If there’s one dish that captures the cozy, heartwarming essence of Scandinavian comfort food, it’s the Swedish Meatballs Recipe. Juicy, tender morsels of beef and pork are seasoned with hints of allspice and nutmeg, then smothered in a rich, velvety cream gravy. With every bite, you’ll understand why these classic meatballs have become a worldwide sensation—perfect for festive gatherings, weeknight dinners, or anytime you crave a meal that feels like a comforting hug from your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll love just how straightforward this ingredient list is—no complicated surprises, just classic building blocks for unbeatable flavor and texture in the Swedish Meatballs Recipe. Every item plays its part, whether adding moisture, depth, or that signature creamy finish.
- Ground Beef (1 pound): The backbone of these meatballs, giving them hearty flavor and juiciness.
- Ground Pork (1/2 pound): Adds a touch of richness and tenderness you simply can’t get with beef alone.
- Breadcrumbs (1/2 cup): Binds the meatballs together and keeps them ultra-moist.
- Milk (1/4 cup): Softens the breadcrumbs for a melt-in-your-mouth bite.
- Small Onion, Finely Grated (1): Brings subtle sweetness and moisture—don’t skip the grating for the best texture!
- Egg (1): Holds everything together so your meatballs never fall apart.
- Salt (1/2 teaspoon): Enhances all those savory notes and pulls everything into focus.
- Black Pepper (1/4 teaspoon): Adds mild heat for just the right kick.
- Ground Allspice (1/4 teaspoon): This is what gives Swedish meatballs their iconic warmth.
- Ground Nutmeg (1/4 teaspoon): A gentle, aromatic spice that gives the meatballs an irresistible depth.
- Butter for Frying (2 tablespoons): Helps develop a beautifully browned, flavorful crust on each meatball.
- Butter (4 tablespoons): Essential for a silky-smooth, golden gravy base.
- All-Purpose Flour (1/4 cup): Thickens the sauce to luscious, spoon-coating perfection.
- Beef Broth (2 cups): Adds deep flavor to the creamy sauce and balances richness.
- Heavy Cream (1 cup): Creates that signature luxurious, velvety gravy.
- Worcestershire Sauce (1 tablespoon): Layers in a tangy, umami backbone for the sauce.
- Dijon Mustard (1 teaspoon): A subtle hint of acidity and sharpness that brightens things up.
- Salt and Black Pepper to Taste: The final touch to round out your gravy—don’t be shy with tasting as you go!
How to Make Swedish Meatballs Recipe
Step 1: Soak the Breadcrumbs
Start by adding your breadcrumbs and milk to a large bowl. Let them sit for about five minutes—this little pause gives your meatballs a much softer, never-dry texture. The breadcrumbs will drink up the milk, creating the perfect base that keeps everything juicy and tender once cooked.
Step 2: Mix the Meatball Mixture
Now add your ground beef, ground pork, finely grated onion, egg, salt, pepper, allspice, and nutmeg into the bowl with the breadcrumb mixture. Gently mix everything together with your hands or a fork. Resist the urge to overwork it, since gentle mixing is key to keeping your meatballs light and ultra-tender.
Step 3: Shape the Meatballs
Once everything is just combined, start forming your meatballs—aim for about 1 inch in diameter. You should get roughly 30 meatballs, perfect for feeding your crew or saving extras for another day. If the mixture feels sticky, lightly oil your hands to make rolling easier.
Step 4: Brown the Meatballs
Melt the butter in a large skillet over medium heat. Add meatballs in batches (crowding the pan won’t let them brown nicely), cooking each batch until they’re golden on the outside and cooked through, usually 8 to 10 minutes. Turn them occasionally for even browning, and transfer finished meatballs to a plate while you work through the rest.
Step 5: Make the Creamy Gravy
Without cleaning the skillet—because all those little brown bits are flavor gold!—add the remaining butter. Whisk in the flour and let it cook for 1 to 2 minutes, making a simple roux. Gradually pour in the beef broth, whisking to avoid lumps, then stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Keep cooking and whisking for 5 to 7 minutes, until your gravy is thick, smooth, and absolutely dreamy. Taste and season with salt and black pepper.
Step 6: Finish and Simmer
Nestle your meatballs back into the skillet and bathe them in the luscious gravy. Let everything simmer gently for another 3 to 5 minutes to ensure the flavors meld and the meatballs are piping hot. Spooning the gravy over the top as they simmer lets every bite soak in all that creamy goodness.
