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."
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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
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