If you have a soft spot for comfort food that feels like a warm hug on a plate, you are going to adore the Swedish Meatballs with Creamy Gravy Recipe. This dish perfectly balances tender, spiced meatballs nestled in a luscious, velvety gravy that sings with hints of Dijon mustard and Worcestershire sauce. Every bite is a satisfying mix of hearty and creamy, making it an unforgettable classic that’s surprisingly simple to make. Whether it’s a cozy weeknight dinner or a special family gathering, this recipe truly shines and gives you that authentic Swedish flavor right in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward those perfectly tender meatballs and rich, creamy gravy. Each element plays a crucial role, from the blend of beef and pork providing juiciness and flavor, to the warm spices that infuse just the right cozy notes into the meat.
- 1 pound ground beef: Provides hearty richness and binds well with the pork for tenderness.
- 1 pound ground pork: Adds moisture and a subtle sweetness to the meatballs.
- 1 large egg: Acts as a natural binder, keeping the meatballs perfectly shaped.
- 1/2 cup panko breadcrumbs: Keeps the meatballs light and helps retain moisture.
- 1 teaspoon salt: Enhances all the flavors in the meatballs and gravy.
- 1/2 teaspoon garlic powder: Adds a gentle, savory depth without overpowering.
- 1/2 teaspoon onion powder: Complements the garlic with a slightly sweet note.
- 1/4 teaspoon ground allspice: Imparts a warm, aromatic touch traditional in Swedish cooking.
- 1/4 teaspoon ground nutmeg: Adds subtle warmth and earthiness.
- Pepper (to taste): Provides a subtle kick and rounds out the seasoning.
- 2 tablespoons olive oil (for frying): For browning the meatballs to a golden crust.
- 1/4 cup butter (1/2 stick): Creates a rich base for the gravy’s roux.
- 1/3 cup flour: Thickens the gravy to that signature creamy texture.
- 3 cups beef broth: Supplies a deep, savory backbone to the sauce.
- 1/2 teaspoon Dijon mustard: Adds brightness and a mild tang to the gravy.
- 1 teaspoon Worcestershire sauce: Brings a layer of complex umami flavor.
- 1/2 cup full fat sour cream: Gives the gravy its silky, creamy finish.
- 1 tablespoon chopped fresh parsley: Adds a fresh, herbaceous pop as a finishing touch.
How to Make Swedish Meatballs with Creamy Gravy Recipe
Step 1: Combine and Shape the Meatballs
Start by tossing all your meatball ingredients (except the olive oil) into a large bowl. Use your hands to mix everything together gently but thoroughly—this is where the magic starts! When perfectly combined, form the mixture into 1¼ to 1½-inch meatballs; aim for about 25 to 30 for the best size to cook evenly. Lining a baking sheet with parchment makes cleanup a breeze as you set them aside ready to fry.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet or Dutch oven over medium-high heat for a few minutes until shimmering. Fry the meatballs in batches, turning them with tongs so all sides get a beautiful golden crust. This step locks in flavor and juices, so take your time here. Once browned, transfer the meatballs to a plate to rest while you prepare the gravy.
Step 3: Make the Roux for the Gravy
Pour out most of the fat from the skillet, but leave those flavorful browned bits behind—they are essential for depth in your gravy. Turn the heat down to medium and melt the butter. Stir in the flour, whisking continuously, and cook for a few minutes until the roux turns a warm golden shade. This process removes the raw flour taste and sets the stage for a silky sauce.
Step 4: Create the Creamy Gravy
Gradually whisk in the beef broth, ensuring the flour is fully dissolved with no lumps. Add the Dijon mustard and Worcestershire sauce next to build layers of tang and savoriness. Return the meatballs to the pan, simmering gently for about 10 minutes so they finish cooking and the gravy thickens just right — not too thick, but rich and smooth.
Step 5: Finish with Sour Cream and Seasoning
Turn off the heat and stir in the sour cream, which transforms the sauce into a creamy, luscious gravy. Taste and adjust with extra salt and pepper as needed. Sprinkle freshly chopped parsley on top for a vibrant, fresh note before serving straight from the skillet.
How to Serve Swedish Meatballs with Creamy Gravy Recipe
Garnishes
Fresh parsley is the classic garnish, adding a bright contrast to the creamy gravy that makes every bite pop. You can also sprinkle a little freshly ground black pepper on top for extra aroma and just the right hint of spice.
