Let’s be real, finding exciting new Ground Beef Recipes can sometimes feel like a chore. You want something delicious, something comforting, but also something that won’t take all night to prepare. What if I told you that you could have a restaurant quality meal right at home, using simple ingredients you probably already have?
Well, you absolutely can. These Swedish meatballs are one of my favorite Meals With Ground Beef because they are packed with flavor and covered in the most amazing creamy gravy. It’s a dish that feels special enough for a Sunday dinner but is easy enough for a weeknight. Let’s get cooking!
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. The meatballs are seasoned with a gentle blend of spices like allspice and nutmeg, which gives them a warmth that is so comforting. They are tender and juicy every single time.
Then there’s the sauce. Oh, the sauce! It’s a rich, savory beef gravy made creamy with a splash of heavy cream. It coats every single meatball and is just begging to be soaked up by some egg noodles or fluffy mashed potatoes.
This is one of those Ground Meat Recipes For Dinner that the whole family will get behind. It’s a crowd pleaser for sure. Plus, it’s a really straightforward recipe, making it great for beginners in the kitchen.
You don’t need any fancy equipment, just a bowl and a skillet. This is one of those simple Ground Beef Recipes that delivers big on taste without a lot of fuss. It is a true kitchen staple.
Ingredients
The ingredient list for these amazing Ground Beef Recipes is surprisingly simple. Here’s what you’ll need to grab from the store.
For The Meatballs
- 1 pound ground beef
- 1/4 cup panko bread crumbs
- 1 tablespoon parsley, chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- ¼ cup onion, finely chopped
- ½ teaspoon garlic powder
- ⅛ teaspoon pepper
- ½ teaspoon salt
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon butter
For The Sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step-By-Step Instructions
Ready to make the best Swedish meatballs of your life? Let’s walk through it together. It’s easier than you think!
Step 1: Mix The Meatballs
In a medium sized bowl, add your ground beef, panko bread crumbs, parsley, allspice, nutmeg, chopped onion, garlic powder, pepper, salt, and the egg. Get your hands in there and gently mix everything together until it’s just combined. Be careful not to overmix, as this can make the meatballs tough.
Step 2: Roll And Cook The Meatballs
Now for the fun part! Roll the mixture into meatballs. You can make about 12 large ones or 20 smaller ones, it’s up to you. In a large skillet over medium high heat, add the olive oil and a tablespoon of butter. Once it’s hot, carefully place the meatballs in the skillet.
Cook them for about 7 to 8 minutes, turning them so they get a nice brown crust on all sides. This is key for flavor! Once they are cooked through, transfer them to a plate and cover them with foil to keep warm.
Step 3: Make The Creamy Sauce
Don’t clean that skillet! Add the 4 tablespoons of butter to the pan. Once it melts, whisk in the flour. Keep whisking for a minute or two until it turns a light brown color. This is your roux, and it will thicken the sauce beautifully.
Slowly pour in the beef broth and heavy cream, whisking constantly to avoid lumps. Add the Worcestershire sauce and Dijon mustard. Let it all come to a simmer, and watch as the sauce begins to thicken. Give it a taste and add salt and pepper as needed.
Step 4: Combine And Simmer
Add the meatballs back into the skillet with that delicious sauce. Let them simmer for another minute or two, just to heat through and soak up all that goodness. Your kitchen is going to smell amazing. This is one of those Ground Meat Recipes For Dinner that feels like a warm hug.
Serve them hot over egg noodles or mashed potatoes. A little fresh parsley on top adds a nice touch of color. Enjoy your fantastic homemade meal!
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Just place the meatballs and sauce in an airtight container and pop them in the refrigerator. They will stay good for up to 3 or 4 days.
Thinking about freezing them? You can absolutely freeze the cooked meatballs. Let them cool completely, then place them on a baking sheet in a single layer. Freeze until they are solid, which usually takes 2 to 4 hours. After that, transfer them to a freezer bag. They’ll be good for up to 3 months.
One little tip: avoid freezing the sauce. Creamy sauces have a tendency to separate when they thaw, and the texture can be a bit off. For the best result, just make a fresh batch of the sauce when you’re ready to serve your frozen meatballs. It’s quick and worth the effort for that smooth, creamy finish.