How to Serve Swedish Meatballs Recipe
Garnishes
A sprinkling of fresh chopped parsley livens things up with its bright color and flavor, while a little extra cracked black pepper on top is never a bad idea. For a real Swedish touch, a dollop of tart lingonberry jam on the side contrasts beautifully with the savory sauce and keeps things wonderfully authentic.
Side Dishes
The Swedish Meatballs Recipe begs to be served over a cozy bed of buttery mashed potatoes, egg noodles, or fluffy white rice—each one deliciously soaks up the creamy sauce. Don’t forget steamed green beans, simple cucumber salad, or a crisp green salad for a vibrant, light counterpoint.
Creative Ways to Present
Transform this classic into bite-sized party snacks by skewering the meatballs with cocktail picks and drizzling with gravy for easy dipping. Or serve family-style in a big, rustic pan at the table, letting everyone dig in and spoon over their favorite base. For a cozy dinner, try individual bowls with mashed potatoes, meatballs, and a bright pop of lingonberries right on top.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply let the meatballs and gravy cool to room temperature, then place them in an airtight container and refrigerate for up to three days. The flavors somehow get even better as they mingle overnight—perfect for delicious reheated lunches or quick dinners.
Freezing
To freeze your Swedish Meatballs Recipe, arrange the cooked meatballs and cooled gravy in a freezer-safe container and seal tightly. They’ll stay fresh for up to two months. For best results, freeze meatballs and sauce separately, then combine and reheat when you’re ready to enjoy.
Reheating
For gently reheating, warm the meatballs and gravy in a covered skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much. Microwave reheating works, too—just use medium power and stir occasionally for even heating. Whichever method you choose, give the sauce a taste and adjust seasoning if needed before serving.
FAQs
Can I make the meatballs with only beef or only pork?
Absolutely! While the classic Swedish Meatballs Recipe blends both for balance and texture, you can use all beef for a leaner result or all pork for a richer, more tender bite. Just know the flavor profile will shift a little—but it’ll still be incredibly delicious.
What can I substitute for heavy cream in the gravy?
If you want to lighten things up, half-and-half is an excellent swap, or even whole milk for a slightly less rich (but still creamy) sauce. You could also try using a plant-based cream if you need a dairy-free version.
How do I prevent my meatballs from falling apart?
The key is the right ratio of breadcrumbs, egg, and milk as binders, and mixing everything just until combined—overmixing can make them dense or crumbly. Also, be gentle when turning the meatballs in the skillet so they hold their shape beautifully.
Can I bake the meatballs instead of frying?
Yes! Place shaped meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 18-20 minutes or until fully cooked. You’ll miss a bit of the browning, but it’s a great hands-off option, especially if you’re making a big batch.
What’s the secret to a smooth, lump-free gravy?
Start with a well-cooked roux (that’s the butter and flour), then add broth gradually while whisking, followed by the cream. Keep whisking as it thickens, and if you see lumps, just keep going—they’ll work themselves out. Smoother gravy is always worth a little extra whisking!
Final Thoughts
There’s something magical about sharing a plate of these creamy, perfectly seasoned meatballs with the people you love. I hope you’ll give this Swedish Meatballs Recipe a try—it’s cozy, satisfying, and guaranteed to bring comfort and joy to your table. Happy cooking!
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Swedish Meatballs Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Swedish Meatballs recipe is a classic comfort food dish featuring perfectly seasoned meatballs smothered in a rich and creamy gravy. Serve over egg noodles, mashed potatoes, or rice for a satisfying meal the whole family will love.
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated or minced
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter (for frying)
For the creamy gravy:
- 4 tablespoons 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 black pepper to taste
Instructions
- Prepare the meatballs: Combine breadcrumbs and milk in a bowl; let sit for 5 minutes. Add ground beef, ground pork, grated onion, egg, salt, pepper, allspice, and nutmeg. Mix until just combined. Form into 1-inch meatballs.
- Cook the meatballs: Melt 2 tablespoons of butter in a skillet over medium heat. Brown the meatballs in batches, about 8–10 minutes. Transfer to a plate and keep warm.
- Make the gravy: In the same skillet, melt 4 tablespoons of butter. Whisk in flour and cook for 1–2 minutes. Gradually whisk in beef broth, then add cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened. Season with salt and pepper.
- Combine and simmer: Return meatballs to the skillet and spoon gravy over them. Simmer for 3–5 minutes until heated through.
Notes
- Serve over egg noodles, mashed potatoes, or rice.
- For a lighter version, use half-and-half instead of cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: About 5 meatballs with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 130mg
