Classic Swedish Meatballs with Creamy Gravy

Why You’ll Love This Recipe

These Swedish meatballs are full of flavor, thanks to a well-seasoned meat blend and a luscious gravy that clings to every bite. The meatballs are browned to perfection and simmered in a creamy sauce that’s both simple and decadent. Whether for a comforting family meal or an impressive dinner for guests, this dish delivers both tradition and indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef
• Ground pork
• Onion (grated or finely minced)
• Breadcrumbs
• Egg
• Milk
• Salt
• Black pepper
• Ground allspice
• Ground nutmeg
• Olive oil or butter (for frying)

For the gravy:

• Unsalted butter
• All-purpose flour
• Beef broth
• Heavy cream
• Worcestershire sauce
• Dijon mustard (optional)
• Salt
• Black pepper

Directions

1. Make the meatball mixture: In a large bowl, combine ground beef, ground pork, grated onion, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg. Mix gently until just combined.
2. Shape and chill: Roll the mixture into small meatballs (about 1 inch in diameter). Place them on a tray and chill for 20–30 minutes to help them hold their shape.
3. Brown the meatballs: In a large skillet, heat butter or oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove and set aside.
4. Make the gravy: In the same skillet, melt butter and whisk in flour to form a roux. Cook for 1–2 minutes, then slowly add beef broth, whisking until smooth. Stir in cream, Worcestershire sauce, and mustard (if using). Simmer until thickened.
5. Return meatballs to skillet: Add the browned meatballs back to the gravy and simmer for 10–12 minutes, or until fully cooked and coated in the sauce.
6. Serve: Garnish with fresh parsley if desired. Serve warm with mashed potatoes, egg noodles, or rice, and lingonberry jam on the side.

Servings and timing

This recipe makes about 24 meatballs, serving 4–6.
Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Variations

• All-Beef Option: Use only ground beef if you prefer a simpler flavor.
• Creamier Gravy: Add more heavy cream or a splash of sour cream for extra richness.
• Gluten-Free: Use gluten-free breadcrumbs and substitute flour with cornstarch or gluten-free flour.
• Cheesy Version: Add grated Parmesan to the meatball mix for an Italian-Swedish fusion.
• Baked Meatballs: Bake instead of pan-fry for easier cleanup.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if needed. Swedish meatballs can also be frozen (with or without sauce) for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

What makes Swedish meatballs different from Italian meatballs?

Swedish meatballs are smaller, seasoned with warm spices like allspice and nutmeg, and served in a creamy gravy instead of tomato sauce.

Can I use only beef or only pork?

Yes, but a mix gives the best texture and flavor. All-beef will be leaner, while all-pork will be richer.

Can I use pre-made frozen meatballs?

Yes, but for authentic flavor and texture, homemade is best. You can use frozen in a pinch.

Is the Dijon mustard necessary?

It’s optional but adds depth to the gravy. You can omit it or substitute with a bit of lemon juice for brightness.

What can I serve with Swedish meatballs?

Mashed potatoes, buttered noodles, or rice are classic. Don’t forget the lingonberry jam—it balances the savory richness.

How do I keep the meatballs from falling apart?

Chilling them before frying and not overmixing the meat mixture helps maintain their shape.

Can I bake the meatballs instead of frying?

Yes, bake at 400°F (200°C) for 15–20 minutes until browned and cooked through.

How thick should the gravy be?

It should be thick enough to coat the back of a spoon but still pourable. Adjust with more broth or cream as needed.

Can I make the gravy without cream?

You can use whole milk or half-and-half for a lighter sauce, but cream gives the richest flavor.

Are these good for meal prep?

Yes! They store and reheat well, making them great for prepping ahead or freezing for later.

Conclusion

Classic Swedish Meatballs with Creamy Gravy are a warm, nostalgic dish that combines savory meatballs and rich, velvety sauce into one satisfying plate. Whether you’re making them for a weeknight dinner or a special gathering, these meatballs are guaranteed to impress. With simple ingredients and comforting flavors, it’s a timeless recipe you’ll return to again and again.

Classic Swedish Meatballs with Creamy Gravy

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Classic Swedish Meatballs with Creamy Gravy are tender, spiced meatballs simmered in a rich, velvety brown cream sauce. Served with mashed potatoes, noodles, or rice and paired with lingonberry jam, this traditional dish is cozy, flavorful, and satisfying.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 meatballs (4–6 servings)
• Category: Main Dish
• Method: Stovetop
• Cuisine: Swedish
• Diet: Halal

Ingredients

1. 1/2 lb ground beef
2. 1/2 lb ground pork
3. 1 small onion, grated or finely minced
4. 1/2 cup breadcrumbs
5. 1 large egg
6. 1/4 cup milk
7. 1 tsp salt
8. 1/2 tsp black pepper
9. 1/4 tsp ground allspice
10. 1/4 tsp ground nutmeg
11. 2 tbsp olive oil or butter (for frying)
12. 4 tbsp unsalted butter (for gravy)
13. 3 tbsp all-purpose flour
14. 2 cups beef broth
15. 1 cup heavy cream
16. 1 tsp Worcestershire sauce
17. 1 tsp Dijon mustard (optional)
18. Salt and black pepper to taste
19. Fresh parsley (optional, for garnish)

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Instructions

In a large bowl, combine ground beef, ground pork, onion, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg. Mix until just combined.

1. Roll mixture into 1-inch meatballs. Place on a tray and chill for 20–30 minutes.
2. Heat oil or butter in a skillet over medium heat. Brown meatballs in batches, turning to cook evenly. Remove and set aside.
3. In the same skillet, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
4. Gradually whisk in beef broth until smooth. Stir in cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened.
5. Return meatballs to skillet. Simmer 10–12 minutes until cooked through and coated in gravy.
6. Garnish with parsley if desired. Serve warm with mashed potatoes, noodles, or rice, and lingonberry jam on the side.

Notes

• Chill meatballs before cooking to prevent them from falling apart.
• A mix of beef and pork provides the best flavor and texture.
• Dijon mustard adds depth to the gravy but can be omitted.
• For a lighter version, substitute cream with whole milk or half-and-half.
• Bake meatballs instead of frying for easier prep.

Nutrition

• Serving Size: 4 meatballs with gravy
• Calories: 420
• Sugar: 3g
• Sodium: 720mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 13g
• Trans Fat: 0.5g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 135mg