Go Back
–+ servings

Swedish Meatballs Recipe

Tender Swedish meatballs made with a mix of beef and pork, browned and simmered in a rich, creamy gravy flavored with Dijon mustard and a touch of allspice. Perfect for weeknights or entertaining, served with mashed potatoes or egg noodles.
Print Pin
Course: Main Course
Cuisine: Swedish
Keyword: swedish meatballs, meatballs recipe, creamy gravy, scandinavian cuisine, comfort food
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 560kcal

Ingredients

  • 1/2 lb 225 g ground beef
  • 1/2 lb 225 g ground pork
  • 1 small onion finely chopped
  • 1/2 cup 50 g fresh breadcrumbs
  • 1/4 cup 60 ml milk
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 tbsp butter
  • 1 tbsp oil for frying
  • 2 tbsp butter for sauce
  • 2 tbsp all-purpose flour
  • 1 1/4 cups 300 ml beef or chicken stock
  • 3/4 cup 180 ml heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce optional
  • Fresh parsley chopped for garnish

Instructions

  • Finely chop the onion and sweat it in 1 tbsp butter over medium heat until soft and translucent; cool slightly.
  • Combine breadcrumbs and milk in a bowl and let soak for 5 minutes until softened.
  • In a large bowl, add ground beef, ground pork, soaked breadcrumbs, cooled onion, egg, salt, pepper, allspice, and nutmeg.
  • Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.
  • Wet your hands and shape mixture into small walnut-sized meatballs (about 1 to 1¼ inches); place on a tray.
  • Heat 1 tbsp oil and 2 tbsp butter in a large skillet over medium-high heat.
  • Add meatballs in batches, not crowding the pan; brown on all sides, about 6–8 minutes total per batch, transferring browned balls to a plate.
  • Reduce heat to medium, add 2 tbsp butter to the same skillet, stir in 2 tbsp flour and cook 1–2 minutes to form a roux, scraping browned bits.
  • Gradually whisk in stock until smooth, simmer until slightly thickened, then stir in cream, Dijon mustard, and Worcestershire; season to taste.
  • Return meatballs and any collected juices to the sauce, simmer gently 6–8 minutes until cooked through and sauce coats meatballs.
  • Finish with a squeeze of lemon if desired and sprinkle chopped parsley before serving.

Nutrition

Calories: 560kcal | Carbohydrates: 12g | Protein: 30g | Fat: 40g | Saturated Fat: 18g | Sodium: 820mg | Fiber: 1g