Swedish Meatballs are hearty and savory, making them a fantastic family dinner or potluck dish. They are seasoned with warm spices, caramelized onions, and are coated in gravy. Pairs well with mashed potatoes or egg noodles.
In a sauté pan over medium heat, add butter. When melted and bubbly, add diced onions and cook until translucent and golden, about 4-5 minutes. Remove from heat.
In a large bowl, combine cooked onions, ground beef, salt, pepper, parsley, garlic powder, allspice, nutmeg, breadcrumbs, milk, and eggs. Mix until all ingredients are well incorporated. Shape into 1 and ½ inch balls (you should get about 24 meatballs).
In a sauté pan over medium heat, brown meatballs in two batches, turning occasionally to ensure even browning. A meatball will be ready to turn when it easily lifts away from the pan. If it sticks, it's not ready to turn yet. Browning should take about 10 minutes per batch. Remove meatballs from pan and set aside.
Add butter to pan with drippings from meatballs. Once melted and bubbly, add flour and stir, cooking for one minute. Gradually whisk in beef stock and bring to a simmer. Add heavy cream, then cook for about 2 minutes, or until thickened. Salt and pepper to taste.
Reduce heat to medium-low. Return meatballs to pan with gravy. Cook, uncovered for another 10-15 minutes (or until meatballs are cooked through), stirring occasionally.
Serve over mashed potatoes or egg noodles. Optionally, sprinkle with chopped fresh parsley.
*I recommend using 90/10 ground beef because it will help your meatballs hold their shape while cooking. A higher fat content may cause your meatballs to crumble while cooking.