The Best Swedish Meatballs Recipe

Introduction

Swedish meatballs are a comforting classic known for their tender texture and rich, creamy gravy. This recipe combines ground beef and pork with warming spices to create a dish perfect for a cozy dinner. Serve them over mashed potatoes for an authentic Swedish experience.

Ingredients

• 4 slices white bread, no crusts
• 1/2 cup heavy cream
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1 pound ground beef (85/15 recommended)
• 1 pound ground pork (or substitute with another pound of ground beef)
• 1 egg
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• A few shakes of black pepper
• 2 tablespoons butter (or some drippings from the baked meatballs)
• 2 tablespoons flour
• 1 1/2 cups beef broth (add more as needed)
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce (more to taste)
• 1-2 teaspoons brown sugar
• 1 teaspoon kosher salt (to taste)
• Very slight dash of nutmeg (optional)

Instructions

1. Step 1: Soak the white bread slices in 1/2 cup heavy cream for 5 to 10 minutes until softened. Mash the bread with a spoon or your hands until it forms a paste.
2. Step 2: In a large bowl, combine the bread paste with onion powder, garlic powder, ground beef, ground pork, egg, 2 tablespoons brown sugar, 2 teaspoons kosher salt, and black pepper. Mix well until combined.
3. Step 3: Roll the mixture into smallish meatballs. If the mixture feels too wet, add a bit of panko or a tablespoon of cornstarch to help hold them together—wet is normal and creates tender meatballs.
4. Step 4: Preheat your oven to 400°F (200°C). Place the meatballs on a sheet pan or baking dish and bake for 20 to 25 minutes until cooked through.
5. Step 5: While the meatballs bake, melt butter in a large skillet over medium heat. Whisk in flour and cook for 2 to 3 minutes until bubbly and lightly golden.
6. Step 6: Gradually add the beef broth, stirring constantly to form a smooth gravy. Stir in 1 cup heavy cream, Worcestershire sauce, 1 to 2 teaspoons brown sugar, salt to taste, and a slight dash of nutmeg if using. Adjust seasoning to your liking.
7. Step 7: Add the baked meatballs back into the gravy. Cover and keep warm on the stove or transfer the pan to a low oven to let the flavors meld. The longer they soak, the more tender and flavorful they become.
8. Step 8: Serve hot over mashed potatoes, alongside cucumber salad and lingonberries for a traditional touch.

Tips & Variations

• If you prefer, use only ground beef instead of mixing pork and beef for a different flavor profile.
• Adding a tablespoon of cornstarch or breadcrumbs helps if the mixture feels too wet, but don’t overdo it—wet meatballs yield better tenderness.
• For a richer gravy, increase the heavy cream slightly or add a splash of sour cream at the end.
• Try serving the meatballs with egg noodles or creamy mashed cauliflower for a low-carb option.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or warm in the oven until heated through. Avoid microwaving to preserve the texture of the meatballs and gravy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Swedish meatballs?

Yes, you can freeze cooked meatballs with or without gravy. Place them in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with Swedish meatballs?

Traditional sides include creamy mashed potatoes, lingonberry jam, and cucumber salad. You can also serve them over egg noodles or rice for a satisfying meal.

The Best Swedish Meatballs Recipe

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This classic Swedish meatballs recipe features tender meatballs made with a blend of beef and pork, soaked bread for moisture, and flavored with onion and garlic powders. Baked to perfection and simmered in a creamy, savory gravy enriched with beef broth, heavy cream, Worcestershire sauce, and a touch of nutmeg for warmth. Perfectly served over mashed potatoes with lingonberries and cucumber salad, it’s a comforting and satisfying meal that’s easy to prepare and delicious.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 4 slices white bread, no crusts
• 1/2 cup heavy cream
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1 pound ground beef (85/15)
• 1 pound ground pork (or substitute with another pound of ground beef)
• 1 egg
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• A few shakes of black pepper

Gravy

• 2 tablespoons butter (or drippings from baked meatballs)
• 2 tablespoons flour
• 1 1/2 cups beef broth (more as needed)
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce (more to taste)
• 1–2 teaspoons brown sugar
• 1 teaspoon kosher salt (to taste)
• Very slight dash of nutmeg (optional)

Instructions

1. Prepare the meatball mixture: In a small bowl, soak the white bread slices in 1/2 cup heavy cream for 5-10 minutes until soft. Mash the bread with a spoon or your hands to form a paste. In a large bowl, combine the bread paste with garlic powder, onion powder, ground beef, ground pork, egg, brown sugar, kosher salt, and black pepper. Mix well until all ingredients are fully incorporated. If the mixture feels too wet to handle, optionally add a tablespoon of panko or cornstarch to help it hold together, but note that a slightly wet mixture yields more tender meatballs.
2. Form and bake the meatballs: Preheat the oven to 400°F (200°C). Shape the meat mixture into small to medium-sized meatballs, about 1 to 1.5 inches in diameter. Arrange the meatballs on a baking sheet or dish spaced evenly. Bake in the preheated oven for 20-25 minutes, or until fully cooked through and browned slightly on the outside.
3. Make the gravy: In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 2-3 minutes until the mixture bubbles and turns lightly golden to form a roux. Gradually stir in 1 1/2 cups beef broth, adding it slowly and whisking continuously to prevent lumps. Continue to cook and whisk until the sauce becomes smooth and slightly thickened. Stir in 1 cup of heavy cream, 1 tablespoon Worcestershire sauce, 1-2 teaspoons brown sugar, 1 teaspoon kosher salt, and a very light dash of nutmeg (if using). Adjust seasoning by tasting and adding more Worcestershire sauce, sugar, or salt as desired.
4. Combine meatballs and gravy: Add the baked meatballs into the gravy pan, gently stirring to coat them evenly. Cover the pan to keep warm, or transfer it to a low oven heat to allow the meatballs to soak in the sauce and become even more tender. Cook for an additional 10-15 minutes if desired.
5. Serve: Serve the Swedish meatballs hot over a bed of mashed potatoes. Traditional accompaniments include cucumber salad and lingonberries to add a refreshing and slightly tart contrast to the rich meatballs and gravy.

Notes

• Soaking bread in cream keeps meatballs moist and tender.
• If mixture is too wet to form meatballs, add panko breadcrumbs or cornstarch gradually until manageable.
• The gravy can be adjusted in consistency by adding more beef broth if too thick or cooking longer to thicken.
• Nutmeg is optional but adds classic warmth and depth to the flavor.
• For extra richness, you can use pan drippings instead of butter to start the gravy.
• Leftover meatballs can be gently reheated in the gravy to retain moisture.

Keywords: Swedish meatballs, creamy gravy, baked meatballs, comfort food, Scandinavian recipe, beef and pork meatballs