This Swedish Meatball Recipe is perfection, with a delicious, tender meatball full of flavor and a wonderfully creamy gravy to go on top. Serve them with mashed potatoes or egg noodles, and you will be going back for more. I grew up on these, as my mom was from Finland, and she loved making them.
Want more easy but traditional meals, then try our 30-Minute Chicken and Dumplings Recipe or our Instant Pot Spaghetti Sauce.
Why You’ll Love This Recipe
- No canned soup in this recipe (like my mom used to make).
- Simple ingredients that are easy to find.
- Quick and easy one-pan recipe.
- Meatballs can be made ahead of time and even frozen for later use.
- A hearty meal that your whole family will love.
- Comfort food at its best.
Helpful Items For This Recipe
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Nonstick Deep Frying Pan with Lid, 12 Inch Large Skillet
Wooden Spoons for Cooking (12″ & 15″, Set of 2) | Teak Wood
Measuring Cups & Spoons Set, Stackable Cups and Spoons, Blue
Another fun recipe is these Porcupine Meatballs. Kids will love the funny name and you will love how fast they are to make!
Swedish meatballs are slightly smaller than regular meatballs; they could easily be eaten as an appetizer. They also have spices like allspice and nutmeg and are served with a rich, creamy sauce.
What goes in Swedish Meatballs
Simple ingredients that you can find in any grocery store for this Swedish meatball recipe.
Ingredients
For the Meatballs
Ground beef and Ground pork – You can substitute ground turkey for ground beef. It will make the meatballs leaner and slightly alter the flavor, but they will still be delicious. I love the beef in this recipe with the pork.
Breadcrumbs – You can use gluten-free breadcrumbs or almond flour as a substitute for regular breadcrumbs to make the meatballs gluten-free.
Milk – You can use any type of milk, including non-dairy options like almond milk or oat milk. Keep in mind that the sauce’s thickness and flavor might vary slightly.
Onion, finely chopped – Keep the onion nice and fine so that you get the flavor but not the chunks of onion.
Egg – This is used as a binder along with the breadcrumbs to keep the meatballs together.
Salt and Black pepper – Necessary for most recipes to up the flavor and just as important here.
Ground allspice and Ground nutmeg – These are traditional spices and give the meatballs their unique flavor.
Butter (for frying) – You need the richness in this recipe, and butter adds that for frying.
For the Gravy
Butter and All-purpose flour – These two ingredients are needed to make a roux.
Beef broth – This is the start of making the gravy and also adds flavor.
Heavy cream – Sour cream can be used instead of heavy cream for a tangier flavor. Mix it in at the end of cooking to prevent curdling.
Worcestershire sauce – Adds a burst of flavor to the gravy.
Dijon mustard – Add an unmistakable tang to the gravy like no other mustard.
Salt and pepper to taste – Always needed for making gravy.
Fresh parsley, chopped (for garnish)– A fresh herb like this is great on top of the meatballs.
How To Make Swedish Meatballs
For this Swedish meatball recipe, you don’t need fancy equipment; just a large skillet will do so it is a nice one-pan dish.
Prepare the Meatballs
In a large mixing bowl, combine the breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs soak up the milk.
Add the ground beef, ground pork, chopped onion, egg, salt, pepper, allspice, and nutmeg to the bowl. Mix everything together until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the meatballs to the skillet in batches, being careful not to overcrowd the pan. Cook until all sides are browned and the meatballs are cooked through, about 7-10 minutes. Remove the meatballs from the skillet and set aside.
Prepare the Gravy
In the same skillet, melt 2 tablespoons of butter over medium heat.
Add the flour and whisk continuously to make a roux, cooking for about 2 minutes until the mixture is golden brown.
Gradually whisk in the beef broth, making sure to avoid lumps. Continue to whisk until the mixture thickens and starts to simmer.
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
Simmer the gravy for a few minutes until it thickens to your desired consistency.
Combine and Serve
Return the meatballs to the skillet, making sure they are well coated in the gravy. Simmer for an additional 5 minutes to allow the flavors to meld together.
Garnish with fresh chopped parsley before serving.
Serving Suggestions
Serve the Swedish meatball recipe with mashed potatoes or egg noodles and a side of lingonberry sauce for a classic touch.
You can also serve them with steamed vegetables or a simple green salad.
Recipe Pro Tips!
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs. Allow them to cool completely, then transfer them to an airtight container or a freezer bag. They can be frozen for up to 3 months. Reheat them in the gravy on the stovetop.
How do I store leftovers?
Store any leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I add vegetables to the dish?
Yes, you can add vegetables like mushrooms, spinach, or peas to the pan when making the sauce. This will enhance the nutritional value and add more flavor to the dish.
Can I make the meatballs in advance?
Yes, you can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. This can help save time on the day you plan to serve them.
What type of pan should I use?
A large skillet or sauté pan with high sides works best for this recipe. It should be large enough to hold all the meatballs and sauce comfortably.
Can I use pre-made meatballs?
Yes, you can use store-bought frozen meatballs to save time. Just make sure to thaw them before adding them to the sauce.
How do I prevent the meatballs from falling apart?
Make sure to mix the meatball ingredients thoroughly and roll them firmly. Chilling the meatballs for 30 minutes before cooking can also help them hold their shape.
Can I make the sauce thicker?
Yes, if you prefer a thicker sauce, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce and cook until it thickens to your desired consistency.
WANT MORE RECIPES USING GROUND BEEF?
Ground beef is such a versatile ingredient and one that we love to use. Here are some of our favorite recipes.
Swedish Meatball Recipe
Ingredients
For the Meatballs:
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small small onion finely chopped
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp butter for frying
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Meatballs:
- In a large mixing bowl, combine the breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs soak up the milk.
- Add the ground beef, ground pork, chopped onion, egg, salt, pepper, allspice, and nutmeg to the bowl. Mix everything together until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the meatballs to the skillet in batches, being careful not to overcrowd the pan. Cook until all sides are browned and the meatballs are cooked through, about 7-10 minutes. Remove the meatballs from the skillet and set aside.
Prepare the Gravy:
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the flour and whisk continuously to make a roux, cooking for about 2 minutes until the mixture is golden brown.
- Gradually whisk in the beef broth, making sure to avoid lumps. Continue to whisk until the mixture thickens and starts to simmer.
- Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
- Simmer the gravy for a few minutes until it thickens to your desired consistency.
Combine and Serve:
- Return the meatballs to the skillet, making sure they are well coated in the gravy. Simmer for an additional 5 minutes to allow the flavors to meld together.
- Garnish with fresh chopped parsley before serving.
Serving Suggestions:
- Serve the Swedish meatballs with mashed potatoes or egg noodles and a side of lingonberry sauce for a classic touch.
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