Looking for an easy Swedish meatball recipe? Look no further because this is going to be your go to recipe from here on out!
Have you even been to an IKEA store and gone into the food court to eat – and you just fall in love with the Swedish meatballs?! Well this is an easy Swedish meatball recipe and it’s going to be a hit for your next dinner.
These homemade meatballs are going to cook up perfectly tender and they’ll get topped with a rich brown gravy sauce. Consider serving them with egg noodles, potatoes, or maybe rice could work as well?
With this easy to follow recipe and simple ingredients…your next dinner will be a delicious and comforting meal when you are looking for something that is hearty, warm, and filling.
Get the recipe below…
INGREDIENTS
FOR THE MEATBALLS:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 small onion very finely chopped
- 1 clove garlic finely minced
- 1 tablespoon parsley chopped
- ½ teaspoon salt
- black pepper to taste
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 egg
- 1-2 tablespoons milk
- 1 tablespoon oil
FOR THE GRAVY:
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups beef broth
- 1 cup whole milk
- 1 teaspoon smooth Dijon mustard
- 1/2 – 1 tablespoon grape jelly OR loganberry jam
- salt and black pepper to taste
INSTRUCTIONS
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Make the meatballs: Add all ingredients for the meatballs EXCEPT the oil to a large bowl. Knead very well. We like doing this with a handheld mixer with the hook attachment – it’s so much faster! Using about 2 teaspoons of meat mixture, roll into firm balls. Place the meatballs on a baking sheet and freeze for 5-10 minutes.
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Cook the meatballs: Heat the oil in a wide, deep skillet. Brown the meatballs on all sides, until just cooked through. This will take between 6-8 minutes. Remove the meatballs from the pan and set aside.
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Make the gravy: Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Quickly pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk, mustard and jelly. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
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Finish the dish: Place the meatballs back in the gravy and warm until heated through. Serve immediately.
Original recipe can be found here: SavoryNothings
