Skillet Swedish Meatballs in Creamy Gravy
Mains · Serves 4 · Prep 15 min · Cook 20 min · Total 35 min
Small, warmly spiced meatballs simmered in a silky brown gravy, all in one skillet. Serve them over egg noodles or mashed potatoes with a spoonful of lingonberry or cranberry sauce on the side.
Ingredients
The Meatballs
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 lb ground beef, or half beef and half pork
- 1 large egg
- 2 tbsp grated onion
- 3/4 tsp kosher salt
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
The Gravy
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cup low-sodium beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- salt and pepper, to taste
- 1 tbsp chopped fresh parsley
Steps
The Meatballs
- In a large bowl, soak the panko in the milk for 3 minutes. Add the meat, egg, onion, salt, allspice, nutmeg and pepper and mix gently until just combined.
- Roll into 1 1/4-inch meatballs (you will have about 24).
- Heat the oil in a large skillet over medium heat. Brown the meatballs on all sides, turning gently, 7 to 8 minutes. They don't need to be cooked through yet. Move them to a plate and pour off all but about 1 tbsp of fat.
The Gravy
- Add the butter to the skillet. When it melts, whisk in the flour and cook, whisking, until light brown, about 1 minute.
- Slowly whisk in the broth, scraping up the browned bits, then the cream, Worcestershire and mustard. Bring to a simmer.
- Return the meatballs to the skillet, cover and simmer, stirring once or twice, until the gravy coats a spoon and the meatballs reach 160°F, 6 to 8 minutes. Season with salt and pepper and sprinkle with parsley.