Swedish Meatballs and Gravy

Swedish Meatballs

Whether served as an Appetizer or a Main Dish dinner, these are seriously good. The sauce is creamy and beefy, and the pops of onion in the meatball itself is wonderful.


6 tablespoons vegetable oil, divided
1 onion, diced
1 cup Panko bread crumbs
2 tablespoons evaporated milk
2 pounds ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried parsley

2 cups low-sodium beef broth
2 tablespoons butter
3 tablespoons flour
1/4 cup heavy cream
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried parsley
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley, if desired


Heat 3 tablespoons oil in a large skillet over medium heat. Add onion and saute for 5 to 10 minutes, or until onions are tender and translucent.

In a medium bowl, combine bread crumbs and evaporated milk; stir to combine. Add the ground beef, cooked onion, egg, salt, pepper, and dried parsley. Mix well, and form golf ball sized meatballs.

Heat remaining oil in the same skillet over medium high heat. Add the meatballs – do not over crowd pan. Carefully shake skillet to turn meatballs, as needed. Saute for 10 to 15 minutes, or until meat balls are browned on all sides. Transfer meatballs to a serving platter.

Deglaze the skillet with 1 cup beef broth. Let broth simmer for 3 minutes wile scraping the brown bits from bottom of the skillet. Strain heated broth into a clean bowl and add remaining beef broth to bowl.

Melt butter in the skillet. Add flour and whisk to combine, cook roux for 1 to 2 minutes. Whisk in warm beef broth. Simmer gravy until thickened slightly. Add cream, onion powder, garlic powder, dried parsley, salt, and pepper.

To serve, cover meatballs with gravy and garnish with fresh parsley. If serving as a Main Dish, serve over egg noodles.


Adapted from and thanks to White Lights on Wednesday