Swedish Meatballs with Gravy Recipe

Swedish Meatballs with Gravy

Classic Swedish Meatballs are tender, flavorful bites made from a savory blend of ground beef and pork, lightly seasoned with warm spices like nutmeg and allspice. These golden-browned meatballs are simmered in a rich, creamy brown gravy that’s both comforting and luxurious. Perfectly paired with mashed potatoes or egg noodles, and traditionally served with a dollop of lingonberry jam, this dish delivers cozy, homestyle comfort in every bite.

Time:

• Prep: 20 minutes

• Cook: 25 minutes

• Serves: 4–6

Ingredients:

For the Meatballs:

• ½ lb ground beef

• ½ lb ground pork

• ½ cup breadcrumbs

• 1 small onion, finely grated or minced

• 1 egg

• ¼ cup milk

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp allspice

• ¼ tsp ground nutmeg

• 1 tbsp butter (for frying)

• 1 tbsp olive oil (for frying)

For the Gravy:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups beef broth

• ½ cup heavy cream

• 1 tsp Worcestershire sauce

• Salt and pepper, to taste

Instructions:

1. Make the Meatballs:

• In a large bowl, combine all meatball ingredients (except butter and oil). Mix until just combined—don’t overwork the meat.

• Roll into 1-inch balls and place on a plate or tray.

2. Cook the Meatballs:

• In a large skillet, heat butter and olive oil over medium heat.

• Fry the meatballs in batches, turning until browned on all sides and cooked through (about 6–8 minutes). Remove and set aside.

3. Make the Gravy:

• In the same skillet, melt 3 tbsp butter. Stir in the flour and cook for 1–2 minutes until golden brown.

• Gradually whisk in beef broth, scraping up any browned bits. Simmer for 3–5 minutes until thickened.

• Stir in heavy cream and Worcestershire sauce. Season with salt and pepper to taste.

4. Combine & Serve:

• Return meatballs to the skillet and simmer in the gravy for 5–10 minutes.

• Serve hot over mashed potatoes, egg noodles, or rice, with lingonberry jam on the side for a traditional touch.

Tip:

For extra flavor, use fresh nutmeg and a splash of Dijon mustard in the gravy. Want to make them ahead? Freeze the meatballs (before or after cooking) and make the gravy fresh when serving.

Let me know if you’d like a gluten-free version or one made entirely in the slow cooker!