5-Ingredient Swedish Mummy Meatballs That Will Steal Your Heart

There’s something magical about Swedish Mummy Meatballs that takes me straight back to my childhood. I can still picture my grandmother’s tiny kitchen filled with that heavenly aroma of browning butter, allspice, and caramelized onions. She’d hum while rolling those perfect little meatballs, always stealing glances at us kids playing nearby. “The secret,” she’d whisper with a wink, “is in the gravy.” And oh, what gravy it was – creamy, rich, and just begging to be soaked up with mashed potatoes. This recipe has been our family’s cold-weather comfort blanket for generations, and now I’m thrilled to share it with you. Trust me, one bite and you’ll understand why we call them “mummy” meatballs – they have a way of wrapping you in warmth and love.

Why You’ll Love These Swedish Mummy Meatballs

Oh, where do I even begin? These aren’t just any meatballs – they’re little bundles of joy that’ll make your taste buds dance. Here’s why they’ll become your new favorite:

• Flavor explosion: That perfect blend of beef and pork with warm spices like allspice and nutmeg? Pure magic.
• Easy peasy: No fancy techniques here – just mix, roll, and simmer. Even my 10-year-old can help!
• Crowd-pleaser: Picky eaters? No problem. These disappear faster than socks in the laundry.
• Comfort in a bowl: That creamy gravy is basically a hug for your soul on cold nights.

Seriously, these are the meatballs dreams are made of – and I’m not just saying that because they’re my grandma’s recipe!

Ingredients for Swedish Mummy Meatballs

Now, let’s talk ingredients – and I mean the good stuff! My grandma was very particular about her meatball components, and after years of testing, I understand why. Here’s exactly what you’ll need to make these beauties:

• 500g ground beef (80/20 blend for juiciness)
• 250g ground pork (trust me, this combo makes all the difference)
• 1 onion, finely chopped – none of those big chunks!
• 1/2 cup breadcrumbs (plain, not seasoned)
• 1 egg (large, room temperature)
• 1/4 tsp allspice (Grandma’s secret weapon)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly cracked, please)
• 1/2 cup milk (whole milk for richness)
• 2 tbsp butter (for frying – none of that margarine nonsense!)

For that heavenly gravy:

• 2 tbsp flour (all-purpose works perfectly)
• 2 cups beef broth (good quality makes a difference)
• 1/2 cup heavy cream (yes, it must be heavy!)

See? Nothing too fancy – just quality ingredients treated with love. Now roll up those sleeves!

How to Make Swedish Mummy Meatballs

Alright, let’s get cooking! This is where the magic happens – transforming simple ingredients into those heavenly little meatballs swimming in creamy gravy. Follow these steps carefully, and you’ll be rewarded with pure comfort food perfection.

Shaping and Cooking the Meatballs

First, roll up your sleeves and dive into that meat mixture! I like to use my hands (clean, of course) to gently mix everything together – just until combined. Overmixing makes tough meatballs, and we want tender little clouds of joy. Now, here’s Grandma’s trick: wet your hands slightly before rolling. This prevents sticking and helps create smooth, even balls about the size of a walnut (about 1-inch diameter). Trust me, keeping them small ensures they cook through evenly. Heat your butter in a large skillet over medium heat until it’s foaming but not burning. Brown the meatballs in batches – don’t crowd the pan! – turning them gently until they’re golden all over. They don’t need to be cooked through yet; we’ll finish them in the gravy.

Making the Creamy Gravy

Oh, this gravy! After removing the meatballs, don’t you dare wash that pan – all those browned bits are flavor gold! Sprinkle in the flour and whisk constantly for about a minute to make your roux. It should smell nutty but not burnt. Now, slowly drizzle in the beef broth while whisking like your life depends on it – this prevents lumps! Once smooth, let it bubble gently for 2-3 minutes to thicken. Stir in the cream (careful, it splatters!) and watch the magic happen as it turns velvety smooth. Taste and adjust seasoning – sometimes I add an extra pinch of nutmeg here. Now, return those beautiful meatballs to the pan, nestling them into the gravy. Simmer gently for about 10 minutes – this finishes cooking the meatballs and lets all those flavors become best friends.

