30-Minute Creamy Swedish Meatballs

🧺Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup plain breadcrumbs
• 1/2 cup milk
• 1 large egg
• 1/4 onion, grated
• 1 clove garlic, minced
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp butter, for browning
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• Cooked egg noodles or mashed potatoes, for serving

👩‍🍳Instructions

1. Soak and mix. Stir the breadcrumbs and milk together and rest 5 minutes until absorbed. Add the beef, pork, egg, grated onion, garlic, allspice, nutmeg, salt, and pepper; mix gently and roll into 1 1/4-inch meatballs.
2. Brown the meatballs. Melt 2 tablespoons butter in a large skillet over medium-high. Brown the meatballs in batches, 6-8 minutes total, turning for color on all sides. They will finish in the sauce. Remove to a plate.
3. Start the gravy. Reduce heat to medium. Melt 3 tablespoons butter, whisk in the flour, and cook 1 minute. Slowly whisk in the beef broth until smooth.
4. Finish creamy. Stir in the cream, Worcestershire, and Dijon; simmer 2 minutes. Return the meatballs to the skillet and simmer 8-10 minutes until cooked through and the gravy coats a spoon. Serve over egg noodles.

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