Swedish Meatballs
Tender beef-and-pork meatballs simmer in a creamy brown gravy with a little allspice and nutmeg for classic Swedish flavor. Serve them with mashed potatoes, buttered noodles, or a spoonful of lingonberry jam on the side.
- Total time
- 55 min
- Yield
- 6 servings, about 4 meatballs with sauce
- Difficulty
- Medium
Prep 25mCook 30mSwedishMain Course
Swedish meatballs are small, softly seasoned meatballs served in a rich, creamy gravy. The flavor is gentle and savory, with warm spices like allspice and nutmeg doing quiet work in the background.
This version uses beef and pork for a tender texture. Fresh breadcrumbs soaked in milk help keep the meatballs moist, a simple step called making a panade.
The sauce is made in the same pan, so it picks up the browned bits left from the meatballs. Those browned bits are called fond, and they add a lot of flavor to the gravy.
01What you'll need
Ingredients
19 items · 6 servings, about 4 meatballs with sauce
- 1 cup fresh breadcrumbs, preferably from soft white or sourdough bread
- 1/2 cup whole milk
- 1 pound lean ground beef, 90% lean
- 1/2 pound ground pork
- 1 small yellow onion, finely grated
- 2 garlic cloves, minced
- 1 large egg
- 1 1/4 teaspoons fine salt, divided
- 1/2 teaspoon black pepper, plus more for the sauce
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Soak the breadcrumbs
Stir the breadcrumbs and milk together in a large bowl. Let them sit for 5 minutes, until the bread is soft and thick. This mixture helps hold moisture in the meatballs.
2. Mix the meatball mixture
Add the ground beef, ground pork, grated onion, garlic, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, allspice, and nutmeg to the bowl. Mix gently with your hands or a fork just until combined. Do not overmix, or the meatballs can turn firm.
3. Shape the meatballs
With damp hands, shape the mixture into about 24 meatballs, each around 1 1/2 inches wide. Set them on a plate or baking sheet while you heat the pan.
4. Brown the meatballs
Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add the meatballs in batches, leaving space between them. Brown on all sides, 6 to 8 minutes per batch. They do not need to be fully cooked yet. Transfer browned meatballs to a plate.
5. Make the roux
Lower the heat to medium-low. Add the remaining 3 tablespoons butter to the skillet. When melted, whisk in the flour and cook for 1 to 2 minutes. This butter-and-flour paste is called a roux, and it thickens the sauce.
6. Whisk in the broth
Slowly pour in the beef broth while whisking to prevent lumps. Scrape the bottom of the pan with the whisk or a wooden spoon to loosen the browned bits. Simmer for 3 to 4 minutes, until the sauce starts to thicken.
7. Finish the gravy
Whisk in the heavy cream, Worcestershire sauce, Dijon mustard, remaining 1/4 teaspoon salt, and a few grinds of black pepper. Keep the sauce at a gentle simmer, not a hard boil, so the cream stays smooth.
8. Simmer the meatballs
Return the meatballs and any juices on the plate to the skillet. Cover partly and simmer for 8 to 10 minutes, turning once, until the meatballs are cooked through and reach 160°F in the center.
9. Serve warm
Sprinkle with parsley and serve the meatballs with plenty of gravy. Mashed potatoes, egg noodles, steamed green beans, or a small spoonful of lingonberry jam are all good partners.
03From our kitchen
Cook's tips
- Make-ahead: Shape the uncooked meatballs up to 1 day ahead. Cover and refrigerate. Brown and simmer them when you are ready to eat.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if the gravy is too thick.
- Freezing: Freeze cooked meatballs with sauce for up to 2 months. Thaw overnight in the refrigerator and reheat slowly so the cream sauce does not separate.
- Meat swap: You can use all beef if you prefer, but the meatballs will be a little firmer. For a lighter version, use ground turkey, but choose dark meat or 93% lean turkey for better moisture.
- Breadcrumb swap: Panko can be used if you do not have fresh breadcrumbs. Use 3/4 cup panko and let it soak fully in the milk before mixing.
- Avoid tough meatballs: Mix only until the ingredients come together. A light hand gives a softer texture.
Cook's note
For the most even cooking, use a medium cookie scoop to portion the meatballs before rolling them. If the mixture feels sticky, lightly wet your hands with water instead of adding more breadcrumbs.
04Frequently asked
Questions & answers
Can I bake Swedish meatballs instead of frying them?
Yes. Place the shaped meatballs on a parchment-lined baking sheet and bake at 425°F for 12 to 15 minutes, until browned and cooked through. You will miss some pan drippings, so make the sauce in a skillet with the butter and continue as written.
Why did my gravy get lumpy?
Lumps usually happen when broth is added too quickly to the roux. Whisk in the broth slowly at first. If lumps remain, strain the sauce or blend it briefly with an immersion blender before adding the meatballs back.
Do Swedish meatballs need allspice and nutmeg?
They are not required, but they give Swedish meatballs their familiar warm flavor. Use a small amount as written. Too much can make the meatballs taste sweet or perfumed.
Can I make this without heavy cream?
Yes. Half-and-half works, though the sauce will be lighter and a bit thinner. Whole milk can also work, but simmer it gently and expect a less rich gravy.
What should I serve with Swedish meatballs?
Mashed potatoes are classic because they hold the gravy well. Buttered egg noodles, boiled potatoes, rice, or roasted vegetables also work. Lingonberry jam or cranberry sauce adds a tart contrast.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 4 meatballs with sauce
Amount per serving
% Daily Value*
- Total Fat33 g
- 42%
- Saturated Fat16 g
- 80%
- Cholesterol153 mg
- 51%
- Sodium804 mg
- 35%
- Total Carbohydrate12 g
- 4%
- Dietary Fiber1 g
- 4%
- Total Sugars3 g
- Protein27 g
- 54%
- Vitamin D0.7 mcg
- 3%
- Calcium90 mg
- 7%
- Iron3.3 mg
- 18%
- Potassium521 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Main CourseGarlic Butter Steak and Shrimp
This skillet steak and shrimp dinner brings surf-and-turf flavor to the table without a restaurant reservation. A quick garlic butter pan sauce ties the juicy steak and tender shrimp together.
Main CourseFrench Onion Pot Roast
This cozy pot roast borrows the deep onion flavor, brothy gravy, and Gruyere-topped toast from French onion soup. It is a slow braise, but the steps are simple and the payoff is a tender roast with a rich onion sauce.
Main CourseSteak Pizza with Mozzarella, Peppers, and Onions
This hearty steak pizza gives you the flavor of a steakhouse pie without a long ingredient list. Cook the steak first, add it near the end, and you get tender slices instead of dry, chewy pieces.
Main CourseAdana Kebab
These Turkish-style ground lamb kebabs are spicy, smoky, and shaped by hand around skewers. The key is to mix the meat until it feels sticky, then chill it so the kebabs hold together on the grill or under the broiler.