Swedish Meatballs – Classic Comfort in a Creamy Gravy

Introduction

Tender, juicy, and drenched in a rich, creamy gravy, Swedish meatballs are the definition of hearty comfort food. Originating from Sweden (where they’re known as köttbullar), these bite-sized meatballs are traditionally made with a blend of beef and pork, spiced gently with allspice and nutmeg, and simmered in a smooth, savory cream sauce.

Unlike Italian meatballs, Swedish meatballs are softer and creamier, often served with mashed potatoes, egg noodles, or boiled potatoes — and a dollop of lingonberry jam on the side to add a sweet-tart balance.

Whether you’re recreating a nostalgic family dish or trying to rival IKEA’s famous version, this easy Swedish meatballs recipe delivers bold flavor, buttery richness, and weeknight-friendly convenience.

Ingredients Overview

Let’s break down the key components of both the meatballs and the sauce:

For the Meatballs:

• Ground beef + ground pork: The ideal combo for flavor and moisture. Beef offers depth; pork adds juiciness. A 50/50 ratio works best.
• Breadcrumbs + milk: This creates a “panade,” which keeps the meatballs tender and prevents them from becoming dense.
• Egg: Binds everything together.
• Onion: Finely grated or sautéed for subtle sweetness and moisture.
• Garlic (optional): Not traditional, but adds savory depth.
• Allspice + nutmeg: The signature spice blend — just enough to warm the flavor without overpowering it.
• Salt + black pepper: To season the meat thoroughly.

For the Gravy:

• Butter: Forms the base of the roux and adds richness.
• Flour: Thickens the sauce.
• Beef broth: Creates a savory base.
• Heavy cream or sour cream: Adds creamy body to the gravy.
• Worcestershire sauce or soy sauce: Adds umami and slight tanginess.
• Dijon mustard (optional): Adds subtle sharpness and balances the richness.

Step-by-Step Instructions

1. Make the meatball mixture

In a large bowl, combine:

• ½ cup plain breadcrumbs
• ¼ cup milk

Let sit for 2–3 minutes to soak. Then add:

• ½ lb ground beef
• ½ lb ground pork
• 1 small onion, finely grated or sautéed
• 1 egg
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
• ¾ tsp salt
• ½ tsp black pepper
• 1 clove garlic, minced (optional)

Mix gently with your hands or a spoon just until combined — don’t overmix.

2. Shape the meatballs

Roll the mixture into 1–1½ inch balls (about 20–24 total). Place on a parchment-lined tray or plate.

3. Brown the meatballs

Heat 2 tbsp butter or neutral oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 6–8 minutes total. Don’t overcrowd the pan.

Transfer browned meatballs to a plate. They don’t need to be fully cooked yet — they’ll finish in the sauce.

4. Make the gravy

In the same skillet (with drippings), melt 2 tbsp butter. Whisk in 2 tbsp flour to make a roux. Cook for 1–2 minutes until golden.

Slowly whisk in:

• 2 cups beef broth
• ½ cup heavy cream (or ⅓ cup sour cream)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)

Bring to a simmer and cook for 3–4 minutes until slightly thickened.

5. Add meatballs and simmer

Return meatballs to the skillet. Cover and simmer over low heat for 10–12 minutes until cooked through and the sauce is thick and creamy.

Taste and adjust seasoning as needed.

6. Serve

Serve warm with mashed potatoes, egg noodles, or boiled potatoes — and don’t forget a spoonful of lingonberry jam!

Tips, Variations & Substitutions

• Make ahead: Meatballs can be shaped ahead of time and stored in the fridge for up to 1 day or frozen raw.
• Bake instead of pan-fry: For easier cleanup, bake meatballs at 400°F for 18–20 minutes, then finish in the sauce.
• Sour cream vs. heavy cream: Sour cream adds tang, while heavy cream adds richness. Choose your preference or mix both.
• No pork? Use all beef or substitute ground turkey for a leaner version.
• Herbs: Not traditional, but a sprinkle of parsley or chives adds freshness.
• Dairy-free: Use a plant-based cream (like cashew or coconut) and oil instead of butter.

Serving Ideas & Occasions

Swedish meatballs are perfect for:

• Cozy weeknight dinners
• Holiday spreads or potlucks
• Freezer meal prep
• Family comfort meals

Pair them with:

• Mashed potatoes – creamy, buttery, and perfect for sopping up gravy
• Buttered egg noodles – light and quick
• Steamed vegetables or peas – for color and balance
• Lingonberry jam – classic sweet-tart contrast

Add a crisp green salad and crusty bread for a full, comforting meal.

Nutritional & Health Notes

Each serving (about 5 meatballs + sauce) provides:

• Protein: ~22–25g
• Fat: ~20–24g
• Carbohydrates: ~12–15g
• Calories: ~350–450 (varies with cream, side dishes)

This dish is rich but satisfying. To make it lighter:

• Use lean ground turkey
• Replace cream with half-and-half or a light plant-based option
• Bake instead of pan-frying
• Serve with cauliflower mash instead of potatoes

FAQs

Q1: Can I freeze Swedish meatballs?
Yes! Freeze cooked meatballs and sauce together or separately. Thaw overnight in the fridge and reheat gently on the stove.

Q2: What’s the difference between Swedish and Italian meatballs?
Swedish meatballs are smaller, spiced with allspice/nutmeg, and served in creamy gravy. Italian meatballs use herbs and are often served in tomato sauce.

Q3: Can I use frozen meatballs?
Yes, but for best results, use plain unseasoned ones. Simmer in the sauce until heated through and infused with flavor.

Q4: What’s a good substitute for lingonberry jam?
Cranberry sauce, red currant jelly, or even tart raspberry preserves can work in a pinch.

Q5: Can I make this gluten-free?
Yes — use gluten-free breadcrumbs and cornstarch instead of flour for the gravy. Make sure Worcestershire sauce is gluten-free.

Q6: Why are my meatballs tough?
Overmixing or skipping the breadcrumb-milk mixture can make them dense. Mix gently and don’t compact the mixture too tightly.

Q7: How do I prevent the gravy from curdling?
If using sour cream, reduce heat to low before adding it. Avoid boiling after adding dairy.

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