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Swedish Meatballs with Creamy Gravy

The best homemade Swedish meatballs: tender, juicy, and smothered in a velvety cream sauce. Better than IKEA, I promise!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Swedish
Keyword: comfort food, cream sauce, köttbullar, Meatballs, swedish meatballs
Servings: 6 servings
Calories: 520kcal

Equipment

  • Large skillet or frying pan
  • Box grater
  • Baking sheet
  • Whisk
  • Mixing bowls

Ingredients

For the Meatballs

  • 3/4 lb ground beef (80/20)
  • 3/4 lb ground pork
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup heavy cream for panade
  • 1 large egg
  • 1/4 cup yellow onion finely grated
  • 1 1/2 tsp kosher salt
  • 1/2 tsp white pepper
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 2 tbsp butter for frying

For the Cream Sauce

  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth low-sodium
  • 3/4 cup heavy cream
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1/4 tsp white pepper
  • salt to taste

For Serving

  • mashed potatoes or egg noodles
  • lingonberry jam
  • fresh parsley chopped, optional garnish

Instructions

Make the Meatballs

  • Prepare the panade: In a small bowl, combine the fresh breadcrumbs and heavy cream. Stir and let sit for 5 minutes until the breadcrumbs have absorbed the cream and become paste-like.
  • Mix the meat: In a large bowl, combine the ground beef, ground pork, soaked breadcrumb mixture, grated onion, egg, salt, white pepper, allspice, and nutmeg. Mix gently with your hands until just combined. Avoid overmixing.
  • Shape the meatballs: With slightly wet hands, roll the mixture into 1-inch balls. You should get approximately 40 meatballs. Place them on a baking sheet or large plate.
  • Brown the meatballs: Heat butter in a large skillet over medium-high heat. Working in batches to avoid crowding, cook meatballs for 6-8 minutes, turning occasionally, until browned on all sides. They don't need to be cooked through yet. Transfer to a clean plate and repeat with remaining meatballs.

Make the Cream Sauce

  • Start the roux: Reduce heat to medium. Add butter to the same skillet (don't wipe it out, that fond is flavor!). Once melted, whisk in the flour and cook for 1-2 minutes until golden and fragrant.
  • Add the liquids: Slowly pour in the beef broth while whisking constantly to prevent lumps. Once smooth, whisk in the heavy cream, soy sauce, and Dijon mustard.
  • Simmer and thicken: Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Season with white pepper and salt to taste.

Finish the Dish

  • Combine: Return the meatballs to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until meatballs are cooked through (internal temperature of 165°F).
  • Serve: Transfer meatballs and sauce to a serving dish. Garnish with fresh parsley if desired. Serve immediately over mashed potatoes or egg noodles, with lingonberry jam on the side.

Notes

Tips for Success:
Don't skip the panade! This breadcrumb-cream mixture is essential for tender meatballs. It creates pockets of moisture that keep the meat from becoming dense.
Grate, don't mince, your onion. Grating releases more juice and distributes the onion more evenly throughout the meat.
Brown in batches. Crowding the pan creates steam instead of sear. Patience pays off!
Use fresh breadcrumbs. Pulse a slice or two of white bread in a food processor. Dry breadcrumbs won't absorb cream properly.
Substitutions:
All beef: You can use all beef, but meatballs won't be as tender. Choose 80/20 ground.
All pork: Works well! Flavor will be milder.
Turkey/chicken: Use dark meat for more moisture, and add an extra tablespoon of cream to the panade.
Chicken broth: Can substitute for beef broth; sauce will be lighter in color and flavor.
Sour cream: Add 2 tbsp at the end for extra tanginess (traditional in some recipes).
Variations:
Baked meatballs: Bake at 400°F for 18-20 minutes instead of pan-frying.
Slow cooker: Brown meatballs, place in slow cooker with sauce, cook on low for 4 hours.
Make ahead: Shaped raw meatballs can be frozen for up to 3 months. Cook from frozen, adding 2-3 minutes to cooking time.
Storage:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.

Nutrition

Calories: 520kcal | Carbohydrates: 12g | Protein: 28g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 890mg | Fiber: 1g | Sugar: 2g