Classic Swedish Meatballs with Gravy: Cozy, Creamy, Unstoppable

You don’t need a passport or a blue-and-yellow shopping bag to eat like a Nordic king tonight. These Classic Swedish Meatballs with Gravy deliver comfort, speed, and that “wow, you cooked this?” response—without a culinary degree.

Think tender, perfectly seasoned meatballs swimming in a silky, peppery cream sauce. It’s the kind of meal that turns a Tuesday into a power move.

Plate it with mashed potatoes, noodles, or lingonberry jam if you’re fancy—then watch the table go silent.

What Makes This Irresistible

• Ultra-tender texture: A panade (bread + milk) keeps the meatballs juicy and soft.
• Bold flavor balance: Allspice and nutmeg bring warm, signature Swedish vibes without overpowering.
• Golden crust: Quick sear = flavor-packed browning and a better bite.
• Luxe gravy: A cream-enriched pan sauce that clings to every nook and cranny.
• Weeknight-friendly: Straightforward steps, pantry ingredients, serious payoff.

Classic Swedish Meatballs with Gravy: Cozy, Creamy, Unstoppable

Recipe by Wendy CarterCourse: Dinner

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• Meatballs:

• 1/2 cup fresh breadcrumbs (or panko)

• 1/3 cup whole milk

• 1 lb (450 g) ground beef (80–85% lean)

• 1/2 lb (225 g) ground pork

• 1 small onion, finely minced

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp ground allspice

• 1/4 tsp ground nutmeg

• 1 tbsp chopped fresh parsley (optional)

• 1–2 tbsp neutral oil or butter for searing

• Gravy:

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 2 cups beef broth (low-sodium)

• 1/2 cup heavy cream (or half-and-half)

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• Salt and black pepper to taste

• To serve (optional but elite): Mashed potatoes, egg noodles, lingonberry jam, extra parsley

Step-by-Step Instructions

• Make the panade: In a bowl, stir breadcrumbs and milk. Let it sit 5 minutes until the crumbs swell and soften.
• Build the meatball mix: Add ground beef, ground pork, onion, egg, garlic, salt, pepper, allspice, nutmeg, and parsley. Mix gently with your hands or a fork until just combined. Don’t overwork—unless rubbery meatballs are your kink (please no).
• Roll them: Scoop into 1–1.25-inch balls (about tablespoon-size). You should get roughly 20–24. Lightly oil your hands if sticking happens.
• Brown the meatballs: Heat oil/butter in a large skillet over medium-high. Sear meatballs in batches, turning to brown on all sides, 5–7 minutes total. Transfer to a plate. They’ll finish in the sauce.
• Start the roux: Lower heat to medium. Add butter to the same pan (leave those browned bits—free flavor). Once melted, whisk in flour and cook 1–2 minutes until golden and nutty.
• Whisk the liquids: Slowly pour in beef broth, whisking constantly to prevent lumps. Add Dijon and Worcestershire. Simmer 3–4 minutes until slightly thickened.
• Creamy finish: Stir in the cream. Season with salt and a few grinds of pepper. If it looks too thick, splash in more broth; too thin, simmer another minute.
• Simmer to perfection: Nestle meatballs back into the gravy. Cover and simmer gently 7–10 minutes until cooked through (internal temp 165ºF/74ºC). Taste and adjust seasoning—pepper is your friend here.
• Serve like a pro: Spoon over mashed potatoes or buttered egg noodles. Add a dollop of lingonberry jam. Sprinkle parsley for the “I care about presentation” points.

Storage Tips

• Fridge: Store leftovers in an airtight container up to 4 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce.
• Freezer: Freeze meatballs and gravy together up to 2 months.
  

  Thaw overnight, then warm on low heat. Stir occasionally so the cream sauce doesn’t split.

• Make-ahead: Roll meatballs and chill (uncooked) up to 24 hours.
  

  Great for party prep—your future self says thanks.

Why This is Good for You

Protein from beef and pork supports muscle maintenance and satiety, which helps curb late-night snack raids. The spices—especially allspice and nutmeg—bring antioxidants and big flavor, so you need less salt to feel satisfied.

Pair with mashed potatoes and some greens (steamed broccoli, anyone?) for a balanced plate. It’s classic comfort without being a nutritional disaster, IMO.

Nutrition Stats

• Per serving (approx.): 520 calories, 30g fat, 26g carbs, 34g protein
• Sodium: ~780 mg (using low-sodium broth; adjust to taste)
• Fiber: 1–2g (add a veggie side to boost)
• Sugar: 3–5g (mainly from dairy and onion)

Numbers vary based on your ingredients and serving size, but this gives a realistic ballpark.

Want leaner? See Alternatives below.

Common Blunders

• Overmixing the meat: Makes meatballs tough.
  

  Fold gently until combined—stop while you’re ahead.

• Skipping the panade: Dry, crumbly meatballs are not the vibe. Bread + milk equals tenderness.
• Crowding the pan: Steams the meatballs instead of browning.
  

  Work in batches for that caramelized crust.

• Boiling the gravy: High heat can cause splitting. Keep it at a gentle simmer—patience pays.
• Underseasoning: The gravy needs salt and pepper to pop.
  

  Taste at the end and adjust.

Alternatives

• Lean swap: Use 93% lean beef and turkey for the pork. Add an extra tablespoon of cream or a bit more panade to keep tenderness.
• Dairy-light: Use half-and-half and reduce butter by 1 tbsp.
  

  Sauce will be slightly thinner but still delicious.

• Gluten-free: Use GF breadcrumbs and a 1:1 GF flour blend for the roux. Check your Worcestershire is GF.
• No pork version: Go all beef or mix beef + veal for classic richness.
• Herb twist: Add a pinch of dried thyme or a splash of soy sauce for umami.
  

  Not traditional, but your kitchen, your rules.

• Air fryer hack: Air-fry meatballs at 380°F (193°C) for 8–10 minutes, then simmer in gravy 5 minutes to marry flavors.

FAQ

Can I bake the meatballs instead of pan-searing?

Yes. Bake on a lightly oiled sheet at 400°F (205°C) for 12–15 minutes until browned and nearly cooked through, then simmer in gravy for 5 minutes.

You’ll lose a bit of fond in the pan, but it’s cleaner and hands-off.

What’s the best side to serve with Swedish meatballs?

Classic sides are creamy mashed potatoes, buttered egg noodles, and lingonberry jam. Steamed green beans, roasted carrots, or a crisp cucumber salad add brightness and crunch.

Can I use only ground turkey?

Yes, but pick 93% lean for moisture.

Increase panade slightly and don’t overcook. Turkey benefits from extra pepper and a touch more Worcestershire for depth.

My gravy is lumpy—help!

Whisk vigorously while adding broth slowly.

If lumps persist, strain the sauce or blitz with an immersion blender. Next time, lower the heat when adding flour and whisk in the liquid in stages.

How do I keep meatballs from falling apart?

Use the panade, include the egg, and chill the rolled meatballs 15 minutes before cooking.

A gentle flip with a thin spatula also helps maintain their shape.

Is lingonberry jam required?

Not required, but highly recommended. The sweet-tart pop cuts through the creamy gravy—like a built-in flavor reset.

Cranberry sauce is a decent stand-in, FYI.

Closing Notes

Classic Swedish Meatballs with Gravy is the dinner upgrade that never misses: fast, rich, and shockingly simple.

The panade keeps things tender, the spices do the heavy lifting, and the creamy sauce ties it all together like culinary duct tape.

Make a double batch, freeze half, and future-you will applaud your foresight. Now grab a spoon, because you’re going to “sample” the gravy at least twice—quality control, obviously.