Swedish Meatballs Recipe.

Swedish Meatballs Recipe

Swedish Meatballs Recipe.

Swedish Meatballs
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5 from 15 votes

Swedish Meatballs Recipe

Swedish meatballs recipe. Tender and tender meatballs with a rich gravy sauce. Serve meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.
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


For Swedish meatballs:

  • 2 tablespoons olive oil (cooking oil), or as needed
  • Half a teaspoon of nutmeg
  • Half a teaspoon of ground spices
  • Half teaspoon ground black pepper
  • Half a teaspoon of salt
  • 1/4 cup full fat milk
  • 1/3 cup rusk
  • 1 large egg
  • 2 cloves minced garlic
  • 1 small onion, grated on the side of the grater
  • 1 pound minced pork
  • 1 pound lean beef (10%-15% fat)

To prepare the gravy sauce:

  • Salt and pepper to taste
  • ½ teaspoon Dijon mustard
  • 3 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 cups regular beef broth
  • 4 tablespoons unsalted butter


How to make meatballs:

  • In a bowl, mix panko crumbs with milk. Add the rest of the ingredients to the meatballs and mix well. Shape into 24 meatballs.
  • Add two tablespoons of oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), stirring as needed. Add more oil as needed. Remove from skillet and cover to keep warm.

How to make gravy sauce:

  • In the same skillet, melt the butter. Sift the flour into the flour and cook until golden.
  • Add broth, heavy whipping cream, and Dijon and season with salt and pepper to taste. Leave the sauce on low heat and let it thicken.
  • Add the meatballs again and stir in the gravy sauce. Cook until meatballs are completely heated through.

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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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