Swedish Meatballs Recipe: Savory & Comforting Dish

When I made Swedish meatballs at home, I couldn’t believe how comforting they turned out. The meatballs were juicy, tender, and had that warm spiced flavor that instantly reminded me of cozy dinners.

The creamy gravy tied everything together in such a rich and velvety way that it felt like something straight out of a restaurant.

I paired them with mashed potatoes, and honestly, it became a family favorite in just one bite. For me, this dish strikes the perfect balance between being elegant yet completely homemade.

Ingredients You’ll Need

These simple ingredients come together to create tender meatballs and a creamy gravy.

For the Meatballs

1 lb ground beef – gives the meatballs a hearty and rich base.
½ lb ground pork – adds sweetness and keeps the texture tender.
¼ cup panko breadcrumbs – holds the mixture together while staying light.
¼ cup Parmesan cheese, freshly grated – fresh cheese melts better and tastes richer.
1 large egg – binds everything into a smooth mix.
2 tablespoons milk – keeps the meat moist (avoid skim, it makes them dry).
1 small yellow onion, finely diced – adds a soft, aromatic base flavor.
2 garlic cloves, minced – fresh garlic gives a stronger taste than jarred.
⅛ teaspoon allspice – that subtle warm spice essential for Swedish meatballs.
⅛ teaspoon nutmeg – balances out the flavors with a cozy note.
1 teaspoon dried oregano – adds a gentle herbal touch.
1 teaspoon salt – brings all the flavors together.
½ teaspoon black pepper – adds a little spice.

For the Gravy

3 tablespoons butter – creates the base of the sauce.
3 tablespoons all-purpose flour – thickens into a silky roux.
2 cups beef broth – rich flavor for the sauce (low-sodium works best).
½ teaspoon chicken bouillon powder – enhances the savory depth.
1 teaspoon Worcestershire sauce – adds tangy umami.
1 teaspoon Dijon mustard – balances the creaminess with a little zing.
⅓ cup sour cream (full-fat) – makes the sauce creamy and smooth.
1 tablespoon parsley, chopped – for color and freshness.

Note: Serves 4–5 people. Perfect for a family dinner or a cozy weekend meal.

Variations

Want to switch things up? Here are a few fun options:

Go dairy-free by using almond milk and coconut cream instead of milk and sour cream.
Make it gluten-free with gluten-free breadcrumbs and a GF flour blend for the sauce.
Add heat with cayenne pepper or smoked paprika for a spicier kick.
Use plant-based meat alternatives and veggie stock for a vegetarian twist.

Cooking Time

Here’s how long this dish takes from start to finish:

Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes

Equipment You’ll Need

Having the right tools makes this recipe easier:

High-walled skillet – for browning meatballs and simmering gravy.
Large mixing bowl – to combine all the meatball ingredients.
Cookie scoop – helps make even-sized meatballs.
Whisk – ensures a smooth and lump-free gravy.
Silicone spatula – perfect for scraping up flavorful bits from the pan.

How to Make Swedish Meatballs?

Making this dish is simple once you break it down step by step.

Prep the Meatball Mixture

In a large bowl, mix breadcrumbs, Parmesan, egg, and milk until well combined. Stir in onion, garlic, and spices like nutmeg and allspice. Finally, add the beef and pork, folding gently until everything is evenly combined. Don’t overmix—this keeps the meatballs soft.

Shape and Chill the Meatballs

Roll the mixture into 1.5-inch balls, using slightly wet hands to keep them smooth. Place them on a plate and chill in the fridge for about 15 minutes. This step helps them stay together while cooking.

Brown the Meatballs

Heat a little oil in your skillet over medium heat. Cook the meatballs in batches until each side is golden brown. Set them aside on a plate. The browned bits left in the pan will add extra flavor to your sauce.

Make the Gravy

In the same skillet, melt butter and whisk in flour until golden and nutty. Slowly add the beef broth while whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and bouillon. Simmer until slightly thickened.

Combine Meatballs with Sauce

Temper the sour cream by mixing it with a spoonful of warm gravy, then whisk it back into the sauce. Add the meatballs, spoon sauce over them, and let everything simmer for about 10–15 minutes. Finish with chopped parsley before serving.

Additional Tips for Making this Recipe Better

After making these meatballs many times, here’s what I learned:

Chill the meatballs before frying – it makes them hold their shape.
Take your time on the roux – rushing makes the sauce taste floury.
Always use fresh garlic and onion – the flavor is so much better.
Taste as you go – a small pinch of extra salt or spice can make a big difference.

How to Serve Swedish Meatballs?

These meatballs shine when served over creamy mashed potatoes or buttery egg noodles. A sprinkle of fresh parsley makes them look beautiful on the plate. For an authentic Swedish touch, pair them with lingonberry jam—it adds a sweet-tart balance to the rich sauce.

Nutritional Information

Here’s a quick look at the nutrition per serving:

Calories: 75
Protein: 4 g
Carbohydrates: 2 g
Fat: 5 g

Make Ahead and Storage

Refrigeration

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop so the sauce stays silky.

Freezing

You can freeze uncooked meatballs on a tray, then transfer to a freezer bag. Cooked meatballs with sauce also freeze well in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe?

This dish is a true comfort food classic, and here’s why:

It’s easy to make, yet feels like a special meal.
The creamy gravy and juicy meatballs make it comforting and cozy.
You can easily adapt it for dairy-free, gluten-free, or vegetarian needs.
It tastes restaurant-quality but comes together in your own kitchen.
Perfect for family dinners, gatherings, or even meal prep.

Once you try these Swedish meatballs, I’m sure they’ll become a regular on your table.

Ash Tyrrell