Saleh’s Plate · By Saleh Alkhalifa

Swedish Meatballs with Creamy Gravy

Cook Swedish Meatballs with Creamy Gravy with Saleh’s Plate.

Ingredients

Meatballs

  • 1.5 lb (450g) ground beef
  • ½ cup (60g) breadcrumbs
  • ¼ cup (60ml) milk
  • 1 small onion, finely chopped
  • 1 clove garlic (minced) and 1 egg
  • ½ tsp salt and ¼ tsp black pepper
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 1 tbsp butter (for frying)
  • 1 tbsp olive oil (for frying)

Creamy Gravy

  • 2 tbsp butter and 2 tbsp all-purpose flour
  • 2 cups (480ml) beef broth
  • ½ cup (120ml) heavy cream
  • 1 tsp Worcestershire sauce and ½ tsp Dijon mustard
  • Salt and black pepper, to taste

Serving

  • Mashed potatoes
  • Fresh parsley, chopped

Instructions

  1. In a bowl, soak breadcrumbs in milk for 5 minutes. Mix with ground beef, pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg. Shape into small meatballs.
  2. Heat butter and olive oil in a skillet over medium heat. Fry meatballs until browned on all sides and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and stir in flour. Cook for 1 minute. Slowly whisk in beef broth, heavy cream, Worcestershire sauce, and mustard. Simmer until thickened, seasoning with salt and pepper.
  4. Return meatballs to the skillet, coating them in the gravy. Serve over mashed potatoes, garnished with fresh parsley.