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Swedish meatballs with gravy, mashed potatoes and lingonberry

Swedish Meatballs

Tender beef and turkey meatballs spiced with allspice and nutmeg in a creamy beef gravy with sour cream and Dijon mustard.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Scandinavian, Swedish
Calories: 390
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1/2 cup panko breadcrumbs
  • 1/3 cup milk
  • 1 lb ground beef
  • 1/2 lb ground turkey or ground pork
  • 1 large egg
  • 1/2 small onion grated
  • 2 cloves garlic minced
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil
Creamy Gravy
  • 3 tbsp butter divided
  • 3 tbsp all purpose flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Method
 

  1. Soak the breadcrumbs in the milk for 5 minutes.
  2. Add the meats, egg, onion, garlic, spices, salt, pepper and parsley and mix gently. Roll into 1 1/2 inch balls.
  3. Brown the meatballs in oil and 1 tablespoon butter in batches for 6 to 8 minutes until 160°F. Remove.
  4. Melt the remaining butter, whisk in the flour 1 minute, then whisk in the broth and Worcestershire. Simmer 3 to 4 minutes.
  5. Off the heat, whisk in the sour cream and Dijon and season.
  6. Return the meatballs and simmer gently 3 to 5 minutes. Serve over mashed potatoes or egg noodles.

Notes

Cook ground meat to 160°F. Freeze meatballs raw or cooked for up to 3 months.