Swedish Meatballs, or köttbullar, are a comforting and savory dish featuring tender beef meatballs simmered in a creamy, flavorful gravy. I love making this classic recipe for cozy dinners at home—it’s satisfying, rich, and always a crowd-pleaser. I usually serve them with mashed potatoes or egg noodles, and sometimes a spoonful of lingonberry jam for that authentic Swedish touch.
Why I Love This Recipe
What I enjoy most about this recipe is how simple ingredients come together to create something so hearty and delicious. The meatballs are soft and juicy, seasoned with warm spices like allspice and nutmeg that give them a uniquely cozy flavor. The silky gravy coats every bite, making it an irresistible meal that always feels a bit special, even on an ordinary night.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground beef
- Panko breadcrumbs
- Milk
- Egg
- Onion, finely chopped
- Garlic, minced
- Fresh parsley, chopped
- Ground allspice
- Ground nutmeg
- Salt
- Black pepper
- Olive oil
For the Gravy:
- Butter
- All-purpose flour
- Beef broth
- Heavy cream
- Worcestershire sauce
- Dijon mustard
- Salt
- Black pepper
Directions
- I start by mixing the breadcrumbs and milk in a large bowl and let them soak for a few minutes until soft.
- Then I add ground beef, egg, onion, garlic, parsley, allspice, nutmeg, salt, and pepper to the bowl and mix gently until everything is just combined.
- I shape the mixture into small meatballs, about 1 to 1.5 inches in size.
- In a large skillet, I heat olive oil over medium heat and cook the meatballs in batches until browned on all sides and fully cooked through. I transfer them to a plate and set them aside.
- Using the same skillet, I melt the butter, stir in the flour, and cook it for a minute or two to form a golden roux.
- I slowly whisk in the beef broth, followed by the heavy cream, Worcestershire sauce, and Dijon mustard. I stir and let the gravy simmer until thick and creamy.
- I return the meatballs to the skillet and let them simmer in the gravy for a few more minutes to soak up all the flavors.
- I serve them hot with mashed potatoes, egg noodles, or rice, topped with a sprinkle of fresh parsley.
Servings and Timing
This recipe serves about 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Dairy-Free: I substitute the milk and cream with oat milk and coconut cream for a dairy-free version.
- Baked Meatballs: When I want to avoid frying, I bake the meatballs at 400°F for 15–20 minutes until cooked through.
- Extra Herbs: I like to add dill or thyme for a fresh twist on the traditional flavor.
- Gluten-Free: I swap the breadcrumbs for gluten-free ones and use a gluten-free flour blend for the gravy.
- Add Veggies: Sometimes I stir in sautéed mushrooms or baby spinach for more texture and nutrition.
Storage and Reheating
- Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: I freeze the cooked meatballs and gravy separately for up to 3 months. I let them thaw in the fridge overnight before reheating.
- Reheating: I warm them gently in a skillet over low heat, adding a splash of broth or cream if the gravy has thickened too much.
FAQs
What makes Swedish meatballs different?
The warm spices like allspice and nutmeg give Swedish meatballs their signature flavor. They’re smaller than typical meatballs and always served with a creamy, rich gravy instead of tomato-based sauce.
Can I bake the meatballs instead of frying?
Yes, I often bake them at 400°F for 15–20 minutes on a lined baking sheet. It’s an easy way to cut down on cleanup and still get delicious results.
What can I use if I don’t have heavy cream?
When I’m out of heavy cream, I use whole milk with a small spoonful of butter to keep the gravy creamy. It’s not quite as rich, but it still works great.
How do I keep the meatballs from falling apart?
Soaking the breadcrumbs in milk helps bind everything together, and I make sure not to overmix the meat. Gently forming the balls and letting them rest before cooking also helps.
What’s the best way to serve Swedish meatballs?
My favorite way to serve them is over mashed potatoes or egg noodles, with a side of lingonberry jam or a fresh green salad. The sweet and savory combo really works well.
Conclusion
Swedish Meatballs are the ultimate comfort food—rich, flavorful, and incredibly satisfying. I love how easy they are to make and how versatile they can be for any occasion, whether I’m cooking for family or prepping something cozy for myself. This recipe is a timeless favorite that never disappoints.
Swedish Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Swedish
Description
Classic Swedish Meatballs are tender, spiced beef meatballs simmered in a rich and creamy gravy—perfect comfort food! This easy Swedish Meatball recipe brings cozy Scandinavian flavors to your table, ideal for family dinners or meal prep. Serve with mashed potatoes or noodles and a spoonful of lingonberry jam for authentic flair.
Ingredients
- For the Meatballs:
- Ground beef
- Panko breadcrumbs
- Milk
- Egg
- Onion, finely chopped
- Garlic, minced
- Fresh parsley, chopped
- Ground allspice
- Ground nutmeg
- Salt
- Black pepper
- Olive oil
- For the Gravy:
- Butter
- All-purpose flour
- Beef broth
- Heavy cream
- Worcestershire sauce
- Dijon mustard
- Salt
- Black pepper
Instructions
- Mix breadcrumbs and milk in a bowl; let soak for a few minutes.
- Add beef, egg, onion, garlic, parsley, allspice, nutmeg, salt, and pepper. Mix gently.
- Shape into 1 to 1.5-inch meatballs.
- Heat olive oil in a skillet and brown meatballs in batches until fully cooked. Set aside.
- In the same skillet, melt butter and stir in flour to make a roux.
- Gradually whisk in beef broth, cream, Worcestershire, and Dijon mustard. Simmer until thickened.
- Return meatballs to the skillet and simmer a few minutes more.
- Serve hot over mashed potatoes, egg noodles, or rice. Garnish with parsley.
Notes
- Bake meatballs at 400°F for 15–20 minutes for a lighter version.
- For dairy-free, sub oat milk and coconut cream.
- Add sautéed mushrooms or spinach for extra texture.
- Use gluten-free breadcrumbs and flour for a gluten-free dish.
- Store in fridge 3 days or freeze for up to 3 months. Reheat gently on stovetop with added broth or cream if needed.
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