Name: Swedish Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Swedish
Ingredients: 1 lb lean ground beef; 1/4 cup grated onion; 2 cloves garlic, minced; 1/2 cup panko breadcrumbs; 1 large egg; 1/4 cup whole milk; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 tsp ground allspice; 1/4 tsp ground nutmeg; 2 tbsp olive oil; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups low sodium beef broth; 1/2 cup heavy cream; 1 tbsp low-sodium soy sauce; 1 tsp Dijon mustard; Salt and pepper to taste; Optional: Chopped fresh parsley for garnish

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I make these Swedish meatballs with tender, juicy beef rolled into bite-sized perfection, then simmered in a creamy, flavorful gravy that feels like pure comfort in every bite.

Why I’ll Love This Recipe

I love how these meatballs bring both elegance and coziness to the table. The blend of warm spices like nutmeg and allspice gives the beef a unique flavor, while the creamy gravy adds richness without being too heavy. It's an easy one-pan dinner that always satisfies—and it comes together in about 30 minutes.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs

lean ground beef
grated onion
minced garlic
panko breadcrumbs
large egg
whole milk
kosher salt
freshly ground black pepper
ground allspice
ground nutmeg
olive oil (or other cooking oil)

For the Sauce

unsalted butter
all-purpose flour
beef broth (low sodium)
heavy cream
low-sodium soy sauce
Dijon mustard
salt and pepper

Optional Garnish

chopped fresh parsley

directions

I start by mixing the beef with onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg in a bowl until just combined.
Then I form the mixture into 1 to 1½-inch meatballs and let them chill in the fridge for 20–30 minutes to help hold their shape.
In a large skillet, I heat oil over medium-high heat and brown the meatballs in batches, turning often until evenly cooked. I set them aside when done.
To make the sauce, I melt butter in the same skillet, whisk in the flour, and cook until it bubbles—about a minute.
I slowly whisk in beef broth to avoid lumps, then stir in the heavy cream, soy sauce, and Dijon mustard.
Once the sauce simmers, I return the meatballs to the skillet and let them cook through in the gravy for about 5 minutes.
I finish with chopped parsley and serve over mashed potatoes, noodles, or rice.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap heavy cream with half-and-half to lighten the sauce.
For a gluten-free version, I use gluten-free breadcrumbs and flour.
When I want a little zing, I add a small splash of white vinegar or lemon juice to the gravy.
I occasionally stir in a tablespoon of sour cream for a tangy twist.
To make them bite-sized for appetizers, I roll the meatballs smaller and serve them with toothpicks and a drizzle of sauce.

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days. Reheating in a skillet with a splash of broth or cream keeps the meatballs moist and the sauce smooth.
Freezer: I freeze the cooked meatballs (without sauce) on a baking sheet first, then transfer to a freezer bag for up to 3 months. I make the gravy fresh when reheating, since cream sauces don’t always freeze well.

FAQs

Can I use store-bought meatballs with this sauce?

Yes, I’ve done it when I’m short on time. I just warm them up and pour the homemade gravy over the top—it still tastes amazing.

What’s the best way to keep meatballs from falling apart?

Chilling the meatballs for 20–30 minutes before cooking helps a lot. I also make sure not to overmix the meat mixture.

Is it okay to bake the meatballs instead of frying?

Absolutely. I bake them at 400°F for about 15–20 minutes until browned and cooked through. Then I simmer them briefly in the sauce.

Can I make these ahead of time?

Yes, I often prep the meatballs and even brown them ahead. I store them in the fridge and finish the sauce and simmering when ready to serve.

What can I serve these with besides mashed potatoes?

I like pairing them with egg noodles, rice, or even crusty bread to soak up the gravy. Steamed vegetables make a great side too.

Conclusion

This Swedish meatball recipe is one of my favorite comfort meals—rich, savory, and packed with flavor. It's easy to make from scratch, and the creamy gravy turns simple beef meatballs into something truly special. Whether I’m serving it for family dinner or meal prepping for the week, it’s always a hit.

Swedish Meatballs

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Swedish
Diet: Halal

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Description

Tender Swedish meatballs made from seasoned beef, simmered in a creamy gravy with a touch of Dijon and soy sauce for rich, comforting flavor.

Instructions

Mix ground beef, grated onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg in a bowl until just combined.
Form into 1 to 1½-inch meatballs and chill in the fridge for 20–30 minutes.
Heat oil in a large skillet over medium-high heat and brown meatballs in batches. Set aside.
In the same skillet, melt butter, whisk in flour, and cook for 1 minute.
Slowly whisk in beef broth, then stir in cream, soy sauce, and Dijon mustard.
Bring sauce to a simmer, return meatballs to skillet, and cook for about 5 minutes until heated through.
Garnish with parsley and serve over mashed potatoes, noodles, or rice.