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How It Works
Swedish meatballs in creamy brown gravy garnished with parsley in a shallow white bowl.
Main Dishes Meat Fall Winter Swedish Nut-Free

Swedish Meatball Recipe

Tender beef-and-pork Swedish meatballs seasoned with allspice and nutmeg, browned in a skillet and finished in a creamy beef gravy.

Prep 25 min
Cook 35 min
Total 1 hr
Servings 6 servings
Difficulty Easy
Jump to Recipe Adapt This Recipe
Air fryerConversion not recommended

Contains: Milk · Egg · Wheat

Check the labels of the panko, beef broth and Dijon mustard you use because formulations can vary. Readers with allergies should verify the actual products they use.

WHY IT WORKS

Why This Recipe Works

01

Soaked Breadcrumbs Keep Them Tender

Milk-soaked panko holds moisture inside the beef-and-pork mixture, helping the meatballs stay tender instead of becoming dense.

02

Beef and Pork Work Together

Beef brings robust flavor while pork adds richness and tenderness, giving the meatballs a balanced texture without needing complicated ingredients.

03

Build the Gravy in the Skillet

The browned bits left after cooking the meatballs dissolve into the flour-and-broth base, giving the creamy gravy more savory depth.

WHAT YOU’LL NEED

Equipment

Large mixing bowl
Large skillet
Food thermometer

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Meatballs
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  • Creamy Gravy
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Method

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  1. Combine the panko breadcrumbs and milk in a large mixing bowl. Let them stand for 5 minutes so the breadcrumbs soften and absorb the milk.
  2. Melt 1 tablespoon (tbsp) butter in a large skillet over medium heat. Add the onion and cook for about 4 to 5 minutes, until soft but not browned. Transfer the onion to the breadcrumb mixture and let it cool for a few minutes.
  3. Add the ground beef, ground pork, egg, 1 teaspoon (tsp) salt, allspice, nutmeg and 1/2 teaspoon (tsp) black pepper. Mix gently just until evenly combined, then shape into 24 meatballs about 1 1/2 inches across.
  4. Return the skillet to medium heat. Brown the meatballs in batches, turning as needed, for about 6 to 8 minutes per batch until browned on several sides. Transfer them to a plate; they do not need to be cooked through yet.
  5. Reduce the heat to medium-low and melt 3 tablespoons (tbsp) butter in the skillet. Whisk in the flour and cook for 1 minute. Gradually whisk in the beef broth, scraping up the browned bits, then simmer for 3 to 4 minutes until the gravy begins to thicken.
  6. Stir in the heavy cream, Dijon mustard, 1/4 teaspoon (tsp) salt and 1/4 teaspoon (tsp) black pepper. Return the meatballs and any juices to the skillet. Simmer gently, partially covered, for 8 to 10 minutes, until the meatballs reach 160°F in the center and the gravy coats a spoon.
  7. Taste the gravy and adjust the seasoning if needed. Sprinkle with the chopped parsley and serve the meatballs hot with the creamy gravy.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

160°F / 71°C

Cook the meatballs until the center reaches the stated temperature on a food thermometer. Keep the gravy at a gentle simmer so the meatballs finish cooking without the cream sauce boiling hard.

Make Ahead

Shape the meatballs up to 24 hours ahead, arrange them in a covered container and refrigerate them until ready to cook. Keep them chilled and add a little extra cooking time if needed, relying on the center temperature for doneness.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Make It Dairy-Free

Change the following ingredients:

Replace1/3 US cup whole milk

With1/3 US cup unsweetened neutral plant milk

Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.

Replace1 tablespoon (tbsp) unsalted butter

With1 tablespoon (tbsp) unsalted plant-based butter

Use the same quantity of a plant-based butter suited to cooking or baking as required.

Replace3 tablespoons (tbsp) unsalted butter

With3 tablespoons (tbsp) unsalted plant-based butter

Use the same quantity of a plant-based butter suited to cooking or baking as required.

Replace1/2 US cup heavy cream

With1/2 US cup plant-based cream

Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.

