Name: Swedish Meatballs (Beef and Chicken with Creamy Gravy)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Swedish
Ingredients: 1 pound lean ground beef (85/15); ½ pound ground chicken; 1 small onion, grated; 2 garlic cloves, minced; ½ cup panko breadcrumbs; 1 large egg; ¼ cup whole milk; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon allspice; ¼ teaspoon nutmeg; 2 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 1½ cups beef broth or beef stock (low sodium); ¾ cup heavy cream; 1½ teaspoons soy sauce (low sodium); 1 teaspoon Dijon mustard; Salt and pepper to taste; Chopped fresh parsley (optional, for garnish)

These Swedish meatballs are made with a flavorful combination of ground beef and chicken, all smothered in a creamy, rich gravy. I like serving them over mashed potatoes, egg noodles, or rice for a warm and satisfying meal that’s simple enough for weeknights but comforting enough for special occasions.

Swedish Meatballs (Beef and Chicken with Creamy Gravy)

Why You’ll Love This Recipe

I love how these meatballs are tender and juicy, with just the right blend of spices like nutmeg and allspice to give them that classic Swedish flavor. The creamy gravy brings it all together and soaks into whatever I pair them with. Plus, this version uses only beef and chicken, making it suitable for a wider range of diets while still keeping all the comfort-food vibes.

ingredients

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

1 pound lean ground beef (85/15)
½ pound ground chicken
1 small onion, grated
2 garlic cloves, minced
½ cup panko breadcrumbs
1 large egg
¼ cup whole milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon allspice
¼ teaspoon nutmeg
2 tablespoons extra virgin olive oil (or other cooking oil)
4 tablespoons unsalted butter
¼ cup all-purpose flour
1½ cups beef broth or beef stock (low sodium)
¾ cup heavy cream
1½ teaspoons soy sauce (low sodium)
1 teaspoon Dijon mustard
Salt and pepper to taste
Chopped fresh parsley (optional, for garnish)

directions

I start by combining the ground beef and ground chicken in a large bowl, mixing gently by hand.
I add the grated onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg, then mix until just combined—being careful not to overwork the mixture.
I form the mixture into 1 to 1½ inch meatballs, then chill them in the fridge for 20–30 minutes to help them hold their shape.
I heat olive oil in a large skillet over medium-high heat, then cook the meatballs in batches, browning them on all sides (about 5–6 minutes per batch). Once done, I transfer them to a plate and keep them warm.
To make the gravy, I melt the butter in the same skillet, whisk in the flour, and cook for about a minute.
I gradually add beef broth, whisking to keep it smooth, then stir in the heavy cream, soy sauce, and Dijon mustard. I bring it to a simmer and season it to taste.
I return the meatballs to the skillet, along with any juices, and simmer everything together for another 3–5 minutes, until the meatballs are cooked through.
I like serving them hot with mashed potatoes, egg noodles, or rice, topped with fresh parsley if I have it.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: ≈35 minutes

Variations

I sometimes use ground turkey instead of chicken when that’s what I have on hand.
For extra tang, I replace some of the heavy cream with sour cream.
To make the sauce dairy-free, I’ve used plant-based cream and butter substitutes with success.
For a bit of spice, I add a pinch of cayenne to the meat mixture.
If I need a gluten-free version, I switch the panko and flour with gluten-free alternatives.

storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days. I reheat gently on the stovetop or in the microwave.
Freezer: I freeze the cooked meatballs on a baking sheet first, then transfer them to a freezer-safe container. They last up to 3 months. I don’t freeze the sauce since dairy doesn’t reheat well after thawing.

FAQs

How do I keep the meatballs from falling apart?

I make sure to use the right ratio of meat to breadcrumbs and egg, and I always chill the meatballs before cooking. That helps them stay firm during frying.

Can I bake these meatballs instead?

Yes, I’ve baked them at 400°F for about 20 minutes, turning them halfway through. It’s a good hands-off method.

What can I use instead of beef broth?

When I’m out of beef broth, I use low-sodium vegetable broth or chicken broth. It changes the flavor a little, but it still works.

Can I prepare this ahead of time?

Definitely. I often prep and shape the meatballs in advance, then refrigerate them until I’m ready to cook. They also freeze well after cooking.

Can I use just one type of meat?

Yes, I’ve made these with only beef or only chicken, and both options turn out great. I like the mix because it balances flavor and texture, but it’s flexible.

Conclusion

These Swedish meatballs with creamy gravy are one of my favorite comfort meals to make at home. They’re hearty, flavorful, and come together quickly with simple ingredients. Whether I’m cooking for the family or prepping something ahead for the week, this dish always hits the spot.