Swedish Meatball Recipe

Swedish Meatball Recipe: Creamy Classic Comfort

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Cozy, creamy, and comforting — this Swedish Meatball Recipe brings warm, savory meatballs simmered in a silky, lightly spiced gravy to your dinner table. If you’re new to Scandinavian cooking, these small, browned meatballs paired with a rich cream sauce and a smear of tart lingonberry make an effortless, impressive weeknight or holiday meal that smells like home.

Why You’ll Love ThisSwedish Meatball Recipe Recipe

  • Quick and easy to prepare with straightforward steps and pantry-friendly staples.
  • Uses simple, wholesome ingredients—ground meats, warm spices, and a creamy pan gravy.
  • Perfect for family meals or entertaining: make ahead, reheat, or freeze for busy nights.

A Little Background

Swedish meatballs are a beloved classic of Scandinavian cuisine — small, tender meatballs seasoned with nutmeg and allspice, browned for color, and finished in a creamy pan sauce. Traditionally served with mashed potatoes and lingonberry jam, they balance savory richness with a bright, sweet accent. This version follows that comforting tradition while remaining approachable for home cooks of any skill level.

Key Ingredients for perfect Swedish Meatball Recipe

  • Ground beef & pork: A blend gives the meatballs moisture, flavor, and tender texture.
  • Bread crumbs soaked in milk: Keeps meatballs soft and helps bind the mixture.
  • Onion (finely chopped): Sweated until soft for sweet, savory depth.
  • Allspice & nutmeg: Classic warm spices that define the Swedish profile.
  • Beef broth & heavy cream: Form the base of the rich, velvety gravy that coats the meatballs.

Step-by-Step Instructions to make Swedish Meatball Recipe

  1. Prepare the mix: In a bowl combine ground beef and pork with softened, milk-soaked breadcrumbs, a beaten egg, finely chopped sautéed onion, salt, pepper, and a pinch of allspice and nutmeg. Mix gently—overworking will make the meatballs dense.
  2. Form the meatballs: Use a spoon or small scoop to portion uniform balls (about 1–1½ inches). Chill briefly on a sheet pan to help them hold their shape.
  3. Brown: Heat butter or oil in a large skillet and brown the meatballs in batches until nicely caramelized on all sides. Transfer to a plate; you don’t need to fully cook them through yet.
  4. Make the gravy base: In the same pan, melt additional butter and whisk in flour to create a roux. Cook a minute, then gradually whisk in beef broth, scraping up browned bits for flavor.
  5. Finish the sauce: Stir in heavy cream (and a splash of Worcestershire or Dijon if desired) and simmer until the gravy thickens and becomes silky. Season to taste with salt and pepper.
  6. Simmer meatballs: Return the browned meatballs to the skillet, spoon sauce over them, and simmer gently until cooked through and heated—about 8–10 minutes depending on size.
  7. Adjust and rest: Taste the sauce and adjust seasoning. Let the meatballs rest a few minutes so the sauce thickens slightly and flavors meld.
  8. Serve: Spoon meatballs and plenty of gravy over mashed potatoes or buttered egg noodles, and offer lingonberry jam at the table for a traditional tart contrast.

Pro Tips & Variations

  • Practical cooking tip: Don’t crowd the pan when browning—work in batches to keep the meatballs crisp on the outside.
  • Storage or reheating suggestion: Refrigerate leftovers for 3–4 days or freeze cooked meatballs and sauce up to 3 months; reheat gently over low heat to avoid breaking the sauce.
  • Optional variations: Swap some pork for veal for a traditional touch, stir in a teaspoon of Dijon for brightness, or finish with a dollop of sour cream for tang.

Serving Suggestions

Serve over creamy mashed potatoes, buttered egg noodles, or with roasted root vegetables. Add a spoonful of lingonberry jam or cranberry sauce for a sweet-tart counterpoint, and garnish with chopped parsley. These meatballs pair well with a crisp green salad and a light-bodied red or a German-style lager for casual gatherings.

Classic Swedish meatballs in a creamy gravy — perfect for cozy dinners.

