Best Swedish Meatballs with Creamy Gravy (Easy Homemade Recipe)

 

 

Tender Swedish meatballs made with beef, pork, warm spices, and a rich creamy gravy. Easy, comforting, and perfect served over noodles, rice or potatoes. This is a true family favorite!!

 

Believe it or not I have only ever been to Ikea once in my whole life.   I went with a couple of mates to the one in Warrington in the U.K a number of years back, but that's been the only time. I had to try their Swedish Meatballs when I was there.   I had heard so much about them, and they were pretty good, but, I have to say . . .  they weren't as good as my homemade ones.

This recipe I am sharing is a mix of trial and error which began with a recipe from the Fannie Farmer Cookbook back in 1979.   This was my base and throughout the years I have tweaked the recipe here and there and this is my final version and the one that I use all the time now.

The end result is tender and flavorful meatballs . . .  a mix of beef and pork and spices . . . soft whole wheat bread crumbs . . . browned and then simmered in a simple gravy in the oven, which is enriched during the final fifteen minutes of baking with rich heavy cream .

The gravy alone is to die for.  And there's plenty of it.   Can you ever have too much gravy?  I think not.    Mmm . . .  moist, tender, flavorful meatballs . . .  rich creamy gravy . . .  served spooned atop a nice pile of buttery noodles. Dinner doesn't get much better than this. I promise you.

 

INGREDIENTS NEEDED

TO MAKE SWEDISH MEATBALLS

There is nothing really complicated or out of the ordinary needed to make these delicious meatballs.

For the meatballs:

• 3/4 pound of ground beef (I like to use extra lean)
• 1/2 pound ground pork
• 3 slices of whole wheat bread, crusts removed and made into crumbs
• 1 large free range egg, beaten lightly
• 1 tsp sugar
• 3/4 tsp ground allspice
• 3/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 TBS oil for frying

For the gravy:

• 1 TBS plain flour
• 1 1/3 cup (300ml) of chicken broth
• 1 TBS Dijon mustard
• 1 1/2 tsp Worcestershire sauce
• 1 tsp honey
• 1 1/3 cup (300ml) of double cream (whipping cream)
• salt and pepper to taste
• chopped parsley to garnish
• buttered noodles to serve

 

NOTES ON INGREDIENTS

• It is best to use a mix of pork and beef. This helps to keep the meatballs tender and moist and will give you the nicest texture.
• You can use any bread crumbed. I used whole wheat because that is what I had. It also added a bit of fiber. Any way I can get extra fiber into my diet the better.
• Don't skip the sugar. It is not a lot but it does add a special something.
• Use the freshest spices that you can. Old spices can tend to have a musty flavor.
• I used light olive oil for frying.
• Chicken broth will give the gravy the best flavor and color. I use Better than Bullion Chicken Stock concentrate, reconstituted.
• Again, don't skip the honey. It adds a chef's kiss of deliciousness without being too sweet.
• I used whipping cream.

 

HOW TO MAKE SWEDISH MEATBALLS

These are really quite simple to make.  Follow the instructions as written and you can be assured of a tasty and perfectly delicious finish. 

1. First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls. (I use my hands to do this. Use evenly sized portions of meat to ensure your meatballs are of a similar size.)
2. Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish. (Heat your pan over medium high heat and shake it frequently while you are frying the meatballs to brown them all over evenly.)
3. Whisk the flour into the pan drippings. Cook for a minute without browning. (This helps to cook out the raw flour taste.)
4. Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish. (It is important to whisk the mixture constantly while it comes to the boil to give the gravy a smooth and even consistency.)
5. Preheat the oven to 180*C/350*F/ gas mark 4.
6. Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes. (I do not cover the casserole dish. This helps them to brown nicely and makes for easy of stirring.)
7. Whisk in the cream. Bake for 15 minutes longer. (The cream is added at this stage so that it doesn't curdle or split.)
8. Serve hot garnished with parsley flakes along with some buttered noodles. (Mashed potatoes are also nice as is rice.)

 

HANDY TIPS & HELPS

FOR

PERFECT SWEDISH MEATBALLS

• Use a mix of beef and pork for the best texture and flavor. 
• Whole wheat breadcrumbs add structure, but any breadcrumb will work.
• Freshly grated nutmeg makes a difference in flavor. Nutmeg is one of those spices that tends to lose it's flavor once it is grated.
• Don't skip the browning before baking. This adds flavor and helps them to keep their shape in the gravy.
• Whisk the flour well into the pan drippings for a smooth gravy with no lumps prior to adding the broth and seasonings.
• Don't add the cream until the final 15 minutes of cooking. This helps to keep the gravy rich and silky and prevents curdling.
• Season the gravy to taste before baking, ensuring that the flavors develop evenly.
• Stir the meatballs occasionally while they are baking. This helps to keep the gravy smooth.
• Serve with noodles or potatoes. Both are delicious.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE ALL BEEF INSTEAD OF A MIX OF BEEF AND PORK?

