Creamy Swedish meatballs in a skillet with gravy, topped with parsley, served with mashed potatoes and a spoonful of lingonberry-style jam.
Swedish meatballs are cozy, creamy, and better than takeout. You get tender meatballs with a savory gravy that’s silky and rich, perfect for spooning over mashed potatoes or noodles. This Swedish meatballs recipe is a weeknight hero and a total family favorite.
Introduction
The secret to the best Swedish meatballs is a gentle mix and a quick sear. Mixing lightly keeps the meatballs tender, and browning them adds deep flavor to the gravy.
Another standout trick is thickening the gravy with a little flour in the pan. That turns the drippings into a smooth sauce that coats the back of a spoon. Trust me, don’t rush the browning step—your gravy will taste so much better.
You’ll love this Swedish meatballs recipe for cozy weekends, easy weeknight dinners, and meal prep lunches.
Why You’ll Love This Swedish Meatballs
- Ultimate comfort food: Tender meatballs in creamy gravy.
- Better than restaurant: Rich sauce and fresh flavor at home.
- Family-friendly: Mild, cozy flavors everyone loves.
- One-pan sauce: Build gravy right in the same skillet.
- Meal prep friendly: Reheats beautifully with a splash of broth.
Ingredients for the Best Swedish Meatballs
Meatballs
- Ground beef (1 pound): Classic flavor; use lean for less grease.
- Ground turkey (1/2 pound): Lightens the meatballs; swap with more beef if you prefer.
- Breadcrumbs (1/2 cup): Helps hold moisture; panko works too.
- Egg (1): Binder to keep meatballs together.
- Onion, grated (1/3 cup): Adds moisture and flavor; grated is best so it disappears.
- Garlic, minced (2 cloves): Savory depth.
- Allspice (1/2 teaspoon): Signature Swedish flavor.
- Nutmeg (1/4 teaspoon): Warm, cozy note.
- Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season well.
Gravy
- Butter (3 tablespoons): Rich base for gravy.
- Flour (3 tablespoons): Thickens; whisk to avoid lumps.
- Beef broth, low-sodium (2 cups): Savory sauce base.
- Heavy cream (1/2 cup): Makes it creamy; half-and-half works too.
- Mushrooms, sliced (8 ounces): Optional but delicious; adds extra savoriness.
- Worcestershire sauce (1 teaspoon): Adds depth (no alcohol).
- Dijon mustard (1 teaspoon): Bright, tangy balance.
- Chopped parsley (2 tablespoons): Fresh finish.
Swedish Meatballs Recipe Step-by-Step
- 1. Mix: Combine beef, turkey, breadcrumbs, egg, grated onion, garlic, allspice, nutmeg, salt, and pepper. Mix gently just until combined.
- 2. Shape: Roll into 1-inch meatballs (about 30). If the mix feels sticky, dampen your hands with water.
- 3. Brown: Heat a large skillet over medium heat with 1 tablespoon butter. Sear meatballs in batches 6–8 minutes total, turning until golden. Transfer to a plate.
- 4. Sauté: Add mushrooms (if using) and cook 4–5 minutes until golden. Add remaining butter and melt.
- 5. Whisk: Sprinkle flour over the pan and whisk 1 minute. Slowly whisk in broth until smooth.
- 6. Simmer: Stir in cream, Worcestershire, and Dijon. Simmer 3–5 minutes until thick enough to coat the back of a spoon.
- 7. Finish: Return meatballs to the skillet. Simmer on low 8–10 minutes until cooked through. If gravy gets too thick, whisk in a splash of broth until silky.
Tips for Perfect Swedish Meatballs
- Mix gently so the meatballs stay tender.
- Brown in batches so they sear instead of steaming.
- Whisk broth in slowly to keep gravy smooth.
- Simmer on low so the gravy stays creamy.
- Add a splash of broth when reheating to loosen the sauce.
Variations & Substitutions
- All beef: Use 1 1/2 pounds ground beef.
- Lighter: Use all turkey and swap cream for half-and-half.
- No mushrooms: Skip them—still delicious.
- Extra cozy: Add 1/2 teaspoon dried thyme to the gravy.
- Leftovers: Serve meatballs in a bowl over rice or noodles with extra gravy.
Storing & Reheating
Fridge: Store 3–4 days in a sealed container.
Reheat: Warm gently on the stove over low heat. Add a splash of broth if the sauce thickens.
Freezer: Freeze meatballs and gravy up to 2 months. Thaw overnight and reheat slowly.
Serving Suggestions & Pairings
- Mashed potatoes or egg noodles
- Roasted green beans or broccoli
- Simple cucumber salad
- A spoonful of lingonberry-style jam on the side
Recipe Card
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: About 30 meatballs (4–6 servings)
Category: Main Dish
Method: Stovetop
Cuisine: Swedish-American
Diet: —
Reader Review: These tasted like my favorite restaurant—so creamy and cozy. The gravy was perfect over mashed potatoes.
If you make these Swedish meatballs, leave a rating and comment. Are you serving them with potatoes or noodles?