Ohhh, Swedish meatballs 🇸🇪🥔—cozy, savory, creamy perfection. Here’s a classic, from-scratch recipe with that iconic gravy everyone loves.
Classic Swedish Meatballs
Ingredients
Meatballs
- 1 lb ground beef (or ½ beef, ½ pork for traditional flavor)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, very finely diced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1 tbsp butter or oil (for frying)
Creamy Gravy
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
Instructions
- Make the meatball mixture
Soak breadcrumbs in milk for 2–3 minutes. Add ground meat, onion, egg, salt, pepper, allspice, and nutmeg. Mix gently until just combined. - Shape meatballs
Roll into small balls (about 1 inch). Smaller = more authentic and tender. - Brown the meatballs
Heat butter or oil in a skillet over medium heat. Brown meatballs in batches, turning gently. Remove and set aside (they’ll finish cooking in the gravy). - Make the gravy
In the same skillet, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in beef broth until smooth. Stir in cream and Worcestershire. Season to taste. - Simmer
Return meatballs to the skillet. Simmer gently for 10–15 minutes until meatballs are cooked through and sauce is thick and creamy. - Serve
Traditionally served over mashed potatoes or egg noodles, with lingonberry jam on the side.
Pro Tips
- Don’t skip allspice + nutmeg—that’s the signature Swedish flavor.
- Mixing beef and pork keeps them juicy.
- If sauce gets too thick, thin with a splash of broth or cream.
If you want, I can also give you:
- Crockpot Swedish meatballs
- IKEA-style Swedish meatballs
- Low-carb or gluten-free version
Just tell me which vibe you want 😌
