# Swedish Meatballs with Creamy Gravy Swedish meatballs are small, tender meatballs warmed with allspice and nutmeg, served in a silky cream gravy. They are rich comfort food with a gentle spice that sets them apart from Italian-style meatballs. Mixing beef with pork makes them soft and flavorful, and the gravy comes straight from the pan, so none of the brown bits go to waste. Serve with mashed potatoes and a spoonful of lingonberry jam. - Total time: 50 min (prep 25 min, cook 25 min) - Serves: 4 - Per serving (estimated): 560 kcal, 33 g protein - Cuisine: Swedish. Category: Main course. ## Ingredients - 250 g ground beef - 250 g ground pork - 1/2 cup plain breadcrumbs - 1/3 cup whole milk - 1/2 small onion, grated - 1 egg - 1 tsp salt - 1/2 tsp ground allspice - 1/4 tsp ground nutmeg - 1/4 tsp black pepper - 3 tbsp butter, divided - 2 tbsp all-purpose flour - 300 ml beef broth - 120 ml heavy cream - 1 tsp Dijon mustard - 2 tbsp lingonberry or cranberry jam, to serve ## Method 1. Stir the breadcrumbs and milk in a large bowl and let them soak 5 minutes into a thick paste. 2. Add the onion, egg, salt, allspice, nutmeg and pepper and mix. Add the beef and pork and mix gently with your hands until just combined. 3. With wet hands, roll the mixture into about 24 balls, each the size of a walnut (about 1 1/2 inches, 4 cm). Wet hands keep the meat from sticking. 4. Heat 1 tablespoon butter in a 12-inch (30 cm) skillet over medium heat. Brown the meatballs in two batches, turning every minute for about 6 minutes, until browned all over. Move them to a plate; they will finish in the sauce. 5. In the same pan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook 1 minute until it smells like toasted biscuits. 6. Slowly whisk in the broth, then the cream and Dijon. Simmer 3 to 4 minutes, until the gravy coats the back of a spoon. 7. Return the meatballs to the pan, cover, and simmer on low 8 to 10 minutes until the center of a meatball reads 160°F (71°C). Serve with mashed potatoes and lingonberry jam. ## Why it works - Soaking breadcrumbs in milk makes a panade that keeps the tiny meatballs tender and moist. - Mixing beef with pork adds fat and softness, since pork is more tender than lean beef alone. - Browning the meatballs first builds flavor, and the browned bits left in the pan flavor the gravy. - Cooking flour in butter for a minute removes its raw taste and prevents lumps when the liquid goes in. - Finishing the meatballs gently in the sauce keeps them from drying out while they cook through. ## The science - **Why a roux is smooth.** Flour cooked in butter coats each starch granule in fat, so they separate instead of clumping when liquid hits. Adding liquid slowly while whisking lets the granules swell evenly, making a smooth gravy rather than a lumpy paste. - **Warm spices, gentle heat.** Allspice and nutmeg contain aromatic oils that fade with heat and time. Mixing them into the raw meat spreads their flavor through every bite, while keeping the cooking gentle means the meatballs stay tender and the spices stay noticeable. ## Tips - Use wet hands or a small cookie scoop to shape evenly sized balls so they cook at the same rate. - Do not boil the gravy hard after adding cream; a gentle simmer prevents it splitting. - Taste the gravy before serving and add a pinch of salt or a few drops of lemon juice if it needs brightness. ## Mistakes to avoid - Overmixing the meat, which makes dense, springy meatballs; mix just until combined. - Making them too big, which leaves them raw inside while the outside darkens; walnut size is ideal. - Boiling the sauce after adding cream, which can curdle it; keep it at a gentle simmer. ## Variations and swaps - Use all beef if you do not eat pork, adding an extra tablespoon of milk. - Add a splash of soy sauce to the gravy for deeper savory flavor. - Serve over buttered egg noodles instead of potatoes. - Swap lingonberry jam for cranberry sauce or red currant jelly. - Swap heavy cream for half-and-half for a lighter gravy. - Swap breadcrumbs for crushed crackers if that is what you have. ## Storage Refrigerate meatballs in the gravy within 2 hours and eat within 3 to 4 days. Freeze up to 3 months and reheat gently until the gravy bubbles and the meatballs reach 165°F (74°C). ## FAQ **What is the difference between Swedish and Italian meatballs?** Swedish meatballs are smaller and seasoned with allspice and nutmeg, then served in a cream gravy. Italian meatballs use garlic, parsley and cheese, and are usually served in tomato sauce. **Can I bake Swedish meatballs instead of frying?** Yes. Bake them on a lined sheet at 400°F (200°C) for 15 to 18 minutes until browned and 160°F (71°C) inside, then simmer in the gravy. **How do I stop the gravy from being lumpy?** Cook the flour in butter for a minute, then add the broth slowly while whisking constantly. If lumps form, strain the gravy through a fine sieve. **Can I make Swedish meatballs ahead?** Yes. Shape the meatballs a day ahead and refrigerate them covered, or cook the whole dish and reheat gently. The flavors improve overnight. **What do you serve with Swedish meatballs?** Mashed potatoes, buttered noodles or boiled potatoes are traditional. Add quick pickled cucumbers and lingonberry jam to cut the richness. --- Source: https://cookingscientist.com/recipes/swedish-meatballs (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846