Easy Skillet Swedish Meatballs – Creamy, Flavorful Weeknight Dinner

Rustic Skillet Swedish Meatballs with Creamy Brown Gravy

Hearty Swedish‐style meatballs are seared to golden brown, then simmered in a luscious brown gravy enriched with a touch of Dijon and sour cream. A cozy one‐pan dinner ready in under an hour!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Swedish

Calories: 296

Ingredients Method

Ingredients

  

• 1½ lb ground pork beef or turkey
• ⅓ cup breadcrumbs
• ¼ cup finely minced onion
• 1 large egg
• ¼ cup milk
• 1 tsp salt
• 1 tsp brown sugar
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp black pepper
• 1 –2 tbsp neutral oil
• 1 tbsp butter
• 1 tbsp olive oil
• ¼ cup all-purpose flour
• 3 cups low-sodium beef broth
• 1 tsp brown sugar
• 1 tsp Dijon mustard
• ½ cup sour cream
• Chopped fresh or dried parsley
• Cooked egg noodles mashed potatoes or rice for serving

Method

 

1. In a large bowl, stir together meat, breadcrumbs, onion, egg, milk, salt, sugar, spices and pepper until just combined. Form into 1½-inch meatballs.
2. Heat 1 tbsp oil in a 12″ nonstick or cast-iron skillet over medium. Brown meatballs in batches, turning occasionally, until golden on all sides. Transfer to a plate.
3. Reduce heat to medium-low. Add butter, olive oil and flour; whisk constantly for 2 minutes to cook off the raw flour taste.
4. Gradually whisk in beef broth by ½-cup increments, letting sauce thicken and smooth out between additions. Stir in brown sugar and Dijon; bring to a gentle simmer.
5. Nestle meatballs back into the sauce. Cover and cook 10–12 minutes until meatballs are cooked through, stirring once.
6. Remove from heat; whisk in sour cream until silky. Garnish with parsley and serve over noodles, potatoes or rice.

Rustic Skillet Swedish Meatballs with Creamy Brown Gravy

Golden‐seared meatballs bathe in a lightly seasoned brown gravy with hints of Dijon and warm spices. Serve on buttered egg noodles, mashed potatoes or fluffy rice for a comforting meal.

Ingredients

• 1½ lb ground pork, beef or turkey
• ⅓ cup breadcrumbs
• ¼ cup finely minced onion
• 1 large egg
• ¼ cup milk
• 1 tsp salt
• 1 tsp brown sugar
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp black pepper
• 1–2 tbsp neutral oil, divided
• 1 tbsp butter
• 1 tbsp olive oil
• ¼ cup all-purpose flour
• 3 cups low-sodium beef broth
• 1 tsp brown sugar
• 1 tsp Dijon mustard
• ½ cup sour cream
• Chopped fresh or dried parsley
• Cooked egg noodles, mashed potatoes or rice for serving

Instructions

1. Mix meatball ingredients (through pepper) in a bowl until just blended; shape into 1½″ balls.
2. Warm 1 tbsp oil in a large skillet on medium. Brown meatballs in batches, turning to color evenly; set aside.
3. Lower heat to medium-low. Add butter, olive oil and flour; whisk continuously for 2 minutes.
4. Slowly whisk in beef broth, ½ cup at a time, letting it thicken before each addition. Stir in sugar and Dijon.
5. Return meatballs to skillet, cover, and simmer 10–12 minutes until cooked through, stirring once.
6. Remove from heat. Whisk in sour cream until smooth, garnish with parsley, and serve over your choice of starch.

Chef’s Special Tips

• Substitute plain Greek yogurt for sour cream for a lighter tang.
• For extra‐tender meatballs, soak breadcrumbs in milk for 5 minutes before mixing.
• Freeze leftover browned meatballs; thaw and reheat in gravy for a quick lunch.
• Add a pinch of smoked paprika to the gravy for subtle depth.

How to Serve

Traditionally plated with mashed potatoes, lingonberry jam and pickled cucumbers. If you’re short on jam, a dollop of cranberry sauce or a squeeze of lemon over plain green veggies makes a beautiful balance.

Source link: Mel’s Kitchen Cafe