The Best Swedish Meatballs Recipe

There’s something irresistibly comforting about a plate of Swedish meatballs, smothered in a creamy, rich gravy and served over buttery noodles or mashed potatoes. The aroma of warm spices and sizzling meat transports you to a cozy kitchen in Scandinavia, where every bite feels like a warm hug.

I first fell in love with Swedish meatballs at a family holiday party, where my grandmother’s friend brought a big pot of them to share. It was love at first bite, and I’ve been perfecting my version of this classic dish ever since. Today, I’m thrilled to share this recipe with you—it’s easy, flavorful, and sure to become a staple in your home.

Why You’ll Love This Swedish Meatballs Recipe

Get ready to meet your new favorite comfort food! These Swedish meatballs are simple to make, packed with flavor, and perfect for any occasion.

First, the flavor is out of this world. A combination of ground beef and pork ensures the meatballs are tender and juicy, while warm spices like allspice and nutmeg give them that signature Swedish twist.

They’re also incredibly versatile. Serve them over creamy mashed potatoes, al dente pasta, or even with a side of crusty bread to mop up the delicious gravy. Whatever you choose, these meatballs shine.

If you’re looking for a quick weeknight dinner, this recipe is a lifesaver. From start to finish, it takes just about 40 minutes—ideal for busy evenings when you want something hearty and satisfying.

Finally, these meatballs are a crowd-pleaser. Whether you’re feeding picky kids or hosting a dinner party, everyone will be asking for seconds. Pair them with lingonberry jam for an authentic touch, and you’ve got a show-stopping meal.

Ingredients Notes

The beauty of Swedish meatballs lies in their simplicity, but each ingredient plays an important role in creating the perfect bite. Let’s break it down.

Ground Meat: A mix of ground beef and ground pork is key for juicy, flavorful meatballs. If you only have one type on hand, it’ll still work, but the combination creates the best texture and taste.

Breadcrumbs: I recommend using plain breadcrumbs soaked in milk to keep the meatballs moist and tender. This is a crucial step—don’t skip it!

Spices: A pinch of ground allspice and nutmeg gives the meatballs their classic Swedish flavor. These warm, aromatic spices are subtle but essential.

Creamy Gravy Base: The gravy is made with butter, flour, beef broth, and heavy cream. This combination creates a luscious, velvety sauce that’s hard to resist. If you prefer, you can substitute the heavy cream with sour cream for a tangier finish.

Optional Garnish: Fresh parsley adds a pop of color and freshness to the finished dish, making it look as good as it tastes.

No special equipment is needed—just a large skillet and a medium mixing bowl, and you’re good to go!

How To Make The Best Swedish Meatballs

Creating these Swedish meatballs is a breeze, even for beginner cooks. Here’s how it’s done:

Start by preparing the breadcrumb mixture. Combine ½ cup breadcrumbs and ¼ cup milk in a small bowl. Let it sit for 5 minutes while you gather your other ingredients. This step ensures the meatballs stay soft and tender.

Next, mix the meatball ingredients. In a large bowl, combine the soaked breadcrumbs, ½ lb ground beef, ½ lb ground pork, 1 egg, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Use your hands to gently mix until everything is well incorporated, but don’t overwork the meat—it’ll make the meatballs tough.

Roll the mixture into 1-inch balls and set them aside on a plate. You should end up with about 20-25 meatballs.

Heat 2 tablespoon of butter in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown. Transfer the cooked meatballs to a plate and set aside.

In the same skillet, make the gravy. Add 3 tablespoon of butter and let it melt, then whisk in 3 tablespoon of flour. Cook for 1-2 minutes, stirring constantly, until the flour turns golden and smells nutty.

Gradually add 2 cups of beef broth, whisking to prevent lumps. Bring the mixture to a simmer, then stir in ½ cup heavy cream. Season with salt and pepper to taste.

Return the meatballs to the skillet and let them simmer in the gravy for 10 minutes. This allows the flavors to meld and ensures the meatballs are cooked through.

Serve hot, garnished with chopped parsley and a dollop of lingonberry jam on the side, if desired.

Storage Options

Swedish meatballs store beautifully, making them a great make-ahead option.

Refrigerate: Place leftover meatballs and gravy in an airtight container and store in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or cream if the gravy thickens too much.

Freeze: To freeze, arrange cooked meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Store the gravy separately in a freezer bag. Both will keep for up to 3 months.

Reheating Tips: Thaw frozen meatballs and gravy in the fridge overnight, then reheat together in a skillet over medium heat. Add a little broth to loosen the sauce as needed.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to adapt it to your taste.

• Lean Meat Option: Use ground turkey or chicken instead of pork and beef for a lighter version.
• Dairy-Free: Substitute almond milk for regular milk in the breadcrumbs, and use coconut cream in the gravy.
• Gluten-Free: Use gluten-free breadcrumbs and replace the flour with a gluten-free all-purpose blend.
• Herbaceous Twist: Add fresh dill to the gravy for a burst of herbal freshness.
• Cheesy: Mix grated Parmesan into the meatball mixture for extra richness.

Experiment and make this recipe your own—it’s hard to go wrong with such a classic dish!

Enjoy the comforting warmth of homemade Swedish meatballs any night of the week. Whether served for a cozy dinner or as a party dish, they’re sure to impress. Happy cooking! 🍴

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