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Swedish Meatballs with Creamy Gravy
Oven-baked meatballs with browned onion and a glossy stock-and-cream sauce.
Cook 30 min. Total 30 min. ⭐ Medium
Seasons: All Seasons
Cooking methods: Baking / RoastingPan / Stovetop

The Story Behind the Recipe

I first tried Swedish meatballs at IKEA and became hooked. That was how I discovered this Swedish dish, and I decided to research how to make it myself. The homemade result amazed me. I expected to enjoy it, but I did not expect to prefer it so much to what I had eaten out. For me, that is the difference homemade food makes. It is a rich, hearty recipe, with aromatic meatballs and a sauce you want with every bite.

Serve them with my creamy mashed potatoes and, if you enjoy the classic combination, a little lingonberry jam.

The Technique

  • Once cool, the sautéed onions and their olive oil are combined with breadcrumbs to make a paste.
  • Bake the meatballs separately, then finish them in a gravy-style sauce.
Ingredients

For the meatballs

  • Ground beef or mixed beef and pork: 1 kg

  • Onions: 2, chopped

  • Olive oil: enough to sauté the onions

  • Dried breadcrumbs: as needed to form a paste with the onions and oil

  • Eggs: 2

  • Garlic powder, nutmeg, allspice, salt and black pepper: to taste

For the sauce

  • Butter: approximately 60 g

  • All-purpose flour: approximately 60 g

  • Beef stock or chicken stock: preferably beef, as needed for a glossy sauce

  • Cream: a little, to finish

Steps

Method

  1. Sauté the onions in olive oil with a little salt over medium heat until nicely coloured and sweet.

  2. Remove from the heat and let cool. Gradually mix breadcrumbs into the onions and their oil to make a paste.

  3. Combine with the meat, eggs, garlic powder, nutmeg, allspice, salt and pepper. Shape into balls.

  4. Bake in a preheated oven at 230°C for approximately 20 minutes, until cooked through.

  5. Meanwhile, melt the butter, add an equal weight of flour and stir into a roux. Cook briefly while stirring.

  6. Gradually whisk in stock until smooth and glossy, adding enough for your preferred thickness.

  7. Add the baked meatballs to the sauce and cook gently for approximately 5-10 minutes.

  8. Finish with a little cream and stir.

Tips and Secrets

  1. Weigh equal amounts of butter and flour for the roux. Equal spoonfuls do not necessarily weigh the same.

  2. Add the stock a little at a time, stirring thoroughly after each addition. Stop when the sauce is smooth and thick enough to coat the meatballs.

  3. Start with a little nutmeg and allspice in the meat mixture. To check the seasoning before shaping all the meatballs, cook a small sample and taste it.

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