Moist Swedish meatballs that are baked instead of fried and then smothered in a delicious, creamy gravy! This classic dish can be served as an appetizer or over noodles for a yummy, satisfying dinner the family is sure to love!
Makes about 35 meatballs
Ingredients
To make the meatballs:
1 lb ground beef
1 lb ground pork
1/2 cup panko bread crumbs
2 tablespoons Worcestershire sauce
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon pepper
To make the gravy:
1/4 cup butter
1/4 cup flour
1/4 teaspoon nutmeg
2 1/2 cups beef broth
1 teaspoon Dijon mustard
1/3 cup milk
2 tablespoons Worcestershire sauce
1/3 cup sour cream
salt and pepper
chopped fresh parsley
Directions
1. Preheat oven to 400F and prepare a baking sheet with a baking rack. (You can bake directly onto the baking sheet lined with parchment paper. If you are doing this, be sure to flip the meatballs halfway through the cooking process. Cooking time may also need to be adjusted.)
2. To make the meatballs, mix all the ingredients in a large bowl. Roll into balls and place on the baking rack. Bake for approximately 25-30 minutes or until completely cooked through. Use a meat thermometer to check internal temperature.
3. To make the gravy, melt butter in a saute pan over medium high heat and add the flour and nutmeg. Whisk together to create a roux and cook for 1 minute. Add the beef broth, Dijon mustard, milk and Worcestershire sauce and continue to whisk until it begins to thicken. Season to taste with salt and pepper. Remove from heat and whisk in sour cream.
4. Add the meatballs to the saute pan and stir to coat in the gravy. Sprinkle with chopped fresh parsley before serving.
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