A favorite growing up and one that my grandmother would make frequently in the colder months. I’ve been thinking a lot about my grandmother recently with her birthday just passing and craving her Swedish meatballs. This is a recipe I’m pulling out from one of her recipe cards to share with you.
Let’s get started!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
1 pound ground beef
¼ cup breadcrumbs
1 small onion very finely chopped
1 clove garlic finely minced
1 teaspoon dried parsley
½ teaspoon salt and black pepper to taste
1 large egg
1-2 tablespoons whole milk
3 tablespoons butter
3 tablespoons flour
1 ½ cups beef broth
1 cup whole milk
1 teaspoon smooth Dijon mustard
salt and black pepper to taste
Add all ingredients for the meatballs EXCEPT for the butter, flour, broth, 1 cup of milk and mustard to a large bowl. Knead very well. Using about 2 teaspoons of meat mixture, roll into firm balls. Place in a baking sheet.
Bake the meatballs, place them on a lined baking sheet and bake them at 400°F for 10-12 minutes or until browned and no longer pink in the middle.
Bring the skillet back to medium heat. Melt the butter, then stir in the flour and cook, whisking constantly, until medium brown. Pour in the beef broth while whisking constantly. Simmer until thickened, then whisk in the milk and mustard. Simmer gently over medium-low heat until creamy, about 1 minute. Season to taste.
Place the meatballs back in the gravy and warm very gently until heated through. I like to serve them over mashed potatoes or pappardelle pasta.