Description

Swedish meatballs in creamy gravy deliver a comforting taste of Scandinavia right to your table. This easy-to-make dish combines juicy ground beef and pork sausage, creating tender meatballs enveloped in a rich gravy that’s perfect over mashed potatoes or noodles. Ideal for family dinners or cozy gatherings, these Swedish meatballs are sure to impress with their irresistible flavor and delightful aroma.

Ingredients

Scale

1 lb lean ground beef
1/2 lb pork sausage
1 cup fresh breadcrumbs
1/2 cup whole milk
1 small onion, finely chopped
1 large egg
4 tbsp salted butter (divided)
3 tbsp all-purpose flour
2 cups low-sodium beef broth
1/2 cup sour cream
2 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste

Instructions

In a large bowl, combine ground beef, pork sausage, breadcrumbs, milk, onion, egg, salt, and pepper. Mix until well combined.
Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
In a skillet over medium heat, melt 2 tbsp butter. Sear meatballs in batches until golden brown on all sides (about 6-8 minutes). Remove from skillet.
Add remaining butter to the skillet and whisk in flour until golden brown. Gradually add beef broth while whisking continuously until smooth.
Stir in sour cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Simmer for about 5 minutes until thickened.
Return meatballs to the pan and simmer in gravy for an additional 5 minutes before serving over mashed potatoes or noodles.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Scandinavian

Nutrition

Serving Size: 4 meatballs with gravy (200g)
Calories: 350
Sugar: 2g
Sodium: 550mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 20g
Cholesterol: 85mg

Keywords: - For uniform meatballs, use an ice cream scoop. - Substitute ground turkey for a lighter option or add mushrooms for extra flavor. - Store leftovers in an airtight container for up to three days; reheat gently on low heat.