There’s something irresistibly cozy about a plate of Swedish Meatballs. Juicy, tender meatballs bathed in a creamy, savory gravy—just one bite, and you’re transported straight to a warm, welcoming kitchen in Sweden. Whether served over buttery mashed potatoes or with classic lingonberry jam, this dish is the ultimate comfort food.
Picture this: golden-brown meatballs sizzling in a pan, filling your kitchen with mouthwatering aromas. Then, they’re smothered in a rich, velvety sauce that’s perfectly seasoned and just the right amount of creamy. Trust me, this one’s a game-changer for your dinner routine!
Why You’ll Love This Recipe
Comfort Food at Its Best: Hearty, satisfying, and packed with flavor.
Easy to Make: No complicated techniques—just simple steps for a delicious meal.
Rich & Creamy Sauce: A smooth, flavorful gravy that takes the meatballs to the next level.
Great for Meal Prep: Make a big batch and freeze for quick dinners later.
Family-Friendly: A guaranteed hit with kids and adults alike!
Ingredients in Swedish Meatballs
Ground Beef & Pork: The perfect combination for juicy, flavorful meatballs.
Breadcrumbs: Helps hold everything together and keeps the meatballs tender.
Egg: Acts as a binder for the mixture.
Onion & Garlic: Adds depth and aromatic flavor.
Allspice & Nutmeg: Traditional spices that give Swedish meatballs their signature taste.
Salt & Pepper: Essential for seasoning.
Butter & Flour: Forms the base of the creamy gravy.
Beef Broth: Adds richness and depth to the sauce.
Heavy Cream: Creates a luxuriously smooth texture.
Worcestershire Sauce & Dijon Mustard: A touch of tangy depth for the perfect balance.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Meatball Mixture: In a large bowl, mix the ground beef, pork, breadcrumbs, egg, onion, garlic, allspice, nutmeg, salt, and pepper. Stir until well combined but don’t overmix.
Shape the Meatballs: Roll the mixture into small, evenly sized meatballs.
Cook Until Golden: Heat butter in a skillet and cook the meatballs until browned on all sides. Remove and set aside.
Make the Gravy: In the same skillet, melt more butter and whisk in flour to create a roux. Slowly add beef broth, whisking constantly to avoid lumps.
Add Cream & Seasonings: Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until the sauce thickens.
Return the Meatballs: Add the cooked meatballs back into the skillet, coating them in the creamy gravy. Let them simmer for a few minutes to soak up the flavors.
Serve & Enjoy: Spoon over mashed potatoes, egg noodles, or rice, and enjoy every comforting bite!
How to Serve Swedish Meatballs
Over Mashed Potatoes: The ultimate comfort-food pairing.
With Egg Noodles: Perfect for soaking up all that creamy gravy.
With Lingonberry Jam: A classic Swedish touch that adds a sweet contrast.
Paired with Roasted Veggies: A healthy, flavorful side.
With Crusty Bread: To mop up every last drop of that delicious sauce.
Additional Tips
Don’t Overmix the Meat: This keeps the meatballs tender.
Make Them Uniform: Even-sized meatballs cook evenly.
Brown First, Then Simmer: This locks in flavor and keeps them juicy.
Use Full-Fat Cream: For the richest, smoothest sauce.
Freeze for Later: Make a double batch and freeze uncooked or fully cooked meatballs for easy future meals.
FAQ Section
Q1: Can I use just one type of meat?
A1: Yes, but the mix of beef and pork gives the best texture and flavor.
Q2: Can I make these meatballs ahead of time?
A2: Definitely! You can prep them a day ahead and refrigerate until ready to cook.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze these meatballs?
A4: Yes! Freeze them raw or cooked, then reheat in the sauce when ready to serve.
Q5: Can I make this dish dairy-free?
A5: Swap the cream for coconut milk and use plant-based butter.
Q6: What can I use instead of breadcrumbs?
A6: Crushed crackers or almond flour work well as substitutes.
Q7: Why did my meatballs fall apart?
A7: Make sure to use enough binder (egg and breadcrumbs) and avoid overhandling the mixture.
Q8: Can I bake the meatballs instead?
A8: Yes! Bake at 400°F for 15–20 minutes, then add to the sauce.
Q9: What can I use instead of allspice?
A9: A mix of cinnamon, cloves, and nutmeg will give a similar warm flavor.
Q10: Can I use ground turkey instead?
A10: Yes! Turkey works well but may be a bit leaner, so add a little extra fat for moisture.
Final Thoughts
These Swedish Meatballs are rich, comforting, and absolutely delicious. Whether you’re making them for a cozy family dinner or meal-prepping for the week, they’re sure to be a hit. Give them a try, and let me know what you think!
Print
Swedish Meatballs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
These classic Swedish meatballs are tender, flavorful, and smothered in a rich, creamy sauce. Lightly spiced with allspice and nutmeg, they’re perfect served over mashed potatoes, egg noodles, or rice. A comforting dish that’s easy to make and packed with flavor!
Ingredients
For the Meatballs:
- 1 large egg
- 1/4 cup panko bread crumbs
- 1/4 cup finely minced yellow onion
- 1/4 cup chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 lb 85% lean ground beef (or 1/2 lb each of ground beef and ground pork)
- 1 tbsp olive oil
For the Sauce:
- 3 tbsp unsalted butter (divided)
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- Chopped fresh parsley (for garnish)
Instructions
-
Prepare the Meatballs:
- In a large bowl, mix egg, panko, onion, parsley, garlic powder, salt, pepper, allspice, and nutmeg.
- Add the ground beef (or beef and pork mix) and gently mix until just combined. Avoid overmixing.
-
Cook the Meatballs:
- Heat olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium heat.
- Shape the mixture into 1 ¼-inch meatballs (about 22 total).
- Cook, turning occasionally, until browned and fully cooked (165°F internal temperature). Transfer to a plate.
-
Make the Sauce:
- In the same pan, melt the remaining 2 tbsp butter. Whisk in flour and cook for 1-2 minutes.
- Slowly whisk in beef broth, followed by Dijon mustard, salt, and pepper.
- Stir in heavy cream and simmer until thickened (2-3 minutes).
-
Combine and Serve:
- Add the meatballs back to the pan, stirring to coat in the sauce. Simmer for 2-3 minutes.
- Serve over egg noodles, mashed potatoes, or rice, garnished with fresh parsley.
Notes
- Make-Ahead: Meatballs can be prepared in advance and refrigerated for up to 3 days or frozen for up to 3 months.
- Dairy-Free Option: Use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg