You don’t need a flat-pack to assemble joy—just a skillet, a bowl, and an appetite. These Swedish Meatballs with Gravy hit that perfect combo of comfort and class, like a velvet couch you can eat.

Tender, spiced meatballs swimming in a silky, savory cream sauce? That’s not dinner; that’s a mood.

Make them once and they’ll haunt your weeknight meal plans (in the best way). Ready to build a legend you’ll brag about?

The Secret Behind This Recipe

What makes Swedish meatballs different from, say, Italian ones?

It’s the trifecta: a soft, bready binder, warming spices, and a cream-enriched gravy. The breadcrumb-milk panade keeps the meatballs juicy.

A touch of allspice and nutmeg adds that unmistakable Nordic aroma. Then you finish with a butter-flour roux, beef stock, and cream for a velvety sauce that clings to every bite.

Optional but elite move: a spoon of Dijon and Worcestershire for depth that whispers, not shouts.

Swedish Meatballs with Gravy: Cozy Flavor Bombs You’ll Crave

Recipe by Lori AndersonCourse: Beef, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

For the Meatballs:
1 lb (450 g) ground beef (80–85% lean)
1/2 lb (225 g) ground pork
1/2 cup plain breadcrumbs
1/3 cup milk
1 large egg
1 small onion, finely minced or grated
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 tbsp fresh parsley, finely chopped (optional)
2 tbsp butter or neutral oil for searing
For the Gravy:
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups beef stock (low sodium)
3/4 cup heavy cream (or half-and-half for lighter)
1 tsp Dijon mustard (optional but recommended)
1 tsp Worcestershire sauce
Salt and pepper to taste
To Serve (optional but iconic):
Mashed potatoes, buttered egg noodles, or steamed rice
Lingonberry jam (or cranberry sauce as a sub)
Fresh parsley for garnish

Directions

Make the panade: In a bowl, mix breadcrumbs and milk. Let it sit 3–5 minutes until it’s a soft paste.
Build the mix: Add ground beef, ground pork, egg, onion, garlic, salt, pepper, allspice, nutmeg, and parsley. Gently combine with your hands until just mixed. Don’t overwork it.
Shape the meatballs: Form 1 to 1.25–inch balls, about 24–28 pieces. A small scoop helps with consistency.
Brown the meatballs: Heat butter or oil in a large skillet over medium heat. Sear meatballs in batches until browned on all sides, 6–8 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.
Build the roux: In the same skillet, reduce heat to medium–low. Add 4 tbsp butter. When melted, whisk in flour and cook 1–2 minutes until golden and nutty. Scrape up fond—flavor lives there.
Add liquids: Gradually whisk in beef stock until smooth. Simmer 2–3 minutes until slightly thickened. Stir in cream, Dijon, and Worcestershire. Season with salt and pepper.
Finish the meatballs: Return meatballs (and any juices) to the pan. Simmer 8–10 minutes, gently stirring, until cooked through (165°F/74°C) and sauce is silky.
Serve: Spoon over mashed potatoes or noodles. Add a dot of lingonberry jam. Garnish with parsley. Accept compliments like a pro.

How to Store It Right

Fridge: Cool completely, then store meatballs in gravy in an airtight container up to 4 days.
Freezer: Freeze in portions up to 3 months. Thaw overnight in the fridge.
Reheat: Low simmer on the stove with a splash of stock or cream to loosen.
Microwave in short bursts, stirring between, so it stays smooth.

Nutritional Perks

Protein-packed: Beef and pork deliver amino acids for muscle repair.
Iron and B12: Red meat brings energy-supporting micronutrients.
Calcium and vitamin A: Cream adds small amounts while boosting satiety.
Balanced comfort: Pair with veggies or a salad to round out fiber and color. FYI, broccoli plays surprisingly well here.

Nutrition Stats

Per serving (approx., 1/6 of recipe with gravy):

Calories: ~520
Protein: ~25 g
Carbohydrates: ~16 g
Fat: ~38 g
Saturated Fat: ~18 g
Sodium: ~720 mg (varies with stock and salt)
Fiber: ~1 g
Sugars: ~3 g

Numbers will shift with lighter dairy, leaner meats, or serving choices.

What Can Go Wrong

Dry, tough meatballs: You overmixed or skipped the panade.
Keep the mix gentle and moist.
Meatballs falling apart: Not enough binder or too large. Ensure the egg and breadcrumbs are in, and keep sizes consistent.
Lumpy gravy: Roux wasn’t whisked well, or liquid dumped too fast.
Add stock gradually and whisk like you mean it.
Bland sauce: Under-seasoned stock is the culprit. Finish with salt, pepper, and a touch more Dijon or Worcestershire.
Greasy finish: Overly fatty meat without draining.
Spoon off excess fat before making the roux if the pan looks oily.

Different Takes

Lighter version: Use turkey and pork mix, half-and-half instead of cream, and olive oil for searing.
Gluten-free: Use GF breadcrumbs and a 1:1 GF flour for the roux. Ensure stock and condiments are GF.
Dairy-free: Swap cream for unsweetened oat cream or coconut milk (light).
Use oil instead of butter.
Mushroom upgrade: Add sautéed mushrooms to the gravy for umami and texture. You’re welcome.
Herb-forward: Fold in fresh dill and chives for a bright, Scandinavian vibe.
Sheet pan hack: Bake meatballs at 425°F/220°C for 12–15 minutes, then finish in gravy on the stove.
Less splatter, same flavor.

FAQ

Can I make the meatballs ahead?

Yes. Shape and chill up to 24 hours, or freeze raw on a sheet pan, then bag.

Cook from thawed for best browning.

Do I need both beef and pork?

No, but the combo balances flavor and fat. All-beef works; add a touch more milk and don’t overcook.

What’s the best side dish?

Mashed potatoes are classic.

Buttered egg noodles or rice are great too. If you like contrast, serve with a crisp cucumber salad.

Is lingonberry jam required?

Not required, but that sweet-tart pop makes the savory gravy sing.

Cranberry sauce is a solid stand-in IMO.

How do I avoid overcooking?

Brown gently and finish in the sauce just until the center hits 165°F/74°C. Residual heat does the rest—don’t boil the life out of them.

Can I use pre-made meatballs?

You can, but check seasoning.

Warm them in the gravy to soak up flavor and adjust salt, pepper, and acid to taste.

Final Thoughts

Swedish Meatballs with Gravy are proof that comfort food can still flex technique. A soft panade, a kiss of spice, and a legit roux turn simple ingredients into “why is this so good?” territory.

Keep it classic with potatoes and lingonberry or riff until it’s your signature. Either way, expect clean plates and repeat requests.

That’s the metric that matters, right?

Swedish Meatballs with Gravy: Cozy Flavor Bombs You’ll Crave

The Secret Behind This Recipe