Bathing in a rich, flavorful, not-too-heavy gravy, these Swedish meatballs are seared to golden and are SO juicy and tender, with the perfect touch of warm spices.
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I used to be a Swedish meatball skeptic. Many versions are heavy, with a thick, pasty gravy around bland meatballs. But the truth is many Americanized versions have tweaked the traditional recipe. This recipe gets back to the traditional: incredibly soft and tender meatballs from milk-soaked breadcrumbs and grated onion, seasoned with a touch of allspice and nutmeg, and simmered in a slightly tangy, not-too-rich gravy, made from brown bits after searing the meatballs.
These Swedish meatballs are hearty yet delicate, refined yet comforting, and a slam dunk served over egg noodles or mashed potatoes on a cozy, chilly evening.
If you’re looking for Italian meatballs instead, I’ve got you too! My Italian Meatball Recipe and Chicken Meatballs are just as awesome, served with Homemade Tomato Sauce or Vodka Sauce for a bowl full of *hugs*.
Why You’ll Love These Swedish Meatballs
- Meatballs are oh so tender: these are so juicy and melt-in-your-mouth!
- Rich gravy that isn’t too thick: this brown gravy is flavorful without feeling too heavy.
- Make them ahead: this recipe is great made up to 4 days in advance!
- Authentic taste: it’s made how it should be, with a touch of warm spices and a comforting, slightly tangy sauce.
Ingredients
- Ground beef and pork
- Panko breadcrumbs
- Milk
- Yellow onion
- Large egg
- Ground allspice and nutmeg
- Beef broth
- Half-and-half or heavy cream
- All-purpose flour
- Sour cream
- Dijon mustard
- Worcestershire sauce
How to Make Swedish Meatballs
Making Swedish meatball is actually pretty easy! I’ll walk you through the steps. The full recipe and ingredient quantities are listed in the recipe card below.
Mix. Mix together panko, milk, grated onion (with juices), egg, allspice, nutmeg, salt and pepper.
Combine. Add beef and pork, mixing it until just incorporated.
Form. Form 2 tablespoon-sized meatballs.
Sear. Preheat a large skillet over medium heat. Add 1 tablespoon butter. Sear bottoms and tops of meatballs for 2-3 minutes per side (4-6 minutes in total) until golden brown. The meatballs will still be pink inside.
Make roux. Using the same skillet with the brown bits, add 2 tablespoons butter over medium heat. Add flour, whisking often for 1-2 minutes.
Form gravy. Slowly whisk in broth, then half-and-half or cream, and then Worcestershire and mustard. Simmer for 3 minutes over medium-low heat, stirring occasionally.
Add sour cream. Remove pan from heat, and whisk in sour cream, and salt and pepper.
Simmer and enjoy! Add the meatballs into the sauce, in a single layer. Let simmer, uncovered, for 8-11 minutes flipping the meatballs halfway through. Serve!
My Pro Tip
Pro Tips for the Best Swedish Meatballs
- Add milk to your breadcrumb mixture. This step is essential for that signature soft Swedish meatball texture.
- Grate onion, don’t chop. Diced onion can make meatballs fall apart and taste harsh. Finely grate it for a mellow sweetness and soft, juicy meatballs.
- Mix gently, don’t overwork. Combine until just uniform; overmixing makes them tough and dense!
- Brown, then simmer in the sauce. Brown meatballs in butter for flavor and color. Then finish cooking them in the gravy so they absorb all that delish flavor.
- Use chilled ground meat. Cold meat helps the meatballs hold their shape and stay tender and juicy during cooking.
FAQs
Swedish meatballs are smaller, and softer than typical Italian-style meatballs. They’re also made with a mix of beef and pork, and lightly spiced with allspice and nutmeg. Swedish meatballs are traditionally served in a creamy, slightly tangy brown gravy instead of your typical Tomato Sauce!
Yes! Swedish meatballs and the gravy are great made up to 4 days in advance. Reheat the meatballs in the gravy, covered, over low heat, turning the meatballs occasionally until hot.