The classic flavor and tenderness come from using both beef and pork together. Using only beef will work, but the meatballs may be a little firmer and less juicy.

DO I REALLY NEED TO USE WHOLE WHEAT BREAD CRUMBS?

Regular bread crumbs will work just fine. I used whole wheat because that is what I had. The recipe is really quite flexible.

WHY ARE ALLSPICE AND NUTMEG USED? ARE THEY ESSENTIAL?

These warm spices are traditional in Swedish meatballs and give them their signature flavor . You can adjust to taste, but leaving them out will change the classic profile.

DO I REALLY NEED TO BROWN THE MEATBALLS FIRST?

Yes — you lightly brown them in a skillet before baking . This step adds flavour and helps them hold their shape in the gravy.

CAN I MAKE THE GRAVY WITHOUT CREAM?

The cream is added during the final 15 minutes of baking and makes the gravy rich and silky . You can substitute evaporated milk or half‑and‑half, but the flavor and texture will be slightly different.

CAN THESE BE MADE AHEAD OF TIME?

Absolutely. The flavors deepen as they sit, and the dish reheats well. Just warm gently so the cream doesn’t curdle or split.

CAN I FREEZE THESE MEATBALLS?

Yes — Swedish meatballs freeze beautifully. Freeze them after cooking, with or without the gravy. Reheat gently so the creamy sauce doesn’t split.

  

A FEW OTHER MEATBALL RECIPES TO ENJOY

We love meatballs in our family. They are adaptable to many cuisines and flavors. For the most part, they also freeze very well.

ITALIAN SAUSAGE MEATBALLS - Everything you want in a comforting, no-fuss supper: incredibly tender, deeply savory, and made with just five simple ingredients — proof that the best meals often come from the simplest beginnings. Using good-quality sweet Italian sausage means the seasoning is already built in, so all you need is a bit of grated onion, an egg, dry breadcrumbs, and a splash of cream to create meatballs that stay moist, soft, and beautifully flavorful in every bite. They come together in minutes and roast to golden perfection in a hot oven, emerging juicy, lightly caramelized, and ready to enjoy as-is or smothered in your favorite gravy or sauce.

BBQ PORCUPINE MEATBALLS - This recipe takes a beloved vintage classic and give it the most irresistible modern upgrade. Traditionally simmered in tomato soup like our mothers and grandmothers used to make , your version swaps that old‑school sauce for a glossy, sweet‑tangy homemade BBQ sauce that bakes right into the meatballs, with delicious results. The meatballs themselves are wonderfully simple. No browning, no pre‑cooking — not even the rice needs to be cooked first. Everything mixes together in one bowl and shapes easily into tender little meatballs. The sauce is just as effortless: ketchup, vinegar, Worcestershire, brown sugar, mustard, BBQ sauce, and spices whisked together into a smooth, tangy blanket you pour straight over the meatballs — no stovetop step required. Baked in the oven, the meatballs emerge tender, saucy, and deeply flavorful.

 

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Yield: 4 to 6 servings

Author: Marie Rayner

Swedish Meatballs

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Delicious meatballs in a fabulously rich gravy.  So tasty!  I think these are better than any ready made one you can buy. Delicious with noodles. 

Ingredients

For the meatballs:

• 3/4 pound of ground beef (I like to use extra lean)
• 1/2 pound ground pork
• 3 slices of whole wheat bread, crusts removed and made into crumbs
• 1 large free range egg, beaten lightly
• 1 tsp sugar
• 3/4 tsp ground allspice
• 3/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 TBS oil for frying

For the gravy:

• 1 TBS plain flour
• 1 1/3 cup (300ml) of chicken broth
• 1 TBS Dijon mustard
• 1 1/2 tsp Worcestershire sauce
• 1 tsp honey
• 1 1/3 cup (300ml) of double cream (whipping cream)
• salt and pepper to taste
• chopped parsley to garnish
• buttered noodles to serve

Instructions

1. First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls.
2. Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish.
3. Whisk the flour into the pan drippings. Cook for a minute without browning.
4. Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish.
5. Preheat the oven to 180*C/350*F/ gas mark 4.
6. Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes.
7. Whisk in the cream. Bake for 15 minutes longer.
8. Serve hot garnished with parsley flakes along with some buttered noodles.

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