Light Swedish Meatballs With Milk Gravy
A traditional recipe for Swedish meatballs features a basic meatball blend baked in a rich, thickened milk sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F and bring beef stock to a boil in a separate saucepan.
-
In a large bowl, combine ground beef with onion, oats, 1 tsp salt, 0.5 tsp pepper, Worcestershire sauce, egg, and 0.25 cup milk.
-
Shape the mixture into meatballs. Heat oil in an oven-safe skillet, then brown meatballs on all sides.
-
Remove meatballs from the skillet. Stir flour, paprika, remaining 0.5 tsp salt, and pepper into the remaining fat for 2 minutes.
-
Gradually whisk 2 cups of boiling stock and remaining 0.75 cup milk into the flour mixture until smooth.
-
Return meatballs to the gravy, transfer the pan to the oven, and bake for 30 minutes.
-
Taste the sauce, adjust seasonings, and serve with boiled potatoes and lingonberry jam if desired.