Swedish Meatball Inspired Hamburger Gravy

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Swedish Meatball Inspired Hamburger Gravy

Here at our Little House in the Northwoods, we are aaaaaall about shortcuts. Do we LOVE Swedish Meatballs? Yes! Are we also too busy to sit and ball up and cook off 5 plus pounds of them when we meal prep for a whole week? Also, yes! Here is the easy way we get the same bombtastic flavor with substantially less work. Enjoy the taste without spending all that time making meatballs. Serve it over Kevin's Magical Mashed Potatoes, a vegetable side, and some whole berry cranberries! The recipe is written for one pound; we usually do five pounds for meal prepping for the three of us. If you love Swedish Meatballs, we hope you love this tasty shortcut!

Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hr 15 min
Serves:6

Ingredients:

  • 1 Tblsp butter
  • 1 small onion minced
  • 1 pound ground beef
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ Teaspoon ground thyme
  • 1 Tblsp dried parsley
  • 1 Tblsp Worcestershire sauce
  • ½ cup heavy cream
  • 2 cups beef broth or as needed
  • ½ cup cold water
  • 3 Tblsp Bob's Red Mill 1 to 1 Gluten-FreeFlour or desired flour as needed

    • Directions:

    1. Melt 1 teaspoon butter in a skillet over medium heat. Cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.
    2. Crumble the ground beef into the pan and brown until no longer pink. It's ok if it isn't completely cooked at this point. Drain off excess grease.
    3. Now add salt, black pepper, and all the other spices to the browned ground beef. Add more of less of each of these if desired. Mix well.
    4. Add heavy cream, beef broth, worcestershire sauce and bring to a simmer.
    5. Shake the flour and cold water in a jar or beat with a fork in a cup. You want lumps gone from this slurry. For best results, pour the slurry through a wire sieve. Gradually whisk it into the gravy and allow to thicken.
    6. Repeat this part as needed if your gravy isn't thick enough. Different flours thicken differently. We like ours nice and thick.

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