Mom's Swedish Meatballs
My Mom's Swedish Meatballs is a tried and true family recipe that's easy to make and incredibly flavorful with a delicious gravy!
Servings 24 Meatballs
Calories 144kcal
Ingredients
Meatballs
- 3/4 lbs ground beef
- 1/2 lb ground lamb or venison see notes
- 1/4 lb ground mild pork
- 1 1/2 cup soft bread crumbs, cubed
- 1/3 cup onion, minced
- 1 egg
- 1/4 cup fresh parsley, minced
- 1/4 - 1/3 cup milk 2% or 1%
- 1 tablespoon salted butter
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- pinch ground nutmeg
Gravy
- 2 cups beef stock
- 4 tablespoons all purpose flour
- 2 tablespoons salted butter
- 1 teaspoon instant coffee
Instructions
- Pre-heat oven to 325 degrees.
- Melt 1 tablespoon of butter in a sauté pan. Add onion and cook for 2-3 minutes until onions are soft. Add to a large bowl.
- Add bread crumbs to a medium sized bowl. Add milk, starting with 1/4 cup - just enough to wet all of the bread.
- Add meats to large bowl with onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add.
- Add meat mixture to fridge for at least 15 minutes, this will help with shaping the meatballs.
- Shape meat into 2 - 3ish inch meatballs and add to a rimmed baking sheet. Don't worry about crowding.
- Bake for 30 minutes.
- Once meatballs are done, remove meatballs with tongs and add to a plate or bowl. Then use a spatula to scrape all of the drippings from the pan into a large pot or dutch oven.
- Heat pot to medium and add 2 tablespoons of butter to the meatball drippings. Add flour and mix flour and butter to create a roux.
- Slowly add beef broth, mixing roux with it as it's added until all the broth is incorporated.
- Add the meatballs back to pan and let simmer on medium low for 15-20 minutes.
- Serve over noodles, rice, or whatever you'd like!
Notes
You can substitute the lamb/veal for ground beef. In that case, use 1 lb of ground beef and 1/2 lb of ground pork.
You can substitute dried parsley for fresh. For the 1/4 cup of fresh you can substitute 1 tablespoon of dried parsley.
Make ahead by prepping meat in advance for at least 1 day before baking meatballs.
Freeze meatballs and gravy for 3 -4 months.
Nutrition
Calories: 144kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 334mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg