If you’re on the hunt for a comforting, deliciously spiced dish, look no further. The Best Swedish Meatballs Recipe is honestly one of my all-time favorites to make and eat. It’s that perfect combo of tender meatballs soaked in a creamy, savory gravy that just warms you up from the inside out. Trust me, once you try this recipe, you’ll see why my family goes crazy for it every single time.
Why You’ll Love This Recipe
- Tender and Flavorful Meatballs: The blend of beef and pork, plus soaking the bread in cream, makes for incredibly moist and tasty meatballs every time.
- Rich and Creamy Gravy: The sauce perfectly balances savory, a hint of sweetness, and a touch of warmth from nutmeg—pure comfort in a pan.
- Easy to Make Ahead: You can prep these in advance, which makes weeknight dinners or entertaining so much less stressful.
- A Crowd-Pleaser: Whether it’s for family or friends, everyone always asks for seconds and often the recipe too.
Ingredients You’ll Need
You’ll find the ingredients for The Best Swedish Meatballs Recipe are simple but thoughtfully combined to create that classic flavor. I always recommend using fresh ground beef and pork if you can—and don’t skip the bread soaked in cream step, it really makes a difference.
- White Bread (no crusts): Soaking this in cream adds softness and moisture to the meatballs.
- Heavy Cream: Used both in the meat mixture and gravy for richness.
- Onion Powder: Gives a subtle warmth without overpowering.
- Garlic Powder: Vital for that cozy, savory depth.
- Ground Beef: I prefer 85/15 for juiciness and flavor balance.
- Ground Pork: Adds fat and tenderness; a great partner to beef.
- Egg: Helps bind everything together so the meatballs hold.
- Brown Sugar: Just a touch to balance the savory elements.
- Kosher Salt: Essential for seasoning; I recommend adding some at the end to fine-tune.
- Black Pepper: Freshly ground is best for a mild kick.
- Butter: For the gravy base; I love using drippings from the meatballs if possible.
- Flour: Thickens that luscious gravy.
- Beef Broth: Adds depth and body to the sauce.
- Worcestershire Sauce: My secret umami booster in the gravy.
- Nutmeg (optional): Just a tiny dash brings authenticity to the flavor.
Variations
I love that The Best Swedish Meatballs Recipe is flexible enough to tweak depending on your mood or dietary needs. Experimenting with little changes keeps it fresh and fun to make.
- Meat Substitutions: I’ve swapped pork for all beef on busy nights, and it still tastes amazing—just slightly less fatty but easier to grab from the store.
- Gluten-Free Option: Switching the bread for gluten-free bread works perfectly; just soak it the same way in cream.
- Spice Level: If you want a bit of heat, adding a pinch of cayenne pepper to the meatballs brings a great punch without overshadowing the classic flavor.
- Herbs Addition: Some fresh parsley mixed in right before baking adds a bright, fresh note that my family asks for in the summer.
How to Make The Best Swedish Meatballs Recipe
Step 1: Soak and Prepare the Bread Mixture
Start by soaking the crustless white bread in heavy cream for about 5 to 10 minutes until it’s nice and soft. I usually use my hands to mash it up into a smooth paste—this helps distribute that moisture evenly throughout the meatballs, so they stay tender. Don’t skip this step; it’s a game-changer.
Step 2: Mix Your Meatball Ingredients
In a large bowl, combine the soaked bread paste with ground beef, pork, egg, brown sugar, garlic and onion powders, salt, and pepper. I like to use my hands for this—getting in there makes mixing thorough without overworking the meat. You want everything just combined to keep those meatballs tender, so don’t overdo it.
Step 3: Shape and Bake the Meatballs
Roll the mixture into smallish balls—about the size of a golf ball. If the mixture feels too wet to handle, you can add a tablespoon of panko or cornstarch, but usually it’s naturally on the wetter side, which helps with tenderness. Place them on a baking sheet and bake at 400°F for 20 to 25 minutes, until they’re cooked through and starting to brown.
