Swedish Meatballs are a cozy, comforting dish that combines tender, spiced meatballs with a silky, creamy gravy. This recipe captures the magic of the classic IKEA favorite—but even better, because it’s homemade. Imagine juicy bites of beef seasoned with warm spices like nutmeg and allspice, smothered in a rich sauce that clings to every spoonful of mashed potatoes or noodles. If you’ve been craving a hearty, satisfying meal that feels both rustic and elegant, these Swedish Meatballs are your answer.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy: Ready in under an hour—perfect for weeknights or casual dinner parties.
Simple Ingredients: Everyday pantry staples, no fancy shopping needed.
Comfort Food at Its Best: Juicy meatballs in a creamy, flavorful gravy.
Crowd-Pleaser: Family-friendly, kid-approved, and impressive enough for guests.
Better Than Store-Bought: Homemade sauce with no shortcuts—pure, rich flavor.

Unlike other versions, this recipe blends grated onion with soaked bread, creating extra tender meatballs that melt in your mouth. It’s the ultimate comfort food with a Scandinavian twist.

Ingredients Needed

For the Meatballs

2 slices soft white bread, crusts removed, cut into small cubes
1 small onion (brown, white, or yellow), finely grated with juices reserved
300 g (10 oz) ground beef
1 large egg
¼ teaspoon ground nutmeg (freshly grated, if possible)
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
¾ teaspoon salt
1 tablespoon neutral cooking oil (vegetable or canola)

For the Gravy

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium beef broth (or chicken broth as an alternative)
½ cup heavy cream (or thickened cream)

How to Make Swedish Meatballs

Step 1: Prep the Onion and Bread

Grate the onion using a box grater and collect both the pulp and juices. Place in a bowl with the bread cubes and mix until the bread becomes soft and soggy. (If it’s too dry, add a splash of milk.) This step ensures moist, tender meatballs.

Step 2: Mix the Meatball Mixture

Add ground beef, egg, nutmeg, allspice, pepper, and salt to the onion-bread mixture. Stir gently with a fork or your hands until well combined—don’t overmix, or the meatballs may turn tough.

Step 3: Shape the Meatballs

Scoop out heaping tablespoons of the mixture (an ice cream scoop works well). Roll into smooth balls with damp hands. You should end up with 25–30 evenly sized meatballs. Place them on a tray while you prepare to cook.

Step 4: Brown the Meatballs

Heat oil in a large skillet over medium-high heat. Add half the meatballs and cook, turning often, until browned on all sides (about 3 minutes). They don’t need to be fully cooked through. Remove and repeat with the remaining batch. Discard excess oil if too much remains in the pan.

Step 5: Make the Gravy Base

Reduce heat to medium. Melt butter in the same skillet, then stir in the flour to form a roux. Cook for 1 minute, stirring constantly, until lightly golden—this builds depth of flavor.

Step 6: Build the Sauce

Slowly whisk in about ¼ of the beef broth; it will thicken quickly. Gradually add the rest of the broth, whisking to keep the mixture smooth. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon.

Step 7: Finish Cooking the Meatballs

Return the browned meatballs (and any juices) to the skillet. Simmer in the gravy for 8–10 minutes until fully cooked through and tender.

Step 8: Add the Creamy Touch

Stir in the cream and simmer for 2 more minutes. Adjust seasoning with salt and pepper if needed.

Serve hot over creamy mashed potatoes, buttered noodles, or rice.

Serving and Storage Tips

Serving: Garnish with fresh parsley and serve with mashed potatoes, buttered noodles, or rice. For an authentic Swedish touch, add a spoonful of lingonberry jam.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop over low heat or in the microwave. Add a splash of broth or cream if the sauce has thickened too much.
Freezing: Freeze cooked meatballs with gravy in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

Make-Ahead: Shape the meatballs a day ahead and refrigerate until ready to cook.
Lighter Option: Swap the heavy cream for half-and-half, though the sauce will be less rich.
Flavor Boost: Add a pinch of garlic powder or Dijon mustard to the sauce for extra depth.
Gluten-Free: Use gluten-free bread for the meatballs and cornstarch instead of flour in the gravy.

Swedish Meatballs with Creamy Gravy

These Swedish Meatballs are tender, juicy, and full of warm spices like nutmeg and allspice, smothered in a silky, creamy gravy. Perfect for pairing with mashed potatoes, noodles, or rice, this cozy comfort food is better than any store-bought version and comes together in under an hour.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Swedish

Calories: 390

Ingredients Method Notes

Ingredients

For the Meatballs

2 slices soft white bread, crusts removed, cut into cubes
1 small onion, finely grated with juices
300 g ground beef
1 large egg
0.25 tsp ground nutmeg
0.25 tsp ground allspice
0.25 tsp freshly ground black pepper
0.75 tsp salt
1 tbsp neutral cooking oil (vegetable or canola)

For the Gravy

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium beef broth (or chicken broth)
0.5 cup heavy cream (or thickened cream)

Method

Grate the onion and mix with bread cubes until soft and soggy. Add a splash of milk if needed.
Mix beef, pork, egg, nutmeg, allspice, pepper, and salt into the onion-bread mixture. Combine gently.
Shape into 25–30 meatballs using damp hands or a scoop.
Heat oil in a skillet over medium-high. Brown meatballs in batches for 3 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Stir in flour to make a roux. Cook 1 minute.
Whisk in 1/4 of the broth, then gradually add the rest. Simmer until thickened.
Return meatballs and juices to the skillet. Simmer 8–10 minutes until cooked through.
Stir in cream and simmer 2 minutes. Adjust seasoning with salt and pepper. Serve hot.

Notes

For gluten-free, use gluten-free bread and replace flour with cornstarch. For a lighter version, use half-and-half instead of cream. Add Dijon mustard or garlic powder for extra flavor. Serve with mashed potatoes, buttered noodles, or rice—and don’t forget lingonberry jam for authenticity.

Conclusion

These Swedish Meatballs are the definition of comfort food—juicy, flavorful, and wrapped in a silky, creamy gravy. With simple ingredients and straightforward steps, you can bring this Scandinavian classic to your dinner table anytime. Whether you serve it for a cozy family dinner or to impress friends, this dish never disappoints.

If you try this recipe, don’t forget to leave a comment and a star rating below! Share your creations on Pinterest or Facebook—I’d love to see them. What’s your favorite way to serve Swedish Meatballs—over mashed potatoes, noodles, or something else? Let’s chat in the comments!

Frequently Asked Questions (FAQ)

How do I make this recipe gluten-free?

Use gluten-free bread in the meatballs and swap the flour in the gravy for cornstarch (mix with a little cold broth before adding).

Why did my sauce split or curdle?

This usually happens if the cream is added over very high heat. Lower the heat and stir constantly when adding cream to keep the sauce smooth.

Can I freeze Swedish Meatballs?

Absolutely. Cook the meatballs and sauce, let them cool completely, then freeze in an airtight container for up to 2 months.

How thick should the gravy be?

The gravy should be smooth and just thick enough to coat the back of a spoon. If it’s too thin, simmer a bit longer; if too thick, add a splash of broth.