Swedish Meatballs Recipe.

Swedish Meatballs Recipe

Swedish Meatballs Recipe.

Swedish Meatballs
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5 from 15 votes

Recipe for Swedish Meatballs

Recipe for Swedish meatballs. Meatballs that are juicy and tender with a thick gravy sauce. Pure comfort food is meatballs served over mashed potatoes. There are 24 meatballs in this recipe.
Course Main Course
Cuisine Swedish
Keyword swedish meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 458kcal
Author Claudia Martinez
Cost $12-$14


Regarding Swedish meatballs:

  • 2 tablespoons cooking oil made from olives, or more as required
  • nutmeg, half a teaspoon
  • a half-teaspoon of spices, ground
  • Black pepper, ground, to taste
  • 0.5 teaspoons of salt
  • 14 cup whole milk
  • 30 grams of rusk
  • One big egg
  • 2 minced garlic cloves
  • One small onion, grated on the grater's side.
  • 1 pound of pork mince
  • 1 lb. of lean beef (10 percent -15 percent fat)

Making the gravy sauce:

  • pepper and salt as desired
  • 1/2 tsp. Dijon mustard
  • 3 tablespoons of regular flour
  • 1 cup heavy cream for whipping
  • standard beef broth, 3 cups
  • Unsalted butter, 4 tablespoons


Creating meatballs:

  • Panko crumbs and milk are combined in a bowl. Mix well after adding the remaining ingredients to the meatballs. 24 meatballs should be formed.
  • Over medium heat, add two teaspoons of oil to a big skillet. When the pan is heated, cook the meatballs in two batches, tossing occasionally, until they are thoroughly cooked (6-7 minutes). As needed, add additional oil. Remove from skillet and keep warm under a lid.

How to create gravy sauce:

  • Melt the butter in the identical skillet. Add the flour and stir, then heat until golden.
  • Season with salt and pepper to taste and then include the broth, heavy cream, and Dijon. Let the sauce thicken on low heat for a while.
  • Add the meatballs once more, then whisk in the gravy. Cook the meatballs until they are well cooked.

What do you think?

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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  1. 5 stars
    I have a question. I made a large bunch of meatballs, cooked them and froze. The recipe I used was very similar to yours except for the nutmeg and allspice addition. Should I put these spices in the sauce since they are not in the cooked meatballs? Thank you for your help. Love all your recipes! Deb

  2. 5 stars
    I will make this next week!
    I’ve never made Swedish meatballs before so I have questions.
    Would you add Worcestershire sauce to the gravy (1 Tbsp)?
    I’ve seen recipes that use sour cream instead of heavy cream.
    Why use one over the other, in your opinion?

  3. 5 stars
    I have made Gymonset’s recipe for “Swedish Meatballs” and I must say it turned out delicious. The difference between Natasha’s recipe and others I have tried do not have the mixed spice and nutmeg which makes the dish so flavoursome. So it is Gymonset’s recipe for “Swedish Meatballs” from now on. Thank you Gymonset.

  4. 5 stars
    I know chiefs work hard on perfecting their recipes, so no dis respect. We do not eat pork. My husband thinks ground chicken would not be a good replacement and we’re not sure about the veal ‘taste’. What other meat would you recommend in place of ‘porky”?

  5. 5 stars
    OMGG I so loved this recipe!! I made this in combination with your creamy mashed potatoes and it was so good, definitely going to make again! (there were also leftovers for the next day and still tasted quite good so I’m very pleased:) )

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