Swedish Meatballs with Mushroom Gravy
85% authentic · Swedish
A hearty variation featuring earthy mushrooms incorporated into the classic creamy gravy for added depth of flavor.
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Ingredients
- Ground beef1 lb
- Ground pork1/2 lb
- Onion, finely chopped1/2 cup
- Breadcrumbs1/4 cup
- Milk1/4 cup
- Egg1
- Allspice, ground1/2 tsp
- Nutmeg, ground1/4 tsp
- Butter3 tbsp
- Mushrooms, sliced8 oz
- All-purpose flour2 tbsp
- Beef broth1.5 cups
- Heavy cream1/2 cup
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh thyme, for garnish1 tbsp
Steps
- 1
In a large bowl, combine ground beef, ground pork, chopped onion, breadcrumbs, milk, egg, allspice, nutmeg, salt, and pepper. Mix gently until just combined.
- 2
Roll the mixture into small meatballs, about 1 inch in diameter.
- 3
Melt 1 tbsp butter in a large skillet over medium-high heat. Brown the meatballs in batches, turning to brown all sides. Remove meatballs from skillet and set aside.
- 4
Add the remaining 2 tbsp butter to the skillet. Add sliced mushrooms and cook until softened and lightly browned. Remove mushrooms and set aside with the meatballs.
- 5
Whisk the flour into the remaining butter in the skillet and cook for 1 minute, stirring constantly.
- 6
Gradually whisk in the beef broth until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens.
- 7
Stir in the heavy cream. Return the meatballs and mushrooms to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until meatballs are cooked through.
- 8
Season the gravy with additional salt and pepper to taste. Garnish with fresh thyme.
- 9
Serve hot.
