Swedish Meatballs Gravy (Printable Version)
Soft Swedish meatballs bathed in velvety gravy, perfect alongside noodles or potato mash.
# Ingredients Required:
→ Meatballs
01 -
2 tablespoons olive oil, split
02 -
½ cup finely chopped yellow onion
03 -
2 cloves garlic, crushed
04 -
½ cup panko crumbs
05 -
¼ cup grated Parmesan
06 -
1 large egg, beaten
07 -
1/3 cup milk
08 -
1 teaspoon salt
09 -
¼ teaspoon oregano
10 -
¼ teaspoon ground allspice
11 -
¼ teaspoon ground nutmeg
12 -
¼ teaspoon pepper
13 -
¾ pound ground beef, 80% lean
14 -
½ pound ground pork
→ Sauce
15 -
4 tablespoons butter
16 -
4 tablespoons flour
17 -
2 cups beef broth
18 -
1 cube chicken bouillon
19 -
2 teaspoons Worcestershire sauce
20 -
1 teaspoon Dijon mustard
21 -
1 teaspoon dried parsley
22 -
½ cup room temperature sour cream
# Guide to Cooking:
01 -
Warm half the olive oil in a deep skillet over medium heat. Toss in your diced onion and garlic. Cook them until soft for about 5 minutes, then put aside to cool down.
02 -
Take a big bowl and mix the crumbs, Parmesan, beaten egg, milk, the cooled onion mix, salt, oregano, allspice, nutmeg, and pepper. Add meat and mix lightly with your hands.
03 -
Make 1 ½-inch balls and set them on a plate. Cool them in the fridge for 15 minutes or leave overnight if you want. Just cover them if keeping overnight.
04 -
In a big measuring cup, stir together beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley. Put it aside for now.
05 -
Pour the rest of the olive oil in a big pan over medium-high heat. Brown your meatballs in small batches, leaving room to turn them easily. Each side needs about 1 minute, then take them out.
06 -
Melt butter in the same pan over medium heat. Scrape the pan bottom with a silicone tool. Sprinkle in flour and stir constantly for 2 minutes.
07 -
Slowly pour in your broth mix while stirring. Let it boil, then turn down to simmer. Mix ¼ cup of this sauce with sour cream in a small bowl, then stir it back into the pan on low heat.
08 -
Put meatballs back in the pan along with any juices. Drizzle sauce over them, partly cover, and cook gently for 10-15 minutes until they're done inside.
09 -
Sprinkle with fresh parsley and serve them over mashed potatoes or egg noodles.
# Extra Suggestions:
01 -
Make sure your sour cream isn't cold to avoid separation in the sauce.
02 -
You can swap in heavy cream if you don't have sour cream.
03 -
Try mixing beef, pork, and veal for a richer taste.