Swedish Comfort Meatballs with Creamy Gravy
This recipe for Swedish Comfort Meatballs is deeply rooted in my family's traditions, especially during our annual Christmas Eve Smorgasbord. I fondly recall my childhood, standing by the platter of these delectable meatballs, unable to resist their irresistible allure. With a perfect blend of ground beef, pork, and veal (or a beef-pork mix if you prefer), these meatballs are incredibly tender and flavorful. The subtle spices of allspice and white pepper elevate their taste without overpowering it, making them a delightful addition to any meal. Though traditionally served with a rich creamy gravy, they shine just as brightly on their own. These meatballs are also fantastic for make-ahead meals, freezing beautifully, so you can always have a warm plate of comfort ready when you need it. Serve them alongside boiled potatoes and a tangy lingonberry sauce for an authentic Swedish experience.
N/A
Servings
400
Calories
17
Ingredients
Ingredients
Butter
1 tablespoon (melted)
Onions
3 tablespoons (grated)
Breadcrumbs
1/2 cup (soaked in milk)
Milk
1 1/2 cups (for soaking breadcrumbs)
Ground Beef
1/2 lb (raw)
Ground Pork
1/2 lb (raw)
Ground Veal
1/2 lb (raw or substitute with additional ground beef)
Egg
1 (beaten)
Ground Allspice
1/8 teaspoon (ground)
Salt
1/8 teaspoon (to taste)
White Pepper
1/4 teaspoon (to taste)
Butter or Oil
as needed (for frying)
Pan Juices
reserved from frying (for gravy)
Flour
1 tablespoon (for thickening gravy)
Cream
3/4 cup (for gravy (whole milk can be used))
Salt
to taste (for gravy)
White Pepper
to taste (for gravy)
Instructions
1
In a skillet, melt the butter over medium heat. Add the grated onions and sauté until they turn golden, about 3-5 minutes.
2
In a separate bowl, soak the breadcrumbs in the milk for about 10 minutes until softened.
3
In a large mixing bowl, combine the soaked breadcrumbs, ground beef, ground pork, ground veal (or beef-pork mix), egg, sautéed onions, allspice, salt, and white pepper. Mix thoroughly until the mixture is smooth and well-combined.
4
Cover the mixture and chill in the refrigerator for at least one hour to firm it up, which will help in shaping the meatballs.
5
Once chilled, take approximately 1-2 tablespoons of the meat mixture and form into balls, slightly smaller than a golf ball. If it's a warm day, consider chilling the formed meatballs again to maintain their shape during frying.
6
Heat a large skillet over medium-high heat. Add a small amount of butter or oil to the pan.
7
Carefully add enough meatballs to the skillet to fill it loosely without overcrowding. Fry the meatballs, shaking the pan occasionally, until they are browned all over. This should take about 8-10 minutes.
8
Transfer the browned meatballs to a warm platter in a low oven while you repeat the frying process with the remaining meatballs.
9
To prepare the gravy, after frying all the meatballs, deglaze the skillet with a little water or stock, scraping up the browned bits of flavor and transferring the pan drippings to a bowl.
10
In the same skillet, whisk together the flour and cream (or whole milk) until smooth, then add the reserved drippings. Simmer on low heat for about 10 minutes, stirring occasionally until thickened.
11
If the gravy is too thick, add a little more cream or milk to reach the desired consistency. Taste and season with additional salt and white pepper as needed.
12
Serve the warm meatballs topped with the creamy gravy alongside boiled potatoes and lingonberry sauce for a complete Swedish feast.
Nutrition Information
25g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Swedish Comfort Meatballs with Creamy Gravy.
What meat blend is used for these meatballs?
The recipe uses a blend of ground beef, ground pork, and ground veal, or a beef-pork mix if preferred.
How do I prepare the onions for the mixture?
Grate the onions and sauté them in butter for 3-5 minutes until they turn golden.
How long should the breadcrumbs soak in milk?
The breadcrumbs should soak in the milk for approximately 10 minutes until softened.
What spices give these meatballs their authentic Swedish flavor?
Ground allspice and white pepper provide the subtle, traditional spices.
How long does the meat mixture need to chill?
The mixture should be chilled in the refrigerator for at least one hour to firm it up for shaping.
What size should the meatballs be?
Form them into balls that are slightly smaller than a golf ball, about 1-2 tablespoons each.
How long do the meatballs take to fry?
They take about 8-10 minutes to brown all over in a large skillet over medium-high heat.
How do I keep the first batch of meatballs warm?
Transfer the browned meatballs to a warm platter and keep them in a low oven.
How do I start the gravy?
Deglaze the skillet with water or stock, scraping up the browned bits, and reserve these pan juices.
What is the thickening agent for the gravy?
The gravy is thickened using a whisked mixture of flour and cream (or whole milk).
How long should the gravy simmer?
Simmer the gravy on low heat for about 10 minutes until it has thickened.
What should I do if the gravy is too thick?
Add a little more cream or milk to reach your desired consistency.
What are the traditional Swedish side dishes for this meal?
Serve them with boiled potatoes and a tangy lingonberry sauce.
Can these meatballs be prepared in advance?
Yes, they are fantastic for make-ahead meals and freeze beautifully.
What is the calorie count per serving?
There are 400 calories per serving.
How much protein is in this dish?
Each serving contains 20g of protein.
What is the fat content?
The dish contains 25g of fat per serving.
How many carbohydrates are in the meatballs?
There are 25g of carbohydrates per serving.
What should I do if it is a warm day while shaping the meat?
Consider chilling the formed meatballs again before frying to ensure they maintain their shape.
How many ingredients are required for this recipe?
There are 17 ingredients listed for the meatballs and gravy combined.
Is an egg required for the recipe?
Yes, one beaten egg is used to help bind the meat mixture.
What can I use instead of cream for the gravy?
Whole milk can be used as a substitute for cream in the gravy recipe.
When is this dish traditionally served by the author?
It is traditionally served during the annual family Christmas Eve Smorgasbord.
Does the recipe use black pepper?
No, the recipe specifically calls for white pepper for its traditional flavor.
How much allspice is needed?
The recipe calls for 1/8 teaspoon of ground allspice.
Can I use oil for frying?
Yes, you can use butter or oil for frying the meatballs.
Should the meat mixture be smooth?
Yes, mix the ingredients thoroughly until the mixture is smooth and well-combined.
How much flour is used for the gravy?
The recipe uses 1 tablespoon of flour to thicken the gravy.
Are the meatballs tender?
Yes, the combination of meat, soaked breadcrumbs, and cream results in very tender meatballs.