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If you’ve ever longed for cozy comfort food that’s as easy as it is indulgent, you’re in luck; Swedish Meatballs in Creamy Gravy delivers exactly that. Made with tender beef and pork meatballs seasoned with warm nutmeg and allspice, then simmered in a rich, velvety brown-cream gravy, this dish is perfect over mashed potatoes or buttered egg noodles. Whether it’s a weeknight dinner or a Sunday supper, this classic recipe brings comfort, flavor, and a touch of elegance to your table.
These Swedish meatballs pair perfectly with Southern mashed potatoes, no yolk egg noodle kugel, or with this old-fashioned school cafeteria mac and cheese.
Why You’ll Love This Recipe
- Deep, savory flavor: The combo of ground beef and pork creates the perfect balance of richness, making every bite juicy, flavorful, and completely satisfying.
- Cozy, comforting spices: Classic warm spices like nutmeg and allspice (or cinnamon, cloves, or juniper if you like a twist!) give these meatballs their signature Swedish flavor with just the right amount of depth.
- Creamy, luscious gravy: This isn’t a shortcut sauce! Made with beef broth and heavy cream, the silky-smooth gravy makes this truly luxurious.
- Versatile and crowd-pleasing: Serve them over mashed potatoes or noodles, bake them in a skillet with cheese, or turn them into sliders with lingonberry jam. However you plate them, these meatballs always shine!
Ingredients
This easy recipe for Swedish meatballs with creamy gravy uses easy-to-find ingredients, and is ready to enjoy in about 30 minutes. Grab these key ingredients, and you’ll be ready to whip up these meatballs in no time!
- Ground Beef & Pork: Using a mixture of these two meats brings the best of both worlds: beef adds richness, while pork brings tenderness and a touch of sweetness. Use lean beef for a healthier twist!
- Panko Breadcrumbs: These light, airy crumbs help bind the meatballs without weighing them down, ensuring a tender, springy texture.
- Warm Spices (Allspice & Nutmeg): Just a pinch of these classic Swedish spices gives the meatballs their signature cozy, aromatic flavor.
- Beef Broth & Heavy Cream: These key ingredients make the gravy rich and silky! Use the best quality beef broth you can, and use heavy whipping cream rather than half-and-half for the best results.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Leaner Meat Option: Lighten things up by swapping in leaner meats like ground turkey or chicken in place of the traditional beef and pork combo. Still juicy, still delicious.
- Panko Substitute: Use plain breadcrumbs or even finely crushed saltines as a quick stand-in.
- Spice Variations: Want a twist on the classic flavor? Use fresh dill instead of parsley. Or, if you’re out of nutmeg or allspice, replace them with cinnamon, clove, or ginger to add warmth.
- Grated Shallot: Looking for a more delicate onion flavor? One small grated shallot is a fantastic (and elegant!) substitute.
- Juniper Berries: For that traditional Nordic flair, finely crush 1–2 dried juniper berries and mix into the meatball mixture. Their earthy, pine-like flavor brings an aromatic boost—just a little goes a long way.
How to Make Swedish Meatballs with Creamy Gravy
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Meatballs
- Add the ground meats, breadcrumbs, parsley, spices, onion, and egg to a large bowl and mix with your hands until it’s well combined. Chill the mixture for 30 minutes.
- Roll the mixture into 12 large meatballs (or 18 smaller meatballs, which is what I do since they cook faster). Be sure they’re uniform in size so the meat cooks evenly.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the meatballs to the skillet and cook, turning continuously, until browned on all sides and cooked through, 10-12 minutes.
2
Cook the Meatballs
There’s no need to cook the meatballs all the way through just yet. Focus on getting them browned and crispy at this stage.
3
Make the Gravy
- Transfer the cooked meatballs to a plate and keep them warm.
- Add the remaining 4 tablespoons of butter to the skillet and scrape the browned bits from the bottom of the pan. Add the flour and whisk until it turns brown and develops a nutty aroma.
- Slowly stir in the beef broth and heavy cream, then bring the mixture to a gentle boil.
