Swedish Meatball Recipe

I’ll never forget the first time I tasted authentic Swedish meatballs at a friend’s grandmother’s house.

She’d learned the recipe from her mother back in Stockholm, and the moment those tender, spice-scented meatballs hit my plate, smothered in that rich, creamy gravy, I knew I had to master this dish.

After years of experimenting and a few kitchen mishaps (including one batch that turned out more like hockey pucks), I finally cracked the code to making truly exceptional Swedish meatball recipe that rivals anything you’d find in Sweden or at that famous furniture store.

What makes this version special is the combination of beef and pork, which creates an incredibly tender texture, along with a hint of nutmeg and allspice that gives these meatballs their signature warmth. The gravy is silky smooth, not too thick, and perfectly balanced with a touch of tang from sour cream.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	25 minutes
Total Time	45 minutes
Servings	6 servings (about 24 meatballs)
Difficulty Level	Medium

Why You’ll Love This Swedish Meatball Recipe

This Swedish meatball recipe has become my go-to comfort meal for family dinners and special occasions alike. The meatballs are incredibly tender, practically melting in your mouth with every bite, thanks to the secret technique of soaking breadcrumbs in milk before mixing.

The flavor profile is absolutely divine. That subtle combination of nutmeg, allspice, and white pepper creates a warm, slightly sweet undertone that makes these meatballs completely different from Italian versions.

Here’s what makes this recipe truly special:

• Perfect texture every time: The mixture of beef and pork creates meatballs that are tender yet hold together beautifully
• Restaurant-quality gravy: Rich, creamy, and perfectly seasoned with just the right consistency
• Make-ahead friendly: These freeze wonderfully and taste even better the next day
• Crowd-pleaser: I’ve never met anyone who doesn’t love these, from picky kids to discerning adults
• Versatile serving options: Serve over egg noodles, mashed potatoes, or with lingonberry jam for authentic Swedish flair
• Economical: Uses simple, affordable ingredients you probably already have

Another favorite comfort dish in my kitchen is this creamed spinach that pairs beautifully as a side.

Ingredients

The key to exceptional Swedish meatballs lies in using quality ingredients and the right proportions. I’ve learned that skimping on certain items really does make a difference in the final result.

For the Meatballs:

• 1/2 cup (120ml) whole milk
• 1/2 cup (30g) fresh breadcrumbs or panko
• 1 lb (450g) ground beef (80/20 blend)
• 1/2 lb (225g) ground pork
• 1 small yellow onion, finely minced (about 1/2 cup)
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground white pepper
• 1 teaspoon salt
• 2 tablespoons butter, for frying
• 1 tablespoon olive oil, for frying

For the Gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups (480ml) beef broth (preferably low-sodium)
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) sour cream
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier to execute. I learned this the hard way after trying to roll meatballs without proper scoops and ending up with wildly different sizes.

• Large mixing bowl
• Small bowl for soaking breadcrumbs
• Cookie scoop or ice cream scoop (1.5 tablespoon size for uniform meatballs)
• Large skillet or frying pan (12-inch works best)
• Wooden spoon or silicone spatula
• Whisk for the gravy
• Measuring cups and spoons
• Plate lined with paper towels (for draining)
• Sharp knife and cutting board
• Baking sheet (optional, for keeping meatballs warm)

Recommended Products for This Recipe

I’ve tested countless kitchen tools while perfecting this Swedish meatball recipe, and these are the products that genuinely make a difference in the final result.

1. Lodge Cast Iron Skillet 12-Inch

This skillet has been my workhorse for browning meatballs for over five years. The even heat distribution means every meatball gets that perfect golden crust without hot spots, and the heavy bottom prevents burning when you’re making the gravy.

Get it on Amazon

2. OXO Good Grips Cookie Scoop Set

These scoops changed my meatball game completely. Using the 1.5 tablespoon size ensures every meatball is exactly the same, which means they all cook evenly and look professional on the plate.

