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  • Writer's pictureKenzie Womack

Swedish Meatballs with Gravy

This recipe makes about 40 meatballs (about 1 Inch diameter)

1- 1inch Meatball – 1.5g Protein / 2g Carbs / 1.5g Fat

3Tbsp of Gravy – 0.5g Protein / 2g Carbs / 3g Fat



1 cup breadcrumbs

2tbs butter

1/3 cup chopped sweet onion

2 garlic cloves

dash of salt

pepper to your liking

1/2 cup of milk

1tsp Worcestershire sauce

4oz ground pork

1/2lb of ground beef

1 egg & 1 egg white


2 tablespoons butter

2 tablespoons flour

1-1/2 cups beef broth

1 teaspoon Worcestershire sauce

1/4cup heavy whipping cream

Salt &Pepper



Melt the butter and sauté the onion, garlic salt and pepper until veggies are soft.

Mix in the milk and Worcestershire sauce and bring it down to a simmer.

Put the bread crumbs in a bowl and add the sauce and veggies into the bowl.

Put the pork, beef,and eggs into the bowl and squish together with your hands (best way to get it all mixed).

Grease down a baking sheet.

Start making the meatballs in 1-inch balls (I like to use a small the small cookie scoopers).

Pre heat the oven to 400.

While the oven is pre heating put the baking sheet with meatballs in the freezer for 20 mins (cover it with some plastic wrap).

Bake for 25-30 minutes (I like them a little crisp on the bottoms)


Melt the butter and add the flour stirring it until its thick.

Pour in the beef broth and stir together and then add the Worcestershire sauce and lower to a simmer for about 2 minutes.

Add in the heavy whipping cream, salt & pepper stirring until thickened and turn the temp up a little.

I love them on mashed potatoes but also so dang good with some penne pasta!

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