Recipe

Classic Swedish Meatball Recipe

Tender, warmly spiced meatballs simmered in a creamy gravy with just enough tang. Cozy, weeknight-friendly, and absolutely mandatory over mashed potatoes or egg noodles.

By Matt Campbell

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4.8

A skillet filled with Swedish meatballs in creamy gravy with fresh parsley, with a spoon resting in the pan

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If there is one dinner that makes a house feel instantly calmer, it is Swedish meatballs. They are small, golden, and snackable straight from the pan, then suddenly they are swimming in a creamy gravy that tastes like it took all day. The best part is it did not.

This is the classic version: a mix of beef and pork for tenderness, a little allspice and nutmeg for that unmistakable Swedish warmth, and a gravy built from the browned bits so nothing goes to waste. It is the kind of meal where everyone just checks the pan for one more meatball and somehow half of them disappear.

A plate of Swedish meatballs with creamy gravy next to mashed potatoes and lingonberry jam

Why It Works

Juicy meatballs, not hockey pucks: A quick panade (bread soaked in milk) keeps them tender and forgiving.
Real flavor, not bland beige: Allspice and nutmeg bring that classic Swedish aroma without tasting like dessert.
Gravy that actually clings: A simple roux plus beef broth and cream gives you a spoon-coating sauce that hugs every bite.
Weeknight-friendly workflow: Sear the meatballs, then build the gravy in the same pan while they finish cooking.

Pairs Well With

Storage Tips

Refrigerate: Store meatballs and gravy together in an airtight container for up to 4 days. They get even better as the flavors settle.

Freeze: Freeze in a freezer-safe container for up to 3 months. If you can, cool completely first so the sauce does not separate as much.

Reheat without breaking the sauce: Warm gently in a covered skillet over low heat, stirring often. Add a splash of broth, milk, or water to loosen the gravy. Avoid a hard boil, since cream sauces can split. If you are making the gravy ahead, you can also hold the cream and stir it in at the end when reheating.

Swedish meatballs in creamy gravy stored in a glass container with a lid

Common Questions

What makes Swedish meatballs taste Swedish?

The signature comes from allspice and nutmeg in the meat mixture, plus the creamy gravy. Lingonberry jam is the classic sweet-tart partner, but cranberry sauce works in a pinch.

Can I bake the meatballs instead of pan-frying?

Yes. Bake on a lightly oiled sheet pan at 425°F for about 12 to 15 minutes, until cooked through. You will lose some browned bits from the skillet, so add an extra teaspoon of butter when starting the gravy and consider using a richer broth.

How do I know the meatballs are done?

The safest cue is temperature: 160°F in the center. If you do not have a thermometer, cut one open. It should be cooked through with no pink and plenty of juices.

My gravy is too thick. Too thin. Help?

Too thick: Whisk in broth a splash at a time until it loosens. Too thin: Simmer uncovered for a few minutes. If it still will not thicken, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it in, then simmer briefly.

Can I make these ahead?

Absolutely. You can form the meatballs up to 24 hours ahead and refrigerate on a covered tray. Or cook fully and reheat gently in the gravy. If reheating, add the cream at the end for the smoothest sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Large skillet (12-inch is ideal)
Spatula or tongs
Whisk
Sheet pan or plate (to hold browned meatballs)
Instant-read thermometer (optional but helpful)

The first time I made Swedish meatballs at home, I treated them like any other meatball. I mixed, I rolled, I cooked, and I wondered why they tasted fine but not right. The fix was tiny: a pinch of allspice, a whisper of nutmeg, and the patience to let the gravy pick up every browned bit in the pan. That was the moment it clicked. Swedish meatballs are not complicated. They are just specific, in the best way.