Why You’ll Love This Recipe
- Classic Comfort Food – A rich, creamy sauce coats tender meatballs for the ultimate cozy meal.
- Easy to Make – Simple ingredients and a straightforward process make this recipe perfect for home cooks.
- Versatile Serving Options – Pairs wonderfully with mashed potatoes, noodles, or rice.
- Rich and Savory Flavors – The combination of allspice, nutmeg, and Worcestershire sauce creates an authentic Swedish taste.
- Family-Friendly – Loved by both kids and adults, this dish is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter (for frying)
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
Make the Meatballs:
- In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
- Add the ground beef, ground chicken, chopped onion, egg, salt, black pepper, allspice, and nutmeg to the breadcrumb mixture. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- In a large skillet, melt the butter over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside.
Make the Gravy:
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually whisk in the beef broth and bring the mixture to a simmer. Cook until the gravy thickens.
- Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
- Return the meatballs to the skillet and simmer them in the gravy for a few more minutes until heated through.
Serve:
Serve the Swedish meatballs hot, garnished with chopped fresh parsley. They are perfect over egg noodles, mashed potatoes, or rice.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 servings
- Calories: 450 kcal per serving
Variations
- Dairy-Free Option – Use dairy-free milk and heavy cream alternatives like coconut milk or cashew cream.
- Gluten-Free Version – Swap out the breadcrumbs for gluten-free breadcrumbs and use a gluten-free flour blend for the roux.
- Extra Creamy Gravy – Add an extra 1/4 cup of heavy cream for an even richer sauce.
- Spicier Version – Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Vegetarian Option – Substitute the meatballs with plant-based alternatives or mushrooms for a hearty vegetarian dish.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked meatballs and gravy separately in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of beef broth or cream to maintain the gravy’s consistency. You can also reheat in the microwave in 30-second intervals, stirring in between.
FAQs
How do I keep the meatballs from falling apart?
Using a binding ingredient like egg and breadcrumbs helps hold the meatballs together. Avoid overmixing, as this can make them too dense.
Can I bake the meatballs instead of frying them?
Yes, bake them at 375°F (190°C) for about 20 minutes or until cooked through.
What’s the best substitute for allspice?
A mix of cinnamon, nutmeg, and cloves can mimic the warm flavor of allspice.
Can I make these Swedish meatballs ahead of time?
Yes! You can prepare and cook the meatballs in advance, then store them in the fridge or freezer. Reheat them in the gravy before serving.
What should I serve with Swedish meatballs?
They pair well with mashed potatoes, egg noodles, rice, or even roasted vegetables.
Can I use only beef for the meatballs?
Yes, but the combination of beef and chicken adds extra juiciness and flavor.
How can I make the gravy thicker?
Let it simmer a bit longer or add a small amount of cornstarch slurry (cornstarch mixed with water) to thicken.
Can I make this dish in a slow cooker?
Yes, brown the meatballs first, then add them to a slow cooker with the gravy ingredients. Cook on low for 4-6 hours.
Why is my gravy lumpy?
Lumpy gravy happens if the flour isn’t whisked properly. Stir constantly when adding liquid to ensure a smooth texture.
How can I make this recipe healthier?
Use lean ground beef, low-fat milk, and reduce the butter and cream for a lighter version.
Conclusion
Swedish meatballs are the ultimate comfort food, with tender meatballs bathed in a rich and creamy gravy. Whether you serve them over noodles, rice, or mashed potatoes, this dish is a guaranteed hit. With easy-to-follow steps, simple ingredients, and delicious flavors, these homemade Swedish meatballs are sure to become a staple in your kitchen. Try them today and enjoy a taste of Scandinavian cuisine!
Best Swedish Meatballs
These Best Swedish Meatballs are tender, flavorful, and coated in a creamy, savory gravy that makes them absolutely irresistible. Perfect for serving over egg noodles, mashed potatoes, or rice, this classic comfort food is a family favorite and ideal for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter (for frying)
Instructions
Make the Meatballs:
- In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
- Add the ground beef, ground lamb, chopped onion, egg, salt, black pepper, allspice, and nutmeg to the breadcrumb mixture. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- In a large skillet, melt the butter over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through. Remove from the skillet and set aside.
Make the Gravy:
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Gradually whisk in the beef broth and bring the mixture to a simmer. Cook until the gravy thickens.
- Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
- Return the meatballs to the skillet and simmer them in the gravy for a few more minutes until heated through.
Notes
- For extra flavor, you can add a pinch of garlic powder to the meatball mixture.
- If you prefer a lighter gravy, substitute half-and-half for the heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
