Swedish Meatballs As seen on Gimme some Oven Bookmark recipe Print recipe Download recipe Share Total Time 1 hour Prep Time 25 mins Cook Time 35 mins Rating 5 out of 5 stars (5) Ingredients 6 to 8 servings 1 cup Panko breadcrumbs1/3 cup milk1 pound ground beef1 pound ground pork4 cloves garlic, pressed or minced2 eggs2 tablespoons finely-chopped fresh parsley, plus extra for garnish1/4 cup grated yellow onion1 teaspoon fine sea salt1/2 teaspoon each: black pepper, ground allspice, ground ginger, ground nutmeg2 tablespoons olive oil, divided1/3 cup butter1/3 cup all-purpose flour3 cups beef broth2/3 cup heavy cream2 teaspoons Dijon mustard (optional)fine sea salt and freshly-ground black pepper Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the panade. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients. Step 2 Combine remaining ingredients. Add the ground beef, ground pork, garlic, eggs, parsley, and onion to the (same) mixing bowl. Sprinkle the sea salt, black pepper, allspices, ginger and nutmeg evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients. Step 3 Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls (about 40g each) and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.) Step 4 Brown the meatballs. Heat 1 tablespoon olive oil in a large nonstick sauté pan over medium-high heat. Add half of the meatballs in an even layer and cook, turning occasionally, until browned on all sides. Transfer the meatballs to a clean plate. Repeat this process with the remaining olive oil and meatballs, transferring the browned meatballs to the same clean plate. Discard any remaining pan drippings. Step 5 Make the gravy. Add the butter to the same sauté pan and cook until melted. Whisk in the flour until combined and cook, whisking occasionally, for 1 minute. Gradually add the beef stock to the pan, whisking constantly to combine. Continue cooking until the mixture has thickened, then stir in the heavy cream and Dijon until combined. Taste and season with salt and pepper as needed. (Depending on the brand of beef stock used, you may need a generous amount of salt here, so don’t be shy!) Step 6 Finish cooking the meatballs. Add the meatballs into the pan with the gravy in an even layer. Continue cooking for 5 to 10 minutes, flipping occasionally, until the meatballs are cooked through and no longer pink inside. Step 7 Serve. Serve warm over mashed potatoes or egg noodles, garnished with extra parsley and a few twists of freshly-ground black pepper. Chef’s notes Add different herbs such as dill or rosemary to the meatballs and/or gravy.Add lemon juice and zest to the meatballs and/or gravy.Add sautéed sliced mushrooms to the gravy.Use gluten-free Panko in the meatballs and a cornstarch slurry (instead of flour) to thicken the gravy.
