There’s something truly comforting about a plate of Swedish Meatballs: tender, juicy, and swimming in a silky, flavorful gravy, this dish is as perfect for cozy family nights as it is for an elegant dinner spread. The blend of beef and pork, heady with nutmeg and allspice, creates a warmth that feels like a big Scandinavian hug, while the creamy sauce ties it all together beautifully. Whether you’re introducing someone to this classic for the very first time or rekindling nostalgic flavors from childhood, Swedish Meatballs will always make mouths water and hearts happy.
Ingredients You’ll Need
Swedish Meatballs may look fancy, but the ingredients are simple, everyday staples you likely already have. Every single one plays a key role in creating that signature flavor and irresistible texture everyone adores, so don’t be tempted to skip or substitute!
- Ground beef: The backbone of the meatballs, providing rich flavor and hearty texture.
- Ground pork: Adds extra tenderness and a touch of sweetness that complements the beef beautifully.
- Breadcrumbs: Help soak up moisture, keeping the meatballs soft and succulent.
- Milk: Ensures the breadcrumbs do their magic, resulting in a juicy bite every time.
- Onion (finely grated): Delivers subtle sweetness and depth of flavor without chunky pieces.
- Large egg: Binds everything together so your meatballs hold their shape perfectly.
- Ground allspice & nutmeg: These spices are the secret behind the uniquely Swedish flavor profile—just a pinch goes a long way.
- Salt & black pepper: Essential for seasoning and unlocking all the other flavors.
- Unsalted butter (for frying): Gives the meatballs a gorgeous golden crust and a buttery richness.
- All-purpose flour (for gravy): Thickens up that luscious, creamy gravy.
- Beef broth: Adds depth and savoriness to the sauce—choose a good quality broth for best results.
- Heavy cream: The key to a rich, velvety gravy that clings to every meatball.
- Worcestershire sauce: Brings a complex, tangy kick to the sauce.
- Dijon mustard: A little sharpness balances the cream and beef in the gravy.
- Chopped fresh parsley: Finishes everything off with a fresh, vibrant pop of color.
How to Make Swedish Meatballs
Step 1: Soak the Breadcrumbs
Start by combining the milk and breadcrumbs in a large mixing bowl. Give it about five minutes to let the crumbs soak up all that moisture. This little step is the trick to ultra-tender Swedish Meatballs—never skip it! The breadcrumbs act like tiny sponges, guaranteeing that each meatball stays juicy.
Step 2: Mix the Meatball Ingredients
Add the grated onion, ground beef, ground pork, egg, allspice, nutmeg, salt, and black pepper straight into the bowl. Gently use your hands or a spatula to combine everything—just until the mixture holds together. Overmixing is the enemy of tenderness, so keep it light!
Step 3: Shape the Meatballs
Using slightly damp hands (it stops the mixture from sticking), form the meat mixture into 1-inch meatballs. This size is perfect for even cooking and a satisfying bite. Place them on a plate or tray as you go; you’ll usually get about 30 meatballs from this recipe.
Step 4: Brown the Meatballs
Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Working in batches, add your Swedish Meatballs and cook, turning now and then until they’re browned on all sides and cooked through (about 7-8 minutes per batch). Don’t overcrowd the pan, and don’t rush—browning gives them the signature savory flavor and an irresistible outer crust.
Step 5: Make the Gravy
Once all the meatballs are cooked, keep them warm and melt 4 more tablespoons of butter in the same skillet. Whisk in the flour and cook for 1-2 minutes until it’s just turning golden—this cooks off the raw taste and starts the gravy base. Gradually whisk in the beef broth, making sure there are no lumps, then add the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer for 5-7 minutes until thickened, whisking occasionally. Taste and adjust with salt and pepper.
Step 6: Bring It All Together
Gently return your browned meatballs to the skillet, spooning the rich gravy all over so every piece gets gloriously coated. Let everything simmer for just a few minutes, allowing the flavors to meld and the meatballs to heat through. Sprinkle with a generous shower of chopped fresh parsley before serving, and enjoy the moment—these are Swedish Meatballs at their absolute best!
