mixture, roll into firm balls. Optional: Freeze meatballs for 5-10 minutes to help maintain shape during cooking.
- Cook the meatballs: Heat oil in a wide, deep skillet over medium heat. Brown the meatballs on all sides for 6-8 minutes until nicely browned. Remove from skillet and set aside. Alternatively, bake on a lined baking sheet at 425°F for 10-12 minutes until browned and cooked through.
- Make the gravy: Return skillet to medium heat. Melt butter, then whisk in flour and cook until medium brown, whisking constantly. Slowly pour in beef broth while whisking vigorously to avoid lumps. Simmer until thickened, then add milk, Dijon mustard, and grape jelly. Simmer gently for about 1 minute until creamy. Season with salt and black pepper to taste.
- Finish the dish: Place the cooked meatballs back into the gravy. Warm gently over low heat until meatballs are heated through. Serve immediately, ideally over mashed potatoes or noodles.
Notes
- Freezing the meatballs briefly before cooking helps them hold their shape better.
- For gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
- Adjust the amount of grape jelly or lingonberry jam to balance sweetness of the gravy to your preference.
- Use whole milk for a richer gravy; low-fat milk can be used for a lighter version but may alter creaminess.
- Baking the meatballs is a good alternative to frying for a hands-off approach and less oil usage.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
