Swedish Meatballs
Swedish meatballs mix ground beef with sautéed onion, breadcrumbs, egg, and milk, shape the mixture into bite-size balls, brown them in butter, then simmer in a creamy gravy built in the same pan. The key to tender meatballs is minimal handling - overworking the mixture tightens the protein network and produces a tough, dense texture. Browning the meatballs leaves behind caramelized drippings on the pan floor, and these fond bits become the flavor base of the gravy when flour is whisked in to form a roux. Adding milk gradually while stirring prevents lumps, and a splash of Worcestershire sauce introduces a savory depth that rounds out the cream. The gravy's thickness is adjustable at the end - more milk loosens it, less keeps it rich - and serving over mashed potatoes lets nothing go to waste.
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Instructions
- 1
Cook onion until soft, cool, then mix with beef, breadcrumbs, egg, and a little milk.
- 2
Shape the mixture into bite-size meatballs.
- 3
Brown meatballs in butter, turning to cook evenly.
- 4
Remove meatballs and whisk flour into the pan drippings to make a roux.
- 5
Add remaining milk and Worcestershire to form gravy, then return meatballs.
- 6
Simmer on low for 5 minutes until coated and tender.
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Nutrition (per serving)
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