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These creamy Swedish meatballs are an easy dinner idea that’s full of rich flavor and family-friendly comfort. Juicy, tender meatballs made with warm spices, simmered in a creamy gravy. Serve with buttery mashed potatoes or over noodles for a perfect comfort meal.
Rich, Creamy, Comforting
I’m pretty sure most of us were introduced to Swedish Meatballs thanks to a certain blue-and-yellow furniture store—maybe after assembling a bookshelf or two, you sat down for those creamy, cozy meatballs with mashed potatoes and that sweet little scoop of lingonberry jam.
These homemade Swedish Meatballs bring all that comforting flavor home, no flat-pack furniture required.
They’re rich, savory, and perfect for a family dinner served over noodles, rice, or mashed potatoes… or set out on a platter as party food that disappears fast. Either way, they’re a crowd-pleaser.
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Swedish Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup dried bread crumbs
- 1/2 onion minced
- 4 cloves garlic minced
- 2 tablespoons fresh parsley diced
- 2 large eggs
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 tablespoon extra virgin olive oil
Cream Gravy
- 2 tablespoons leftover grease from meatballs or 2 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 4 cups beef broth unsalted
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon Worcestershire
- ⅓ cup heavy cream
Instructions
- Combine the ground pork, dried bread crumbs, onion, garlic, parsley, eggs, all spice, nutmeg, salt and white pepper in a large bowl. Mix thoroughly with a spoon or your hands.
- Scoop the meat mixture using a spoon or cookie scoop. Keep the meatballs uniform in size, about 1 inch in diameter. Roll the meat between your hands to shape into a ball.
- Heat the extra virgin olive oil in a large skillet over medium heat. Sear meatballs in the skillet, turning to ensure all sides are seared. To check done-ness, you can cut into a meatball to ensure that no pink remains in the center. Continue until all meatballs are cooked, should take two batches to prevent overcrowding.
- Remove the meatballs from the skillet. Drain most of the grease, keeping about 2 tablespoons. Return the skillet to the stovetop. Whisk in the flour and cook for 2-3 minutes.
- Whisk in the beef broth. Whisk until smooth and all flour is incorporated. Add salt and pepper. Whisk. Bring to a simmer. Add in the worcestershire sauce and heavy cream, whisk to combine.
- Add in the meatballs and let simmer for 10 minutes.
Video
Equipment
Notes
Roll and cook the meatballs ahead of time. If doing this, you can bake the meatballs in the oven at 400 degrees F for 20-25 minutes.
Store in the fridge for up to 4 days or freeze for up to 3 months. Sauce:
Whip up the creamy gravy and stash it in the fridge separately.
Lasts 3–4 days – just add a splash of broth or cream when reheating to keep it silky smooth. Reheating:
Warm ‘em low and slow in the sauce, and add a little broth if things get too thick. Serving Ideas:
Mashed potatoes
Egg noodles
Rice
Add a veggie like green beans or broccoli and you’re golden. Lunch Goals:
Meal prep into containers with sides = a flavorful lunch that reheats like a champ.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
- Test seasoning by cooking a small meat patty before rolling all the meatballs.
- Sear meatballs in a large skillet and use the drippings for the gravy to add rich flavor.
- Use a cookie scoop for evenly sized meatballs that cook consistently.
- Cook in two batches to avoid overcrowding the pan.
- Use beef broth for the most flavor. If using chicken or vegetable broth, add a splash of Worcestershire sauce for extra depth.
More Comfort Meals
Recipe first published October 8, 2019. Updated September 4, 2020 and May 1, 2025.
Photography by @KJandCompany.co
Meatballs are good but the gravy is severely lacking in any kind of flavor. Also a third cup of flour is not nearly enough to thicken four cups of broth. Not a good gravy at all.
Simple ingredients! Love this. Thank you
Good recipe, but garlic is not typically used. Try it without it and the taste of the nutmeg and allspice is much.
Simple and Delicious!!! My family really enjoyed them. I will definitely be making them again!!!
Now that recipe is about as authentic as it comes having been raised in Minnesota, a Scandinavian, and eating ALOT of these meatballs at church suppers, etc, plus my mother and vaious aunts making them . Most recipes I see are not the real deal and you nailed it. No cream of mushroom soup in the gravy. Thank you for your post.
Thank you BJ!
Tasted really good, better than ikea.
Wonderful! I’m so glad you enjoyed them!