Swedish Meatballs have a special place in my heart! They are easy to make and kids love them. There’s something so comforting about those tender meatballs in a creamy, savory gravy.
Swedish Meatballs
The flavors just work together perfectly, especially when served with mashed potatoes. I’ve made this recipe so many times, and it’s always a winner!
Try my other meatball recipes like spicy meatballs, Greek bowls, or baked chicken meatballs.
🛒Ingredients
- Onion – Finely diced, this adds a sweet, aromatic flavor that really enhances the dish.
- Garlic – Fresh is best!
- Panko breadcrumbs – These are key for keeping the meatballs light and tender.
- Parmesan cheese – Adds a nice salty depth that makes the meatballs extra flavorful.
- Egg – Helps bind everything together, making sure the meatballs don’t fall apart.
- Milk – Adds a bit of moisture to the mixture, giving the meatballs the right texture.
- Spices – These classic Swedish spices give the meatballs their signature flavor that I can’t get enough of.
- Ground beef and ground pork – The combo gives the meatballs that perfect juicy and tender texture.
- Butter – I use this to make the rich, creamy gravy that ties everything together.
- Flour – Helps thicken the gravy to the perfect consistency.
- Beef broth and chicken broth – They create the hearty base for the gravy that adds so much flavor.
- Worcestershire sauce and mustard powder – These give the gravy that extra depth of flavor I love.
- Heavy cream – The creaminess it adds to the gravy is just what makes it so irresistible.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Swedish Meatballs
- Prepare the meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, milk, and spices. Mix well and roll into small meatballs.
- Brown the meatballs: Heat olive oil in a pan over medium heat. Brown the meatballs in batches, making sure not to overcrowd the pan. This ensures they cook evenly and get a nice, crispy exterior.
- Make the gravy: In the same pan, melt butter and sauté the onions and garlic until fragrant.
- Add the flour and cook for a minute to thicken the base of the gravy. Slowly add the broth, Worcestershire sauce, mustard powder, and bring it to a simmer. Stir in the heavy cream until the gravy is nice and smooth.
- Simmer: Add the browned meatballs back into the gravy. Let them simmer in the sauce for 10-15 minutes until fully cooked through and tender.
- Serve: Serve with mashed potatoes or your favorite side. Don’t forget a dollop of cranberry sauce for that sweet contrast!
Rita's Tip
Brown in batches. Avoid overcrowding the pan to ensure even cooking and a crisp crust.
📋Tips
- Chill the meatballs. Chilling them helps keep their shape while cooking.
- Full-fat sour cream. Use full-fat sour cream for a creamy, smooth gravy without curdling.
- Switch up the meats. For a lighter version, use ground turkey or veal instead of beef and pork.
- Make ahead. Prepare the meatballs and gravy the day before, then reheat when ready to serve.
- Thicken the sauce. If the gravy’s too thin, add more flour and cook for a minute.
- Lingonberry jam. Serve with lingonberry jam for a sweet contrast to the savory meatballs.
🍱Storing Leftovers
- 🍱To Store. Store them in an airtight container in the fridge for up to 3-4 days. Just reheat on the stove or in the microwave before serving.
- 🥶Freezing. You can even freeze them for up to 3 months—just make sure to freeze the meatballs and gravy separately for best results.
What To Serve With Swedish Meatballs
Swedish meatballs are traditionally served with mashed potatoes or even buttered noodles. You can also pair them with a side of roasted vegetables or a crisp green salad for some extra freshness.
More One-Pan Recipes You'll Like
📖Recipe
Swedish Meatballs Recipe
These homemade Swedish Meatballs are tender, flavorful, and smothered in the best Swedish sauce—a rich, creamy gravy that's pure comfort. An easy, cozy meal perfect for busy weeknights! Serve with mashed potatoes or egg noodles."
Ingredients
For the Meatballs
- 2 tablespoons olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese
- 1 large egg, beaten
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon pepper
- 1 pound ground beef, 80% lean
- ½ pound ground pork
For the Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder, or Dijon mustard
- 1 teaspoon parsley, chopped
- ½ cup heavy cream, at room temperature
Instructions
- Sauté the onions and garlic: Heat half the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, cooking until softened (about 5 minutes). Set aside to cool.2 tablespoons olive oil, ½ cup yellow onion, 2 cloves garlic
- Mix the meatball ingredients: In a large bowl, combine breadcrumbs, Parmesan, egg, milk, cooked onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Let the mixture sit for 5 minutes, then gently mix in the ground beef and pork—don't overwork it.½ cup yellow onion, 2 cloves garlic, ½ cup panko breadcrumbs, ¼ cup parmesan cheese, 1 large egg, 1 teaspoon salt, ½ teaspoon oregano, ¼ teaspoon allspice, ⅛ teaspoon ground nutmeg, ¼ teaspoon pepper, 1 pound ground beef, ½ pound ground pork, ¼ cup milk
- Shape the meatballs: Roll the mixture into 1½-inch meatballs and place them on a plate. Chill in the fridge for at least 15 minutes to help them hold their shape.
- Prepare the broth mixture: While the meatballs chill, mix beef broth, Worcestershire sauce, mustard powder, and parsley in a measuring cup. Set aside.2 ½ cups beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon parsley
- Brown the meatballs: Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, about 1 minute per side. Remove and set aside.2 tablespoons olive oil
- Make the sauce: In the same skillet, melt the butter. Stir in the flour and cook for 2 minutes until slightly browned.4 tablespoons butter, 4 tablespoons flour
- Add the broth and cream: Slowly pour in the broth mixture while stirring continuously. Bring to a boil, then lower the heat to a simmer. Stir in the heavy cream and adjust the seasoning.½ cup heavy cream
- Simmer the meatballs: Return the meatballs to the skillet, spooning the sauce over them. Let them cook on low heat for 10-15 minutes until fully cooked.
- Garnish and serve: Sprinkle with fresh parsley and serve over mashed potatoes, egg noodles, or your favorite side.
Notes
- Store them in an airtight container in the fridge for up to 3-4 days. Just reheat on the stove or in the microwave before serving.
- You can even freeze them for up to 3 months—just make sure to freeze the meatballs and gravy separately for best results.
Nutrition
Calories: 101kcalCarbohydrates: 2gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 189mgPotassium: 87mgFiber: 0.1gSugar: 0.4gVitamin A: 113IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
🤷Frequently Asked Questions
Can I make this ahead of time?
You can make the meatballs and gravy a day in advance. Just store them in the fridge and reheat when you’re ready to eat.
Can I use all beef instead of a mixture of beef and pork?
YES! You can definitely use all beef if that’s what you prefer.
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