Get it on Amazon

3. Better Than Bouillon Beef Base

I always keep this in my fridge for making quick, flavorful beef broth. It tastes so much better than boxed broth and gives the gravy incredible depth without any effort.

Get it on Amazon

4. Microplane Premium Classic Zester

Fresh nutmeg makes a world of difference in this recipe, and this grater is perfect for getting those fine, aromatic shavings. I also use it for the onion when I want an ultra-fine mince.

Get it on Amazon

If you’re looking for more comforting dinner ideas, you might enjoy my zuppa toscana.

Step-by-Step Instructions: How to Make Swedish Meatball

Follow these detailed steps to create perfectly tender meatballs with rich, velvety gravy. Take your time with the mixing process, as this is where the magic happens.

1. Prepare the Breadcrumb Mixture

• Pour the whole milk into a small bowl and add the breadcrumbs
• Stir gently with a fork to ensure all the breadcrumbs are saturated with milk
• Let this mixture sit for 5 to 10 minutes until the breadcrumbs have absorbed all the liquid and become soft and paste-like
• This step is crucial because it keeps the meatballs incredibly moist and prevents them from becoming dense or dry

2. Sauté the Onions

• Heat 1 tablespoon of butter in your large skillet over medium heat until it melts and starts to foam
• Add the finely minced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant
• The onion should be soft but not browned, as we want sweetness without any bitter caramelized flavors
• Transfer the cooked onion to a plate and let it cool for about 5 minutes before adding to the meat mixture (hot onions can start cooking the egg)

3. Mix the Meatball Ingredients

• In your large mixing bowl, combine the ground beef and ground pork, breaking them up slightly with your hands
• Add the soaked breadcrumb mixture, cooled sautéed onions, beaten egg, nutmeg, allspice, white pepper, and salt
• Using clean hands or a large fork, gently mix everything together until just combined (this should take about 1 to 2 minutes of gentle mixing)
• Be careful not to overmix, as this can make the meatballs tough and dense; stop mixing as soon as you no longer see streaks of individual ingredients

4. Shape the Meatballs

• Using your cookie scoop or a tablespoon measure, portion out the meat mixture into equal amounts
• Roll each portion between your palms to form smooth, round balls about 1.5 inches (4cm) in diameter
• Place the formed meatballs on a clean plate or baking sheet as you work
• You should get approximately 24 meatballs from this mixture; if your meatballs are slightly sticky, dampen your hands with cold water between rolling

5. Brown the Meatballs

• Heat the remaining butter and olive oil in your large skillet over medium-high heat until the butter melts and the mixture shimmers
• Working in batches to avoid overcrowding (I usually do 12 meatballs at a time), carefully place the meatballs in the hot skillet
• Let them cook undisturbed for 2 to 3 minutes on the first side until a golden-brown crust forms
• Using tongs or a spatula, gently turn each meatball and continue cooking, turning every 2 minutes, until all sides are browned (total browning time is about 8 to 10 minutes)
• The meatballs don’t need to be cooked through at this stage; they’ll finish cooking in the gravy
• Transfer the browned meatballs to a plate and set aside while you make the gravy

6. Make the Gravy Base

• In the same skillet (don’t clean it, all those browned bits are flavor), reduce the heat to medium and add 3 tablespoons of butter
• Once the butter melts, sprinkle the flour evenly over the butter
• Using a whisk, stir the flour and butter together constantly for 2 to 3 minutes to create a roux
• The mixture should become smooth and slightly golden, smelling nutty and toasted; this cooking time removes the raw flour taste

7. Add the Liquids

• Gradually pour in the beef broth while whisking constantly to prevent lumps from forming
• Continue whisking until the mixture is smooth and starts to thicken, which should take about 2 to 3 minutes
• Pour in the heavy cream while still whisking, and bring the mixture to a gentle simmer
• The gravy should thicken enough to coat the back of a spoon; if it’s too thin, let it simmer for another 2 to 3 minutes