Step 4: Make the Creamy Gravy
While the meatballs bake, melt the butter in a large pan over medium heat. If you’ve got pan drippings from the meatballs, use those for extra flavor. Whisk in the flour and let it bubble for 2-3 minutes to cook out the raw taste. Then slowly add the beef broth, stirring to keep things smooth. This is where the magic starts! Stir in the heavy cream, Worcestershire sauce, brown sugar, salt, and a hint of nutmeg if you’re using it. Adjust seasoning until it tastes just right—it should be rich but balanced.
Step 5: Combine Meatballs and Gravy
Add the baked meatballs back into the gravy. Cover the pan to keep everything warm, or pop it into the oven on a low heat so the meatballs soak up even more of that sauce while staying nice and tender. Trust me, the longer they hang out in the gravy, the more irresistible they become.
Pro Tips for Making The Best Swedish Meatballs Recipe
- Don’t Overmix: Mixing the meat gently with your hands avoids dense, tough meatballs—keep it light and tender.
- Use Both Meats: Combining beef and pork delivers ideal fat content and flavor—pork adds juiciness beef alone can’t achieve.
- Slowly Add Broth: Pouring the beef broth gradually into the flour butter mix keeps your gravy lump-free and silky.
- Taste as You Go: Adjust seasoning at the end, especially salt and Worcestershire sauce, to get that perfect balance.
How to Serve The Best Swedish Meatballs Recipe
Garnishes
I like to sprinkle fresh chopped parsley on top just before serving—it brightens up the rich dish and adds a pop of color. Some chopped chives also work beautifully if you want a milder onion flavor without overpowering the meatballs.
Side Dishes
My go-to sides with these meatballs are creamy mashed potatoes—they soak up that gravy perfectly. I also love serving a crisp cucumber salad and a spoonful of lingonberries on the side; the tartness balances the richness so well and adds a traditional Swedish touch.
Creative Ways to Present
For special occasions, I’ve arranged the meatballs on a large platter, topped with gravy and garnished with parsley, alongside small bowls of lingonberries and mustard. It looks stunning and invites everyone to serve themselves family-style, which I think makes the meal feel even warmer and more communal.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge. The meatballs keep well for up to 3 days, and they actually taste better the next day as the flavors have more time to meld together.
Freezing
This recipe freezes beautifully. I recommend freezing the meatballs separately on a tray first, then transferring them into a freezer-safe bag to prevent sticking. Freeze the gravy separately in a sealed container. When you want to enjoy them, thaw overnight in the fridge.
Reheating
When reheating, warm the gravy slowly on the stove, then add the meatballs back in to heat through gently. Avoid microwaving directly to prevent drying out, and you’ll keep that velvety texture intact.
FAQs
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Can I make The Best Swedish Meatballs Recipe gluten-free?
Absolutely! Just substitute the white bread with gluten-free bread and use a gluten-free flour or cornstarch for thickening the gravy. The texture might be slightly different but just as delicious.
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What’s the best way to keep the meatballs tender?
Soaking the bread in heavy cream is a key step. It adds moisture inside the meatball and prevents them from becoming dense. Also, avoid overmixing the meat mixture, and don’t make the meatballs too big—smaller sizes bake evenly and stay tender.
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Can I cook these meatballs on the stovetop instead of baking?
You can pan-fry the meatballs if you prefer, but baking is easier and results in less mess. If pan-frying, cook over medium heat slowly, turning frequently to ensure they cook through without burning.
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How can I adjust the sweetness in the gravy?
The recipe calls for a little brown sugar in the gravy to balance flavors. Start with a small amount and add more gradually, tasting as you go. The sweetness should complement, not overpower, the savory notes.
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What should I serve with The Best Swedish Meatballs Recipe?
Classic sides include creamy mashed potatoes, lingonberry jam, and a fresh cucumber salad. They soak up the gravy beautifully and offer that perfect balance of flavors and textures.