Swedish Meatball Recipe

Swedish Meatball Recipe

Tender, lightly spiced meatballs in a silky cream gravy—classic Swedish comfort food that feels special yet cooks up easily on a weeknight. Serve with mashed potatoes or buttered egg noodles and a spoonful of lingonberry jam for the perfect sweet-savory finish.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Scandinavian, Swedish
Servings 6 servings
Calories 565 kcal

Equipment

  • Large skillet
  • Mixing Bowls
  • Whisk
  • Sheet pan
  • Measuring scoop or spoon

Ingredients
  

Meatballs

  • 1/2 cup plain breadcrumbs soaked for a tender texture
  • 1/2 cup milk
  • 1 small onion grated or very finely minced
  • 1 garlic clove minced
  • 1 large egg lightly beaten
  • 1 lb ground beef (85% lean)
  • 1/2 lb ground pork
  • 1 tsp kosher salt divided, to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 tbsp olive oil for browning

Gravy

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth warmed
  • 1 cup heavy cream room temperature
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard optional, for brightness
  • 1/2 tsp kosher salt to taste
  • 1/4 tsp black pepper to taste

To Serve

  • mashed potatoes or buttered egg noodles
  • lingonberry jam or cranberry sauce, optional
  • fresh parsley chopped, for garnish

Instructions
 

  • Make a panade: In a bowl, combine the breadcrumbs and milk. Stir and let soak for 5 minutes until hydrated.
  • Prep aromatics: Grate the onion (or mince very finely). If desired, sauté the onion in a teaspoon of oil for 2–3 minutes to soften; cool slightly. Mince the garlic.
  • Mix meatballs: In a large bowl, add the ground beef, ground pork, egg, soaked breadcrumbs, onion, garlic, salt, pepper, allspice, and nutmeg. Gently mix just until combined—do not overwork.
  • Shape: Scoop into 1 to 1¼-inch balls (about 30–36 meatballs) and place on a sheet pan. Chill for 15 minutes to help them hold their shape.
  • Brown: Heat the olive oil in a large skillet over medium to medium-high heat. Brown the meatballs in batches, turning to color all sides, 5–7 minutes total. Transfer to a plate; they will finish cooking in the sauce. Leave the browned bits in the pan.
  • Make the roux: Reduce heat to medium. Melt the butter in the same skillet, then whisk in the flour. Cook, whisking, for 1–2 minutes until lightly golden and nutty.
  • Build the gravy: Slowly whisk in the warm beef broth, scraping up any fond. Simmer until slightly thickened, then stir in the heavy cream, Worcestershire, and Dijon (if using). Season with salt and pepper to taste.
  • Simmer to finish: Return the meatballs and any juices to the skillet. Spoon sauce over the top and simmer gently until the meatballs are cooked through (165°F/74°C), 8–10 minutes. Adjust seasoning as needed.
  • Serve: Sprinkle with parsley and serve with mashed potatoes or egg noodles. Offer lingonberry jam at the table for a traditional sweet-tart contrast.

Notes

For the most tender meatballs, keep the mixture cold and mix with a light hand. The milk-soaked breadcrumbs (panade) are key to a soft texture.
Brown in batches to avoid steaming. If the pan gets too dark, wipe it out between batches and add a touch more oil.
Make-ahead: Shape meatballs up to 24 hours in advance and refrigerate. You can also brown them, cool, and refrigerate for up to 2 days before finishing in the gravy.
Freezer-friendly: Freeze cooked meatballs and sauce for up to 3 months. Thaw overnight and reheat gently over low heat, adding a splash of broth or cream to loosen the sauce if needed.
Serve with mashed potatoes or buttered egg noodles and a spoon of lingonberry jam. Garnish with parsley. For a slightly tangier finish, stir a tablespoon of sour cream into the gravy off heat.

Nutrition

Calories: 565kcalCarbohydrates: 17gProtein: 28gFat: 41gSaturated Fat: 20gCholesterol: 165mgSodium: 980mgPotassium: 420mgFiber: 1gSugar: 4gVitamin A: 950IUVitamin C: 5mgCalcium: 120mgIron: 4mg
Keyword beef and pork, Comfort Food, meatballs, weeknight dinner
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