Juicy Swedish Meatballs Gravy That Will Warm Your Heart
This recipe for Swedish Meatballs Gravy brings comforting flavors and aromatic spices, perfect for a hearty meal.
Equipment
- Mixing bowl
- skillet
Ingredients
For the Meatballs
- 1 pound Ground Beef Can substitute with ground turkey or chicken
- 1/2 cup Breadcrumbs Use crushed crackers or rolled oats for gluten-free
- 1/4 cup Milk Plant-based alternatives work well too
- 1 large Egg Flaxseed meal can replace for vegan option
- 1 teaspoon Allspice Nutmeg complements beautifully
- 1/4 teaspoon Nutmeg
- 1 small Onion Shallots can be used for milder taste
For the Gravy
- 1 cup Heavy Cream Use Greek yogurt or sour cream for tangy twist
- 2 cups Beef Broth Chicken or vegetable broth can substitute
- 2 tablespoons Butter Opt for olive oil as non-dairy substitute
- to taste Salt & Pepper Adjust according to preference
Instructions
Meatball Preparation
- In a mixing bowl, blend ground beef, breadcrumbs, milk, egg, chopped onion, allspice, nutmeg, salt, and pepper until smooth and homogeneous in texture.
- With your hands, shape the mixture into meatballs, roughly the size of golf balls, ensuring they're packed but not overly dense.
- In a large skillet, melt butter over medium heat. Add the meatballs, browning them on all sides for about 8-10 minutes until they develop a lovely golden crust.
- Once browned, remove the meatballs and set them aside. In the same skillet, pour in heavy cream and beef broth, whisking together, and bring to a gentle simmer.
- Reintroduce the meatballs to the skillet, cover, and let them simmer for 10-12 minutes until they are cooked through and the gravy reaches a thick, silky consistency.
- Garnish your delectable meatballs with a sprinkle of parsley and a dash of black pepper right before serving, paired with fluffy mashed potatoes or wide noodles for an unforgettable meal.
Notes
Don’t overcrowd when cooking; adjust gravy thickness with more broth or cornstarch slurry; allow meatballs to rest before serving.