These flavorful Swedish meatballs are started on the stovetop and then they're finished in the oven. The meatballs are lightly spiced with a little nutmeg, served in a tasty creamy gravy made with beef broth and cream.
Light cream or half-and-half may be used for the flavorful gravy. Serve the easy meatballs with potatoes, rice, or pasta. Lingonberry jam is traditionally served with Swedish meatballs.
- 1 1/2 cups soft bread crumbs, about 3 slices bread
- 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg or allspice
- 3/4 cup milk
- 2 pounds ground beef
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (10 1/2 ounces) condensed
- beef broth
- 1 cup
- half-and-half or light cream
- Combine bread crumbs, onion, salt, pepper, nutmeg or allspice, and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into 1-inch meatballs.
- Heat the oven to 325 F.
- Brown the meatballs in butter and oil in a large skillet or sauté pan; remove them with a slotted spoon to a 2 1/2-quart baking dish.
- Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish.
- Bake the meatballs in the preheated oven for 35 to 45 minutes.
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|Nutritional Guidelines (per serving)|
|Total Fat||45 g|
|Saturated Fat||21 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||2 g|