Swedish Meatballs with Creamy Gravy
Recipe type: Main Dish
Cuisine: Swedish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 pounds grass fed ground beef or 1 pound ground beef and 1 pound ground pork
  • 2 organic eggs
  • 2 slices Ezekial (or your favorite) bread soaked in ¼ cup of milk or a cup of bread crumbs
  • ½ cup finely chopped onion
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon allspice (freshly ground is best if you have a mortar and pestle)
  • ¼ teaspoon freshly grated nutmeg
  • 3 tablespoons butter, refined coconut oil or ghee
  • 4 tablespoons butter
  • 2-4 tablespoons corn starch or tapioca starch
  • 3 cups beef broth or chicken stock
  • ¼ cup heavy cream
  1. Melt 1 tablespoon butter in cast iron or other large skillet. Cook onions until soft, 1-2 minutes. Set aside.
  2. Combine beef, eggs, bread, spices and onions in the bowl of a stand mixer. Mix about 2 minutes, or until well blended.
  3. Form mixture into 1 inch balls and place on a parchment lined sheet pan.
  4. Heat the remaining 2 tablespoons butter in the skillet and when hot, add the meatballs in batches and cook until browned on all sides.
  5. Remove meatballs to wire rack or strainer to drain off some of the fat.
  6. Pour the beef stock or chicken broth into the hot pan and scrape up all the brown bits. Whisk 2 tablespoons of the cornstarch into ¼ cup of cold water till blended and smooth. Pour into skillet and bring mixture to a simmer, whisking until it begins to thicken. Add cream and cook until gravy reaches desired consistency. Keep it at a simmer, don't boil it hard or it will thin out. If the gravy is too thin, add more cornstarch that's first been whisked into a little cold water and simmer to desired thickness.
  7. Add meatballs back to the gravy and simmer 10 minutes more.
  8. Serve with mashed potatoes, spaetzle,buttered noodles or quinoa.
Recipe by Kate Battistelli at https://katebattistelli.com/food/main-dishes/swedish-meatballs-with-creamy-gravy/