Recipe

Weeknight-Friendly Swedish Meatballs

Classic-style Swedish meatballs in a creamy, savory gravy, ready fast enough for a Tuesday and cozy enough for a snow day.

By Matt Campbell

•

4.8

A real photograph of Swedish meatballs in creamy gravy in a skillet with a spoon, with mashed potatoes and lingonberry jam visible in the background

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Swedish meatballs are one of those dishes that feels like you need a whole Sunday, a spotless apron, and a Swedish grandmother named Ingrid watching your every move. Good news. You do not. This weeknight version keeps the vibe classic where it matters, tender meatballs, warm spices, and that glossy cream gravy, but trims the drama so you can get dinner on the table without wrecking your kitchen.

We are using a classic mix of beef and pork, a little allspice and nutmeg for that unmistakable Swedish flavor, and a simple pan gravy built right in the same skillet. Serve them over mashed potatoes or egg noodles, and if you have lingonberry jam, use it. The sweet pop against the savory sauce is the whole point.

A real photograph of browned Swedish meatballs on a sheet pan with a bowl of creamy gravy beside them

Why It Works

Classic flavor, weeknight timing: A touch of allspice and nutmeg gives you that Swedish-inspired taste without needing specialty ingredients.
Tender, not dense: A quick panade with breadcrumbs and milk keeps the meatballs juicy and light.
One-pan gravy that actually tastes like something: Browned bits plus beef broth and cream equals a sauce you will want to spoon over everything. The optional extras are there if you want them.
Flexible serving options: Mashed potatoes, buttered noodles, rice, or even toasted sourdough for meatball sandwiches.

Pairs Well With

Storage Tips

Storage and Reheating

Fridge: Store meatballs and gravy together in an airtight container for up to 3 to 4 days. The gravy will thicken as it chills.
Freezer: Freeze cooled meatballs in gravy for up to 2 to 3 months for best quality. Thaw overnight in the fridge for best texture.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the gravy. Stir often so the gravy does not scorch. If reheating from frozen, thaw first when you can, or rewarm gently covered on the lowest heat with frequent stirring once it starts to loosen.
Meal prep move: Roll the meatballs ahead of time and refrigerate them on a plate, covered, up to 24 hours. Then brown and sauce them when you are ready to eat.

Common Questions

What makes Swedish meatballs taste Swedish?

The signature is the gentle warm spice, usually allspice and a little nutmeg, plus a creamy gravy built from the browned bits in the pan. Served with potatoes and lingonberries is the classic finish.

Do I have to use beef and pork?

It is traditional, and the pork adds tenderness. If you only have ground beef, it still works. If you use turkey or chicken, add an extra tablespoon of butter to the pan for richness and be careful not to overcook.

Can I bake the meatballs instead of pan-frying?

Yes. Bake at 425°F for 12 to 15 minutes (depending on size and how crowded the pan is), or until they reach 160 to 165°F in the center. Then make the gravy in a skillet or saucepan. Pan-browning gives you better flavor from the fond, but baking is lower mess.

Why did my gravy get lumpy?

Usually the broth was added to the flour-and-fat paste too quickly, or without enough whisking. Whisk the flour into the fat for a full minute, then add broth slowly while whisking. If it still gets lumpy, strain it or blend briefly with an immersion blender.

What can I use instead of lingonberry jam?

Cranberry sauce, red currant jelly, raspberry jam, or even a quick stir of honey and a squeeze of lemon. You just want a sweet, tart contrast.

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, preferably 12-inch
Whisk
Sheet pan or plate for the browned meatballs
Instant-read thermometer (helpful, not required)

The first time I made Swedish meatballs at home, I treated it like a high-stakes project. I overthought the spice, I babied every meatball like it was a tiny stress ball, and I still managed to splatter gravy on the stove like modern art. The funny part is that once I relaxed, it got better. Now I make them the way I actually cook on weeknights: keep the ingredients simple, brown them well for those crisp edges, and let the gravy do the heavy lifting. Also, I never skip the jam. It feels wrong until you take the bite, then it feels like the whole dish clicks into place.

Weeknight-Friendly Swedish Meatballs

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 to 5

Ingredients

For the meatballs

1/2 cup plain breadcrumbs
1/3 cup whole milk (or 2%)
1/2 pound ground beef (80 to 85% lean)
1/2 pound ground pork
1 small yellow onion, grated or very finely minced (about 1/2 cup)
1 large egg
1 1/4 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 tbsp chopped fresh parsley (optional)
2 tbsp neutral oil, for browning
1 tbsp unsalted butter, for browning

For the gravy

2 tbsp unsalted butter (see Step 5)
2 tbsp all-purpose flour
2 cups low-sodium beef broth
1 tsp Dijon mustard (optional but nice)
1 tsp Worcestershire sauce (optional but great)
1/2 cup heavy cream
1 to 2 tsp soy sauce, to taste (optional for color and savory depth)
Salt and black pepper, to taste

To serve

Mashed potatoes or buttered egg noodles
Lingonberry jam (or cranberry sauce)
Chopped parsley or dill (optional)

Instructions

Make the panade. In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs soak up the milk. This is how we get tender meatballs that do not eat like rubber balls.
Mix the meatball mixture. Add beef, pork, grated onion, egg, salt, pepper, allspice, nutmeg, and parsley (if using). Mix gently with your hands just until combined. Do not overwork it.
Roll. Roll into 1 to 1 1/4-inch meatballs, about 22 to 26 total (roughly 5 to 6 per person). If the mix feels sticky, dampen your hands with water.
Brown the meatballs. Heat oil and 1 tablespoon butter in a large skillet over medium to medium-high heat. Brown meatballs in batches without overcrowding, turning to brown most sides, about 6 to 8 minutes per batch, or until nicely browned. Transfer browned meatballs to a plate. They do not need to be fully cooked yet.
Start the gravy. Reduce heat to medium. If fat is pooling in the pan, carefully pour off all but about 2 tablespoons. If the pan looks dry, add a little extra butter. Add 2 tablespoons butter (or enough to total about 2 tablespoons of fat in the pan). Once melted, whisk in the flour and cook for 1 minute, whisking constantly. You are building a roux and cooking out the raw flour taste.
Whisk in broth. Slowly pour in beef broth while whisking so it stays smooth. Add Dijon and Worcestershire (if using). Bring to a simmer over medium heat and cook 2 to 3 minutes until slightly thickened.
Finish with cream. Reduce heat to medium-low. Stir in heavy cream and simmer 2 minutes. Taste and adjust with salt, pepper, and a little soy sauce if you want deeper savory flavor and color.
Simmer meatballs in the gravy. Return meatballs and any juices to the skillet. Reduce heat to low and simmer gently for 8 to 10 minutes, or until meatballs reach 160 to 165°F in the center.
Serve. Spoon meatballs and gravy over mashed potatoes or noodles. Add a small swipe of lingonberry jam on the side and sprinkle with herbs if you are feeling fancy.

A real photograph of Swedish meatballs simmering in creamy gravy in a skillet on a stovetop

Nutrition information is estimated.

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