Swedish Meatballs with Creamy Gravy Recipe

Introduction

Swedish meatballs are a comforting classic, known for their tender texture and rich, creamy gravy. This recipe blends ground beef and pork with warm spices, served in a velvety sauce that’s perfect over mashed potatoes or noodles. It’s an inviting dish that’s simple enough for weeknight dinners yet special enough for guests.

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup onion, finely chopped
• 1/4 cup milk
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 tablespoons fresh parsley, chopped (optional)
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped onion, milk, egg, salt, black pepper, nutmeg, allspice, and parsley if using. Mix until just combined without overworking the mixture.
2. Step 2: Shape the mixture into small meatballs, about 1 inch in diameter, for even cooking.
3. Step 3: Heat a bit of oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs and set aside.
4. Step 4: In the same skillet, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown, forming a roux.
5. Step 5: Gradually whisk in beef broth, stirring constantly until the gravy thickens slightly.
6. Step 6: Stir in heavy cream and soy sauce. Season with salt and pepper to taste. Let the gravy simmer gently for a few minutes until creamy.
7. Step 7: Return the cooked meatballs to the skillet, gently stirring to coat them in the gravy. Simmer for another 5 minutes to heat through and meld the flavors.
8. Step 8: Serve hot, garnished with extra parsley if desired. This dish pairs wonderfully with mashed potatoes, egg noodles, or rice.

Tips & Variations

• For a lighter version, substitute half the cream with sour cream or Greek yogurt added off the heat to prevent curdling.
• Add a splash of Worcestershire sauce to the gravy for a deeper umami flavor.
• Use fresh breadcrumbs for a softer texture, or panko for a bit of crunch inside the meatballs.
• Make it gluten-free by replacing regular breadcrumbs and flour with gluten-free alternatives.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Swedish meatballs ahead of time?

Yes, you can prepare the meatballs and gravy separately, then combine and reheat before serving. This makes it convenient for meal prep or entertaining.

What can I serve with Swedish meatballs?

Traditional sides include creamy mashed potatoes, buttered egg noodles, or steamed rice. You can also serve them with roasted vegetables or a simple green salad for a balanced meal.

Swedish Meatballs with Creamy Gravy Recipe

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4.7 from 121 reviews

This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and pork, seasoned with warm spices, and served in a rich, creamy gravy. Perfectly browned and simmered in a luscious sauce made with butter, flour, beef broth, heavy cream, and soy sauce, these meatballs deliver comforting, savory flavors ideal for a hearty meal.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup onion, finely chopped
• 1/4 cup milk
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 tablespoons fresh parsley, chopped (optional)

For the Creamy Gravy:

• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon soy sauce
• Salt and pepper to taste

Instructions

1. Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped onion, milk, egg, salt, black pepper, nutmeg, allspice, and parsley if using. Mix just until everything is evenly incorporated to avoid tough meatballs. Then, shape the mixture into small meatballs approximately 1 inch in diameter.
2. Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Cook the meatballs in batches, turning occasionally to brown all sides evenly. This process takes about 8-10 minutes. Once cooked through and browned, remove the meatballs from the skillet and set them aside.
3. Make the Creamy Gravy: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown, forming a roux. Gradually whisk in the beef broth, stirring continuously until the sauce thickens. Stir in the heavy cream and soy sauce, then season the gravy with salt and pepper to taste. Let it simmer gently for a few minutes until creamy and smooth.
4. Combine Meatballs and Gravy: Return the cooked meatballs to the skillet with the creamy gravy. Stir gently to coat each meatball in the sauce. Allow the meatballs to simmer in the gravy for about 5 minutes to heat through and absorb some of the sauce flavors.
5. Serve: Serve the Swedish meatballs hot, garnished with extra chopped parsley if desired. They pair wonderfully with mashed potatoes, egg noodles, or rice for a complete, comforting meal.

Notes

• For best texture, avoid overmixing the meatball mixture.
• Using a blend of beef and pork adds moisture and flavor to the meatballs.
• Make sure the skillet is hot before adding meatballs to get a good brown crust.
• You can substitute soy sauce with Worcestershire sauce if preferred.
• Leftover meatballs and gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Swedish meatballs, creamy gravy, ground beef, ground pork, comfort food, traditional recipe