Side Dishes
Swedish meatballs love company! Creamy mashed potatoes are the ultimate pairing, soaking up every bit of that dreamy gravy. Alternatively, egg noodles or buttery buttered barley make for wonderful foundations, while a crisp green salad can balance the richness with refreshing crunch.
Creative Ways to Present
For special occasions, serve the meatballs in elegant ramekins or mini cast iron skillets, garnished with parsley and a dollop of sour cream on the side. You can even turn this into a party appetizer by skewering meatballs with toothpicks alongside lingonberry jam for a delightful sweet-tart contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatballs with Creamy Gravy Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. This gives you a delicious, ready-made meal perfect for busy evenings.
Freezing
Freeze cooked meatballs either covered in gravy or plain for up to 3 months. Separate individual meatballs on a parchment-lined tray in the freezer first for easy portioning, then transfer to freezer bags or containers to avoid freezer burn.
Reheating
For best results, reheat leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. If the gravy thickens too much, add a splash of broth or water to loosen it up. Microwaving works too—just cover to retain moisture and heat in short bursts.
FAQs
Can I use all beef or all pork instead of a mix?
Absolutely! Using all beef will give you a firmer texture, while all pork results in a slightly sweeter, juicier meatball. The classic Swedish flavor works well with either, but the mix balances flavor and moisture perfectly.
What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work fine. Just keep in mind panko adds a lighter, airier texture that helps keep meatballs tender.
Can I make this recipe gluten-free?
Yes! Substitute the panko with gluten-free breadcrumbs and use a gluten-free flour blend for the gravy roux. Make sure your beef broth and Worcestershire sauce are also gluten-free for a safe, delicious meal.
Is there a way to make the gravy dairy-free?
Swap the sour cream with a coconut cream or a dairy-free plain yogurt alternative. Use olive oil or a dairy-free butter substitute to make the roux; this keeps the gravy rich and creamy without dairy.
Can I bake the meatballs instead of frying them?
Definitely! Baking at 400°F (200°C) for about 20 minutes works well. Just turn the meatballs halfway through to brown all sides. You might need a bit of extra oil brushed on for that golden crust, but baking is a great hands-off option.
Final Thoughts
There is something truly special about the Swedish Meatballs with Creamy Gravy Recipe that turns a simple meal into an experience filled with warmth and comfort. With its perfectly spiced meatballs and that luscious gravy, it’s a dish that always invites smiles around the table. Give this recipe a whirl—you’ll soon see why it’s a beloved classic that’s worth making time and again.
Print
Swedish Meatballs with Creamy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
Classic Swedish Meatballs made with a blend of ground beef and pork, seasoned with fragrant spices, browned to perfection, and simmered in a creamy, savory gravy. This comforting dish is perfect for a hearty family meal and yields about 6 servings.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pepper to taste
For Frying
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup full fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix thoroughly by hand and shape the mixture into 1 ¼ – 1 ½-inch meatballs, using about 2 ½ tablespoons per ball, forming approximately 25-30 meatballs. Place them on a parchment-lined baking sheet for easy handling.
- Brown Meatballs: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches, turning with tongs to brown all sides evenly, about 5-7 minutes per batch. Add more oil as needed between batches. Remove browned meatballs and set aside on a plate.
- Prepare Roux: Carefully pour out most of the fat from the skillet but keep the browned bits for flavor. Reduce heat to medium and melt butter in the skillet. Stir in flour and cook, stirring frequently, until the roux turns golden and fragrant, about 2-3 minutes.
- Add Broth and Flavorings: Gradually whisk in the beef broth, ensuring the roux dissolves smoothly into the sauce. Whisk in Dijon mustard and Worcestershire sauce until fully incorporated.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet with the sauce. Simmer gently over medium heat for about 10 minutes, or until the meatballs are cooked through and the gravy is thickened but still smooth.
- Finish with Sour Cream: Remove skillet from heat and stir in the sour cream until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with freshly chopped parsley and serve immediately, ideally alongside mashed potatoes or egg noodles.
Notes
- Using a mixture of beef and pork gives the meatballs a balanced flavor and tenderness.
- Do not overcrowd the pan when frying meatballs to ensure even browning.
- Keep the browned bits in the pan after draining fat for extra depth in the gravy.
- Adding sour cream at the end prevents the sauce from curdling and adds creaminess.
- Swedish meatballs pair wonderfully with lingonberry jam for a traditional touch.
