Mini Swedish Meatballs

5 from 46 votes

A deliciously rich and cozy recipe for Mini Swedish Meatballs and gravy. It's a perfectly satisfying dinner for any night of the week!

Prep Time10

Cook Time35

Total Time45

Course: dinner, Main Course

Cuisine: turkish

Servings:

Calories: 282kcal

Preheat oven to 375˚F.
Place the crumbled bread and milk into a large mixing bowl, stir together and allow the mixture to sit.
As the bread soaks up the milk, melt 2 tablespoons butter into a sauté pan, over medium high heat. Add onions and garlic and sauté for 3 to 4 minutes or until onion begins to get translucent.
Remove from heat and add to the bread and milk mixture. Let mixture cool, about 5 minutes.
Add the beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together.
Form 2 teaspoon sized meatballs and place them onto a baking sheet, ½ inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.

Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste.
Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from heat and stir in the cream, if using.

Add meatballs to gravy and toss together. Scoop and spread mashed potatoes (if using) onto a large platter and top with gravy covered mini meatballs. Ladle extra gravy over the top and finish with fresh parsley.

**Nutrition Information does not include mashed potatoes**

To freeze the meatballs: Make and bake meatballs as directed in the recipe. Cool meatballs. Once cooled, place them in the freezer (on the baking sheet) until fully frozen. Then place them into a freezer-proof resealable bag and freeze for up to 3 months.
To reheat meatballs: Place them in a baking dish with 1/2 cup water. Cover tightly with foil and bake in a 350˚F oven until heated through, about 15 minutes.
To freeze gravy: Cool gravy completely and pour into a freezer-proof resealable bag and freeze for up to 3 months.
To reheat gravy: Break frozen gravy up and pour into a saucepan. Heat over medium-low heat until melted. Once melted, simmer gravy until heated through and thick enough to coat the back of a wooden spoon, frequently stirring. Adjust seasonings as needed.