Swedish Meatballs Recipe
Servings: 8
Calories: 599kcal
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/4 cup flat-leaf parsley minced
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 3/4 cup yellow onion grated
(about 1 medium onion) - 2 tsp salt
- 1/2 tsp pepper freshly-ground
- 4 cloves garlic minced
- 3/4 cup gluten-free bread crumbs
such as panko or other* - 2 eggs
- 2 tsp Olive oil
Cream Gravy
- 1/2 cup butter
- 1/2 cup gluten-free flour
- 4 cups beef broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 cup heavy cream
Instructions
- Pasta of your choiceIn a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko, and eggs until combined. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inches) balls.**
- In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside**
- When all of the meatballs are browned, pour off any excess grease in the pan into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.***
- Whisk the gravy until the broth is all incorporated. Add the salt, pepper, lemon juice, allspice, and nutmeg. Whisk a few more times. Slowly add the cream. Once the gravy begins to simmer,**** add the meatballs back into the pan.
- Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through,***** about 8-10 minutes.
- Serve warm over mashed potatoes, egg noodles or pasta of choice alongside steamed veggies and lingonberry jam.
- Cooking Notes:
*Gluten Free Version: if you want to keep this recipe gluten-free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup arrowroot starch. Add it to the gravy at the end to thicken it up. - ** I like to shape the meatballs and place them on a piece of parchment paper for fewer dishes and easy clean up. Then I use another piece of parchment to place the browned meatballs on, again, less dishes, easy clean up. overall.
- **** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
- ***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.
Nutrition
Calories: 599kcal | Carbohydrates: 15g | Protein: 25g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 193mg | Sodium: 1519mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1009IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg