Swedish Meatballs with Creamy Gravy

Swedish Meatballs with Creamy Gravy are a beloved classic that captures the heart of Scandinavian comfort food. Juicy, perfectly spiced meatballs are smothered in a rich, velvety cream sauce, creating a dish that’s both hearty and elegant.

Traditionally known as “Köttbullar,” these Swedish-style meatballs are often served with mashed potatoes or buttered egg noodles and a dollop of lingonberry jam for a delightful balance of savory and sweet flavors.

Why i love this recipe

I love this recipe because it represents the perfect harmony between texture and flavor — tender meatballs made from a blend of beef and pork, infused with nutmeg and allspice, then enveloped in a silky, buttery gravy.

The aroma alone feels like a warm embrace on a cold evening. It’s comfort food at its finest, with just the right touch of sophistication.

This is a must try dish

This dish is a must-try because it delivers an experience — not just a meal. The creamy gravy clings to every bite, offering a luxurious depth of flavor, while the meatballs remain juicy and well-seasoned.

It’s a dish that’s satisfying enough for family dinners yet impressive enough for entertaining guests. Whether you grew up eating it or are discovering it for the first time, Swedish Meatballs are timeless, cozy, and irresistible.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 420 kcal per serving
• Course: Main Course
• Cuisine: Swedish / Scandinavian

Ingredients

For the Meatballs

• 1/2 pound (225 g) ground beef
• 1/2 pound (225 g) ground pork
• 1/2 cup breadcrumbs
• 1/3 cup milk
• 1 small onion, finely grated or minced
• 1 large egg
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter (for frying)

For the Creamy Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 3/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• Salt and black pepper, to taste

Optional for Serving

• Mashed potatoes, buttered noodles, or rice
• Lingonberry jam (traditional Swedish accompaniment)
• Fresh parsley, chopped, for garnish

Cooking Directions

Step 1: Prepare the Meatball Mixture

1. In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and soften.
2. In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, grated onion, egg, parsley, salt, pepper, allspice, and nutmeg.
3. Gently mix until just combined — do not overmix or the meatballs may become dense.

Step 2: Shape the Meatballs

1. Roll the mixture into small, bite-sized balls (about 1 inch in diameter).
2. Place on a tray or plate.

Step 3: Cook the Meatballs

1. Melt butter in a large skillet over medium heat.
2. Add the meatballs in batches, making sure not to overcrowd the pan.
3. Cook, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes total).
4. Remove the cooked meatballs and set aside on a plate.

Step 4: Make the Creamy Gravy

1. In the same skillet, melt the butter for the gravy.
2. Whisk in flour and cook for 1–2 minutes until golden brown and nutty in aroma.
3. Gradually whisk in beef broth, stirring constantly to prevent lumps.
4. Add heavy cream, Worcestershire sauce, and Dijon mustard (if using).
5. Simmer for 4–5 minutes until thickened and smooth.
6. Season with salt and pepper to taste.

Step 5: Combine Meatballs and Gravy

1. Return the cooked meatballs to the skillet.
2. Simmer gently in the gravy for 5 minutes, allowing flavors to blend.

Step-by-Step Preparation Method

1. Soak breadcrumbs: Combine milk and breadcrumbs to form a panade.
2. Mix meatball ingredients: Add all remaining meatball ingredients and mix gently.
3. Shape meatballs: Form 1-inch round balls.
4. Brown meatballs: Fry in butter until evenly golden.
5. Prepare gravy: Create a roux, add broth and cream, then season.
6. Combine: Simmer the meatballs in gravy until fully coated and heated through.

How to Serve

Serve Swedish Meatballs warm over a bed of creamy mashed potatoes, buttered egg noodles, or steamed rice. Spoon plenty of the creamy gravy over the top and garnish with fresh parsley. For an authentic Swedish touch, serve with a side of lingonberry jam — the sweet-tart flavor beautifully balances the richness of the dish.

Recipe Tips

• Use a mix of beef and pork for the juiciest, most flavorful meatballs.
• Don’t skip the breadcrumb-and-milk mixture; it keeps the meatballs soft and tender.
• Make sure to brown the meatballs well — this adds depth and flavor to both the meat and gravy.
• Deglaze the skillet with a splash of broth before making the gravy to incorporate the flavorful browned bits.
• If the gravy is too thick, thin it with a bit more broth or cream.