Final Thoughts
I absolutely love how The Best Swedish Meatballs Recipe turns out every time I make it—it’s the kind of dish that feels like a warm hug after a long day. It’s become a staple in my kitchen because it’s both comforting and impressive without being complicated. I encourage you to try this recipe—you’ll find it’s easier than you think and totally worth it for those tender, flavorful meatballs swimming in that dreamy gravy. I can’t wait to hear what you think once you make it!
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The Best Swedish Meatballs Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 5 servings (5-6 meatballs per serving)
- Category: Main Course
- Method: Baking
- Cuisine: Swedish
Description
This recipe for the Best Swedish Meatballs offers tender, flavorful meatballs made from a mix of beef and pork, baked to perfection and smothered in a rich, creamy gravy. Perfect comfort food served traditionally over mashed potatoes with cucumber salad and lingonberries.
Ingredients
For the Meatballs
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 pound ground beef (85/15)
- 1 pound ground pork (or substitute with another pound of ground beef)
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- A few shakes of black pepper
For the Gravy
- 2 tablespoons butter (or drippings from baked meatballs)
- 2 tablespoons flour
- 1 1/2 cups beef broth (more as needed)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce (more to taste)
- 1-2 teaspoons brown sugar
- 1 teaspoon kosher salt (to taste)
- Very slight dash of nutmeg (optional)
Instructions
- Prepare the bread mixture: Soak the white bread slices in 1/2 cup heavy cream for 5 to 10 minutes until thoroughly softened. Mash the soaked bread with a spoon or your hands until it forms a paste.
- Mix the meatball ingredients: In a large bowl, combine the bread paste with onion powder, garlic powder, ground beef, ground pork, egg, brown sugar, kosher salt, and black pepper. Mix everything until evenly incorporated. If the mixture feels too wet to handle, add a small amount of panko breadcrumbs or 1 tablespoon of cornstarch to help bind the mixture without drying it out.
- Shape and bake the meatballs: Preheat your oven to 400°F (200°C). Roll the meat mixture into smallish meatballs and place them on a sheet pan or baking dish. Bake for 20 to 25 minutes until the meatballs are cooked through and lightly browned.
- Make the gravy base: In a large skillet, sauté pan, or braiser over medium heat, melt 2 tablespoons of butter (or use drippings from the meatballs if available). Whisk in 2 tablespoons of flour and cook for 2 to 3 minutes, allowing it to bubble and form a roux without browning too much.
- Add broth and cream: Gradually pour in 1 1/2 cups of beef broth, stirring constantly after each addition to avoid lumps. Continue to stir until a smooth gravy forms. Then stir in 1 cup heavy cream. Season the gravy with Worcestershire sauce, brown sugar, kosher salt, and a slight dash of nutmeg if using. Taste and adjust seasoning as needed to get the perfect balance.
- Combine meatballs and gravy: Add the baked meatballs back into the pan with the gravy, stirring gently to coat the meatballs well. Cover the pan to keep warm. Alternatively, transfer the covered pan to the oven on a low or warm setting to let the meatballs soak and become more tender in the gravy before serving.
- Serve: Serve the Swedish meatballs hot, traditionally over creamy mashed potatoes, accompanied by cucumber salad and lingonberries for an authentic experience.
Notes
- The meatball mixture is intentionally moist to create tender meatballs, so don’t be alarmed if it feels wet.
- Adding panko or cornstarch can help if the mixture feels too loose for shaping.
- The gravy flavors develop as you adjust the Worcestershire sauce, sugar, salt, and nutmeg; taste and adjust carefully for the best result.
- For authentic Swedish flavor, serve with lingonberries and a simple cucumber salad.
- Meatballs can be kept warm in the gravy on low heat or in the oven before serving.
Nutrition
- Serving Size: 1 serving (approximately 5-6 meatballs with gravy)
- Calories: 452
- Sugar: 6.3 g
- Sodium: 1143.1 mg
- Fat: 24.5 g
- Saturated Fat: 14.3 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0.5 g
- Carbohydrates: 18.4 g
- Fiber: 0.9 g
- Protein: 38 g
- Cholesterol: 176 mg