How to Serve Swedish Meatballs
Garnishes
Nothing brightens up Swedish Meatballs like a generous sprinkle of freshly chopped parsley. If you want to make them extra special, a twist of freshly cracked black pepper or even a few spoons of tangy lingonberry sauce on the side is the perfect Scandinavian finishing touch.
Side Dishes
Traditionally, Swedish Meatballs are always dreamy over creamy mashed potatoes or buttered egg noodles—the perfect canvas for all that velvety gravy. Rice is another classic option, especially if you’re aiming for a little lighter meal. Don’t forget some crisp steamed green beans or a simple freshly tossed salad to round out the plate.
Creative Ways to Present
If you’re feeding a crowd, serve the meatballs and gravy straight from a big platter with toothpicks—perfect party food! Tuck them into rolls or slider buns for a hearty sandwich, or pile them over creamy polenta for a modern twist. However you choose, Swedish Meatballs are endlessly adaptable.
Make Ahead and Storage
Storing Leftovers
Store any leftover Swedish Meatballs with their luscious gravy in an airtight container in the fridge for up to three days. They actually get even more flavorful as they sit, making next-day lunches absolutely crave-worthy.
Freezing
You can freeze uncooked meatballs on a tray until solid, then transfer them to a freezer bag for up to two months. For best flavor, let them thaw in the refrigerator before cooking as directed. You can also freeze cooked meatballs and gravy together—just be sure everything is fully cooled before packing them into freezer-safe containers.
Reheating
For reheating, gently warm Swedish Meatballs and sauce over low heat in a skillet, adding a splash of broth or cream to bring the gravy back to life. If you’re in a hurry, the microwave works too; just cover and stir halfway through to heat everything evenly.
FAQs
Why do Swedish Meatballs use both beef and pork?
The classic combination of beef and pork gives Swedish Meatballs their signature texture and depth of flavor. Pork adds tenderness and juiciness, while beef delivers hearty, satisfying richness. It’s a balance you really don’t want to miss!
Can I use pre-made breadcrumbs?
Absolutely! Store-bought plain breadcrumbs work beautifully for Swedish Meatballs. If you like, you can use fresh breadcrumbs for an even softer texture, but either will give great results thanks to the milk soak.
What does the nutmeg and allspice add?
Nutmeg and allspice are truly what set Swedish Meatballs apart from other meatball recipes. These warm spices create those classic Nordic flavors and add a subtle complexity and coziness to every bite.
Can I make them dairy free?
Yes! Simply use your favorite plant-based milk and a dairy-free cream alternative for the gravy. Swap out the butter for a vegan or olive oil-based alternative. Just be sure to taste the gravy and adjust the seasoning so the flavors really pop.
What’s the best way to keep them warm for a party?
If you’re serving Swedish Meatballs at a gathering, keep them warm in a slow cooker or chafing dish on low. Stir occasionally and add a splash of broth or cream if the sauce gets too thick. That way, your guests can enjoy them at their best all night long!
Final Thoughts
Once you try homemade Swedish Meatballs, you’ll want to make them again and again, whether it’s for a cozy weeknight dinner or to impress your friends at your next get-together. So gather those simple ingredients, follow a few easy steps, and let these classic Swedish flavors shine at your table!
Print
Swedish Meatballs Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Classic Swedish Meatballs with a rich, creamy gravy, perfect for a cozy dinner. These tender meatballs are seasoned with traditional spices and served with a luscious homemade sauce.
Ingredients
Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated
- 1 large egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter (for frying)
Gravy:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare Meatballs: Combine breadcrumbs and milk, then add onion, beef, pork, egg, spices, salt, and pepper. Form into meatballs.
- Cook Meatballs: Brown meatballs in butter until cooked through.
- Make Gravy: In the same skillet, make a roux with butter and flour. Gradually whisk in broth, then add cream, Worcestershire sauce, mustard, salt, and pepper. Simmer until thickened.
- Combine: Return meatballs to skillet, coat with gravy, and simmer until heated through.
- Serve: Garnish with parsley and serve over noodles, potatoes, or rice.
Notes
- Avoid overmixing the meat for tender meatballs.
- Meatballs can be frozen before cooking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: about 5 meatballs with gravy
- Calories: 450
- Sugar: 2g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 145mg
