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Grandma Prudy’s Swedish Meatballs

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Grandma Prudy’s Swedish Meatballs are a cherished family recipe featuring tender, perfectly seasoned meatballs in a creamy, rich gravy. Served over noodles or mashed potatoes, this comforting dish brings nostalgia and warmth to the dinner table.

Ingredients

Scale
  • 1. 1 lb ground beef
  • 2. 1/2 lb ground pork
  • 3. 1 cup breadcrumbs
  • 4. 1/2 cup milk
  • 5. 1 small onion, finely chopped
  • 6. 1 large egg
  • 7. 1 tsp salt
  • 8. 1/2 tsp black pepper
  • 9. 1/4 tsp ground allspice
  • 10. 1/4 tsp ground nutmeg
  • 11. 4 tbsp butter, divided
  • 12. 3 tbsp all-purpose flour
  • 13. 2 cups beef broth
  • 14. 1 cup heavy cream
  • 15. 1 tbsp Worcestershire sauce
  • 16. Fresh parsley, for garnish

Instructions

  1. In a large bowl, combine breadcrumbs and milk, letting them soak for a few minutes until softened.
  2. Mix in the ground beef, ground pork, onion, egg, salt, pepper, allspice, and nutmeg until just combined.
  3. Shape the mixture into small meatballs, about 1 inch in diameter.
  4. In a large skillet, melt 2 tablespoons of butter over medium heat and brown the meatballs in batches, removing them once cooked through.
  5. In the same skillet, melt the remaining butter and whisk in the flour to create a roux.
  6. Slowly whisk in the beef broth until smooth and thickened.
  7. Stir in the heavy cream and Worcestershire sauce, then return the meatballs to the skillet.
  8. Simmer gently for 10 minutes, allowing the flavors to meld and the sauce to thicken.
  9. Serve hot, garnished with fresh parsley over egg noodles, mashed potatoes, or rice.

Notes

  • For a lighter option, substitute half-and-half for the heavy cream.
  • You can freeze the cooked meatballs and gravy for up to 2 months.
  • Swedish meatballs pair beautifully with lingonberry jam for an authentic touch.
  • Use fresh nutmeg for a more aromatic flavor.

Nutrition

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