Description
Tender Swedish meatballs made from seasoned beef, simmered in a creamy gravy with a touch of Dijon and soy sauce for rich, comforting flavor.
Ingredients
- 1 lb lean ground beef
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low sodium beef broth
- 1/2 cup heavy cream
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: Chopped fresh parsley for garnish
Instructions
- Mix ground beef, grated onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg in a bowl until just combined.
- Form into 1 to 1½-inch meatballs and chill in the fridge for 20–30 minutes.
- Heat oil in a large skillet over medium-high heat and brown meatballs in batches. Set aside.
- In the same skillet, melt butter, whisk in flour, and cook for 1 minute.
- Slowly whisk in beef broth, then stir in cream, soy sauce, and Dijon mustard.
- Bring sauce to a simmer, return meatballs to skillet, and cook for about 5 minutes until heated through.
- Garnish with parsley and serve over mashed potatoes, noodles, or rice.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- For gluten-free, use GF breadcrumbs and flour.
- Add a splash of vinegar or lemon juice for tang.
- Stir in sour cream for a tangy twist.
- Make smaller meatballs for appetizers with toothpicks.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 115mg