8. Finish the Gravy

• Remove the skillet from the heat and whisk in the sour cream until completely smooth and incorporated
• Add the soy sauce and Worcestershire sauce, whisking to combine
• Taste the gravy and adjust the seasoning with salt and black pepper as needed (I usually add about 1/4 teaspoon of each)
• The gravy should be rich, creamy, and well-seasoned with a beautiful light tan color

9. Simmer the Meatballs in Gravy

• Return the skillet to medium-low heat and gently place all the browned meatballs into the gravy
• Spoon some of the gravy over the top of the meatballs to coat them
• Cover the skillet with a lid and let the meatballs simmer gently for 10 to 12 minutes, stirring occasionally
• The meatballs are done when they reach an internal temperature of 165°F (74°C) and are cooked through completely
• The gravy will continue to thicken as it simmers; if it becomes too thick, add a splash of beef broth or cream to thin it out

10. Serve

• Remove the skillet from heat and let it rest for 2 to 3 minutes
• Garnish generously with fresh chopped parsley
• Serve the meatballs hot with plenty of that delicious gravy spooned over the top

Read Also: Pasta Fagioli

Tips for The Best Swedish Meatball

After making this recipe countless times, I’ve picked up some tricks that really elevate the final dish. These tips will help you avoid common pitfalls and achieve restaurant-quality results.

• Don’t skip the milk-soaked breadcrumbs: This panade is what keeps the meatballs tender and moist; I tried making them without it once and they turned out dry and crumbly
• Use the right meat ratio: The combination of beef and pork is essential; all-beef meatballs lack the richness and tenderness that pork provides
• Keep your hands cold: If the meat mixture starts warming up from your hands, it becomes sticky and harder to shape; rinse your hands with cold water frequently while rolling
• Brown in batches: Overcrowding the pan causes the meatballs to steam instead of brown, and you’ll miss out on that delicious caramelized crust
• Don’t overcook during browning: Remember, the meatballs will finish cooking in the gravy, so you only need a good sear on the outside at this stage
• Use quality spices: Fresh nutmeg makes a huge difference; if possible, grate whole nutmeg rather than using pre-ground for maximum flavor
• Let the roux cook properly: Rushing this step can leave your gravy tasting raw and floury; give it the full 2 to 3 minutes
• Whisk constantly when adding liquids: This prevents lumps from forming in your gravy and ensures a silky-smooth texture
• Add sour cream off heat: Adding sour cream to a boiling mixture can cause it to curdle; always remove from heat first
• Make a day ahead: These taste even better the next day after the flavors have melded together in the refrigerator
• Freeze for later: Unbaked meatballs freeze beautifully; place them on a baking sheet to freeze individually, then transfer to a freezer bag

You might also enjoy my take on chicken gnocchi soup for another cozy dinner option.

Serving Suggestions

Swedish meatballs are incredibly versatile and pair beautifully with so many different sides. I love serving them over a bed of buttered egg noodles, which is traditional and perfect for soaking up all that creamy gravy.

Traditional Accompaniments:

• Egg noodles: Toss them with butter and fresh parsley for a classic presentation
• Mashed potatoes: Creamy mashed potatoes create the ultimate comfort food combination
• Lingonberry jam: This sweet-tart condiment is traditional in Sweden and cuts through the richness beautifully
• Cucumber salad: A light, vinegar-based cucumber salad provides a refreshing contrast
• Steamed vegetables: Green beans, broccoli, or carrots add color and nutrition to the plate
• Rice pilaf: A lighter alternative to noodles or potatoes that still soaks up the gravy well
• Roasted Brussels sprouts: The slight bitterness complements the rich meatballs perfectly
• Fresh bread: Crusty bread or homemade biscuits are essential for mopping up every drop of gravy

For a complete Scandinavian-inspired meal, try pairing these with maple glazed carrots.

Variations of Swedish Meatball

This recipe is wonderfully adaptable, and I’ve experimented with several variations over the years. Each one brings something unique to the table while maintaining that essential Swedish meatball character.

