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–+ servings
Homemade Swedish meatballs in creamy brown gravy, topped with fresh parsley, served in a white bowl.

Swedish Meatballs

5 from 1 vote
Tender, flavorful Swedish meatballs made with a perfect blend of beef and pork, served in a rich, creamy gravy. A beloved comfort food the whole family will love, with authentic flavor inspired by generations of Swedish home cooking.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: European, Swedish
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs:
  • ½ cup Fresh breadcrumbs - Soaked in cream
  • ½ cup Heavy cream - For soaking breadcrumbs
  • 1 Yellow onion - Finely diced, sautéed in butter
  • 1 Large egg
  • ¾ teaspoon Salt
  • ½ teaspoon White pepper
  • ¼ teaspoon Ground allspice
  • ¼ teaspoon Fresh nutmeg - Grated
  • ½ teaspoon Horseradish - Optional, adds brightness
  • ¾ lb Ground beef - 80/20 blend preferred
  • ¾ lb Ground pork
For the Creamy Gravy:
  • 4 tablespoon Butter - Browned for rich flavor
  • 4 tablespoon All-purpose flour - Roux base for gravy
  • 2 cups Beef broth - Warm
  • ½ cup Heavy cream - Makes sauce silky
  • 1 tablespoon Soy sauce - Adds umami depth
  • ¼ teaspoon White pepper - Season to taste

Equipment

  • Large mixing bowl (For combining meatball ingredients)
  • Large skillet (For browning meatballs and making gravy)
  • Cookie scoop (Helps form even-sized meatballs)
  • Wire whisk (Essential for smooth gravy)
  • Measuring cups (For accurate liquid/dry measurements)
  • Measuring spoons (For seasoning and small quantities)
  • Sharp knife (For dicing onion)

Method
 

  1. Soak breadcrumbs in cream until fully absorbed (about 5 minutes).
  2. Cook diced onion in a bit of butter until soft and translucent. Cool completely before using.
  3. In a large bowl, gently combine beef, pork, soaked breadcrumbs, cooled onion, egg, spices, and optional horseradish.
  4. Use a cookie scoop or hands to form walnut-sized balls. Chill 10 minutes to help them hold shape.
  5. In a large skillet, heat oil over medium heat. Brown meatballs in batches, turning for even color. Remove and set aside.
  6. In same skillet, brown the butter until it smells nutty. Whisk in flour to make a roux. Slowly add broth while whisking.
  7. Stir in cream, soy sauce, and white pepper. Bring to a gentle simmer.
  8. Return meatballs to sauce. Simmer 15–20 minutes until fully cooked and sauce thickens.
  9. Serve hot with mashed potatoes, lingonberry sauce, and fresh dill if desired.

Nutrition

Serving: 230gCalories: 475kcalCarbohydrates: 12gProtein: 26gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 135mgSodium: 690mgPotassium: 430mgFiber: 1gSugar: 2gVitamin A: 950IUVitamin C: 2mgCalcium: 60mgIron: 2.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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