Time Life Swedish Meatballs
Experience the comforting flavors of Scandinavia with Time Life Swedish Meatballs, a hearty dish that brings together tender, perfectly seasoned meatballs and a rich, velvety gravy. Made with a blend of ground beef and pork, these meatballs are infused with warm spices like allspice and nutmeg, giving them their signature Swedish flair. The creamy gravy, enhanced by Dijon mustard and a touch of heavy cream, adds a luxurious layer of flavor that beautifully complements the savory meatballs. Perfect for serving over buttery egg noodles, fluffy mashed potatoes, or steamed rice, this dish is versatile enough for a weeknight dinner yet elegant enough for special occasions. Ready in just under an hour, this timeless recipe is sure to become a family favorite. Garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup whole milk
- 1 large egg
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Remove from heat and allow to cool.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, sautéed onion, ground allspice, ground nutmeg, salt, and black pepper. Mix gently with your hands until well combined, being careful not to over-mix.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or plate.
In the same skillet, heat the vegetable oil and remaining 1 tablespoon of butter over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 5-7 minutes per batch. Transfer cooked meatballs to a plate and set aside.
Reduce the heat to medium-low. In the same skillet, sprinkle the flour into the pan drippings and whisk continuously for 1-2 minutes to form a roux.
Gradually add the beef broth while whisking to avoid lumps. Then, stir in the heavy cream and Dijon mustard. Simmer the gravy for 5 minutes, or until thickened and smooth.
Return the meatballs to the skillet, coating them in the gravy. Simmer for an additional 10 minutes, allowing the flavors to meld and the meatballs to cook through.
Garnish with chopped fresh parsley, if desired, and serve warm over egg noodles, mashed potatoes, or rice.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 545 mg | 12% | |
*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.
