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Per serving
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- 1
Soak the bread
Tear 2 slices of white bread into a large bowl, pour the milk over the top, and smoosh it together with your hands. Let it sit and soak while you prep everything else.
- 2
Soften the onion
Finely chop the onion. In a large 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add a little more than half the chopped onion and saute for 4-5 minutes until soft but not browned. Set aside (and save the rest of the onion for the gravy).
- 3
Mix the meatballs
Stir the soaked bread into a mushy paste, then add the softened onion, ground beef, ground pork, eggs, kosher salt, black pepper, dry mustard, nutmeg, allspice, and hot sauce. Mix everything together with your hands until just combined - don't overmix or the meatballs will turn out tough.
- 4
Shape the meatballs
Use a cookie scoop to portion the meat mixture, then roll each portion into a ball about 1 1/2 inches across. If you have time, chill the shaped meatballs in the fridge for 1-2 hours so they hold their shape better when frying.
- 5
Brown the meatballs
Heat the same skillet over medium heat with the vegetable oil. Working in batches so you don't crowd the pan, fry the meatballs for 2-4 minutes, turning gently, until browned on most sides. They don't need to be cooked through yet - move them to a baking sheet as they finish.
- 6
Start the gravy
In the same skillet, melt the remaining butter over medium heat. Add the chopped mushrooms and the rest of the onion, season with a pinch of kosher salt, and saute for 3-5 minutes until the onion turns translucent.
- 7
Build the sauce
Sprinkle the flour over the onions and mushrooms, stirring it in a little at a time. Stir in the beef bouillon base and soy sauce, then gradually whisk in the water, adding it slowly so it incorporates smoothly. Stir in the heavy cream.
- 8
Simmer everything together
Add the browned meatballs back into the gravy along with any juices from the baking sheet. Simmer over medium heat with gentle bubbles for about 10 minutes, until a meat thermometer reads 160 degrees F in the center of a meatball. If the gravy gets too thick, thin it with a splash more water.
- 9
Serve
Taste the gravy and add more salt and pepper if needed. Sprinkle with chopped fresh parsley and serve hot over mashed potatoes or buttered noodles.
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Grandma's Swedish Meatballs in Creamy Gravy
Created by: HomeCooking
Ingredients
- 2 white bread
- 1 cup milk
- 8 tbsp butter
- 1 onion
- 1 1/2 lb ground beef
- 1/2 lb ground pork
- 2 eggs
- 3 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp dry mustard
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- hot sauce, to taste
- 2 tbsp vegetable oil
- 1/2 cup mushrooms
- 1/2 cup all-purpose flour
- 1 tbsp beef bouillon base
- 1 tbsp soy sauce
- 3 1/2 cup water
- 1 cup heavy cream
- fresh parsley, for garnish
Instructions
- Soak the breadTear 2 slices of white bread into a large bowl, pour the milk over the top, and smoosh it together with your hands. Let it sit and soak while you prep everything else.
- Soften the onionFinely chop the onion. In a large 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add a little more than half the chopped onion and saute for 4-5 minutes until soft but not browned. Set aside (and save the rest of the onion for the gravy).
- Mix the meatballsStir the soaked bread into a mushy paste, then add the softened onion, ground beef, ground pork, eggs, kosher salt, black pepper, dry mustard, nutmeg, allspice, and hot sauce. Mix everything together with your hands until just combined - don't overmix or the meatballs will turn out tough.
- Shape the meatballsUse a cookie scoop to portion the meat mixture, then roll each portion into a ball about 1 1/2 inches across. If you have time, chill the shaped meatballs in the fridge for 1-2 hours so they hold their shape better when frying.
- Brown the meatballsHeat the same skillet over medium heat with the vegetable oil. Working in batches so you don't crowd the pan, fry the meatballs for 2-4 minutes, turning gently, until browned on most sides. They don't need to be cooked through yet - move them to a baking sheet as they finish.
- Start the gravyIn the same skillet, melt the remaining butter over medium heat. Add the chopped mushrooms and the rest of the onion, season with a pinch of kosher salt, and saute for 3-5 minutes until the onion turns translucent.
- Build the sauceSprinkle the flour over the onions and mushrooms, stirring it in a little at a time. Stir in the beef bouillon base and soy sauce, then gradually whisk in the water, adding it slowly so it incorporates smoothly. Stir in the heavy cream.
- Simmer everything togetherAdd the browned meatballs back into the gravy along with any juices from the baking sheet. Simmer over medium heat with gentle bubbles for about 10 minutes, until a meat thermometer reads 160 degrees F in the center of a meatball. If the gravy gets too thick, thin it with a splash more water.
- ServeTaste the gravy and add more salt and pepper if needed. Sprinkle with chopped fresh parsley and serve hot over mashed potatoes or buttered noodles.