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Swedish Meatballs in Rich Onion Gravy

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Classic Swedish meatballs made with a blend of ground meats and warm spices, simmered in a rich onion gravy for a comforting and flavorful dish often served with mashed potatoes or egg noodles.

Ingredients

Scale
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 egg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 2 tablespoons butter (for frying)
  • 1 tablespoon olive oil (for frying)
  • 2 tablespoons butter (for gravy)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 large onion, thinly sliced
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce

Instructions

  1. In a bowl, mix breadcrumbs and milk; let sit for 5 minutes to soften.
  2. Add ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper. Mix until just combined.
  3. Form mixture into 1-inch meatballs.
  4. Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat. Brown meatballs in batches, turning to brown all sides. Set aside.
  5. In the same skillet, melt 2 tablespoons butter and add sliced onion. Cook until soft and golden, about 8–10 minutes.
  6. Stir in flour and cook for 1–2 minutes to form a roux.
  7. Gradually whisk in beef broth, then stir in Worcestershire sauce and heavy cream. Simmer until thickened, about 5 minutes.
  8. Return meatballs to the skillet and simmer in the gravy for 10–15 minutes until cooked through and flavors meld.
  9. Serve hot with mashed potatoes, egg noodles, or lingonberry jam if desired.

Notes

  • Use a mixture of beef and pork for best flavor and texture.
  • Don’t overmix the meat to keep the meatballs tender.
  • Can be made ahead and reheated; gravy thickens as it stands.
  • Add a dash of Dijon mustard to the gravy for extra depth.

Nutrition

Find it online: https://tastyera.com/swedish-meatballs-in-rich-onion-gravy/