4
Thicken Gravy
Stir in the Worcestershire sauce and Dijon mustard and cook until thickened. Season to taste with additional Worcestershire, salt, or pepper.
5
Finishing Touches
- Return the meatballs and their juices to the skillet with the gravy. Simmer for 10 minutes, or until the gravy reaches your desired consistency. (Cutting the heat and allowing the gravy to stand will also aid in thickening.)
- Serve the Swedish meatballs with thinly sliced cucumber and lingonberry jam or cranberry sauce. Spoon over mashed potatoes, egg noodles, or alongside a delicious French Onion Noodle Casserole!
Recipe FAQs
Swedish meatballs are served in a rich, creamy brown gravy made from butter, beef broth, and heavy cream for a rich texture. I like to adds a splash of Worcestershire or Dijon mustard to deepen the flavor. It’s thickened with a flour and butter roux, and is seasoned with salt, pepper, and often a pinch of nutmeg or allspice. The result? A velvety, savory sauce that clings beautifully to each meatball.
While both are beloved comfort foods in Scandinavian kitchens, the key differences lie in the seasoning and the gravy. Swedish meatballs are smaller, spiced with allspice and nutmeg, often made from a combination of beef and pork, and are served in a creamy brown gravy.
Norwegian meatballs (kjøttkaker) are made from beef only, and tend to be larger, flatter, and more mildly seasoned. Plus, they’re traditionally served with a brown pan gravy that’s not creamy. Both are delicious, but Swedish meatballs win the cozy comfort award in my book!
You can use frozen meatballs if you are short on time. Cook the frozen meatballs according to the package instructions and make the gravy.
To make fully cooked meatballs in advance, fully cook the meatballs according to the recipe instructions and then store them in the refrigerator. Allow them to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days. When ready to serve, simply reheat the meatballs in a skillet or in the oven until warmed through, and then proceed with making the gravy.
To make meatballs ahead to cook later, shape the meatballs and refrigerate them in an airtight container for up to 24 hours before cooking. This allows you to prepare them a day ahead and cook them fresh when needed. When ready to cook, follow the recipe instructions for browning and cooking the meatballs, and proceed with making the gravy.
If you have any leftovers, store the Swedish Meatballs and gravy in an airtight container in the refrigerator. You can refrigerate them for three days.
To freeze, place the cooled meatballs and gravy in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Swedish Meatballs with Creamy Gravy
There are so many tasty ways to serve these easy Swedish meatballs! Keep it classic by serving over mashed potatoes or egg noodles, or make it a Stroganoff-style version by garnishing the dish with sour cream and fresh herbs. Serve on skewers as an appetizer with gravy on the side for dipping. For a cozy twist, bake them in a skillet with the gravy and shredded Emmentaler cheese, then serve with crusty bread or French bread rolls for dipping. You can also make meatball sliders with mini buns, lingonberry jam (or cranberry sauce), cucumber, and a drizzle of gravy.
Round out the meal with cozy sides like my French Onion Noodle Casserole, Mashed Potato Casserole, Cheesy Cheddar Broccoli Casserole, or Maple Bacon Brussels Sprouts.
Expert Tips
- To ensure the meatballs hold their shape, refrigerate the mixture for about 30 minutes before rolling them.
- Use a heavy-bottomed or cast-iron skillet large enough to hold all the meatballs without crowding. This ensures even browning, proper heat distribution, and a perfect golden crust.
- For a healthier option, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 20 minutes, turning them once halfway through.
- Add more beef broth or heavy cream to adjust the consistency if the gravy becomes too thick.
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Amazing Swedish Meatballs in Creamy Gravy
Video
Equipment
- large, heavy-bottomed skillet
Ingredients
For the Swedish Meatballs
- ½ pound lean ground beef
- ½ pound ground pork
- ¼ cup Panko breadcrumbs
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ⅓ cup grated onion, using largest holes on a box grater
- ½ teaspoon garlic powder
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Creamy Gravy
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
For Serving
- chopped fresh parsley, for garnish
- mashed potatoes or egg noodles
Instructions
Making & Cooking the Meatballs
- In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, chopped parsley, allspice, nutmeg, grated onion, garlic powder, pepper, salt, and egg. Using your hands, mix until combined.
