Description
Tender, seasoned Swedish-style meatballs are simmered in a rich creamy mushroom gravy, flavored with garlic, Dijon mustard, and optional Parmesan for an irresistible finish. Perfectly comforting and full of savory flavor, these meatballs are ideal served with mashed potatoes, noodles, or rice for a hearty, family-friendly meal.
Ingredients
Scale
For the meatballs:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons olive oil or butter, for frying
For the mushroom gravy:
- 2 tablespoons butter
- 8 oz (225g) mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- In a bowl, combine ground beef, chopped onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, nutmeg, and parsley. Mix until well combined but don’t overwork the meat.
- Shape the mixture into small meatballs using your hands or a small scoop.
- Heat olive oil or butter in a skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, melt the butter for the gravy. Add sliced mushrooms and cook until softened and browned.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
- Slowly pour in the beef broth while stirring, then add the heavy cream and Dijon mustard. Let the sauce simmer and thicken, stirring occasionally.
- Return the meatballs to the skillet and coat them with the mushroom gravy. Simmer for a few more minutes until everything is heated through.
- Taste and adjust seasoning with salt and pepper. Serve warm with mashed potatoes, noodles, or rice.
Notes
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For extra flavor, mix beef and pork in the meatballs.
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Sauté mushrooms until golden for deeper umami.
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Adjust gravy thickness by adding more broth or cream as needed.
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Fresh parsley or thyme adds brightness before serving.
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Freeze the meatballs and sauce separately (before adding cream) for best results.
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Great with traditional lingonberry jam or pickled cucumbers for a Swedish twist.