SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY
prep time: 15 MINS cook time: 35 MINS total time: 50 MINS
My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It’s so good you’ll wanna slurp it through a straw!
1 small onion, finely chopped
5 tablespoons butter
2 slices of bread (torn into small pieces)
3 tablespoons milk
1 ¼ pound lean ground beef
1 large egg
1 teaspoon salt + ½ teaspoon black pepper
¼ teaspoon ground nutmeg
½ teaspoon EACH ground all spice AND garlic powder
1 tablespoon EACH oil AND worcestershire sauce
2 tablespoons flour
1 ¾ cup beef or chicken broth (low sodium if possible)
½ cup sour cream
2 teaspoons mustard
buttered egg noodles or mashed potatoes for serving
1. In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent, about 3-5 minutes. Remove to a medium bowl and allow them to cool.
2. In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
3. When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and all spice to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
4. Heat 1 tablespoon of butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don’t have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don’t want them to steam.
5. Add the remaining 3 tbsp of butter to the skillet on medium low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
6. Add the garlic powder, mustard, and worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren’t serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!
NOTES: I’ve only tested the recipe with sour cream so not sure if greek yogurt can be substituted. But really, it’s Swedish meatballs, go with the sour cream, just this once.
Shelley's Notes: I used frozen meat balls, and started with step #5. I also added a dash of nutmeg.