There’s something deeply comforting about tender, savory meatballs swimming in a rich, velvety gravy. This classic Swedish Meatballs recipe delivers just that – perfectly seasoned meat with warm spices like nutmeg and allspice, all enveloped in a silky, creamy sauce that’s impossible to resist. Whether served over egg noodles, mashed potatoes, or with lingonberry jam on the side for a traditional touch, this dish is guaranteed to become a family favorite.
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork
- 1/2 cup (60g) breadcrumbs
- 1/4 cup (60ml) milk
- 1 egg
- 1 small onion, finely diced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter for frying
For the Creamy Gravy:
- 4 tablespoons (56g) butter
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) beef broth
- 1 cup (240ml) heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the Meatball Mixture
- In a medium bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to create a panade (this keeps the meatballs tender).
- Add the ground beef, ground pork, egg, finely diced onion, nutmeg, allspice, salt, and pepper to the soaked breadcrumbs.
- Using clean hands, gently mix the ingredients until just combined. Avoid overmixing, which can make the meatballs tough.
Step 2: Form and Cook the Meatballs
- With slightly damp hands, form the meat mixture into 1-inch balls (about 24-28 meatballs).
- Heat 2 tablespoons of butter in a large skillet over medium heat until foaming.
- Working in batches to avoid overcrowding, add meatballs to the hot skillet.
- Brown the meatballs on all sides, turning gently with a spoon, about 8-10 minutes total, until cooked through (internal temperature of 160°F/71°C).
- Transfer cooked meatballs to a plate and cover loosely with foil to keep warm.
Step 3: Make the Creamy Gravy
- In the same skillet with the remaining drippings, melt 4 tablespoons of butter over medium heat.
- Sprinkle the flour over the melted butter and whisk constantly for 1 minute to cook out the raw flour taste.
- Gradually add the beef broth while continuously whisking to prevent lumps from forming.
- Once all broth is incorporated and the mixture is smooth, whisk in the heavy cream.
- Add Worcestershire sauce and Dijon mustard, stirring to combine.
- Allow the gravy to simmer gently until it reaches your desired thickness, about 5-7 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper as needed.
Step 4: Combine and Serve
- Return the meatballs to the skillet, nestling them into the gravy.
- Simmer for an additional 5 minutes to allow the flavors to meld.
- Sprinkle with freshly chopped parsley before serving.
- Serve hot over egg noodles, mashed potatoes, or with traditional lingonberry jam.
Nutritional Information
Per Serving (based on 6 servings):
- Calories: 490
- Total Fat: 38g
- Saturated Fat: 19g
- Cholesterol: 170mg
- Sodium: 780mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 26g
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 6
Cooking Tips and Tricks
- Cold Ingredients: Keep the ground meat cold until you’re ready to mix. This helps the fat stay firm, resulting in juicier meatballs.
- Test for Seasoning: Cook a small piece of the meatball mixture before forming all the meatballs to check if you need to adjust the seasoning.
- Uniform Size: Use a small ice cream scoop or tablespoon measure to ensure all meatballs are the same size, promoting even cooking.
- Don’t Overcrowd: Fry meatballs in batches to ensure they brown properly rather than steam. Proper browning equals more flavor.
- Resting Time: Allow the meatballs to rest for a few minutes before adding them back to the gravy. This helps them retain their juices.
Variations and Substitutions
- Meat Options: You can use all beef if preferred, or substitute ground turkey for a lighter version. Just make sure to include some fat for flavor and moisture.
- Dairy Alternatives: For a lighter gravy, substitute half and half for the heavy cream. For dairy-free needs, use unsweetened full-fat coconut milk or cashew cream.
- Gluten-Free Version: Use gluten-free breadcrumbs and replace the flour with cornstarch (mix 2 tablespoons with cold water before adding to create a slurry).
- Additional Flavors: For extra depth, add 1 teaspoon of soy sauce to the gravy or incorporate 1 clove of minced garlic when sautéing the meatballs.
- Herb Variations: Add 1 tablespoon of fresh dill to the meatball mixture for a traditional Swedish twist, or try fresh thyme in the gravy for an earthy note.
Common FAQs
1. Can I make Swedish meatballs ahead of time?
Yes! You can make the meatballs up to 2 days ahead and refrigerate them. You can also make the gravy separately. Reheat gently on the stovetop, adding a splash of broth or cream if the gravy has thickened too much.
2. Why are my meatballs tough?
Tough meatballs usually result from overmixing the meat or compacting it too firmly when shaping. Mix just until combined and shape with a gentle touch.
3. Can I freeze Swedish meatballs?
Absolutely! Freeze cooked meatballs and gravy separately for best results. Meatballs can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What’s the difference between Swedish meatballs and Italian meatballs?
Swedish meatballs are typically smaller, use a mixture of beef and pork, and contain warm spices like nutmeg and allspice. They’re served with a cream-based gravy rather than tomato sauce.
5. My gravy is too thin/thick. How can I fix it?
For thin gravy, continue simmering until reduced to desired consistency, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering gravy. For thick gravy, thin with additional beef broth or cream.
Storage and Make-Ahead Tips
- Refrigerator Storage: Store cooled leftovers in an airtight container for up to 3 days in the refrigerator.
- Freezer Storage: Freeze meatballs and gravy separately in airtight containers for up to 3 months. The gravy may separate slightly when thawed but can be whisked back together when reheated.
- Reheating: Reheat gently over medium-low heat on the stovetop, stirring occasionally and adding a splash of broth or cream if needed to loosen the gravy. Avoid high heat, which can cause the cream-based gravy to separate.
- Make-Ahead Components: The meatball mixture can be prepared and shaped up to 24 hours in advance, kept covered in the refrigerator. The cooked meatballs can be refrigerated for 2 days before being combined with freshly made gravy.
- Freezer Meal Prep: Form the raw meatballs, freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, thaw overnight in the refrigerator, then proceed with the recipe.
This Swedish Meatballs recipe brings the comfort of Scandinavian cuisine right to your dinner table. The combination of tender, spiced meatballs and rich, silky gravy creates a dish that’s both elegant enough for special occasions and comforting enough for weeknight dinners. Whether you’re seeking a nostalgic taste of Sweden or simply a cozy meal to warm both body and soul, these meatballs deliver satisfaction in every bite.
