Scandinavian Meatballs and Gravy
Transport your taste buds to the heart of the Nordics with this classic recipe for Scandinavian Meatballs and Gravy. These tender, flavorful meatballs blend ground pork and beef with warm spices like allspice and nutmeg, creating a hearty dish with a hint of cozy sweetness. Simmered to perfection in a rich, velvety beef stock and cream-based gravy, this dish is pure comfort on a plate. The secret lies in soaking the breadcrumbs in milk for maximum juiciness and lightly browning the meatballs to lock in their savory goodness. Perfectly paired with creamy mashed potatoes, tangy lingonberry sauce, or bright steamed vegetables, this comforting Northern European favorite is ideal for family dinners or special occasions. Easy to make and oh-so-delicious, this recipe is sure to become a cherished household favorite!
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Recipe Information
Ingredients
- 250 g Ground pork
- 250 g Ground beef
- 60 g Breadcrumbs
- 120 ml Whole milk
- 1 large Egg
- 30 g Unsalted butter
- 30 g All-purpose flour
- 500 ml Beef stock
- 120 ml Heavy cream
- 1 medium, finely chopped Yellow onion
- 0.5 tsp Ground allspice
- 0.25 tsp Ground nutmeg
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
Instructions
In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes until the breadcrumbs absorb the milk and become soft.
In a large mixing bowl, combine the ground pork, ground beef, soaked breadcrumbs, egg, finely chopped onion, ground allspice, ground nutmeg, 1 teaspoon of salt, and 0.25 teaspoon of ground black pepper. Mix until well combined but avoid overmixing to keep the meatballs tender.
Form the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter. You should end up with roughly 20-24 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, cook the meatballs until browned on all sides, about 6-8 minutes per batch. Remove the meatballs and set aside on a plate.
In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
Gradually add the beef stock to the roux, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken.
Stir in the heavy cream, along with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of ground black pepper. Return the meatballs to the skillet, ensuring they are submerged in the gravy.
Reduce the heat to low, cover the skillet, and let the meatballs simmer in the gravy for 15-20 minutes, stirring occasionally to prevent sticking.
Taste the gravy and adjust seasoning if necessary. Serve the Scandinavian meatballs hot, accompanied by mashed potatoes, lingonberry sauce, or steamed vegetables.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
