Name: Swedish Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Swedish
Ingredients: For the meatballs:; 1 lb ground beef; 1/2 cup panko breadcrumbs; 1/4 cup milk; 1 egg; 1 small yellow onion, grated or finely minced; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground allspice; 1/8 tsp ground nutmeg; 1–2 tbsp olive oil or butter (for frying); For the gravy:; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups beef broth; 1/2 cup heavy cream; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; Salt and pepper, to taste

Swedish Meatballs are tender, flavorful beef meatballs simmered in a rich, creamy gravy. Served over mashed potatoes, egg noodles, or rice, they’re the ultimate comfort food. The warm spices and luscious sauce make this dish cozy and satisfying—just like the traditional version, but made with only beef.

Swedish Meatballs

Why I Love This Recipe

I love how comforting and simple this dish is. The meatballs are juicy and perfectly seasoned, and the creamy gravy adds that classic Swedish touch. It’s a meal that feels fancy enough for guests, but easy enough to make on a weeknight. Every time I make these, the kitchen smells incredible and everyone goes back for seconds.

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
Yellow onion, grated or finely minced
Garlic, minced
Salt
Black pepper
Ground allspice
Ground nutmeg
Olive oil or butter, for frying

For the gravy:

Butter
All-purpose flour
Beef broth
Heavy cream
Worcestershire sauce
Dijon mustard
Salt and pepper, to taste

Directions

Make the meatball mixture
I start by soaking the breadcrumbs in milk for a few minutes. In a large bowl, I mix the ground beef, soaked breadcrumbs, egg, onion, garlic, salt, pepper, allspice, and nutmeg until just combined.
Shape and cook the meatballs
I roll the mixture into 1 to 1.5 inch meatballs. In a large skillet, I heat some oil or butter over medium heat and cook the meatballs in batches, turning to brown all sides. Once cooked through, I set them aside on a plate.
Make the gravy
In the same pan, I melt the butter and whisk in the flour. I let it cook for a minute or two, then gradually whisk in the beef broth. I stir in the cream, Worcestershire sauce, and Dijon mustard. I simmer the sauce until it thickens, then season with salt and pepper.
Combine and serve
I add the meatballs back to the skillet and spoon the sauce over them. I let everything simmer for a few minutes so the flavors come together. I serve the meatballs hot over mashed potatoes, egg noodles, or even rice.

Servings and Timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Gluten-free: I use gluten-free breadcrumbs and swap the flour with a gluten-free flour blend.
Lighter gravy: I’ve used half-and-half or even whole milk instead of cream for a lighter version.
Herbs: A bit of fresh parsley or dill adds a nice burst of color and flavor.
Baked option: When I want less hands-on time, I bake the meatballs at 400°F for about 20 minutes, then finish them in the sauce.

Storage and Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I warm them gently on the stove in the gravy, adding a splash of broth or water if needed. They also reheat nicely in the microwave for a quick lunch.

FAQs

Can I freeze Swedish meatballs?

Yes, I freeze the cooked meatballs (without sauce) on a baking sheet, then transfer them to a freezer bag. They last up to 3 months. I make the gravy fresh and simmer the thawed meatballs in it when ready to serve.

What’s the best way to keep meatballs tender?

I make sure not to overmix the meat mixture and let the breadcrumbs soak in milk first. Grating the onion instead of dicing it also helps keep the texture soft.

Can I make this dish ahead?

Yes, I often make the meatballs and gravy earlier in the day or the night before. I reheat everything gently on the stove before serving.

Do I need to use both allspice and nutmeg?

Both spices give the dish that distinct Swedish flavor. I’ve made it with just one in a pinch, but the combination really brings out the classic taste.

What can I serve with these meatballs?

I usually go for mashed potatoes or egg noodles, but they’re also great with steamed vegetables or crusty bread on the side.

Conclusion

Swedish Meatballs are one of my favorite classic comfort meals. With juicy beef meatballs and a rich, creamy gravy, they always hit the spot. Whether I’m making them for a family dinner or prepping ahead for the week, this recipe is simple, satisfying, and full of cozy flavor.