These Swedish Meatballs are tender, cozy, and smothered in the creamiest gravy. You get perfectly seasoned meatballs with warm spices, then a silky sauce that tastes like a comfort-food hug. Serve them over noodles or mashed potatoes and watch everyone go back for seconds.
Introduction
Homemade Swedish Meatballs sounds fancy, but it’s actually very doable. This recipe is a fan-favorite because it uses simple ingredients and the flavor is big: a tiny bit of warm spice, browned meatballs, and that creamy gravy that ties it all together.
The standout trick is soaking breadcrumbs in milk first. That keeps the meatballs tender and prevents them from drying out. Trust me, don’t skip that quick soak—your Swedish Meatballs will be soft and juicy.
Why You’ll Love This Swedish Meatballs
- Ultimate comfort food: Creamy gravy and tender meatballs are pure cozy.
- Better than store-bought: Homemade texture and flavor are unbeatable.
- Family-friendly dinner: Mild, creamy, and kid-approved.
- Meal prep friendly: Reheats beautifully for leftovers.
- Versatile: Serve over noodles, rice, or mashed potatoes.
Ingredients for Swedish Meatballs
Meatballs
- Ground beef (1/2 lb): Classic flavor.
- Ground pork (1/2 lb): Adds tenderness.
- Swap: Use all beef if needed (meatballs will be a little firmer).
- Breadcrumbs (1/2 cup): Helps bind and keeps them tender.
- Milk (1/3 cup): Soaks into breadcrumbs for a soft texture.
- Egg (1): Binder.
- Onion, grated (1/3 cup): Adds moisture and flavor.
- Tip: Grated onion melts into the mixture.
- Garlic powder (1/2 tsp): Savory boost.
- Nutmeg (1/4 tsp): Warm, classic Swedish flavor.
- Allspice (1/4 tsp): Adds cozy spice.
- Salt (1 tsp) + black pepper (1/2 tsp)
Creamy Gravy
- Butter (3 tbsp): Rich base.
- All-purpose flour (3 tbsp): Thickens the sauce.
- Beef broth, low-sodium (2 cups): Savory base.
- Heavy cream (1/2 cup): Makes it creamy and silky.
- Swap: Half-and-half for a lighter sauce.
- Soy sauce (1 tsp): Adds depth and color.
- Swap: Worcestershire sauce (1 tsp).
For Serving
- Egg noodles (cooked) or mashed potatoes
- Chopped parsley (optional)
- Lingonberry-style jam (optional, but so good)
How to Make Swedish Meatballs
- 1. Soak breadcrumbs in milk for 5 minutes in a large bowl.
- 2. Mix in ground beef, ground pork, egg, grated onion, garlic powder, nutmeg, allspice, salt, and pepper. Mix just until combined (don’t overmix).
- 3. Roll into 1-inch meatballs (about 24). If the mixture feels sticky, dampen your hands.
- 4. Brown meatballs in a large skillet over medium heat with 1 tbsp butter (work in batches) for 6–8 minutes total, turning until browned and cooked through. Remove to a plate.
- 5. Make gravy: Melt remaining butter, whisk in flour, and cook 1 minute until bubbly. Slowly whisk in broth until smooth.
- 6. Simmer 3–4 minutes until slightly thickened, then whisk in cream and soy sauce.
- 7. Return meatballs to the skillet and simmer 5 minutes on low, until coated and warmed through. Sprinkle with parsley and serve.
Tips for Perfect Swedish Meatballs
- Soak breadcrumbs: Keeps meatballs tender.
- Don’t overmix: Overmixing makes them tough.
- Brown in batches: Crowding makes them steam instead of brown.
- Whisk broth slowly: Prevents lumps in the gravy.
- Keep a gentle simmer: Helps sauce stay silky.
Variations & Substitutions
- Turkey version: Use ground turkey plus a little extra butter in the pan for richness.
- Extra creamy: Add 2 oz cream cheese to the gravy.
- Mushroom gravy: Sauté sliced mushrooms before making the roux.
- Gluten-free: Use gluten-free breadcrumbs and a gluten-free flour blend for gravy.
- Leftover idea: Serve meatballs on toasted rolls for sliders.
Storing & Reheating
Store Swedish Meatballs in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat with a splash of broth or cream to loosen the sauce.
Freeze meatballs in gravy for up to 2 months. Thaw overnight and warm slowly.
Serving Suggestions & Pairings
- Serve over egg noodles, mashed potatoes, or rice.
- Add a simple cucumber salad or green salad on the side.
- A spoonful of lingonberry-style jam adds a sweet-tangy bite.
- Great for cozy weekends and meal prep.
Reader Review: “These Swedish meatballs were so tender and the gravy was incredible. My whole family asked for them again!”
If you make this Swedish Meatballs, leave a rating and comment! Are you serving them over noodles or mashed potatoes?
Print
Swedish Meatballs (Best Ever, Easy, Creamy)
- Total Time: 45 minutes
- Yield: About 24 meatballs 1x
Description
These Swedish meatballs are tender and cozy with a creamy gravy—perfect over mashed potatoes or egg noodles.
Ingredients
Meatballs
1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/2 cup whole milk
1 small onion, finely grated
1 large egg
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons neutral oil (for browning)
Gravy
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon soy sauce
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Mix breadcrumbs and milk; rest 5 minutes.
Combine beef, pork, soaked crumbs, onion, egg, salt, pepper, allspice, and nutmeg.
Roll into 1 1/2-inch meatballs.
Brown in oil in a skillet, turning, 6 to 8 minutes. Remove.
Make gravy: Melt butter, whisk in flour 1 minute. Whisk in broth; simmer 3 minutes. Add cream, soy sauce, Dijon.
Return meatballs to gravy and simmer 5 minutes.
Notes
Make-ahead: Meatballs freeze well (cook then freeze).
Serve with: Lingonberry jam or cranberry sauce.
Tools: Skillet, whisk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Swedish