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Swedish Meatballs with Cream Gravy
Melissa Hart

Swedish Meatballs with Cream Gravy

The worthwhile part of Swedish meatballs is the warm allspice-and-nutmeg seasoning, not a mountain of cream sauce. A beef-and-pork blend stays tender, and browning in batches prevents gray meatballs. Keep the gravy loose enough to coat rather than bury them.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1/2 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 large egg
  • 1/2 cup finely grated yellow onion
  • 1 tsp kosher salt
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1/2 cup heavy cream

Method
 

  1. Stir the breadcrumbs and milk together and let them stand for 5 minutes until the liquid is absorbed.
  2. Mix in the beef, pork, egg, onion, salt, allspice and nutmeg and shape into 24 small meatballs.
  3. Melt 1 tablespoon butter in a large skillet over medium-high heat and brown the meatballs in 2 batches for 6 minutes per batch; transfer them to a plate.
  4. Melt the remaining butter, stir in the flour for 1 minute and whisk in the broth and cream until smooth.
  5. Return the meatballs and simmer for 8 to 10 minutes until they reach 160°F and the gravy lightly thickens.