Description
Tender and flavorful meatballs in a creamy gravy, perfect for cozy dinners.
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup onion, finely chopped (white or yellow)
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons butter (for pan-browning)
- 2 tablespoons all-purpose flour (for the roux)
- 2 cups beef broth (low-sodium preferred)
- 1/2 cup heavy cream
Instructions
- In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, milk, egg, garlic powder, salt, pepper, and ground allspice. Mix gently until just combined.
- Shape the mixture into small meatballs about 1 inch in diameter.
- Heat butter in a large skillet over medium heat. Add meatballs in a single layer, browning on all sides for about 6–8 minutes per batch. Transfer browned meatballs to a plate.
- Sprinkle flour into the skillet and cook, stirring, for about 1 minute to form a light roux.
- Gradually whisk in beef broth, scraping up browned bits. Bring to a simmer and cook until slightly thickened.
- Stir in heavy cream, return meatballs to the skillet, and simmer uncovered for 10–15 minutes until cooked through.
- Serve over egg noodles, mashed potatoes, or rice, garnished with lingonberry jam or parsley if desired.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. For gluten-free, use gluten-free breadcrumbs and flour.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Browning and Simmering
- Cuisine: Swedish