Description
Tender Swedish-style beef meatballs simmered in a rich, velvety gravy for a comforting and classic meal. Perfect served with mashed potatoes, green peas, and a spoonful of lingonberry jam.
Ingredients
1 brown onion, finely chopped
1 large garlic clove, finely chopped
Light oil for cooking
650 g beef mince
100 g panko breadcrumbs
1 egg
5 tbsp milk
1½ tsp sea salt
¼ tsp ground nutmeg
Freshly ground black pepper
50 g unsalted butter
2 tbsp plain flour
600 ml chicken or beef stock
2½ tsp Worcestershire sauce
2 tbsp cream (optional)
Mashed potatoes for serving
Green peas for serving
Lingonberry jam for serving
Instructions
- Finely chop the onion and garlic. Heat a little oil in a pan over medium heat and cook them for 6–8 minutes until soft and lightly golden. Allow the mixture to cool slightly.
- In a large bowl, combine the cooked onion mixture with beef mince, panko breadcrumbs, egg, milk, sea salt, nutmeg, and black pepper. Mix gently until evenly combined without overworking the meat.
- With slightly wet hands, shape the mixture into small bite-size meatballs.
- Heat a thin layer of oil in a large frying pan over medium-high heat. Fry the meatballs in batches, turning frequently until browned on all sides and cooked through. Remove and set aside.
- Wipe excess oil from the pan while keeping the browned bits. Add butter and melt over medium heat.
- Stir in the flour and cook for about 2 minutes while whisking constantly until lightly browned and nutty in aroma.
- Gradually whisk in the stock until a smooth gravy forms. Add Worcestershire sauce and season with salt and pepper to taste.
- Return the meatballs to the pan and simmer in the gravy for about 5 minutes until heated through and coated in sauce.
- Stir in cream at the end if a richer, creamier sauce is desired.
- Serve hot with mashed potatoes, green peas, and lingonberry jam.
Notes
A blend of different ground meats can be used for a richer flavor and softer texture.
Add a small amount of Dijon mustard to the gravy for a subtle tang.
For a lighter version, omit the cream and use only the stock-based gravy.
Fresh chopped parsley can be mixed into the meatball mixture for added freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce becomes too thick.
The cooked meatballs and gravy can be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving (with gravy)
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