• Turkey meatballs: Substitute ground turkey for a leaner option (add an extra tablespoon of olive oil to the mixture to prevent dryness)
• Gluten-free version: Use gluten-free breadcrumbs or crushed gluten-free crackers, and substitute the flour in the gravy with cornstarch or gluten-free flour blend
• Dairy-free adaptation: Use coconut milk instead of regular milk for soaking breadcrumbs, and substitute the cream and sour cream in the gravy with full-fat coconut cream
• Extra herbs: Add 2 tablespoons of fresh dill or parsley directly into the meatball mixture for a more herbaceous flavor
• Spicier version: Include 1/2 teaspoon of cayenne pepper or red pepper flakes in the meatball mixture for a subtle heat
• Baked meatballs: Instead of pan-frying, bake the shaped meatballs on a parchment-lined baking sheet at 400°F (200°C) for 20 minutes, then simmer in the gravy
• Slow cooker method: Brown the meatballs as directed, place them in a slow cooker with the gravy ingredients, and cook on low for 4 hours
• Mini appetizer version: Make smaller meatballs (using a 1 tablespoon scoop) for party appetizers and serve with toothpicks
• Swedish meatball pasta bake: Toss cooked meatballs and gravy with pasta, top with cheese, and bake for a casserole version
• Mushroom addition: Sauté 8 ounces of sliced mushrooms and add them to the gravy for extra depth and earthiness

Another favorite: my Italian wedding soup uses similar techniques with an Italian twist.

Storage and Reheating

One of the best things about Swedish meatballs is how well they store and reheat. I often make a double batch because they’re so convenient to have on hand for quick dinners.

Refrigerator Storage:

• Let the meatballs and gravy cool completely to room temperature before storing
• Transfer to an airtight container, making sure the meatballs are submerged in the gravy to prevent drying out
• Store in the refrigerator for up to 4 days
• The flavors actually improve after a day in the fridge as everything melds together

Freezer Storage:

• Cool completely and transfer meatballs with gravy to freezer-safe containers or heavy-duty freezer bags
• Remove as much air as possible to prevent freezer burn
• Label with the date and contents
• Freeze for up to 3 months for best quality
• Alternatively, freeze unbaked meatballs on a baking sheet, then transfer to freezer bags (cook directly from frozen, adding 5 extra minutes to simmering time)

Reheating Instructions:

• Stovetop method (best for maintaining texture): Place meatballs and gravy in a skillet over medium-low heat, stirring gently every few minutes until heated through (about 10 to 12 minutes); add a splash of beef broth or cream if the gravy has thickened too much
• Microwave method: Transfer to a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until hot throughout (usually 3 to 4 minutes total)
• Oven method: Preheat oven to 350°F (175°C), place meatballs and gravy in an oven-safe dish, cover with foil, and heat for 20 to 25 minutes
• From frozen: Thaw overnight in the refrigerator before reheating using any of the above methods, or reheat directly from frozen on the stovetop over low heat for 25 to 30 minutes

Try serving these alongside my hashbrown casserole for a comforting meal.

Nutritional Facts

Per Serving (4 meatballs with gravy):

• Calories: 485
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 145mg
• Sodium: 720mg
• Total Carbohydrates: 12g
• Dietary Fiber: 0.5g
• Sugars: 3g
• Protein: 28g
• Vitamin A: 15% DV
• Calcium: 10% DV
• Iron: 15% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

While Swedish meatballs are definitely a comfort food, several ingredients in this recipe offer real nutritional benefits. Understanding what each component brings to the table makes me feel better about serving this to my family regularly.

