Swedish Meatballs with Creamy Gravy

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Description

Swedish Meatballs are tender, flavorful meatballs made with a blend of beef and pork, seasoned with warm spices, and simmered in a silky, creamy gravy. Traditionally served with mashed potatoes, egg noodles, or lingonberry sauce, this comforting dish is a Scandinavian classic that has gained worldwide love for its rich taste and homey appeal.

 Ingredients For Swedish Meatballs with Creamy Gravy

For the Meatballs:

  • 1 lb ground beef

  • 1 lb ground pork

  • 1 cup breadcrumbs

  • 1 medium onion, finely grated or minced

  • 2 garlic cloves, minced

  • 1 large egg

  • ½ cup whole milk

  • ½ tsp allspice

  • ½ tsp nutmeg

  • Salt and pepper to taste

  • 2 tbsp butter (for frying)

For the Creamy Gravy:

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 4 cups beef broth

  • 1 cup heavy cream (or half-and-half for lighter option)

  • 1 tbsp Worcestershire sauce

  • 1 tsp Dijon mustard (optional, for extra tang)

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Make the Meatball Mixture

    • In a bowl, combine breadcrumbs and milk, let soak for 5 minutes.

    • Add beef, pork, onion, garlic, egg, allspice, nutmeg, salt, and pepper. Mix until just combined (do not overmix).

  2. Shape & Cook Meatballs

    • Form into 1-inch balls.

    • In a large skillet, melt butter over medium heat.

    • Cook meatballs in batches until browned on all sides (about 6–8 minutes). Remove and set aside.

  3. Prepare the Creamy Gravy

    • In the same skillet, add butter and flour. Whisk until golden brown.

    • Slowly whisk in beef broth until smooth.

    • Stir in cream, Worcestershire, mustard, salt, and pepper. Simmer until thickened.

  4. Combine Meatballs & Sauce

    • Return meatballs to skillet, cover, and simmer for 10 minutes until fully cooked and infused with gravy.

  5. Serve

    • Garnish with parsley and serve hot with mashed potatoes, egg noodles, or rice.

Notes

  • Browning the meatballs first adds a deep flavor to the gravy.

  • If the gravy is too thick, add more broth; if too thin, simmer longer.

  • Lingonberry sauce is the traditional pairing, but cranberry sauce works too.

  • Can be made ahead and reheated (flavors improve overnight).

Tips

  • Use a cookie scoop for even-sized meatballs.

  • Chill meatballs for 15 minutes before frying to help them hold shape.

  • Swap heavy cream with sour cream for a tangier twist.

  • Double the recipe – leftovers freeze beautifully.

 Servings

  • Makes about 6 servings (4–5 meatballs per person).

Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 25g

  • Carbohydrates: 20g

  • Fat: 34g

  • Fiber: 1g

  • Sodium: 740mg

Health Benefits

  • High in protein from beef and pork.

  • Rich in calcium from cream and milk.

  • Balanced meal when paired with veggies or salad.

  • Provides comfort food satisfaction with wholesome ingredients.

Q&A

Q: Can I make this dish with only beef?
A: Yes, but mixing pork with beef gives the meatballs extra tenderness and flavor.

Q: Can I bake the meatballs instead of frying?
A: Absolutely! Bake at 400°F (200°C) for 20 minutes, then simmer in gravy.

Q: How do I store leftovers?
A: Keep refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.

Q: What can I serve with Swedish meatballs?
A: Mashed potatoes, egg noodles, rice, or even steamed veggies for a lighter option.

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