Why You’ll Love This Recipe
They’re incredibly tender and juicy.
The creamy gravy is rich and comforting.
They pair beautifully with mashed potatoes or noodles.
They’re perfect for make-ahead meals.
They deliver classic, homestyle flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely grated
1 egg
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Salt and black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
Directions
- In a large bowl, combine breadcrumbs and milk. Let sit for a few minutes to soften.
- Add ground beef, ground pork, grated onion, egg, nutmeg, allspice, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into small meatballs, about 1 tablespoon each.
- Heat butter in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, sprinkle in the flour and stir to create a roux. Cook for 1 to 2 minutes.
- Gradually whisk in the beef broth, stirring constantly to prevent lumps.
- Stir in the heavy cream and Worcestershire sauce. Simmer until the sauce thickens.
- Return the meatballs to the skillet and simmer for 5 to 10 minutes until heated through and coated in the creamy gravy.
- Serve warm over mashed potatoes, egg noodles, or rice.
Servings and timing
Servings: 4 to 6 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
Use ground turkey instead of beef and pork for a lighter version.
Add a spoonful of Dijon mustard to the sauce for extra depth.
Stir in fresh chopped parsley before serving.
Serve with lingonberry jam for a traditional touch.
Bake the meatballs at 400°F for 15 to 18 minutes instead of pan-frying.
Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
You can also reheat in the microwave in short intervals, stirring occasionally.
Swedish meatballs freeze well for up to 3 months. Freeze with the sauce in a freezer-safe container and thaw overnight before reheating.
FAQs
What makes Swedish meatballs different from regular meatballs?
They include warm spices like nutmeg and allspice and are served in a creamy gravy rather than tomato sauce.
Can I make them ahead of time?
Yes, you can prepare and cook the meatballs in advance and reheat them in the sauce before serving.
What is traditionally served with Swedish meatballs?
They’re often served with mashed potatoes, egg noodles, or rice, along with lingonberry jam.
Can I bake the meatballs instead of frying?
Yes, baking works well and reduces hands-on cooking time.
How do I keep the meatballs tender?
Avoid overmixing the meat mixture and do not overcook.
Can I make the sauce thicker?
Simmer longer or add a small slurry of flour and water to thicken further.
Can I make this recipe gluten-free?
Yes, use gluten-free breadcrumbs and substitute gluten-free flour for the gravy.
Why are my meatballs dry?
Overcooking or using very lean meat can cause dryness. The milk-soaked breadcrumbs help retain moisture.
Can I double the recipe?
Yes, it scales easily for larger gatherings.
Can I use only beef?
Yes, though the combination of beef and pork gives a richer flavor and softer texture.
Conclusion
Swedish Meatballs are a comforting, flavorful dish that brings together tender meatballs and creamy gravy in perfect harmony. With their subtle warm spices and rich sauce, they’re ideal for cozy dinners or special occasions. Simple yet elegant, this classic recipe is sure to become a favorite at your table.
PrintSwedish Meatballs
Swedish Meatballs are tender, spiced meatballs simmered in a rich and creamy gravy, traditionally served over mashed potatoes or egg noodles. Infused with warm spices and coated in velvety sauce, this comforting classic is perfect for cozy family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
- Diet: Halal
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated
- 1 egg
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
Instructions
- In a large bowl, combine breadcrumbs and milk. Let sit for 3 to 5 minutes to soften.
- Add ground beef, ground pork, grated onion, egg, nutmeg, allspice, salt, and black pepper. Mix gently until just combined.
- Shape mixture into small meatballs, about 1 tablespoon each.
- Heat butter in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through. Remove and set aside.
- In the same skillet, sprinkle in flour and stir to form a roux. Cook for 1 to 2 minutes.
- Gradually whisk in beef broth, stirring constantly until smooth.
- Stir in heavy cream and Worcestershire sauce. Simmer until the gravy thickens.
- Return meatballs to the skillet and simmer for 5 to 10 minutes until heated through and coated in sauce.
- Serve warm over mashed potatoes, egg noodles, or rice.
Notes
- Avoid overmixing to keep meatballs tender.
- Bake meatballs at 400°F for 15 to 18 minutes as an alternative to pan-frying.
- Add Dijon mustard for extra depth of flavor.
- Freeze with sauce for up to 3 months.
- Serve with lingonberry jam for a traditional touch.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 165 mg
