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Swedish Meatballs

Tender beef and turkey meatballs simmered in a creamy, allspice-scented gravy, ready in about 40 minutes in a single skillet.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Swedish
Calories: 520
Ingredients Method Notes

Ingredients
  

Meatballs:
  • 1 lb ground beef 80/20
  • ½ lb ground turkey
  • ½ cup panko breadcrumbs
  • ⅓ cup whole milk
  • 1 large egg
  • ½ small yellow onion grated
  • 2 garlic cloves minced
  • 1 tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp butter for searing
Gravy:
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2½ cups beef broth
  • ¾ cup heavy cream
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

  1. Soak panko in milk for 5 minutes. Mix with beef, turkey, egg, onion, garlic, allspice, nutmeg, salt, and pepper until just combined.
  2. Form into 24 meatballs.
  3. Sear in butter in batches, 7 to 8 minutes per batch, until browned. Set aside.
  4. Make a roux with butter and flour in the same skillet, cooking 90 seconds.
  5. Whisk in broth gradually, simmer 4 to 5 minutes until thickened.
  6. Stir in cream, soy sauce, and Dijon. Return meatballs, simmer 8 to 10 minutes until they reach 165°F.
  7. Garnish with parsley and serve.

Notes

Storage: Refrigerate up to 4 days in an airtight container, or freeze up to 3 months. Reheat gently on the stovetop with a splash of broth.
Notes: Grate the onion instead of dicing for a smoother texture. Add broth to the roux gradually to avoid lumps. Use a thermometer to confirm doneness since the turkey requires 165°F.