Tips
Want to make these Ground Beef Recipes even better? Here are a few little tricks I’ve learned along the way.
For the most tender meatballs, use ground beef with a decent fat content, like an 80/20 blend. The fat adds moisture and flavor. Also, as I mentioned before, be very gentle when mixing the meat. The less you handle it, the more tender your meatballs will be.
Don’t overcrowd the pan when you’re browning the meatballs. If you put too many in at once, they will steam instead of brown. Cook them in batches if you need to. That beautiful brown crust is where so much of the flavor comes from.
When making the sauce, be sure to cook the flour and butter for a minute to get rid of that raw flour taste. And when you add the liquids, pour them in slowly while whisking. This is the secret to a lump free gravy every time.
Conclusion
So there you have it! A simple, delicious way to turn ground beef into a meal that everyone will love. This Swedish meatball recipe is a true classic for a reason. It is comforting, flavorful, and feels a little bit special.
It proves that you don’t need a long list of complicated ingredients to make amazing Meals With Ground Beef. Sometimes, the simplest recipes are the best. I hope you give these a try and they become one of your new favorite Ground Beef Recipes.
FAQ
Can I Use A Different Type Of Ground Meat?
Yes, you can! A mix of ground pork and ground beef is very traditional and adds a lot of flavor. You could also use ground turkey or chicken, but you may want to add a little extra olive oil since they are leaner.
What Can I Serve With Swedish Meatballs?
Classic choices are egg noodles or mashed potatoes because they are great for soaking up the sauce. They are also wonderful with a side of steamed green beans or a simple cucumber salad. And if you want the full experience, a spoonful of lingonberry jam is traditional.
Can I Make This Ahead Of Time?
Absolutely. You can make the entire dish, let it cool, and store it in the fridge for a couple of days. Just reheat it gently on the stove. This is one of the best Ground Beef Recipes for meal prep.
Why Is My Sauce Lumpy?
A lumpy sauce usually happens if the liquid is added too quickly to the flour and butter mixture. To fix it, you can either whisk vigorously until it smooths out, or for a quick fix, pour the sauce through a fine mesh strainer.
Do I Have To Use Panko Breadcrumbs?
Panko breadcrumbs help keep the meatballs light, but regular fine, dry breadcrumbs will work just as well. You can even use a few crushed saltine crackers in a pinch!
Swedish Meatballs with Creamy Gravy
A comforting and flavorful dish featuring tender ground beef meatballs smothered in a rich, creamy gravy. Easy enough for a weeknight, special enough for Sunday dinner.
Requirements
Ingredients
Instructions
- In a medium sized bowl, add your ground beef, panko bread crumbs, parsley, allspice, nutmeg, chopped onion, garlic powder, pepper, salt, and the egg. Gently mix everything together until just combined, being careful not to overmix.
- Roll the mixture into about 12 large or 20 smaller meatballs. In a large skillet over medium high heat, add the olive oil and a tablespoon of butter.
- Once hot, carefully place the meatballs in the skillet and cook for 7 to 8 minutes, turning them to get a nice brown crust on all sides. Transfer them to a plate and cover with foil to keep warm.
- In the same skillet (don’t clean it!), add the 4 tablespoons of butter. Once melted, whisk in the flour for 1-2 minutes until it turns a light brown.
- Slowly pour in the beef broth and heavy cream, whisking constantly to avoid lumps. Add the Worcestershire sauce and Dijon mustard.
- Bring the sauce to a simmer and let it thicken. Taste and add salt and pepper as needed.
- Add the cooked meatballs back into the skillet with the sauce. Let them simmer for another minute or two to heat through and absorb the flavors.
- Serve hot over egg noodles or mashed potatoes, with a sprinkle of fresh parsley if desired.
Notes
For the most tender meatballs, use ground beef with a decent fat content, like an 80/20 blend. Be gentle when mixing to avoid tough meatballs.
Don’t overcrowd the pan when browning meatballs; cook in batches if necessary to ensure a good crust.
When making the sauce, cook the flour and butter for a minute to remove the raw flour taste. Pour liquids in slowly while whisking for lump-free gravy.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Cooked meatballs can be frozen for up to 3 months, but it’s best to make a fresh batch of sauce when reheating.
Nutrition
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