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Grandma's Swedish Meatballs and Gravy

This classic recipe delivers tender Swedish meatballs served in a rich, creamy gravy. Featuring a blend of ground beef and pork, seasoned with allspice and white pepper, the meatballs are browned and then simmered in a velvety sauce made with beef broth, vegetable broth, and heavy cream, enhanced with soy sauce and Dijon mustard. A comforting and authentic Nordic main course.
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Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine nordic
Servings 8 people
Calories 3895 kcal

Equipment

  • 1 Large Mixing Bowl For preparing meatball mixture
  • 1 Large skillet or frying pan For browning meatballs and making gravy
  • 1 Whisk Essential for smooth gravy
  • 1 Cutting Board and Chef's Knife For mincing onion and garlic
  • 1 Measuring Cups and Spoons For accurate ingredient portions

Ingredients
  

Main

  • 0.5 cup milk
  • 1/3 cup dry bread crumbs
  • 2 tablespoons heavy cream
  • 1 teaspoon heavy cream
  • 1 large egg
  • 1 large clove garlic minced
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground white pepper
  • 0.25 teaspoon ground allspice
  • 1 pound ground beef
  • 0.5 pound ground pork
  • 0.5 medium onion minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon salted butter
  • 2 teaspoons olive oil
  • 1/3 cup salted butter
  • 0.25 cup all-purpose flour
  • 1 cup vegetable broth
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste

Instructions
 

  • In a large bowl, combine milk, dry bread crumbs, 2 tablespoons heavy cream, 1 teaspoon heavy cream, egg, minced garlic, salt, ground black pepper, ground white pepper, and ground allspice. Let stand for 5-10 minutes to allow bread crumbs to soften.
  • Add ground beef, ground pork, minced onion, and finely chopped fresh parsley to the breadcrumb mixture. Gently mix with your hands until just combined, being careful not to overmix.
  • Roll the mixture into small, uniform meatballs (about 1-inch in diameter).
  • Heat 1 tablespoon salted butter and olive oil in a large skillet over medium-high heat. Brown the meatballs in batches until nicely seared on all sides, then remove and set aside.
  • In the same skillet (do not clean), melt 1/3 cup salted butter over medium heat. Whisk in all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
  • Gradually whisk in vegetable broth and beef broth until smooth and lump-free. Bring the mixture to a simmer, whisking constantly until it begins to thicken.
  • Stir in 1 cup heavy cream, soy sauce, and Dijon mustard. Season the gravy with salt and ground black pepper to taste.
  • Return the browned meatballs to the skillet, nestling them into the simmering gravy.
  • Reduce heat to low, cover, and simmer gently for 10-15 minutes, or until the meatballs are cooked through and the flavors have melded. The gravy should be thick and creamy.
  • Taste and adjust seasoning as needed. Serve hot, garnished with extra fresh parsley if desired.

Notes

Achieving the signature tender texture of Swedish meatballs hinges on not overmixing the meat mixture; gently combine until just blended. The breadcrumb and milk soak is crucial here. For the gravy, build a proper roux, cooking the flour and butter sufficiently to eliminate raw flour taste. Deglaze the pan thoroughly after browning the meatballs to capture all those flavorful fond bits, which are vital for a rich, deep gravy. Incorporate the soy sauce and Dijon mustard for an umami boost and subtle tang, elevating the overall complexity. Ensure meatballs are uniform in size for even cooking, and avoid crowding the pan during browning to achieve a good sear rather than steaming. Adjust gravy consistency to your preference, and remember to taste and season throughout.