A skillet of Swedish meatballs coated in creamy brown gravy, sprinkled with parsley, served with mashed potatoes and lingonberry-style jam on the side.
Swedish meatballs are cozy, creamy, and seriously better than restaurant. You get tender, juicy meatballs and a silky gravy with that classic warm spice flavor. This Swedish meatballs recipe is perfect for an easy weeknight dinner, and it’s also meal prep friendly for lunches.
Introduction
The best Swedish meatballs taste rich and savory, with a tiny hint of warm spice. The secret is a simple panade (bread soaked in milk) so the meatballs stay tender, plus a quick simmer in gravy so every bite is juicy.
You’ll love how fast this comes together. Brown the meatballs, whisk the gravy right in the same pan, then simmer until everything is creamy and glossy. Trust me—don’t skip scraping up the browned bits. That’s where the flavor lives.
Why You’ll Love This Swedish Meatballs
- Better than restaurant: Homemade gravy tastes fresher and richer.
- Juicy and tender: The bread-and-milk mixture keeps meatballs soft, not dry.
- Easy weeknight dinner: One skillet and simple steps.
- Cozy and comforting: Creamy gravy + warm spices = pure comfort.
- Great for meal prep: Reheats well without drying out.
- Flexible serving: Perfect over mashed potatoes, noodles, or rice.
Ingredients for Swedish Meatballs
Image: A countertop spread with ground beef, ground pork, breadcrumbs, milk, egg, onion, spices, broth, cream, butter, and flour in small bowls.
Meatballs
- Ground beef (1 lb): Rich flavor; ground turkey works but is lighter.
- Ground pork (1/2 lb): Adds juiciness; you can use all beef if needed.
- Breadcrumbs (1/2 cup): Helps bind and tenderize; panko works too.
- Milk (1/3 cup): Soaks the crumbs for tenderness; swap with half-and-half.
- Egg (1): Helps bind.
- Onion (1/2 small, grated): Adds moisture and sweet flavor; finely minced works too.
- Kosher salt (1 tsp) and black pepper (1/2 tsp): Essential seasoning.
- Allspice (1/4 tsp): Classic Swedish flavor; use a pinch more if you love it.
- Nutmeg (pinch): Warm background note (don’t overdo it).
Creamy Gravy
- Butter (3 Tbsp): Makes the roux and adds richness.
- Flour (3 Tbsp): Thickens; for gluten-free use a 1:1 baking flour blend.
- Beef broth (2 cups, low-sodium): Builds savory base.
- Heavy cream (3/4 cup): Makes it silky; half-and-half works for lighter.
- Dijon mustard (1 tsp): Brightens the gravy.
- Worcestershire sauce (1 tsp): Adds depth.
- Parsley (for topping): Fresh finish.
How to Make Swedish Meatballs
Image: A four-panel collage showing meatballs being rolled, browned in a skillet, gravy being whisked, and meatballs simmering in creamy gravy.
Swedish Meatballs Recipe Step-by-Step
- 1. Soak the breadcrumbs.
In a bowl, stir breadcrumbs and milk. Let sit 5 minutes until thick like paste. This keeps the meatballs tender.
- 2. Mix and shape.
Add beef, pork, egg, grated onion, salt, pepper, allspice, and nutmeg. Mix just until combined (don’t overwork). Roll into 1-inch meatballs.
- 3. Brown the meatballs.
Heat a large skillet over medium-high with a small drizzle of oil. Brown meatballs in batches for 6–8 minutes total, turning to brown all sides. Transfer to a plate.
- 4. Make the gravy.
Reduce heat to medium. Melt butter, whisk in flour, and cook 1 minute. Slowly whisk in broth until smooth. Stir in cream, Dijon, and Worcestershire. Simmer 3–4 minutes until slightly thick.
- 5. Simmer to finish.
Add meatballs back to the skillet and simmer 8–10 minutes until cooked through and gravy is creamy. If it gets too thick, whisk in a splash of broth.
- 6. Serve warm.
Sprinkle parsley and serve over mashed potatoes, egg noodles, or rice with a spoon of berry jam if you like.
Tips for Perfect Swedish Meatballs
- Don’t overmix: Gentle mixing keeps them tender.
- Brown in batches: Crowding steams meatballs instead of browning.
- Whisk slowly: Add broth gradually so gravy stays smooth.
- Simmer, don’t boil: High heat can split the cream.
- Taste and adjust: A tiny pinch of salt at the end makes flavors pop.
Variations & Substitutions
- All beef: Use 1 1/2 lb ground beef if you skip pork.
- Lighter gravy: Use half-and-half instead of cream.
- Extra tang: Add a squeeze of lemon right before serving.
- Mushroom gravy: Sauté sliced mushrooms before the roux.
- Gluten-free: Use gluten-free breadcrumbs and 1:1 flour.
Storing & Reheating
- Fridge: Store 3–4 days in an airtight container.
- Reheat: Warm gently on the stove over low with a splash of broth.
- Freeze: Freeze meatballs in gravy up to 2 months. Thaw overnight and reheat slowly.
Serving Suggestions & Pairings
- Mashed potatoes or egg noodles
- Buttered green beans or roasted broccoli
- Simple cucumber salad for freshness
Reader Review
“These tasted just like my favorite restaurant—maybe better! The gravy is so creamy and the meatballs stayed super tender.”
Final Notes
If you make these Swedish meatballs, leave a rating and tell me—are you serving them over mashed potatoes or noodles?