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Classic Swedish Meatballs

Classic Swedish Meatballs – Easy & Delicious

Swedish meatballs are a timeless comfort dish known for their tender texture, rich, creamy gravy, and signature spiced flavor. This version stays true to the traditional Swedish preparation - with a blend of ground beef and pork, warm spices like nutmeg and allspice, and a silky gravy you’ll want to pour on everything. Serve them over mashed potatoes, egg noodles, or buttered rice with a spoonful of lingonberry jam for that classic Scandinavian touch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Swedish
Servings 6 Servings
Calories 499 kcal

Equipment

  • Large mixing bowl
  • Box grater (for the onion)
  • Measuring cups and spoons
  • Skillet or large frying pan
  • Whisk
  • Spatula or wooden spoon
  • Plate and foil (for resting meatballs)
  • Cookie scoop (for uniform meatballs)
  • Parchment paper (for prepping meatballs)

Ingredients
  

  • 1 lb Ground beef lean: 1 lb
  • 12 oz Ground pork
  • Panko breadcrumbs or 2 slices white bread soaked in 1/4 cup milk: 1/4 cup
  • Onion grated: 1/4 cup
  • ½ tsp Garlic powder
  • 1 Large egg
  • Parsley chopped: 1 tbsp
  • ¼ tsp Ground allspice
  • ¼ tsp Ground nutmeg
  • ½ tsp Salt
  • ⅛ tsp Black pepper
  • 1 tbsp Olive oil
  • Butter for meatballs: 1 tbsp
  • Butter for gravy: 4 tbsp
  • 3 tbsp All-purpose flour
  • 2 cups Low-sodium beef broth
  • 1 cup Heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions
 

  • Make the Meatball Mixture
    In a large mixing bowl, gently combine:
    -Ground beef and pork
    -Breadcrumbs or soaked bread
    -Grated onion
    -Garlic powder, allspice, nutmeg, salt, and pepper
    -Chopped parsley
    -Egg
    Mix with clean hands or a spoon until just combined—don’t overmix.
  • Shape the Meatballs
    Form 12 large or 20–25 small meatballs. Wet your hands to prevent sticking. Place on parchment-lined tray.
  • Brown the Meatballs
    In a large skillet, heat olive oil and butter over medium-high. Brown the meatballs in batches without overcrowding. Cook until all sides are golden (7–8 minutes for large, 4–5 for small). Set aside and tent with foil.
  • Make the Gravy
    In the same pan, melt 4 tbsp butter. Add 3 tbsp flour and whisk for 2 minutes to make a roux. Slowly whisk in beef broth until smooth. Stir in:
    -Heavy cream
    -Worcestershire sauce
    -Dijon mustard
    Simmer for 5 minutes until thickened.
  • Finish the Dish
    Return meatballs to the skillet. Spoon gravy over them and simmer 1–2 more minutes. Serve hot with your favorite sides.

Video

Notes

  • Grate the onion for a smoother texture - chopped onion can make the meatballs fall apart.
  • Don’t overmix the meat. Just enough to combine ingredients will keep it tender.
  • Sear, don’t steam - browning adds incredible flavor to both the meatballs and the gravy.
  • Use panade (bread soaked in milk) for moist and tender meatballs.
  • Let them rest after browning before adding to the gravy - they’ll hold together better and absorb more flavor.
Keyword Comfort Food, Easy Dinner, Ground Beef Recipes, Nordic Cuisine, Swedish Meatballs