Swedish Meatballs

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 20 minutes
  • Total Time Total Time: 40 minutes
  • Yield Yield: serves 6 1x
  • Category Category: Dinner
  • Method Method: Stovetop
  • Cuisine Cuisine: Swedish


Swedish Meatballs with thick and creamy gravy are a dinner that the whole family will love! Whether you serve them over pasta or right out of the pan, they’re sure to be a hit. 


For the Meatballs:

  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely diced (or grated) yellow onion
  • 1 large egg
  • 2 teaspoons dried parsley (or 1 tablespoon fresh chopped)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoon olive oil
  • 2 tablespoons butter

For the Gravy:

  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • Salt and pepper to taste


  1. Meatballs: In a large bowl combine beef, pork, breadcrumbs, onion, egg, parsley, garlic powder, salt, black pepper, allspice, and nutmeg. Using your hands mix until combined.
  2. Form the mixture into 20 meatballs.
  3. Heat a 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add half of the meatballs into the skillet and cook until browned on each side and cooked through. Transfer to a plate and cover with foil. Add the remaining 1 tablespoon of oil and butter to the skillet. Repeat with the remaining meatballs, transferring them to the covered plate as well.
  4. Gravy: In the same skillet over medium heat add the butter and flour, whisking together until combined and brown, about 3 minutes. Slowly stream in the broth and cream, whisking constantly to combine. Add in the Worcestershire sauce and mustard, stir and cook, stirring frequently until thickened. Salt and pepper to taste.
  5. Add the meatballs back into the skillet and simmer together for 5 minutes. Garnish with extra parsley, if desired.


Serve over egg noodles or rice.

Store airtight in the refrigerator for up to 3 days.

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