Swedish Meatball Gravy Skillet

This is Swedish meatballs...the easy way. I made the Swedish meatball sauce and instead of the meatballs, it's a ground beef situation. All the flavor but much simpler and less fussy.

Course Main Course

Prep Time 15

Cook Time 30

Servings

Calories 406kcal

Ingredients

1 lb ground beef 80/20 recommended
2 Tbsp butter or 1 Tbsp butter + 1 Tbsp olive oil
½ small onion finely chopped
1 tsp beef bouillon paste or powder
¼ tsp salt taste towards the end and additional, if needed
1 tsp white pepper or black if that’s what you have use 1 tsp instead
1 tsp nutmeg
3/4 tsp allspice
1/2 tsp cardamom
2 Tbsp flour
1 cup beef broth
½ cup half & half
½ tsp Worcestershire sauce
Optional: ½ cup plain Greek yogurt stir in off heat for tangy richness
Fresh parsley for garnish

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Instructions

Brown beef In a large skillet over medium-high heat, cook ground beef until browned but still tender. Drain excess fat.
1 lb ground beef
Reduce heat to medium. Add 1 Tbsp butter to the center and stir in chopped onion. Cook 3–4 minutes until soft and golden.
2 Tbsp butter, ½ small onion
Stir beef and onion together, push the meat & onion mixture to the edges and make a well in the center. Add salt, pepper, nutmeg, allspice, and cardamom. Cook 1–2 minutes to bloom the flavors. Stir the meat and spices together.
¼ tsp salt, 1 tsp white pepper, 1 tsp nutmeg, 3/4 tsp allspice, 1/2 tsp cardamom
Push mixture to the edges again. Add remaining 1 Tbsp butter (or olive oil) to the center. Once melted, sprinkle in flour and stir gently to form a paste. Cook for 1 minute until lightly golden, keeping heat at medium to avoid burning the butter.
2 Tbsp flour
Slowly whisk in beef broth, then add half & half and Worcestershire, and beef bouillon. Stir gently and simmer 4–5 minutes until thickened. Optional: Off heat, stir in Greek yogurt for added creaminess and tang.
1 tsp beef bouillon, 1 cup beef broth, ½ cup half & half, ½ tsp Worcestershire sauce, Optional: ½ cup plain Greek yogurt
Taste & adjust pepper or salt if needed. Garnish with parsley and serve over mashed potatoes or noodles.
Fresh parsley

Notes

• White pepper tip: It’s stronger than black pepper. If substituting, start with ½ the amount (about ½ tsp) and adjust to taste.
• Lean meat adjustment: If using 90/10 beef, turkey, or chicken, add 1–2 tsp extra butter or oil and increase seasoning by 25–50%.
Serve with mashed potatoes or egg noodles and a spoonful of lingonberry or cranberry jam.

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