Store cooled meatballs in the gravy, in an airtight container in the fridge.
I don’t recommend freezing the gravy, since it tends to separate and become grainy when thawed. But the meatballs do freeze well in an airtight container for up to 3 months, thawing in the fridge overnight before reheating.
Swedish meatballs are traditionally served over buttered egg noodles, or mashed potatoes or boiled potatoes, lingonberry jam for a sweet-tart contrast, and pickled cucumbers like my Dill Pickles. But you can serve them even alone as an appetizer, sandwich, or with rice or a quick side salad!
More Ground Meat Recipes You’ll Love!
Easy Weeknight Dinners
Asian Lettuce Wraps (Pork or Chicken!)
Breakfast
Easy Homemade Breakfast Sausage
Easy Weeknight Dinners
Best Smash Burger Recipe
If you’ve tried this Swedish Meatballs Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Classic Swedish Meatballs Recipe
Equipment
- Large skillet
Ingredients
Meatballs
- ½ pound cold ground beef, 85/15 or 80/20
- ½ pound cold ground pork
- ⅓ cup panko breadcrumbs
- ¼ cup milk, skim or whole
- 1 small yellow onion, peeled and finely grated
- 1 large egg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 tablespoon butter, to sear meatballs
Brown Gravy
- 2 cups beef broth
- ½ cup half-and-half, or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- ⅛ teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh parsley, to garnish
Instructions
- In a large bowl, mix together panko, milk, grated onion (with the juices), egg, allspice, nutmeg, salt and pepper.
- Add beef and pork, mixing it in with your hands or a spoon until just incorporated. Don’t overmix!
- Form 2 tablespoon-sized meatballs, and place on a large plate or baking sheet.
- Preheat a large skillet over medium heat. Add 1 tablespoon butter, let melt, and swirl around the pan.
- In 2 batches, sear bottoms and tops of meatballs for 2-3 minutes per side (4-6 minutes in total) until golden brown, turning them gently with tongs. Meatballs will still be pink (uncooked) inside. Once seared, place back on the plate or baking sheet and set aside.
- Using the same skillet with the brown bits, add 2 tablespoons more butter over medium heat. Once melted, add the flour, whisking to combine. Whisk often for 1-2 minutes until fragrant and light golden.
- Slowly whisk in broth, then the half-and-half or cream, and then the Worcestershire and mustard.
- Simmer for 3 minutes over medium-low heat, stirring occasionally.
- Remove pan from heat, and whisk in sour cream, and salt and pepper. It’s okay if there are very small white bits that don’t fully dissolve!
- Add meatballs into sauce, in a single layer. Let simmer, uncovered, for 8-11 minutes turning the meatballs halfway through, until they reach at least 165℉.
- Serve, garnished with parsley, and with mashed potatoes or buttered egg noodles (and lingonberry jam) for a classic meal!
Video
Notes
- It’s easiest to use a box grater (the fine setting) to grate the onion and it’s juices into a bowl.
- I like half-and-half for a light gravy, but the classic is made with heavy cream! The choice is yours.
- If you choose to use half-and-half, be careful not to bring the sauce past a simmer. Boiling it can lead to curdled gravy because of the lower fat content!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am trying to be more adventurous with what I eat, and have never had Swedish meatballs. I am a fan of Tastefully Graceโs recipes, so I gave these meatballs a try. I am so thrilled that I did! They were delicious -tender with a superb flavor. I loved the gravy too! I cannot wait to make this for my friends!
Awesome to hear you loved the meatballs even though you were skeptical! That’s what I love to hear ๐
Grace
These are definitely NOT Ikeaโs Swedish meatballs! The meatballs themselves are meltingly delicate and flavorful. The sauce is equally delicate and the perfect accompaniment.
This recipe is a keeper for brisk autumn nights and upcoming holiday entertaining!!!
What a compliment! I have to agree ๐ Cheers!
Grace
I wanted more than my fair share LOL well done!!
HA, I get it! ๐
Cheers!
Grace