Tips for Perfect Swedish Mummy Meatballs

Want to take your meatballs from good to “oh my goodness!”? Here are my tried-and-true secrets:

• Chill the mixture for 15 minutes before shaping – it makes rolling so much easier!
• Don’t overcrowd the pan when browning – give those meatballs some breathing room for even cooking.
• Use a cookie scoop if you want perfectly uniform meatballs (I won’t tell Grandma).
• Simmer gently in the gravy – a rolling boil will make them tough.
• Let them rest for 5 minutes before serving – the flavors meld beautifully.

Follow these simple tricks, and you’ll have meatballs worthy of a Swedish grandmother’s approval!

Serving Suggestions for Swedish Mummy Meatballs

Oh, the joy of plating these beauties! I always serve my Swedish Mummy Meatballs with creamy mashed potatoes – they’re practically made for soaking up that glorious gravy. For a traditional touch, add a dollop of tart lingonberry jam (it cuts through the richness perfectly) or some quick-pickled cucumbers for crunch. Some nights, I’ll keep it simple with just a sprinkle of fresh parsley and crusty bread on the side. Honestly, they’re so good you could eat them straight from the pan – not that I’d know anything about that!

Storing and Reheating Swedish Mummy Meatballs

Good news – these meatballs might taste even better the next day! Let them cool completely before storing (gravy and all) in an airtight container. They’ll keep happily in the fridge for about 3 days. When reheating, add a splash of beef broth to the pan – it brings the gravy back to life and keeps everything moist. Microwave works in a pinch, but low and slow on the stovetop is my grandma-approved method. And yes, you can freeze them for up to 3 months – just thaw overnight in the fridge before reheating gently.

Swedish Mummy Meatballs FAQs

I get so many questions about these beloved meatballs – here are the ones that pop up most often in my kitchen:

Can I freeze Swedish Mummy Meatballs?
Absolutely! These freeze like a dream. Just cool completely and store in an airtight container with the gravy. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove with a splash of broth to revive the gravy.

What can I substitute for heavy cream?
In a pinch, whole milk mixed with a tablespoon of butter works, though the gravy won’t be quite as rich. For a dairy-free option, coconut cream adds lovely flavor (but it’ll taste slightly tropical). My grandma would tut at this, but desperate times!

Can I use all beef instead of beef/pork mix?
You can, but the pork adds moisture and flavor that plain beef lacks. If you must, choose 85% lean beef and maybe add an extra tablespoon of butter to the mix. The texture just won’t be quite as magical!

Why are my meatballs tough?
Ah, the cardinal sin of meatballs! You probably overmixed the meat or cooked them at too high heat. Next time, mix just until combined and keep that simmer gentle. And never skip the milk – it’s key for tenderness.

Nutritional Information for Swedish Mummy Meatballs

Now, let’s talk numbers – but remember, these are just estimates since ingredients can vary. Each serving (about 5 meatballs with gravy) contains roughly:

• 450 calories (worth every single one!)
• 28g fat (12g saturated – that’s where the flavor lives)
• 30g protein (not too shabby for comfort food)
• 15g carbs (mostly from that magical gravy)

Keep in mind these values can change based on your exact ingredients and portion sizes. But hey, some things – like Grandma’s love – just can’t be measured!

There you have it – my family’s treasured Swedish Mummy Meatballs recipe in all its cozy, creamy glory! I can’t wait for you to experience that first bite where the tender meatballs meet that silky gravy. It’s pure comfort in every spoonful. Now it’s your turn – grab that mixing bowl and make some memories of your own. And when you do, I’d love to hear all about it! Snap a photo of your creation and tag me – nothing makes me happier than seeing this recipe bring joy to new kitchens. Happy cooking, and may your meatballs be ever-tender and your gravy never lumpy!

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