Ingredients
Units
Scale
- 3/4 cup Italian breadcrumbs
- 1/2 cup milk
- 2 tablespoons olive oil, divided
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup finely diced yellow onion
- 6 cloves garlic, finely minced
- 2 large eggs, beaten
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Kosher salt
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
Gravy
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups beef broth
- 1.5 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- splash balsamic vinegar
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley and egg noodles for serving
Instructions
- MAKE THE PANADE: In a large bowl, combine breadcrumbs and milk. Let sit for a couple minutes while you get the other ingredients ready.
- PREP THE PAN: Heat 1 tablespoon olive oil in a large saute pan over medium-high heat.
- MEATBALL MIXTURE: To the bowl of bread crumbs, add ground beef, ground pork, yellow onion, garlic, egg, Worcestershire sauce, allspice, nutmeg, salt, and pepper. Use your hands to mix everything together just until combined.
- FORM MEATBALLS: Use a cookie scoop to form meatballs. Then lightly oil hands and roll meatballs uniformly.
- SEAR MEATBALLS: Brown the meatballs, cooking them in batches, until golden brown on all sides. Add more olive oil as needed. Transfer to a plate and set aside.
- START PAN SAUCE: Turn heat down to low. Melt butter in the same pan (without wiping it out!). Stir in flour and cook for 1 minute, stirring occasionally.
- MAKE IT CREAMY: Slowly whisk in beef broth. Then add heavy cream, Dijon mustard, and Worcestershire sauce. Season to taste with salt and pepper.
- SIMMER THE BALLS: Return meatballs to the pan, along with any drippings. Simmer the meatballs gently in the sauce over medium to medium-low heat for about 10 minutes or until the meatballs are cooked through and the gravy has thickened nicely. Season to taste with salt and pepper.
- SERVE: Spoon Swedish meatballs and gravy over al dente egg noodles and garnish with fresh chopped parsley. Enjoy!
- LEAVE A REVIEW: If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Don’t overmix the meatball mixture, or they’ll be dense.
- Use a cookie scoop for evenly sized meatballs that cook at the same rate.
- The size of your meatball will affect the cooking time. The larger the meatball, the longer it will need to cook.
- Simmer gently so the gravy thickens without breaking.
- If you find the sauce too thick, just add a splash of broth or cream.
- If you find it’s too thin, just keep simmering until it thickens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Swedish
Nutrition
- Serving Size: 1/8 of the meatballs + gravy
- Calories: 504
- Sugar: 3.2 g
- Sodium: 760.9 mg
- Fat: 35.9 g
- Carbohydrates: 16.2 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 169.9 mg
