Swedish Meatballs with Mushroom Gravy


  • 1/3 cup finely minced yellow onion
  • 1/2 cup fresh bread crumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 3/4 lb. lean ground pork
  • 3/4 lb. lean ground chicken breast
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried thyme
  • salt and pepper, to taste


  • 2 tablespoons (26 g) butter
  • 1 tablespoon canola oil
  • 1/2 cup sliced cremini mushrooms
  • 3 tablespoons (45 g) all-purpose flour
  • 2 1/2 cups low sodium beef broth/stock, cold
  • 1/4 cup half and half
  • 1/4 teaspoon nutmeg
In a large saute pan (you will also use this pan for the gravy), saute onions with a light drizzle of oil over medium heat. Season with salt and cook until translucent, about 3 minutes. Add to a large bowl and cool to room temperature. Stir in milk, breadcrumbs, egg, allspice, nutmeg, thyme, salt and pepper until combined. Add pork and chicken and mix thoroughly with your hands. Cover and refrigerate for 1 hour or up to overnight.

To begin cooking the meatballs, first line a large cookie sheet with foil. Lightly grease with canola oil. Then preheat the oven to 425F (220C). Portion out meatballs with a small ice cream scoop and roll between your hands to form a smooth meatball. Place onto prepared baking sheet and bake for approximately 10 minutes. Then place oven rack on top position and set oven to broil on high. Broil meatballs until tops are golden brown. Set aside while you make the gravy.

For the gravy, melt butter with oil on the saute pan used earlier. Add mushrooms, season with salt, and saute over medium-high heat until the water in the mushrooms has evaporated and they have become golden brown. Add flour reduce heat to medium-low. Cook flour for approximately 2 minutes to remove the raw flour taste. Slowly stir in broth, a little at a time to prevent clumps. Stir in half and half and season with salt, pepper, and nutmeg. Add meatballs and gently simmer covered until sauce has thickened.


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