Ground Beef and Pork:

• High-quality protein: Essential for muscle maintenance, immune function, and keeping you feeling full and satisfied
• Iron: Particularly abundant in beef, this mineral supports oxygen transport throughout the body and prevents fatigue
• B vitamins: Both meats are excellent sources of B12, B6, and niacin, which support energy metabolism and brain health
• Zinc: Important for immune function and wound healing
• Selenium: An antioxidant that supports thyroid function

Nutmeg and Allspice:

• Anti-inflammatory properties: Both spices contain compounds that may help reduce inflammation in the body
• Digestive support: These warming spices have traditionally been used to aid digestion and reduce bloating
• Antioxidants: Rich in antioxidant compounds that protect cells from damage

Onions:

• Quercetin: A powerful antioxidant that supports heart health and may have anti-cancer properties
• Prebiotic fiber: Feeds beneficial gut bacteria for improved digestive health
• Vitamin C: Supports immune function and skin health

Sour Cream:

• Probiotics: Contains beneficial bacteria that support gut health and digestion
• Calcium: Important for bone health and muscle function
• Vitamin K2: Supports bone and cardiovascular health

For more nutritious comfort food, check out my healthy shepherds pie.

FAQs About Swedish Meatball

1. Can I use ground turkey or chicken instead of beef and pork?

Yes, you can substitute ground turkey or chicken for a leaner version of Swedish meatballs. However, these meats are naturally drier than beef and pork, so you’ll need to make a few adjustments.

Add an extra 2 tablespoons of milk to the breadcrumb mixture and consider mixing in 1 tablespoon of olive oil to the meat mixture. The meatballs won’t have quite the same rich flavor, but they’ll still be delicious and lighter in calories.

2. Why are my meatballs falling apart when I cook them?

The most common reason meatballs fall apart is that the mixture is too wet or wasn’t mixed enough to bind properly. Make sure you’re letting the breadcrumbs fully absorb the milk before adding them to the meat.

Also, gentle but thorough mixing is key to developing the proteins that hold everything together. If your mixture seems too wet, add another tablespoon or two of breadcrumbs before shaping.

3. Can I make the meatballs ahead of time?

Absolutely, and I actually recommend it for meal planning. You can shape the raw meatballs up to 24 hours in advance and keep them covered in the refrigerator until you’re ready to cook.

Alternatively, brown the meatballs completely and store them separately from the gravy for up to 3 days. When ready to serve, make fresh gravy and simmer the pre-cooked meatballs in it for just 5 to 7 minutes to heat through.

4. What’s the best way to get uniform-sized meatballs?

Using a cookie scoop or small ice cream scoop is the absolute best method for ensuring all your meatballs are the same size. I use a 1.5 tablespoon scoop, which creates meatballs about 1.5 inches in diameter.

Uniform size isn’t just about appearance; it ensures that all the meatballs cook at the same rate. If you don’t have a scoop, measure out level tablespoons of the mixture and try to keep them as consistent as possible.

5. Can I use store-bought gravy instead of making it from scratch?

While homemade gravy is definitely best, you can use store-bought in a pinch. Choose a quality beef or mushroom gravy and enhance it by whisking in the sour cream, soy sauce, and Worcestershire sauce as the recipe directs.

The homemade version only takes about 10 minutes and tastes significantly better, but I understand that sometimes you need shortcuts. The meatballs themselves are the real star of this dish anyway!

Final Thoughts

This Swedish meatball recipe has become such a treasured part of my cooking repertoire, and I hope it brings as much joy to your table as it has to mine. There’s something truly special about the way these tender, flavorful meatballs swimming in that rich, creamy gravy can transform an ordinary weeknight into something memorable.

The beauty of this dish lies not just in its incredible taste, but in its versatility and make-ahead friendliness. I’ve served it at casual family dinners, brought it to potlucks where it disappeared in minutes, and even made it for holiday gatherings where it held its own among fancier dishes.

Give this Swedish meatball recipe a try this week and let me know how it turns out. I’d love to hear about your experience in the comments below, especially if you try any of the variations I’ve suggested!

Recommended:

• Taco Soup
• Mississippi Pot Roast
• Slow Cooker Pot Roast
• Crockpot Beef Stew
• Stuffed Shells
• Meatloaf
• Lasagna
• Sloppy Joe
• Beef Barley Soup
• Beef and Broccoli Stir Fry