Variations

1. Lighter Version: Use ground turkey or chicken instead of beef and pork, and substitute half-and-half for cream.
2. Gluten-Free: Use gluten-free breadcrumbs and cornstarch instead of flour in the gravy.
3. Herb-Infused: Add fresh dill or thyme to the gravy for a Scandinavian twist.
4. Mushroom Gravy: Add sautéed mushrooms to the sauce for extra earthiness and texture.
5. Spicy Version: Mix a pinch of cayenne or chili flakes into the meatballs for a subtle kick.

Freezing and Storage

• Refrigerate: Store cooked meatballs with gravy in an airtight container for up to 4 days in the refrigerator.
• Freeze (Cooked): Allow meatballs and sauce to cool completely, then freeze together in a freezer-safe container for up to 3 months.
• Freeze (Uncooked): Shape the raw meatballs, place them on a tray, and freeze until solid. Transfer to a freezer bag for up to 3 months.
• Reheat: Thaw overnight in the fridge and warm gently on the stove over medium-low heat. Add a splash of cream or broth to loosen the sauce.

Special Equipment Needed

• Large mixing bowl
• Skillet or sauté pan
• Whisk (for gravy)
• Slotted spoon or tongs
• Meat thermometer (optional; meatballs should reach 160°F / 71°C)

Conclusion

Swedish Meatballs with Creamy Gravy are the definition of comfort food — tender, flavorful meatballs nestled in a luscious, buttery sauce that’s impossible to resist. This dish embodies everything you love about home-cooked meals: warmth, flavor, and satisfaction in every bite. Whether served over mashed potatoes or noodles, it brings a touch of Scandinavian tradition to your table. Perfect for family dinners or cozy nights in, these Swedish Meatballs will quickly become a cherished favorite you’ll want to make again and again.

Print Recipe

Swedish Meatballs with Creamy Gravy

Author: Laura Bennett Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 30 mins Total Time 55 mins

Servings: 6 Calories: 420 kcal per serving

Description

Swedish Meatballs with Creamy Gravy are a beloved classic that captures the heart of Scandinavian comfort food. Juicy, perfectly spiced meatballs are smothered in a rich, velvety cream sauce, creating a dish that’s both hearty and elegant.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs

• ¹⁄₂ pound (225 g)
• ¹⁄₂ pound (225 g)
• ¹⁄₂ cup breadcrumbs
• ¹⁄₃ cup milk
• 1 small onion, finely grated or minced
• 1 large egg
• 2 tablespoons fresh parsley, finely chopped
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• ¹⁄₄ teaspoon ground allspice
• ¹⁄₄ teaspoon ground nutmeg
• 2 tablespoons butter (for frying)

For the Creamy Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• ³⁄₄ cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• Salt and black pepper, to taste

Optional for Serving

• Mashed potatoes, buttered noodles, or rice
• Lingonberry jam (traditional Swedish accompaniment)
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Prepare the Meatball Mixture : In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid and soften. In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, grated onion, egg, parsley, salt, pepper, allspice, and nutmeg. Gently mix until just combined — do not overmix or the meatballs may become dense.
2. Step 2: Shape the Meatballs : Roll the mixture into small, bite-sized balls (about 1 inch in diameter). Place on a tray or plate.
3. Step 3: Cook the Meatballs : Melt butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes total). Remove the cooked meatballs and set aside on a plate.
4. Step 4: Make the Creamy Gravy : In the same skillet, melt the butter for the gravy. Whisk in flour and cook for 1–2 minutes until golden brown and nutty in aroma. Gradually whisk in beef broth, stirring constantly to prevent lumps. Add heavy cream, Worcestershire sauce, and Dijon mustard (if using). Simmer for 4–5 minutes until thickened and smooth. Season with salt and pepper to taste.
5. Step 5: Combine Meatballs and Gravy : Return the cooked meatballs to the skillet. Simmer gently in the gravy for 5 minutes, allowing flavors to blend.

Keywords: Swedish Meatballs with Creamy Gravy