Swedish Meatballs Recipe
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Swedish Meatballs Recipe is a delicious and easy dinner recipe that the whole fam will enjoy. This recipe for Swedish meatballs is a tasty combination of ground beef and ground pork covered with a creamy gravy that is perfect served over pasta or mashed potatoes.
Looking for other simple recipes with homemade meatballs? Check out my other recipes for Sweet and Sour Meatballs or this delicious Meatball Sandwich.
Easy Swedish Meatball Recipe
This simple Swedish Meatball Recipe takes a few ingredients to make and just a few minutes to roll up and cook. I love making this meatball recipe because it can all be made in one pan, saving me a few dishes after dinner!
These meatballs are a simple combination of both beef and pork which makes them super flavorful and if cooked correctly, they are so tender and moist with each bite.
Swedish Meatball Ingredients
The majority of this recipe is made with simple ingredients you most likely already have in the pantry or spice cupboard. To make this meatball recipe you will need:
Meatball Ingredients:
- ground beef– use a ground beef that is at least 80% beef and 20% fat, this will help keep the meatballs from drying out.
- ground pork– use the ground pork that is 88% pork and 12% fat
- yellow onion– use a cheese grater on the small grates to grate the onion into small, fine pieces. If you don’t have a cheese grater you can dice the onion into small pieces.
- egg– this helps to bind the meatball together
- milk– added moisture for the meatballs
- Panko bread crumbs– these also help to bind the meatballs and add a little texture
- fresh parsley
- spices– salt, black pepper, garlic powder, ground nutmeg and allspice
Meatball Gravy Ingredients:
- butter– used to make the rough with the flour
- flour– for thickening the gravy
- beef broth
- Worchestershire
- heavy cream
- spices: salt, nutmeg and allspice
⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
How to make Swedish Meatballs Recipe
This simple meatball recipe with creamy gravy is really an easy dinner recipe to make any night of the week. It can be all cooked in one pan and ready in less than 30 minutes.
To start, combine together the ground pork and ground beef in a large mixing bowl. Add in the grated onion, Panko bread crumbs, milk, egg and spices. Mix together until just combined.
Try not to over mix the meatball ingredients together, this will cause the meatballs to be tough after they are cooked.
When the meatball mixture is ready, scoop out about 2 tablespoons of the meat mixture and roll into a small ball. I like to use a cookie scoop to make this process super quick and easy.
Heat olive oil in the bottom of a large skillet or cast iron pan over medium high heat. Add the meatballs to the pan and cook for 2-3 minutes per side, until they are browned and cooked through.
Cook the meatballs in batches so as to not over crowd the pan. If the meatballs are too close together in the pan, they will just steam cook and not get crispy and browned on the outside.
Remove the meatballs from the pan to make the Swedish meatball gravy.
How to make Swedish Meatball Gravy
To make the gravy that goes with Swedish meatballs, start by melting the butter in the pan and add in flour. Use a whisk to blend the flour and butter together.
Add in the salt, nutmeg and allspice and stir to combine.
Slowly pour in the beef broth and stir with the whisk until there are not lumps in the gravy. Season with the Worcestershire sauce and pour in the heavy cream.
Continue to whisk the gravy as it cooks and boils over medium heat until it is thickened. You will know the gravy is done and thick enough when it coats the back of a spoon without running off.
Add the meatballs back into the sauce and stir to coat. Top with additional chopped parsley and serve over mashed potatoes or even pasta. Also delicious served with a little raspberry jam!
Tips for making Swedish Meatballs
- don’t overwork the meatball or mix too much, to prevent them from becoming tough
- don’t overcrowd the pan when cooking the meatballs so they won’t steam cook, cook in batches if needed, place cooked meatballs onto a clean plate
- make sure the meatballs are all about the same size so they will cook evenly
- when making the sauce, use a whisk to stir constantly to avoid lumps
- to make sure the meatballs are cooked through, use an instant read thermometer to check the internal temperature, it should be at 160ºF
Storing Homemade Meatballs
This recipe is easy to make ahead and store for later. The meatballs can be made on their own and then frozen for up to 3 months or kept in the refrigerator for up to 3 days.
To make the whole recipe ahead, follow the recipe as instructed and then store in an air tight container in the refrigerator for up to 3 days or it can be frozen for up to 3 months.
What to serve with Swedish Meatballs:
Swedish Meatballs Recipe
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Swedish Meatballs Recipe
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup onion grated
- 1 cup Panko bread crumbs
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
Meatball Gravy
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3 cups beef broth
- 1 tablespoon Worcestershire
- 1/2 cup heavy cream
Instructions
- In a large mixing bowl, combine ground beef, ground pork, grated onion, milk, egg, bread crumbs, garlic powder, salt, nutmeg, allspice, black pepper and parsley. Mix together until well combined, try not to overmix
- Form the meatballs into 1 inch balls with a cookie scoop or spoon
- Place a large, 12 inch skillet over medium heat. Pour olive oil in to coat the bottom of the pan.
- Cook the meatballs in the pan for 2-3 minutes per side until browned and cooked through. Cook in batches until all are cooked.
- Remove from the pan to a clean dish.
- Melt the butter in the same pan and add in the flour. Stir with the butter until combined.
- Add in the salt, nutmeg and allspice, stir to combine.
- Whisk in the beef broth breaking up any lumps with the whisk.
- Pour in the Worcestershire and heavy cream. Cook and stir over medium heat until the gravy thickens.
- Add the meatballs back into the pan and coat with the gravy. Top with additional parsley if desired.
Video
Notes
- Nutrition facts are just an estimate
- store leftover meatballs in an air tight container in the refrigerator for up to 3 days.
- all ground beef can be used if you don’t want to use pork
