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.
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
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