4. Step-by-Step Guide to Making Creamy Mushroom Meatballs
Bringing together all the ingredients into a harmonious dish requires following a few essential techniques. This step-by-step guide ensures that your Swedish style creamy mushroom meatballs with gravy turn out perfectly every time — tender, flavorful meatballs and a silky, savory mushroom sauce that ties everything together.
4.1 Preparing the Meatballs
Start by combining all the meatball ingredients in a large mixing bowl. Use:
1 lb ground beef
1 small onion, finely chopped
1 garlic clove, minced
½ cup breadcrumbs
¼ cup milk
1 egg
1 tsp salt, ½ tsp black pepper
½ tsp each of allspice and nutmeg
2 tbsp chopped fresh parsley (optional)
Mix gently using your hands or a fork. Avoid overworking the mixture — this is key to achieving soft, juicy meatballs. Once combined, shape the meat mixture into evenly-sized balls using your hands or a small scoop. Aim for uniformity so they cook at the same rate. For consistency and presentation, forming 18–20 small meatballs is ideal.
At this point, if you’re looking for inspiration or visual guides, check out this Pinterest post which outlines perfect meatball shaping techniques and variations.
4.2 Cooking the Meatballs
Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Once hot, place the meatballs in batches, ensuring they’re not crowded. Cook until they’re browned on all sides and fully cooked through — about 8–10 minutes total. Rotate them every couple of minutes for even browning. Transfer the cooked meatballs to a plate and set aside.
If you prefer a hands-off method, you can also bake the meatballs at 400°F (200°C) for 20 minutes, flipping halfway through. This technique helps reduce oil while still achieving browning, especially for larger batches.
4.3 Making the Mushroom Gravy
Using the same skillet — now rich with flavor from the cooked meatballs — melt 2 tablespoons of butter. Add 8 oz of sliced mushrooms and sauté until browned and tender, about 5–7 minutes. Mushrooms should release their moisture and then begin to caramelize slightly.
Sprinkle in 2 tablespoons of flour and stir well to coat the mushrooms. This step creates a roux, which thickens the gravy. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw taste. If you’re unfamiliar with how a roux works, this Wikipedia entry breaks it down in detail.
Slowly pour in 1½ cups of beef broth, whisking as you go to prevent lumps. Add ½ cup of heavy cream and 1 teaspoon of Dijon mustard. Let the sauce simmer for a few minutes until it thickens into a smooth, velvety gravy. Season with salt and pepper to taste.
At this stage, grated Parmesan cheese and a hint of garlic can be added to make a creamy garlic mushroom parmesan sauce variation. These additions elevate the sauce’s complexity, making it richer and slightly nutty — a favorite among Pinterest food trends like this one.
Once the gravy is ready, return the meatballs to the pan, spooning sauce over them so they’re fully coated. Let everything simmer for another 3–5 minutes so the flavors meld. The final result is a dish that’s both elegant and deeply comforting.