Indulge in the classic comfort of Swedish Meatballs without leaving your kitchen. This recipe offers a perfect balance of tender beef and pork meatballs smothered in a rich, homemade sauce. Serve them over mashed potatoes for a meal that’s as satisfying as it is nostalgic.

• Cuisine: Swedish
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6

Why You’ll Love This Recipe

• Authentic flavor with a homemade touch.
• Perfect balance between beef and pork for juicy meatballs.
• Rich, creamy gravy that pairs beautifully with sides.
• Easy to make ahead for stress-free meals.

Ingredients

• 1 lb ground beef (80/20): Provides a rich, beefy flavor with enough fat for juiciness.
• 1 lb ground pork: Adds tenderness and flavor complexity.
• ⅓ cup breadcrumbs (unseasoned or use gluten-free): Binds the meatballs, ensuring they hold their shape.
• 1 large egg (lightly beaten): Acts as a binding agent for the meatballs.
• 1 teaspoon garlic powder: Infuses the meatballs with subtle aromatic flavor.
• ¼ teaspoon nutmeg (freshly grated preferred): Adds warmth and depth to the seasoning.
• ¼ teaspoon allspice: Gives the meatballs a traditional Swedish taste.
• 2 teaspoons kosher salt: Enhances overall flavor; adjust to taste.
• 1 medium sweet onion (grated): Keeps meatballs moist and adds sweetness.
• 2 tablespoons flat leaf parsley (finely chopped): Adds freshness and color.
• 2 tablespoons olive oil: For frying the meatballs, ensuring a golden crust.
• ½ cup unsalted butter (1 stick): Forms the base of the rich, creamy gravy.
• ¼ cup all-purpose flour: Thickens the gravy.
• 2 ½ cups beef broth (more if you like it thinner): Builds the savory sauce.
• 1 tablespoon Worcestershire sauce: Adds umami depth to the gravy.
• 1 teaspoon Dijon mustard: Provides a tangy edge to balance flavors.
• 1 teaspoon kosher salt (more to taste): Seasons the gravy; adjust as needed.
• ¼ teaspoon allspice: Continues the traditional flavor theme in the sauce.
• ¼ teaspoon nutmeg (freshly grated): Adds warmth to the gravy.
• ¾ cup heavy cream: Creates a velvety texture for the sauce.
• 1 tablespoon flat leaf parsley (finely chopped): For a fresh, herbaceous finish.

How to Make It

Step 1: Combine Ingredients

In a large mixing bowl, add the ground beef, ground pork, breadcrumbs, beaten egg, garlic powder, nutmeg, allspice, salt, grated onion, and parsley. Using your hands, mix until just combined to avoid overworking the meat, which keeps the meatballs tender.

Step 2: Form Meatballs

Using a cookie scoop or your hands, shape the mixture into 1.5-inch meatballs, yielding about 30-36 meatballs. Consistent sizing ensures even cooking.

Step 3: Brown the Meatballs

In a large, heavy-bottomed pan, heat the olive oil over medium-high heat. Cook half of the meatballs, turning them to brown on all sides for about 5 minutes. Transfer to a plate and cover with foil. Repeat with remaining meatballs. Browning adds flavor and seals in the juices.

Step 4: Prepare the Gravy

Remove excess grease from the pan. Over medium-low heat, melt the butter, then sprinkle in the flour. Stir constantly to form a roux, cooking for about 1 minute. Gradually add the beef broth, whisking to prevent clumps. Incorporating broth slowly ensures a smooth gravy.

Step 5: Season and Combine

Season the sauce with salt, allspice, and nutmeg. Stir in the Worcestershire sauce and Dijon mustard. Slowly whisk in the cream, which creates a luscious texture. Bring the gravy to a simmer on low heat.

Step 6: Simmer Meatballs in Gravy

Add meatballs back to the pan. Simmer on low until the gravy thickens slightly and meatballs are cooked through, about 8-10 minutes. The internal temperature should reach 165°F. This step melds flavors and heats the meatballs thoroughly.

Step 7: Serve

Garnish with parsley for a fresh finish. Serve over mashed potatoes, rice, or egg noodles. Optionally, add a spoonful of lingonberry jam for a touch of sweetness.

Recipe FAQs

Can I use all beef instead of a beef-pork mix?

Yes, but the pork adds tenderness and flavor. If substituting, consider using a fattier beef blend for comparable results.

How can I make the gravy thinner?

If you prefer a thinner gravy, simply add more beef broth a little at a time until you reach your desired consistency.

Can these meatballs be frozen?

Absolutely. Cook and cool the meatballs before freezing. Store in an airtight container for up to three months. Thaw in the fridge and reheat gently in the gravy to serve.