Swedish meatballs are a beloved comfort food that combines tender, savory meatballs with a rich and creamy gravy. Made from ground beef and gently spiced with warm flavors like allspice or nutmeg, these meatballs are traditionally served with mashed potatoes and lingonberry jam. I find this dish both hearty and nostalgic, perfect for cozy dinners or special occasions.
Why You’ll Love This Recipe
I love how this recipe balances simple ingredients with bold, comforting flavors. The meatballs are juicy and well-seasoned, while the gravy adds a velvety richness that ties everything together. Whether I’m making this for a family dinner or prepping ahead for the week, it always feels like a treat. Plus, I can tweak the ingredients to suit what I have in the pantry or adjust the flavors to my taste.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
750 g ground beef
1 small onion, finely chopped
⅓ cup (about 35 g) breadcrumbs
1 egg
2–3 tbsp milk (or cream) to soak the breadcrumbs
Salt and pepper, to taste
A pinch of ground allspice or nutmeg (optional)
Olive oil or butter, for frying
For the gravy sauce:
25–40 g butter
2 tbsp flour
300–400 ml beef or chicken stock
100–150 ml heavy cream (or milk)
1 tsp Dijon mustard (optional)
1 tsp Worcestershire sauce (optional, use halal version if needed)
Salt and pepper, to taste
directions
I start by soaking the breadcrumbs in milk or cream and let them sit while I prep the other ingredients.
Then, I sauté the finely chopped onion in a bit of butter or oil until soft, making sure it doesn’t brown. After that, I let it cool.
In a large bowl, I combine the ground beef, soaked breadcrumbs, cooled onion, egg, salt, pepper, and a pinch of spice. I mix everything gently to keep the texture light.
With slightly damp hands, I shape the mixture into small meatballs.
I heat a skillet over medium heat and brown the meatballs in batches, setting them aside once they’re evenly browned.
In the same pan, I melt butter, stir in the flour to form a roux, and then gradually whisk in the stock until smooth and thickened.
I stir in the cream, mustard, and Worcestershire sauce, letting it simmer briefly.
Finally, I return the meatballs to the gravy, cover the pan, and simmer everything for 5–10 minutes until they’re fully cooked through. I serve them warm with mashed potatoes or buttered noodles.
Servings and timing
This recipe yields about 28–30 meatballs, enough for 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Sometimes I swap half the beef with ground lamb or turkey for a different flavor. If I want a lighter version, I use milk instead of cream in both the meatballs and the gravy. I’ve also baked the meatballs at 200 °C (400 °F) for about 20–25 minutes when I needed a hands-off approach. For a vegetarian take, I’ve seen great results using plant-based meat substitutes and vegetable stock in the gravy.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm them in a covered pan over low heat, adding a splash of cream or stock to loosen the gravy. I freeze the meatballs separately from the sauce for the best texture — they can last up to 2 months in the freezer.
FAQs
How do I keep Swedish meatballs from falling apart?
I make sure to soak the breadcrumbs well and avoid overmixing the meat mixture. Shaping them with damp hands also helps keep them compact without over-handling.
Can I make these meatballs ahead of time?
Yes, I often shape and chill the meatballs a day ahead or freeze them raw. That way, they’re ready to cook fresh when I need them.
What should I serve with Swedish meatballs?
Mashed potatoes are my go-to, but buttered egg noodles, rice, or even crusty bread all work. I also love pairing them with lingonberry or cranberry sauce for a sweet-tart contrast.
Can I use only milk instead of cream?
Absolutely. I’ve used only milk many times for a lighter version, and it still tastes great, though cream adds a bit more richness.
Is it okay to bake the meatballs instead of frying?
Yes, baking works well. I place them on a parchment-lined tray and bake at 200 °C (400 °F) for about 20–25 minutes until browned and cooked through.
Conclusion
These classic Swedish meatballs are one of my favorite comfort dishes. They’re rich, satisfying, and surprisingly easy to make from scratch. With their creamy gravy and tender bite, they never fail to impress — and they freeze beautifully, too. Whether I’m cooking for a crowd or just looking for a cozy meal, this recipe always delivers.
Classic Swedish meatballs — savory and tender meatballs made with ground beef, warm spices, and served in a creamy gravy. A comforting Nordic dish, often paired with mashed potatoes and lingonberry jam.
Ingredients
750 g ground beef
1 small onion, finely chopped
⅓ cup (about 35 g) breadcrumbs
1 egg
2–3 tbsp milk (or cream) to soak the breadcrumbs
Salt and pepper, to taste
A pinch of ground allspice or nutmeg (optional)
Olive oil or butter, for frying
For the gravy sauce:
25–40 g butter
2 tbsp flour
300–400 ml beef or chicken stock
100–150 ml heavy cream (or milk)
1 tsp Dijon mustard (optional)
1 tsp Worcestershire sauce (optional, use halal version if needed)
Salt and pepper, to taste
Instructions
In a small bowl, soak breadcrumbs in milk or cream and set aside.
Sauté chopped onion in a bit of butter or oil until soft but not browned. Let cool.
In a large bowl, combine ground beef, soaked breadcrumbs, sautéed onion, egg, salt, pepper, and spices. Mix gently.
With damp hands, shape the mixture into small meatballs.
In a skillet over medium heat, cook the meatballs in batches until browned on all sides. Remove and set aside.
In the same pan, melt butter, stir in flour to form a roux, then slowly whisk in stock. Simmer until smooth and slightly thickened.
Add cream, mustard, and Worcestershire sauce if using. Stir and simmer.
Return meatballs to the sauce, cover, and simmer for 5–10 minutes until fully cooked through. Serve warm.
Notes
For juicier meatballs, soak breadcrumbs thoroughly in cream.
Do not overmix the meat mixture to keep meatballs tender.
Oven baking is an alternative: bake at 200 °C (400 °F) for 20–25 minutes.
Lingonberry or cranberry sauce makes a great traditional pairing.
Leftovers can be frozen — store meatballs separately from the sauce for best results.
Nutrition
Serving Size:1 serving (approx 150 g meat + sauce)
