Ingredients
Meat and Aromatics
- 1 lb ground beef (80/20 recommended)
- ½ small onion, finely chopped
- 2 Tbsp butter or 1 Tbsp butter + 1 Tbsp olive oil
Spices and Seasonings
- 1 tsp beef bouillon paste or powder
- ¼ tsp salt (taste towards the end and add additional if needed)
- 1 tsp white pepper (or black pepper if unavailable)
- 1 tsp nutmeg
- ¾ tsp allspice
- ½ tsp cardamom
Gravy Thickening and Liquid
- 2 Tbsp flour
- 1 cup beef broth
- ½ cup half & half
- ½ tsp Worcestershire sauce
Optional
- ½ cup plain Greek yogurt (stir in off heat for tangy richness)
- Fresh parsley for garnish
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until browned but still tender, about 5–7 minutes. Drain any excess fat to keep the dish from becoming greasy.
- Sauté the Onions: Reduce heat to medium. Add 1 tablespoon butter to the center of the skillet and stir in the finely chopped onion. Cook the onions for 3–4 minutes until they become soft and golden.
- Add Spices: Stir the beef and onion mixture together, then push them to the edges of the skillet to create a well in the center. Add salt, white pepper, nutmeg, allspice, and cardamom into the center. Cook for 1–2 minutes to bloom the flavors, then stir everything together to evenly distribute the spices.
- Make the Roux: Push the meat and onion mixture to the edges again, add the remaining 1 tablespoon of butter (or olive oil) to the center. Once melted, sprinkle in the flour and stir gently to form a paste. Cook this roux for about 1 minute until it is lightly golden, keeping the heat at medium to prevent burning.
- Add Liquids and Simmer: Slowly whisk in the beef broth to avoid lumps. Then add the half & half, Worcestershire sauce, and beef bouillon. Stir gently and let the mixture simmer for 4–5 minutes until the gravy thickens to your desired consistency.
- Add Optional Yogurt: Remove the skillet from heat and, if desired, stir in the Greek yogurt for added creaminess and a tangy flavor boost.
- Adjust Seasoning and Serve: Taste the gravy and adjust salt or pepper as needed. Garnish with fresh parsley. Serve the Swedish meatball gravy warm over mashed potatoes or noodles for a hearty meal.
Notes
- Using 80/20 ground beef balances flavor and fat content for a tender, juicy result.
- White pepper is more traditional for Swedish meatballs but black pepper can be substituted.
- The optional Greek yogurt adds a tangy richness and creaminess without overwhelming the gravy.
- Be sure to cook the roux gently to prevent burning, which can cause bitterness.
- Serve immediately to enjoy the best texture and flavor.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
