Name: Swedish Meatballs in Creamy Mushroom Gravy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1/2 cup Whipping Cream; 2 slices White Bread; 0.5 pound Ground Pork; 0.5 pound Ground Beef; 1 Egg; 1 1/2 teaspoon Kosher Salt; 1/2 teaspoon Onion Powder; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Ground Allspice; 2 tablespoons Extra-Virgin Olive Oil; 2 tablespoons Butter; 8 ounces Baby Bella Mushrooms; 1 Onion; 1/2 cup Water; 1 teaspoon Beef Bouillon Powder; 1 cup Whipping Cream; 1/4 teaspoon Kosher Salt; 1/8 teaspoon Ground Nutmeg; Lingonberry Jam (to taste); Fresh Dill (to taste); Fresh Thyme (to taste); Pasta (as needed)

Ingredients

1/2 cup Whipping Cream

2 slices White Bread

0.5 pound Ground Pork

0.5 pound Ground Beef

1 Egg

1 1/2 teaspoon Kosher Salt

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

1/2 teaspoon Ground Allspice

2 tablespoons Extra-Virgin Olive Oil

2 tablespoons Butter

8 ounces Baby Bella Mushrooms

1 Onion

1/2 cup Water

1 teaspoon Beef Bouillon Powder

1 cup Whipping Cream

1/4 teaspoon Kosher Salt

1/8 teaspoon Ground Nutmeg

Lingonberry Jam, to taste

Fresh Dill, to taste

Fresh Thyme, to taste

Pasta, as needed

Instructions

Step 1: Place the white bread slices in a large bowl and cover with 1/2 cup whipping cream. Let them soak for 5 to 10 minutes until the bread is soft.

Step 2: Add ground pork, ground beef, egg, 1 1/2 teaspoons kosher salt, onion powder, garlic powder, and ground allspice to the soaked bread and cream. Using wet hands, mix everything thoroughly, breaking up the bread into small pieces. Shape the mixture into about 16 golf ball-sized meatballs.

Step 3: Heat a large skillet over medium-high heat and add the olive oil. Place half of the meatballs in the pan, leaving space between each. Reduce heat to medium and cook for 4 to 6 minutes, turning gently to brown all sides. Transfer cooked meatballs to a plate and repeat with the remaining meatballs. Note that the meatballs will not be fully cooked yet.

Step 4: Add butter to the now-empty skillet. Add sliced baby bella mushrooms and diced onion, sautéing for 5 to 6 minutes until they release moisture and begin to brown. Stir in water and beef bouillon powder, scraping up any browned bits from the pan. Let the mixture simmer for 1 minute.

Step 5: Pour in 1 cup of whipping cream, then add 1/4 teaspoon kosher salt and ground nutmeg. Stir the sauce while bringing it to a boil. Return the meatballs to the skillet, lower heat, and simmer gently for 12 to 15 minutes, stirring occasionally. The meatballs should cook through and the gravy will thicken slightly. Adjust salt to taste.

Step 6: Sprinkle fresh dill and thyme over the meatballs before serving. Accompany with lingonberry jam and cooked pasta for a complete meal.

Tips & Variations

Soak your hands in water before shaping meatballs to prevent sticking and make the process easier.

For a lighter version, use half-and-half instead of whipping cream in the sauce.

Add a splash of soy sauce or Worcestershire sauce to the sauce for an extra depth of flavor.

Serve the meatballs with mashed potatoes or egg noodles as an alternative to pasta.

FAQs

Can I use other types of bread for soaking?

Yes, white bread is traditional because of its neutral flavor and soft texture, but you can substitute with any soft, plain bread. Avoid whole grain or heavily seeded bread as they may affect the texture of the meatballs.

Why do the meatballs need to be partially cooked before simmering in sauce?

Browning the meatballs first adds flavor through caramelization and helps them hold their shape. Finishing the cooking in the sauce ensures they stay moist and absorb the rich gravy.