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These Swedish meatballs are cozy, comforting, and absolutely loaded with flavor. Think juicy beef meatballs, golden and crisp on the outside, swimming in the creamiest, most savory gravy. It’s the kind of dinner that feels fancy—but it’s easy enough to make on a weeknight.
Craving more comfort food? Try our Marry Me Chicken Meatballs or Chicken Ricotta Meatballs with Spinach Alfredo Sauce next!
Why you’ll love it
Let’s be honest—Swedish meatballs might just be the ultimate family-friendly meal. They’re rich and flavorful without being fussy, and that creamy gravy? It’s pretty much begging to be poured over mashed potatoes, rice, or even a bowl of pasta.
We make these when we want something hearty but not heavy, and the leftovers (if there are any) are even better the next day.
Helpful Tips
- Don’t skip sautéing the onion—it adds a ton of flavor to the meatballs.
- If you want even browning, cook the meatballs in batches and don’t overcrowd the skillet.
- Let the gravy simmer gently so it thickens without curdling the cream.
How to make Swedish meatballs
This is a quick overview with step-by-step images. Full ingredients & instructions are in the recipe card below.
- Sauté the onions in a bit of oil until golden.
- Mix the base: whisk milk, cream, egg, breadcrumbs, garlic, and seasoning. Stir in the onions.
- Add ground beef and parsley, and mix it all together.
- Form into meatballs—we usually get 25 smaller ones or about 17 larger.
- Pan-fry the meatballs in butter and oil until browned and cooked through.
- Make the gravy in the same skillet—start with a roux, then add stock, cream, and sauces.
- Add the meatballs back in, simmer a few minutes, and serve!
Substitutions and variations
- Swap ground beef for a 50/50 mix of beef and pork for extra richness.
- Use dried parsley if fresh isn’t on hand—about 1 teaspoon.
- Add a pinch of nutmeg or allspice to the meat mixture for a traditional Swedish twist.
- Make it gluten-free by using GF breadcrumbs and cornstarch in place of flour for the gravy.
Leftovers and storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.
We don’t recommend freezing them once the cream is added, as the texture of the gravy can change. But you can freeze the meatballs separately and add fresh gravy later!
❓FAQs
Absolutely! A 50/50 blend of ground beef and pork is traditional and adds extra flavor and tenderness to the meatballs.
Yes, you can bake them at 400°F (200°C) for 15–20 minutes, turning once halfway through. They won’t get the same sear, but they’ll still be delicious.
Yes! You can prep the meatballs a day ahead and store them in the fridge. Cook them fresh, or freeze them raw (or cooked) and reheat with the gravy later.
Tried these Swedish Meatballs? Leave a star rating and a comment below—we’d love to know what you think!
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Swedish Meatballs
Ingredients
Meatballs
- ½ cup panko breadcrumbs
- ½ cup whole milk
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 small yellow onion, grated
- 1 clove garlic, finely minced
- 2 egg yolks
- 2 tablespoons fresh parsley, finely chopped
- ¾ teaspoon kosher salt
- ½ teaspoon ground white pepper
- ¼ teaspoon black pepper
- ½ teaspoon ground allspice
- Pinch freshly grated nutmeg
- 1 pound ground beef, 80/20 chuck preferred
- ½ pound ground veal
- 1 tablespoon neutral oil, avocado or canola
Gravy
- ⅓ cup butter
- ¼ cup flour
- 1 ½ cups beef broth
- ½ cup chicken broth
- ¾ cup heavy cream
- ¼ cup sour cream, room temperature
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and white pepper, to taste
Instructions
- Make the Panade: In a large bowl, combine the panko, milk, and heavy cream. Let sit for 10 minutes so the breadcrumbs fully soften. This keeps the meatballs tender.
- Cook the Onion: Melt the butter in a skillet over medium-low heat. Add the grated onion and cook for 7–8 minutes until soft and lightly golden. Stir in the garlic during the last 30 seconds. Remove from heat and let cool slightly.
- Mix the Meatballs: Add the egg yolks, cooked onion mixture, parsley, salt, white pepper, black pepper, allspice, and nutmeg to the panade. Mix well. Add the ground beef and veal and gently mix until just combined. Avoid overmixing to keep the meatballs tender.
- Shape: Roll the mixture into 1½-inch meatballs.
- Brown the Meatballs: Heat the neutral oil in a large skillet over medium heat. Brown the meatballs on all sides until deeply golden, about 7–9 minutes total. Work in batches if needed. Transfer to a plate; they do not need to be fully cooked yet.
- Make the Roux: In the same skillet, melt the butter over medium heat until lightly golden and nutty. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
- Add the Broth: Slowly whisk in the beef broth and chicken broth until smooth. Scrape up any browned bits from the bottom of the pan for extra flavor. Simmer for 3–5 minutes until slightly thickened.
- Finish the Gravy: Stir in the heavy cream, soy sauce, Worcestershire sauce, and Dijon mustard. Reduce the heat to low and stir in the sour cream until smooth. Season with salt and white pepper to taste. Do not boil after adding the sour cream.
- Finish Cooking: Return the meatballs to the skillet and spoon the gravy over them. Simmer gently for 8–10 minutes until fully cooked and tender.
- Serve warm over mashed potatoes or buttered egg noodles with lingonberry preserves and fresh parsley, if desired.
Notes
- Use 80/20 ground beef: The extra fat keeps the meatballs tender and flavorful. Lean beef can make them dry.
- Do not overmix: Mix the meat just until combined. Overmixing can make the meatballs dense and tough.
- Work in batches if needed: Overcrowding the pan prevents proper browning.
- Use room temperature sour cream: Cold sour cream can separate when added to the hot gravy.
- Do not boil the gravy after adding sour cream: Keep the heat low to maintain a smooth, creamy sauce.
- White pepper gives authentic flavor: Swedish meatballs traditionally use white pepper for a more subtle warmth.
- Best served with: Mashed potatoes, buttered egg noodles, lingonberry preserves, or quick pickled cucumbers.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating tip: Reheat gently over low heat with a splash of broth or cream to keep the sauce smooth.
- Freezer friendly: Meatballs can be frozen cooked or uncooked for up to 2 months. Thaw overnight in the refrigerator before reheating or cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made these for dinner and wow were they so good. Even better the next night. This will be on my list of quick go to dinners. I served them over egg noodles but would be great over rice. Thank you for sharing.
Hey Beverly! I’m glad to hear that the dish was a hit for your dinner! It’s wonderful that it tasted even better the next night – that’s always a pleasant surprise. Thank you so much for trying it out and for your kind feedback!