Name: Swedish Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Scandinavian Cuisine
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 cup plain breadcrumbs; ½ cup whole milk; ½ medium yellow onion, finely diced; 2 cloves garlic, minced; 2 tablespoon fresh parsley, chopped (plus more for garnish); 1 large egg; 1 ½ teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 3 tablespoon unsalted butter (divided); 2 tablespoon olive oil (or vegetable oil); 3 tablespoon all-purpose flour; 2 cups beef broth (low-sodium); ¾ cup heavy cream; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard

Get ready to fall in love with the ultimate comfort food: Swedish Meatballs! These tender, golden-brown meatballs are bathed in the most luxurious, creamy gravy that's equal parts savory and soul-warming.

If you think you've tried meatballs before, wait till you taste this classic Scandinavian favorite. It's a must-try-perfect for cozy weeknight dinners and sure to impress at any holiday party.

This recipe is inspired by cozy family gatherings (and, yes, more than one memorable trip to your favorite flat-pack furniture store). It's seriously easy, comes together in under an hour, and never fails to win rave reviews!

Why You'll Love This Recipe

Irresistibly juicy and tender meatballs in a rich, homemade gravy
Comes together quickly-on your table in under an hour
Delicious crowd-pleaser, ideal for family dinners or festive gatherings
Uses simple, pantry-friendly ingredients for maximum flavor

Key Ingredients for Swedish Meatballs

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef & Pork

The classic duo of ground beef and pork is key to that signature Swedish meatball texture and deeply savory flavor. Pork brings extra juiciness and a slight sweetness, while beef provides hearty richness. Use a mix of about 50/50 for the most authentic results. You can use all beef or all pork, but the texture will be a bit less moist.

Breadcrumbs

Breadcrumbs help bind the meatballs and keep them soft and tender. Soak them in milk to add even more moisture. Plain or Italian-style breadcrumbs both work-just avoid panko, which is too coarse for this recipe.

Allspice & Nutmeg

These warm spices give Swedish Meatballs their unique Scandinavian flair. Allspice offers a hint of sweetness and complexity, while nutmeg adds subtle depth. If you don't have allspice, you can substitute a pinch of ground cloves or just use a bit more nutmeg.

Heavy Cream

Heavy cream brings the rich, silky texture to the gravy that sets Swedish Meatballs apart from other meatball recipes. You can substitute half-and-half or whole milk for a lighter version, but the sauce won't be quite as luscious.

Beef Broth

A good-quality beef broth forms the backbone of the creamy gravy, adding savory depth and umami. Low-sodium is best so you can control the salt level. In a pinch, chicken broth also works, but the flavor will be milder.

Instructions for Swedish Meatballs

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Breadcrumb Mixture

Combine breadcrumbs and milk in a medium bowl. Stir well and let sit for 5 minutes until softened-this keeps the meatballs super moist.

Make the Meatball Mixture

In a large bowl, mix together the soaked breadcrumbs, ground beef, ground pork, onion, garlic, parsley, egg, salt, pepper, allspice, and nutmeg. Use your hands to gently mix until just combined; don't overwork or the meatballs may become dense.

Shape and Brown the Meatballs

Roll the mixture into 1 to 1 ¼-inch balls (about 30-35). Heat 1 tablespoon butter and olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to get color on all sides, about 5-7 minutes total per batch. Transfer browned meatballs to a plate; they don't need to be fully cooked through yet.

Make the Creamy Gravy

In the same skillet, add remaining 2 tablespoons butter. Sprinkle in flour and whisk, cooking for 1-2 minutes until lightly golden and fragrant. Gradually whisk in beef broth, scraping up any browned bits, until smooth. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer for 2-3 minutes to thicken slightly.

Finish Cooking the Meatballs

Return all meatballs to the skillet, nestling them in the sauce. Simmer gently on low heat for 10-12 minutes, spooning sauce over the meatballs, until they're cooked through and the gravy is creamy and thick. Taste and adjust seasoning if needed.

Garnish and Serve

Sprinkle with extra parsley and serve hot, spooning plenty of that lush gravy over the top!

Recipe Variations

Lighter, Healthier Option

Swap out the heavy cream for half-and-half or whole milk to lighten up the gravy. You can also use ground turkey or chicken in place of beef and pork for leaner meatballs-the flavor will be slightly milder but still delicious.

Gluten-Free Swedish Meatballs

Use gluten-free breadcrumbs (store-bought or homemade) and substitute all-purpose flour with a 1:1 gluten-free flour blend for the gravy. Double-check your Worcestershire sauce is gluten-free.

Vegetarian Meatballs

For a plant-based spin, try using your favorite vegetarian meatball recipe or a store-bought meatless version. Use veggie broth and a splash of non-dairy cream (like cashew or oat) for the sauce.

Add Some Heat

If you love a little kick, add a pinch of cayenne pepper or a teaspoon of hot sauce to the meatball mixture for subtle warmth.

Extra Herby Twist

Mix in extra fresh dill or chives to the meatball mixture or the gravy for a springy, herbal lift!

Serving Suggestions

Swedish Meatballs are traditionally served over buttered egg noodles or creamy mashed potatoes-both perfect for soaking up that dreamy gravy. For a full Scandinavian feast, pair with tangy lingonberry jam and crisp cucumber salad. Don't forget a sprinkle of fresh parsley before serving for a burst of color and flavor.

Storage and Reheating

Store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed. These meatballs also freeze well: cool completely, then freeze in sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Swedish Meatballs (FAQ)

Q: Can I make Swedish Meatballs ahead of time?

A: Absolutely! Cook the meatballs and make the sauce a day ahead, then reheat together gently before serving. They taste even better the next day.

Q: What’s the best substitute for lingonberry jam?

A: If you can't find lingonberry jam, cranberry sauce or red currant jelly are tasty alternatives with a similar bright, tart flavor.

Q: Can I bake the meatballs instead of pan-frying?

A: Yes. Bake meatballs on a parchment-lined baking sheet at 400°F for about 18-20 minutes. Then add to the sauce to finish cooking and flavor.

A plateful of Swedish Meatballs brings everyone to the table-juicy, savory, and smothered in creamy gravy, it's the ultimate cozy meal. I hope you love this classic as much as my family does. Don't forget to leave a comment and a rating if you try the recipe. Enjoy every bite!