Swedish Meatballs Recipe -- Beef & Pork Meatballs with Creamy Brown Gravy

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and reduces calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and adds flavor.

fresh parsley

🥗Healthier: dried parsley

💰Cheaper: none

Dried parsley is more shelf-stable.

Heat a large skillet on medium heat and add a little butter.

Add 1/2 finely chopped onion with a pinch of salt and sweat for about 6-7 minutes until translucent.

Transfer the onions to a metal bowl to make the meatball mixture.

Add milk, 2 large eggs, and plain breadcrumbs to the bowl and mix to create a slurry.

Add freshly ground nutmeg, all spice, freshly ground black pepper, salt, and cayenne to the mixture and mix well.

Add lean ground beef and lean ground pork to the mixture and mix until combined.

Cover the mixture with plastic wrap and refrigerate for at least an hour.

In the same skillet, melt more butter and add white all-purpose flour to make a roux, cooking for about 4-5 minutes until golden brown.

Whisk in beef stock gradually, then add a splash of cream of mushroom soup and bring to a simmer.

Season the sauce with black pepper, salt, and a little sugar, and simmer for 6-7 minutes until slightly thickened.

Form the meatball mixture into 1 oz balls using a scoop, then roll them smooth with wet hands.

Place the meatballs on a foil-lined sheet pan with a little oil and bake in a preheated 425°F oven for about 20 minutes until browned.

Transfer the meatballs to the sauce in the skillet, turn the heat to medium-low, and simmer until the sauce reaches the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens