my "swedish" style meatballs in cream gravy
So delectable! Everyone loves this tasty meal! I don't remember how I came up with this, but I started making this about 20 years ago. Once the meatballs are in the gravy, it is time to relax and let it do it's thing! We love this with some buttered, warm, fresh homemade bread!
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- MEATBALLS
- 1 pound lean ground beef
- 2 cups soft bread crumbs
- 2 large eggs, lightly beaten
- 1 can evaporated milk, divided
- 1 teaspoon seasoning salt, i use lawry's brand
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon fresh grated nutmeg
- 1 medium onion, minced
- 1 tablespoon cooking oil
- CREAMY GRAVY
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth, or bullion equivalent, or au ju
- 1/4 teaspoon pepper
- 1/2 teaspoon dill, dried
- 1 tablespoon parsley flakes
- 1 teaspoon seasoning salt, i use lawry's brand
- 1 - bay leaf
- EGG NOODLES
- 1 package dry egg noodles
- 1/2 stick butter
- 2 tablespoons dried parsley
- salt and pepper to taste
How To Make my "swedish" style meatballs in cream gravy
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Step 1For meatballs, measure 1/4 cup of evaporated milk. Set aside the rest for the gravy. In a medium mixing bowl combine soft bread crumbs, the 1/4 cup evaporated milk, and eggs. Stir until mushy and combined. Stir in seasonings. Crumble beef ontop, add onion, and mix together well with hands.
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Step 2Make into about 1 inch size meatballs, I do this using a medium size cookie scoop.
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Step 3Using a large heavy skillet, over medium-high heat, heat oil until hot. Add meatballs, don't over crowd the pan, may need to do in batches. As they brown up, turn over and brown the other sides.
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Step 4When nice and brown, doesn't have to be cooked through, remove from skillet and set aside.
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Step 5For gravy: in large stock pot or Dutch oven, melt butter over medium heat. Add flour and whisk together. While whisking let this brown just a little. Add beef broth and whisk well to combine. Whisk in the rest of the can of evaporated milk. Let come to a soft boil, whisk in dill, parsley, salt, pepper, and bay leaf.
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Step 6Add browned meatballs to gravy, making sure they are all submerged in the gravy. -
Step 7Turn down heat to lowest setting. Cover and let simmer for 1 hour (or longer)
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Step 8When ready to serve, remove from heat and remove bay leaf. Cook egg noodles according to package directions to your preferred doneness. Drain. Place back in pot, add butter and seasonings and stir well to combine.
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Step 9Serve meatballs and gravy over noodles. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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