Swedish Meatballs

Swedish meatballs are tender, savory bites of seasoned meat simmered in a rich and creamy gravy that’s both comforting and satisfying. Traditionally served with mashed potatoes or buttered noodles (and a spoonful of lingonberry jam), this classic dish strikes the perfect balance between hearty and elegant. Whether I’m making them for a cozy dinner or a special occasion, Swedish meatballs always deliver.

Why I Love This Recipe

I love this recipe because it’s a complete comfort meal — flavorful meatballs, creamy sauce, and a velvety texture that coats every bite. The nutmeg and allspice give the meatballs a distinct warmth that sets them apart from other styles. They’re just as great freshly made as they are the next day, and I can serve them in many ways depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef
• Bread crumbs
• Milk
• Egg
• Onion (finely grated or minced)
• Garlic (minced)
• Salt
• Black pepper
• Ground nutmeg
• Ground allspice
• Olive oil or butter (for frying)

For the gravy:

• Butter
• All-purpose flour
• Beef broth
• Heavy cream or sour cream
• Dijon mustard (optional)
• Salt and pepper to taste

Directions

1. I start by combining the breadcrumbs and milk in a large bowl and let them soak for a few minutes to soften.
2. I mix in the ground meat, egg, onion, garlic, salt, pepper, nutmeg, and allspice. I mix just until combined — not too much to keep them tender.
3. I form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
4. In a large skillet, I heat oil or butter over medium heat and brown the meatballs in batches, turning to get all sides golden. I remove them and set them aside.
5. In the same skillet, I melt butter for the gravy, then whisk in the flour to make a roux.
6. I slowly add the beef broth while whisking to prevent lumps, then let it simmer until thickened.
7. I stir in the cream (and mustard if using), season with salt and pepper, and return the meatballs to the pan.
8. I simmer everything for 10–15 minutes until the meatballs are fully cooked and coated in the sauce.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• I add a splash of Worcestershire sauce or soy sauce to the gravy for more depth.
• I use turkey or chicken instead of beef for a lighter version.
• For gluten-free, I use gluten-free breadcrumbs and cornstarch instead of flour in the sauce.
• I make mini meatballs and serve them as an appetizer with toothpicks and a side of gravy for dipping.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. They also freeze well — I let them cool completely, then store in a freezer-safe container for up to 2 months.

FAQs

What makes Swedish meatballs different from Italian meatballs?

Swedish meatballs are smaller, more delicately seasoned (with nutmeg and allspice), and are served in a creamy brown gravy instead of a tomato-based sauce.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F for 15–20 minutes until browned and cooked through, especially when making a large batch.

What’s the best way to serve Swedish meatballs?

I usually serve them with mashed potatoes, egg noodles, or rice. A spoonful of lingonberry jam on the side is a traditional touch that adds a pop of sweetness.

Can I make the gravy without cream?

Yes, I’ve used full-fat milk or Greek yogurt in a pinch. The texture will be slightly lighter but still delicious.

Can I freeze Swedish meatballs?

Absolutely. I freeze them in their sauce or separately and thaw overnight in the fridge before reheating.

Conclusion

Swedish meatballs are one of those timeless recipes that never go out of style. They’re cozy, flavorful, and easy enough for a weeknight dinner while still feeling special. From the tender spiced meatballs to the rich, creamy gravy, every bite is pure comfort — and that’s exactly why I keep this recipe close.

Print