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Swedish Meatballs

Prep Time: 25 minutes
Cook Time: 22 minutes
Servings: 23 Meatballs
To me, Swedish Meatballs are a totally Minnesota/Midwestern thing but you rarely find them on any menu at restaurants in Minnesota. There are only a couple of spots off the top of my head in our area where you can find Swedish Meatballs or the other amazing Minnesota staples like Tater Tot Hotdish or Goulash. Since they are a Midwestern classic dish I had to come up with my own version of this meatball. I added a couple of different spices to mine to give them a nice warm flavor.
We had a potluck happy hour at a friend's house one night over the winter and a friend of ours made their version of Swedish Meatballs that had mashed potatoes mixed in with the meat. I will be trying that version of this dish at some point and will link it here so if you’d like you can have a Swedish Meatball-off. That’s one of my favorite things to do. Bring a bunch of meatballs over to a friend's house that are different variations of the same recipe and have people choose their favorite!
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Ingredients

Meatballs

  • 1 lb ground beef
  • 1 cup plain breadcrumbs
  • 2 eggs
  • 1 tsp ground ginger
  • 1 tsp all spice
  • 1 tsp nutmeg
  • salt & pepper to taste

Swedish Meatball Gravy

  • 2 cups beef broth
  • 1 cup heavy cream
  • 2 small garlic cloves minced
  • 3 tbs butter
  • 3 tbs flour
  • 1/3 cup dry sherry
  • 1 tsp Worcestershire sauce
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp Dijon mustard

Instructions

  • In a bowl combine ground meat, breadcrumbs, ground ginger, all spice, nutmeg and salt and pepper.
  • Take a scoop of the meat mixture and form it into a meatball by rolling it around gently in the palms of your hands
  • Place your meatballs on a greased baking sheet and place in the oven. Bake for 22 mins.
  • While the meatballs are cooking you can make the Swedish Meatball gravy. In a pan you can start by making a roué with the butter and flour. Heat up the butter until melted and add in the garlic and simmer for 3-5 mins
  • Add in the flour and let it cook for 3-5 mins. Then add in the dry sherry and cook for another 1-2 mins
  • Add the beef broth, heavy cream, Worcestershire sauce, nutmeg, all spice and Dijon mustard and let everything simmer until the meatballs are ready to come out of the oven.
  • Once the meatballs are out of the oven, you can drain them on paper towels to get rid of the extra grease.
  • Add the meatballs to the pan with the Swedish Meatball gravy and serve warm.