Swedish Meatballs with Gravy
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Servings
50 meatballs
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Calories
38 kcal
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Course
Main Course
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Cuisine
Swedish
Swedish Meatballs with Gravy
Description
This recipe starts by soaking fresh white bread in milk and beaten eggs, which adds moisture and tenderness to the meatballs. Ground beef and pork are combined with seasonings including garlic powder, onion powder, salt, pepper, allspice, soy sauce, and Worcestershire sauce to build a complex umami profile. The mixture is carefully folded together to avoid overworking the meat, preserving tenderness.
Formation of uniform meatballs about 1.5 inches in diameter is aided by moistening hands. The meatballs are placed on a foil-lined sheet pan greased well and sprayed with cooking oil to promote browning during broiling. They are broiled on high with periodic turning to ensure even coloring and cooked through without frying, keeping preparation cleaner.
The accompanying gravy uses butter, beef or chicken broth, heavy cream, soy and Worcestershire sauces, and freshly ground pepper. Cornstarch dissolved in water provides smooth thickening without grit. The finished gravy coats the meatballs, adding richness and moisture. Optional fresh parsley adds color and a mild herbaceous note.
These Swedish meatballs are well suited for serving over buttered noodles, garlic mashed potatoes, or roasted potatoes, where the creamy gravy complements the starch base. Careful mixing and broiling yield tender, flavorful meatballs with a balanced seasoning and velvety sauce.
Ingredients
Meatballs
- 1 cup white bread freshly chopped
- ½ cup milk lowfat is fine
- 1 egg lightly beaten, large
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅔ tsp table salt
- ½ tsp black pepper freshly ground
- ¼ tsp ground allspice
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 lb ground beef lean
- ½ lb ground pork
- cooking oil spray
Gravy
- 3 TB butter
- 3 cups beef broth or chicken broth
- ¼ cup heavy cream
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
- ¼ tsp black pepper freshly ground
- 2 TB cornstarch fully dissolved in 2 TB water
- parsley optional, freshly chopped for garnish
Instructions
- In a small bowl, combine the chopped bread with milk and beaten egg, stirring to fully incorporate. Set aside.
- In a large bowl, add garlic powder, onion powder, salt, pepper, allspice, soy sauce, and Worcestershire. Hand whisk to combine well. Add the egg/milk mixture and stir to fully incorporate. Add ground beef and pork, folding just until fully combined (don't over-mix.)
- Line a large rimmed sheet pan with foil. Generously grease the foil. Form meatballs about 1.5 inches or 1 heaping TB each and place onto prepared pan. A cookie scoop or measuring spoon helps for equal sizing. Tip: moisten hands with water or a bit of cooking oil for easy handling of meatballs. About 25 meatballs should fit onto your sheet pan. Generously spray top of meatballs with oil.
- Set oven to high broil, with rack on upper position. Broil meatballs 5 minutes. Carefully turn pan halfway and broil another 2 minutes. Remove pan and quickly use tongs to turn over any meatballs that need even browning. Broil 3 more minutes. Meatballs should be nicely browned and cooked through, but not overcooked. Transfer meatballs to a container and cover. Repeat with second batch.
- While your meatballs are broiling, make the gravy: In a large saucepan, melt the butter on medium high heat, stirring frequently. Add the broth, cream, soy sauce, Worcestershire, and pepper. Stir to combine well. Very slowly drizzle in the dissolved cornstarch while stirring. Let sauce simmer on low boil, uncovered, for 5 minutes to concentrate the flavors. Taste and add more salt or pepper as needed.
- Add cooked meatballs into the saucepan with gravy, gently stirring just until warmed through. Sprinkle with parsley and serve.
Notes
- For best texture, use a half-and-half mixture of ground beef and pork, preferring less pork to beef.
- Freshly chopped bread is preferred over bread crumbs for improved meatball texture.
- Season generously with garlic and onion powders, plus a hint of allspice, to create the classic flavor.
- Soy sauce and Worcestershire sauce in the meatballs boost umami depth beyond traditional seasonings.
- Thicken the gravy with a cornstarch slurry instead of a roux to keep it smooth and pure tasting.
- Moisten hands with water or oil when forming meatballs to prevent sticking and ease shaping.
- Broiling the meatballs avoids pan frying, yielding even browning and easier cleanup.
- Serve the meatballs over garlic mashed or buttered noodles with a generous ladle of gravy for a classic meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50meatballs
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Calories | 38kcal | 2% |
| Carbohydrates | 0.9g | 0% |
| Protein | 3.2g | 6% |
| Fat | 2.3g | 4% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 15.3mg | 5% |
| Sodium | 117.1mg | 5% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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