Swedish Meatballs with Gravy

There’s something about Swedish meatballs with gravy that feels like a warm hug on a plate. Every time I make this recipe, the house fills with that nostalgic aroma of seasoned beef mingling with creamy gravy, and I’m instantly transported to cozy family dinners. What’s special about this version is how each meatball turns out perfectly tender, and the gravy is rich and velvety—not too thick, not too thin. This recipe has been my go-to for years because it strikes that perfect balance of flavors, textures, and that little bit of extra love that makes it more than just meatballs and sauce. If you’ve been looking to nail classic Swedish meatballs with gravy at home, you’re in the right place.

Swedish Meatballs with Gravy: Why This Recipe Works & Ingredients

• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1/2 pound ground beef (preferably 80/20)
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 egg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups beef stock
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce

Why these ingredients? The mixture of ground beef and pork is everything here; beef gives that hearty flavor you crave, while pork brings extra juiciness and tenderness. Too often, meatballs can be dry or tough, but the breadcrumbs soaked in milk create a delicate binder, making the texture light yet cohesive. The allspice and nutmeg add subtle warmth without overpowering the dish—they’re crucial for that traditional Swedish flavor that makes these meatballs distinct from your average beefballs. Using real butter to brown the meatballs and start the gravy amps up the flavor—oil just doesn’t have the same depth. Lastly, the gravy’s cream and Worcestershire sauce give it that smooth, slightly tangy peace that brings all the flavors together beautifully.

Swedish Meatballs with Gravy

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Swedish Meatballs with Gravy recipe delivers rich comforting flavors that satisfy your hunger and warm your soul with every bite

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: Swedish

Ingredients

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1/2 cup breadcrumbs

1/4 cup whole milk

1/2 pound ground beef (preferably 80/20)

1/2 pound ground pork

1 small onion, finely chopped

1 garlic clove, minced

1 egg

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Salt, to taste

Pepper, to taste

3 tablespoons unsalted butter, divided

3 tablespoons all-purpose flour

2 cups beef stock

1/2 cup heavy cream

1 teaspoon Worcestershire sauce

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Instructions

Combine the breadcrumbs with milk in a bowl and let sit for about 10 minutes until the crumbs soak up the liquid and become soft. This makes the meatballs tender inside.

In a large bowl, mix the ground beef, ground pork, finely chopped onion, minced garlic, egg, soaked breadcrumbs, allspice, nutmeg, salt, and pepper. Use your hands to combine everything gently but thoroughly. Resist the urge to overwork the meat—you want it just combined to keep the texture light.

Wet your hands and shape the mixture into small, 1-inch meatballs. Keep them small so they cook evenly and stay juicy.

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides, about 4-5 minutes total, then transfer them to a plate. They won’t be cooked through yet, but that’s okay—they’ll finish cooking in the gravy.

Reduce heat to medium-low, add the remaining tablespoon of butter. Stir in the flour to create a roux, cooking for about 2 minutes while stirring constantly so the flour doesn't burn.

Slowly whisk in the beef stock, scraping all the brown bits from the pan. Add the heavy cream and Worcestershire sauce, then bring to a gentle simmer. The gravy will thicken as it heats.

Return the browned meatballs to the pan, cover, and let them simmer in the gravy for 10-12 minutes to cook fully while infusing with the sauce.

Taste the gravy and adjust salt and pepper if needed. Serve the meatballs hot with gravy on top, alongside mashed potatoes or egg noodles.

Notes

There’s something about Swedish meatballs with gravy that feels like a warm hug on a plate. This recipe yields perfectly tender meatballs with a rich, velvety gravy, balancing traditional Swedish flavors with comforting textures.

Swedish Meatballs with Gravy: Step-by-Step Instructions

1. Soak the Breadcrumbs: Combine the breadcrumbs with milk in a bowl and let sit for about 10 minutes until the crumbs soak up the liquid and become soft. This makes the meatballs tender inside.
2. Prepare the Meat Mixture: In a large bowl, mix the ground beef, ground pork, finely chopped onion, minced garlic, egg, soaked breadcrumbs, allspice, nutmeg, salt, and pepper. Use your hands to combine everything gently but thoroughly. Resist the urge to overwork the meat—you want it just combined to keep the texture light.
3. Form the Meatballs: Wet your hands and shape the mixture into small, 1-inch meatballs. I like to keep them small because they cook evenly and stay juicy.
4. Brown the Meatballs: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides, about 4-5 minutes total, then transfer them to a plate. They won’t be cooked through yet, but that’s okay—they’ll finish cooking in the gravy.
5. Make the Gravy: Reduce heat to medium-low, add the remaining tablespoon of butter. Stir in the flour to create a roux, cooking for about 2 minutes while stirring constantly so the flour doesn’t burn. It will look curdled at this stage, but don’t worry, keep stirring!
6. Add Stock & Cream: Slowly whisk in the beef stock, making sure to scrape all the brown bits from the pan—that’s pure gold for flavor. Add the heavy cream and Worcestershire sauce, then bring to a gentle simmer. The gravy will thicken as it heats.
7. Finish Cooking: Return the browned meatballs to the pan, cover, and let them simmer in the gravy for 10-12 minutes. This step cooks the meatballs fully while infusing them with the rich sauce.
8. Serve: Taste the gravy and adjust salt and pepper as needed. Serve the meatballs hot with a generous ladle of gravy on top—you’ll want some mashed potatoes or egg noodles alongside to soak up every drop.

Swedish Meatballs with Gravy: Tips for Success

• Don’t skip soaking the breadcrumbs: This is the secret to tender meatballs that won’t feel dense. Let them rest in milk until soft before mixing.
• Use a mix of beef and pork: This creates the best balance of flavor and juiciness. All beef can be a bit too dry and all pork too soft.
• Brown in batches: Crowding the pan causes steaming instead of searing, leading to pale, less flavorful meatballs.
• Make a good roux: Cook the flour in butter until it smells slightly nutty before adding stock—this eliminates any raw flour taste and thickens the gravy perfectly.
• Simmer gently: Letting the meatballs bubble slowly in the gravy finishes them beautifully without drying them out.

Swedish Meatballs with Gravy: Storage & Reheating

If you’re lucky enough to have leftovers (and you might be!), store the meatballs and gravy in an airtight container in the fridge for up to 3 days. For freezing, freeze the meatballs separate from the gravy if you can to keep texture. To reheat, gently warm on the stovetop over low heat, stirring occasionally. Reheating slowly is key to avoid toughening the meat or splitting the gravy. If the sauce is too thick after sitting, just whisk in a splash of beef broth or cream to loosen it back up.

Nutritional Information

Estimated nutritional values per serving (makes about 4 servings):

• Calories: 450
• Fat: 35g
• Protein: 28g
• Carbohydrates: 8g

These are rough estimates and may vary based on precise ingredient brands and portion sizes.

Conclusion

This Swedish meatballs with gravy recipe has been a comforting, flavorful favorite in my kitchen for years. I love sharing it because it’s both straightforward and rewarding—the kind of meal that feels fancy but comes together without fuss. Once you get the knack for balancing the meat mixture and perfecting that gravy, you’ll have people asking for your secret. I’m always curious—how do you like your Swedish meatballs? Drop a comment or rate this recipe; I’d love to hear your take and any personal twists you add.