- Roll into 12 large meatballs or 18 smaller meatballs. In a large skillet heat olive oil and 1 tablespoon of the butter over medium high heat. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Remove the meatballs to a plate and keep warm.
Making the Gravy & Serving
- Add the remaining 4 tablespoons of butter to the fond in the bottom of the pan and scrape the browned bits. This is where all of the flavor is hiding!
- Add the flour to skillet and whisk until it turns brown and takes on a nutty aroma. Slowly stir in the beef broth and heavy cream. Bring to a gentle boil and add Worcestershire sauce and the Dijon mustard. Sauce will begin to thicken.
- Taste the gravy to see if it needs salt or pepper. Return the meatballs and their juices to the gravy and simmer for 10 minutes or until the gravy is cooked to the consistency that you like it.
- Serve over mashed potatoes, over egg noodles, or alongside my Crazy Good French Onion Noodle Casserole. Enjoy!
Notes
- Make Cooked Meatballs Ahead: Fully cook meatballs per recipe instructions. Store in the refrigerator. Cool completely before transferring to an airtight container. Refrigerate for up to 3 days. When ready to serve, reheat meatballs in a skillet or in the oven until warmed through. Proceed with making gravy per recipe instructions.
- Make Uncooked Meatballs Ahead: Shape meatballs and refrigerate in an airtight container for up to 24 hours before cooking. When ready to cook, follow the recipe instructions for browning and cooking, and make the gravy.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to three days.
- To Freeze: Place the cooled meatballs and gravy in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you (or anyone) tried freezing these meatballs uncooked to use in the future? If so, how did you go about cooking them from freezer – defrost first or no? My other meatball recipes are baked in the oven so frozen works fine, but I’m not sure on these, being pan fried. I’d love to make a huge batch to have some on hand whenever my son requests them. We love this recipe!
Audra, this is such a great question, and I must add this to the recipe card notes – YES, these may be assembled and frozen, uncooked, for a flexible weeknight meal. When I freeze, I roll 18 meatballs. I do this because smaller thaw fast. BUT these needn’t be completely thawed before you begin to cook them, only partially. I find that when I know I’m going to make them (usually a decision made in the car because I did not plan anything), I set out however many I know I will need and get everything else ready first. They only require 20 minutes on the counter before I add 1/4 cup water to my pan along with the meatballs. Cover with a lid and set on medium-low heat. Once the water is largely evaporated, add the olive oil and butter and begin the recipe from this point.
You can also make the entire recipe right through to the end and freeze in a Corning Ware or similar. I take that directly from the freezer, thaw overnight in the fridge or 1 hour on the counter. Then I bake in the Corning Ware at 375°F, foil covered, for 35 to 45 minutes. Remove the foil, stir the contents, and bake another 5 to 8 minutes.
I will be excited to hear from you once you’ve tried freezing to know how they are enjoyed. Do let me know in case you have any good tips. So many readers with the same question can surely benefit 🙂 x – Jenny
Good!
Thank you, Geraldine!
These Swedish Meatballs were a home run! Absolutely delicious and easy to make! This recipe will definitely stay in our dinner rotation. To anyone you hasn’t made this recipe, you must add it to your menu plan. I had to serve this over rice as we didn’t have any egg noodles; next time I’m trying Jenny’s onion noodle casserole with this. Out of this world!
Stacie, you are too kind!! I am happy to know y’all enjoyed this. It’s quick, easy, and delicious and it just makes sense at the end of the day when the thought of cooking feels daunting. Thank you for circling back to let me know this! x – Jenny
I made enough meatballs for 3 meals. I baked them 30 minutes at 350*. (Saves time and money) I froze 2 bags and served up the rest on mashed potatoes. Delicious!
Eddy, would you like to write for Not Entirely Average? Saving ‘time and money’ while serving up delicious is what it’s ALL ABOUT! Thank you Eddy, for taking the time to tell me this! x – Jenny