The Best Swedish Meatballs with Cream Gravy
These authentic Swedish Meatballs are incredibly tender and juicy, thanks to a secret bread and cream panade, and are smothered in a rich, velvety cream gravy. The ultimate comforting family dinner!
Ingredients
For the Meatballs:
- 4 slices white bread crusts removed
- ½ cup heavy cream
- 1 tsp onion powder
- ¾ tsp garlic powder
- 1 lb ground beef 85/15
- 1 lb ground pork
- 1 large egg
- 2 tbsp brown sugar
- 2 tsp kosher salt
- Black pepper
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 ½ cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1-2 tsp brown sugar
- 1 tsp kosher salt or to taste
- Tiny pinch of ground nutmeg optional
For Serving: Egg noodles, mashed potatoes, lingonberry sauce, parsley.
Instructions
- Make Panade: Soak bread pieces in ½ cup cream for 5-10 mins; mash into a paste.
- Mix Meatballs: In large bowl, combine panade, onion & garlic powders, beef, pork, egg, 2 tbsp sugar, 2 tsp salt, and pepper. Mix gently until just combined.
- Bake: Preheat oven to 400°F. Roll mixture into 1.5 inch meatballs; place on parchment-lined sheet. Bake 18-22 mins until cooked.
- Make Gravy: Melt butter in large skillet over medium heat. Whisk in flour; cook 1-2 mins. Gradually whisk in beef broth until smooth. Whisk in 1 cup cream, Worcestershire, 1-2 tsp sugar, and nutmeg. Simmer 3-5 mins until thickened. Season with 1 tsp salt (to taste).
- Combine: Add baked meatballs to gravy. Simmer together 5-10 mins.
- Serve: Over egg noodles or mashed potatoes with lingonberry sauce.
Notes
- Panade: The soaked bread paste is essential for tender meatballs.
- Handling: Mix meat gently and use damp hands to roll.
- Make Ahead: Meatballs and gravy can be made 3 days ahead and reheated together.