Swedish-Style Meatballs with Creamy Brown Gravy

Instructions

Step 1: In a large bowl, combine breadcrumbs and milk and let soak for 2–3 minutes. /n
Step 2: Add ground beef, ground pork, egg, onion, garlic, salt, pepper, allspice, nutmeg, and parsley. Mix until just combined. /n
Step 3: Form into small meatballs and set aside. /n
Step 4: In a large skillet, melt butter over medium heat and cook the meatballs until browned on all sides and cooked through. Remove and set aside. /n
Step 5: In the same skillet, sprinkle in flour and whisk for 1–2 minutes to create a roux. /n
Step 6: Gradually whisk in beef broth, stirring until smooth and thickened. /n
Step 7: Stir in heavy cream, Worcestershire sauce, and Dijon mustard. /n
Step 8: Return the meatballs to the skillet and simmer for 5–7 minutes until coated in the gravy. /n
Step 9: Serve warm, optionally over mashed potatoes or noodles.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through, adding a splash of broth or cream if needed. These meatballs can also be frozen for up to 2 months; thaw overnight before reheating.