Meatball Rissoles in Gravy

    1 hour 25 minutes

    These meatball rissoles are served in a creamy gravy. Doubling the recipe and keeping warm in a slow cooker makes this dinner into a party favourite.

    225 people made this

    Serves: 6 

    • 2 slices day-old white bread, crumbled
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon butter
    • 1 small onion, minced
    • 300g beef mince
    • 150g pork mince
    • 1 egg
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/8 teaspoon ground ginger
    • 1 tablespoon butter
    • 1/4 cup (60ml) chicken stock
    • 1/4 cup plain flour, or as needed
    • 2 cups (500ml) beef stock, or as needed
    • 125g sour cream

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C.
    2. Place the bread crumbs into a small bowl and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon butter in a frying pan over medium heat and sauté the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the minced beef, minced pork, egg, brown sugar, salt, black pepper, nutmeg, allspice and ginger. Lightly mix in the bread crumbs and cream.
    3. Melt 1 tablespoon butter in a large frying pan over medium heat. Pinch off about 1 1/2 tablespoons of the meat mixture per meatball and form into balls. Place the meatballs into the frying pan and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking tray, pour in chicken stock and cover with foil.
    4. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
    5. To make brown gravy, pour drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth and gradually whisk in enough beef stock to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

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    Reviews in English (455)


    This was DELICIOUS!!!! Meatballs were super tender spices were perfect, nice and savory. Gravy was very good (I'm going to try less sour cream next time but I like a meatier gravy) I made the gravy with the dripping like it called for but I used the pan I fried meatballs in earlier which had even more drippy goodness in it. I served the meatballs over rice but I might try noodles sometime. A word of caution, try to pace yourself while eating these it's easy to inhale a couple dozen and these deserve to be savored!  -  03 Jan 2012  (Review from Allrecipes USA and Canada)


    This dish was perfect. I wanted to try it as my grandmother used to make Swedeish Meatballs at Christmas times as well. The flavor is perfect and the gravy outstanding. Thank you for helping me create the same memories with my children. Thank you for sharing the recipe. The entire family loved it and my children will usally avoid anything with onions. They went back for seconds on this fabulous dish.  -  02 Jan 2012  (Review from Allrecipes USA and Canada)


    This is oh so good. I did a search online for the Swedish Name version. Tried some. This is by far the tastiest! After everything was done, I put in slow cooker on warm. Added noodles way al dente. When we were ready to eat, every taste blended wonderfully.  -  14 Jan 2012  (Review from Allrecipes USA and Canada)