Swedish Meatballs – Classic Comfort with Creamy Gravy

Introduction

Swedish meatballs, or köttbullar, are a beloved Scandinavian classic — small, tender meatballs bathed in a silky, savory cream gravy and traditionally served with mashed potatoes or buttered noodles. Made with a mix of ground beef and pork, seasoned with warm spices like allspice and nutmeg, and browned to golden perfection, these meatballs offer a cozy, homestyle flavor that’s deeply satisfying.

This easy Swedish meatballs recipe brings all the charm of a holiday meal or IKEA favorite into your own kitchen. The creamy brown gravy is made from pan drippings, beef broth, and a touch of cream, making it the ultimate pairing for the tender meatballs. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is hearty, nostalgic, and full of old-world flavor.

Ingredients Overview

Every element in this dish plays a part in the flavor and texture — from the meatball mix to the rich sauce. Here’s what you’ll need and how to customize.

Meat

Traditional blend:

• Ground beef: Adds flavor and structure
• Ground pork: Adds fat and moisture

A 50/50 blend is standard, but you can adjust based on preference. For leaner meatballs, use all ground beef or a mix of beef and turkey.

Breadcrumbs and Binder

• Breadcrumbs (plain or panko): Soften the texture
• Milk: Soaks the breadcrumbs and adds moisture
• Egg: Binds everything together

Letting breadcrumbs soak in milk first (a panade) keeps the meatballs tender and juicy.

Flavorings and Spices

• Onion: Finely grated or sautéed for sweetness and depth
• Garlic: Optional, but adds an extra layer
• Allspice and nutmeg: The signature Swedish touch — warm, slightly sweet spices
• Salt and pepper: Essential for balance

Gravy Ingredients

The creamy brown gravy is what sets Swedish meatballs apart.

• Butter: For the roux base
• Flour: Thickens the sauce
• Beef broth: Deep, savory foundation
• Heavy cream or sour cream: Adds smooth richness
• Worcestershire sauce: Adds umami and tang
• Dijon mustard (optional): For a slight bite

Season the gravy to taste — it should be smooth, savory, and comforting.

Step-by-Step Instructions

This dish involves two main parts: making the meatballs and building the creamy gravy. Here’s how to do it right.

1. Make the Meatball Mixture

In a large bowl, combine:

• 1/2 cup breadcrumbs
• 1/4 cup milk

Let sit for 5 minutes. Then add:

• 1/2 small onion, grated or finely minced
• 1 clove garlic, minced (optional)
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 lb ground beef
• 1/2 lb ground pork

Mix gently with your hands until just combined — don’t overwork it.

2. Shape and Brown the Meatballs

Form the mixture into small meatballs (about 1 inch or 1 tablespoon each).

Heat 2 tbsp of oil (or butter) in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 6–8 minutes total.

Tip: Don’t overcrowd the pan. Transfer browned meatballs to a plate and cover.

3. Make the Gravy

In the same skillet, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1–2 minutes to make a roux.

Slowly add:

• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard (optional)

Whisk constantly until smooth. Simmer for 5 minutes to thicken slightly, then stir in:

• 1/2 cup heavy cream or sour cream
• Salt and pepper to taste

Simmer for 2–3 minutes more until creamy and silky.

4. Simmer the Meatballs

Return the browned meatballs to the skillet with the gravy. Simmer uncovered for 8–10 minutes, spooning sauce over the meatballs until fully cooked and heated through.

The sauce will thicken further as the meatballs simmer.

5. Serve

Serve hot with:

• Creamy mashed potatoes
• Egg noodles or buttered pasta
• Steamed green beans or lingonberry jam on the side (traditional pairing)

Garnish with chopped fresh parsley if desired.

Tips, Variations & Substitutions

Cooking Tips

• Grate the onion finely or sauté before adding to prevent chunks.
• Use a cookie scoop for evenly-sized meatballs.
• For extra-soft meatballs, don’t over-mix — fold ingredients gently.

Flavor Variations

• Herby twist: Add finely chopped parsley or dill to the meatball mix.
• Cheesy: Stir a tablespoon of grated Parmesan into the mixture.
• Spicy: Add a pinch of cayenne or smoked paprika to the gravy.

Substitutions

• Dairy-free: Use dairy-free milk and coconut cream, and skip the sour cream.
• Gluten-free: Use gluten-free breadcrumbs and a cornstarch slurry instead of flour for the gravy.
• Lean version: Use ground turkey or chicken and low-fat sour cream.

Serving Ideas & Occasions

Swedish meatballs are incredibly versatile and work for:

• Sunday dinners
• Weeknight comfort meals
• Holiday buffets
• Make-ahead freezer meals

Serve over:

• Mashed potatoes (classic)
• Egg noodles or rice
• Cauliflower mash for a lower-carb version
• Toasted bread or sliders for a party snack

Pair with lingonberry jam or cranberry sauce for a sweet contrast to the savory sauce.

Nutritional & Health Notes

This dish is rich and hearty, but you can lighten it with lean meats and lower-fat cream.

Approximate Nutrition (per serving with 5–6 meatballs and sauce):

• Calories: ~500
• Protein: 30g
• Carbs: 12–15g
• Fat: 35g
• Fiber: 1–2g

For a lighter option:

• Use ground turkey or chicken
• Swap heavy cream for Greek yogurt
• Serve with steamed veggies instead of potatoes

FAQs

Q1: Can I make Swedish meatballs ahead of time?

Yes. You can shape the meatballs and refrigerate for up to 24 hours before cooking. Cooked meatballs also freeze well (with or without the sauce).

Q2: How do I freeze Swedish meatballs?

Let cooked meatballs cool completely. Freeze in a single layer on a tray, then transfer to a freezer bag. Reheat in the sauce or in the oven with foil.

Q3: Can I use store-bought meatballs?

Absolutely. Brown or thaw them first, then simmer in the homemade gravy until heated through.

Q4: Is sour cream or heavy cream better for the sauce?

Both work well. Sour cream adds a tangier flavor, while heavy cream makes it silkier and richer.

Q5: What’s the best way to reheat leftovers?

Reheat gently in a covered skillet over low heat, adding a splash of broth or cream if the sauce thickened too much in the fridge.

Q6: Can I make it in a slow cooker?

Yes. Brown the meatballs first, then add to the slow cooker with the sauce (mix roux, broth, and seasonings first). Cook on low for 4–5 hours, stirring in cream at the end.

Q7: What should I serve with Swedish meatballs?

Classic mashed potatoes, egg noodles, lingonberry jam, green beans, roasted carrots, or even crusty bread.

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