Creamy Swedish Meatballs with Everything But The Swedish Meatball Seasoning

Tender, savory meatballs simmered in a creamy pan gravy, made with Wisconsin 26 Mercantile’s Everything But The Swedish Meatball Seasoning. Serve them over buttered egg noodles or mashed potatoes for a cozy supper everyone will love.

Ingredients

Meatballs

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/2 small onion, finely grated
• 1 egg
• 2 tablespoons milk
• 2 teaspoons Everything But The Swedish Meatball Seasoning
• 1 tablespoon butter or oil

Creamy gravy

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Black pepper, to taste

Directions

1. Combine the beef, pork, breadcrumbs, onion, egg, milk, and seasoning. Mix gently until just combined.
2. Shape the mixture into golf-ball-sized meatballs.
3. Heat the butter or oil in a large skillet over medium heat. Brown the meatballs on all sides, then transfer them to a plate.
4. Melt the butter in the same skillet. Whisk in the flour and cook for 1 minute.
5. Gradually whisk in the beef broth. Add the cream, Worcestershire sauce, Dijon mustard, and black pepper.
6. Return the meatballs to the skillet. Cover and simmer for 10–12 minutes, until cooked through and the gravy has thickened.
7. Serve over buttered egg noodles or mashed potatoes, with lingonberry jam on the side if you like.

Cook’s tip

Taste the gravy before adding salt, since the seasoning may already bring plenty of flavor.