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The Best Swedish Meatballs Recipe

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★★★★★

4.5 from 118 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/the-best-swedish-meatballs-recipe/