Make It Gluten-Free

Change the following ingredients:

Replace1/2 US cup plain panko breadcrumbs

With1/2 US cup plain gluten-free panko breadcrumbs

Use the same quantity of gluten-free panko.

Replace3 tablespoons (tbsp) all-purpose flour

With3 tablespoons (tbsp) gluten-free all-purpose flour blend

For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

The combination of beef and pork gives these meatballs both flavor and tenderness. Allspice and nutmeg provide the warm seasoning associated with Swedish meatballs, while low-sodium beef broth makes it easier to control the final salt level.

Useful Substitutions

All ground beef can replace the beef-and-pork mixture using the same total weight, although the meatballs may be slightly firmer and less rich. Plain dry breadcrumbs can replace panko, and half-and-half can replace the heavy cream for a lighter, slightly thinner gravy.

INGREDIENT QUALITY

Quality Note

Chop the onion very finely and mix the meat only until the ingredients are evenly combined. Gentle handling keeps the meatballs tender, while browning them in batches gives the gravy flavorful pan drippings.

SPEND LESS

Cost-Saving Tip

Standard ground beef and ground pork work well here; there is no need for premium meat blends. If larger packs are better value, portion the extra meat into recipe-sized amounts and freeze them for another meal.

COOKING TIPS

Tips

Chop the Onion Very Finely

Small onion pieces soften quickly and distribute through the meatballs instead of creating large pockets that can make them crack.

Mix Only Until Combined

Overworking ground meat tightens the mixture. Stop as soon as the beef, pork, seasonings and soaked breadcrumbs are evenly distributed.

Brown in Batches

Give the meatballs enough space to make good contact with the skillet. Crowding traps steam and makes browning slower and less even.

Keep the Gravy at a Gentle Simmer

Once the cream is added, avoid a hard boil. Gentle heat finishes the meatballs while keeping the gravy smooth and preventing unnecessary reduction.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate the cooked meatballs and gravy within 2 hours in a covered container and use them within 3 to 4 days.

Freezing

Cool the meatballs and gravy completely, then freeze them together in an airtight container for up to about 2 months. Thaw overnight in the refrigerator; the cream gravy may be slightly less smooth after freezing.

Reheat on the Stove

Warm the meatballs and gravy gently in a covered skillet over low heat, stirring the sauce occasionally. Add a small splash of broth or milk if the gravy has thickened, and heat the meatballs to 165°F.

Reheat in the Microwave

Place a portion in a microwave-safe dish, cover loosely and heat in short intervals, stirring the gravy between intervals, until the meatballs reach 165°F in the center.

ESTIMATED PER SERVING

Nutrition

1 of 6 servings

460 kcal Calories
35 g Fat 45% DV
17 g Saturated fat 85% DV
10 g Carbohydrate 4% DV
1 g Fiber 4% DV
3 g Sugars
25 g Protein
650 mg Sodium 28% DV
165 mg Cholesterol 55% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Swedish Meatball FAQs

What makes Swedish meatballs different from regular meatballs?

Swedish meatballs are usually smaller and gently seasoned with warm spices such as allspice and nutmeg. They are commonly served with a creamy brown gravy rather than a tomato-based sauce.

Can I make Swedish meatballs with all beef?

Yes. Use the same total weight of ground beef in place of the beef-and-pork mixture. The result will still work, although it may be slightly firmer and less rich.

How do I keep Swedish meatballs tender?

Let the breadcrumbs absorb the milk before mixing, use finely chopped softened onion and handle the meat mixture gently. Overmixing and hard boiling in the gravy can both make the finished meatballs firmer.

What temperature should Swedish meatballs reach?

Cook the center of the meatballs to 160°F as measured with a food thermometer. Browning on the outside is not a reliable doneness check by itself.

Can I make the meatballs ahead of time?

Yes. Shape the raw meatballs, cover them and refrigerate them for up to 24 hours before cooking. Keep them chilled until you are ready to brown them and allow a little extra cooking time if needed.

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