Classic Swedish Meatballs with Creamy Gravy

Elijah Grounds

Bursting with comforting spices and bathed in a rich, velvety cream sauce, Swedish meatballs are the crown jewel of traditional Scandinavian comfort food. Whether inspired by a cozy meal in a Stockholm household or a nostalgic visit to Sweden’s countryside, this dish brings warmth and elegance to any dinner table.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Other European

Servings servings

Calories 524 kcal

Equipment

Large mixing bowl
Skillet or sauté pan
Tongs or spatula
Whisk
Measuring spoons and cups

Ingredients

For the Meatballs:

1 pound ground beef 85% lean for flavor and moisture
½ pound ground pork adds richness
1 large egg
½ cup plain breadcrumbs preferably fresh or panko
¼ cup milk whole milk for richness
1 teaspoon kosher salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon black pepper freshly ground
2 tablespoons finely chopped yellow onion sautéed for sweetness
2 tablespoons butter for sautéing onions

For the Cream Gravy:

3 tablespoons butter unsalted preferred
3 tablespoons all-purpose flour
2 cups beef broth preferably low-sodium
¾ cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

Instructions

Sauté the Onions: In a small skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and cook for 3-4 minutes until soft and just golden. Remove from heat and let cool.
Prepare the Meatball Mixture: In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften. Then add ground beef, pork, egg, salt, cooled onions, allspice, nutmeg, and pepper. Mix gently with your hands until just combined. Do not overmix to keep the meatballs tender.
Form the Meatballs: Scoop and shape meat into 1-inch balls (about 1 tablespoon each). Place formed meatballs on a tray or platter.
Cook the Meatballs: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Working in batches, brown the meatballs on all sides, about 6–8 minutes total per batch. Transfer to a plate once fully browned and cooked through (internal temperature should be 160°F / 71°C).
Make the Cream Gravy: In the same pan, melt 3 tablespoons of butter and whisk in the flour. Cook for 1–2 minutes to make a roux. Slowly whisk in the beef broth, making sure there are no lumps. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer on low heat until thickened, about 5–7 minutes.
Return Meatballs to Sauce: Add the cooked meatballs back to the pan with the sauce. Let them simmer gently for 5 minutes to absorb the flavors. Serve hot.

Notes

Use day-old bread soaked in milk instead of breadcrumbs for added moisture.
For a dairy-free version, substitute cream with coconut cream and milk with almond milk.
Don’t overcrowd the pan when browning the meatballs—it ensures they sear properly, not steam.

Nutrition

Calories: 524kcalCarbohydrates: 12gProtein: 26gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 170mgSodium: 772mgPotassium: 603mgFiber: 1gSugar: 2gVitamin A: 797IUVitamin C: 1mgCalcium: 79mgIron: 3mg

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