Swedish Meatballs in Gravy

Jahel Morga
Prepare these delicious meatballs with Swedish gravy. The meatballs turn out soft and easy to cut. They are complemented by the gravy sauce, which is very simple and quick to make. The best part is that you can make the gravy in the same pan where you browned the meatballs. This gives it great flavor, and you don't have to dirty as many pans. Don't miss out on trying it.
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Ingredients
4
Servings
  • 300 grams ground meat, in powder
  • 150 grams oats, ground in the blender
  • 1 tablespoon cornstarch
  • 2 eggs
  • 100 milligrams evaporated milk
  • 100 milligrams table cream
  • 300 milligrams chicken broth
  • 2 teaspoons pepper
  • 1 teaspoon dried bay, in powder
  • 2 teaspoons garlic, beef
  • 1 teaspoon Maggi seasoning sauce
  • 1 teaspoon Worcestershire sauce
  • 5 tablespoons butter
  • 1 tablespoon mustard
  • 1 teaspoon honey
  • 1/4 teaspoons cinnamon powder
Preparation
45 mins
15 mins
Medium
  • Mix the ground meat with the ground oats, soaking the mixture with Worcestershire sauce and Maggi juice, pepper, cinnamon, garlic powder, and powdered bay leaf. Gradually add the beaten egg so that the mixture is moist, thick, and moldable, but also somewhat sticky.
  • Sprinkle the cornstarch evenly over a large plate or cutting board. Make medium-sized balls with the ground meat preparation and coat them one by one in the cornstarch, ensuring they are well-covered, and set them aside on another plate.
  • In a large saucepan, melt the butter over low heat (do not let it burn or evaporate). Add the meatballs to begin browning.
  • Flip the meatballs once they have a fried side, allowing them to brown well until they are nicely brown all over, taking care not to break them when flipping. Set them aside in a deep plate once they appear well-cooked.
  • To the remaining butter in the saucepan, still over low heat, add 1 1/2 tbsp. of cornstarch; you can use the cornstarch you used to coat the meatballs. Stir to make a smooth paste.
  • Add the chicken broth (if possible, warm) and set to medium heat to start bubbling the mixture and thickening for a few minutes; this is the base for the gravy. Add the honey and mustard.
  • Dissolve the evaporated milk with the half cream in a bowl. To save time, the meatballs can be microwaved for 1 minute, turned a bit, and microwaved for another minute.
  • Pour the milk and half cream mixture into the saucepan, stirring with the gravy base. Add the tablespoon of mustard, about 4 tablespoons of Worcestershire sauce, and 2/3 tsp. of honey. Stir again to combine everything.
  • Add the meatballs to the gravy, checking the flavor. As needed, add 1/2 tsp. more of either mustard, Worcestershire sauce, or honey, ensuring that the flavor of the gravy does not become overly sweet or sour and does not overpower the flavor of the Worcestershire sauce spices.
  • Let it cook for a few minutes so that the gravy sauce does not become watery but also not too thick or lumpy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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