These Swedish Meatballs are pure comfort! Tender beef & pork meatballs in a rich, creamy gravy with allspice & nutmeg. Serve over mashed potatoes or egg noodles. Classic recipe ready in an hour!
Prep time: PT20M
Cook time: PT40M
Total time: PT1H
Rating
4.9 stars (113 reviews)
Keywords
swedish meatballs, fall recipe, winter recipe
Ingredients
1 pound 80/20 ground beef
1 pound ground pork
¼ cup minced flat leaf parsley
½ teaspoon ground allspice
½ teaspoon ground nutmeg
⅓ cup grated yellow onion
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
4 garlic cloves, minced
¾ cup panko breadcrumbs
2 large eggs
2 tablespoons extra-virgin olive oil
½ cup (1 stick) unsalted butter
½ cup all-purpose flour
4 cups beef stock
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice, (from 1 lemon)
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 cup heavy cream
Mashed potatoes
Cooked egg noodles
Lingonberry jam
Categories
lunch
dinner
appetizers
Cuisine
Swedish
Steps
Make the meatballs. In a large bowl, combine the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each). You should have about 30 to 35 meatballs.
Heat the olive oil in a large skillet or braiser over medium-high heat. Once the oil is glistening, add half of the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 more minutes. Transfer the meatballs to a plate. Repeat with remaining meatballs. Pour any excess grease from the skillet into a heatproof vessel.
Using the same skillet, reduce the heat to medium and add the butter, stirring until melted. When the butter begins to bubble, sprinkle in the flour and cook, whisking, until fully incorporated, about 1 minute. Whisk in the beef stock, salt, pepper, lemon juice, allspice and nutmeg, and cream until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened.
Add the meatballs to the sauce and turn to coat. Cover and reduce the heat to low. Simmer until the gravy has thickened and the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 10 minutes.
Serve warm over mashed potatoes or egg noodles, with lingonberry jam on the side if using.
Nutitrion
Calories: 463 calories
Carbohydrates: 11 grams carbohydrates
Protein: 27 grams protein
Fat: 35 grams fat
Saturated Fat: 15 grams saturated fat
Cholesterol: 157 milligrams cholesterol
Sodium: 1050 milligrams sodium
Sugar: 1 grams sugar
Reviews
Elaine on 2026-07-08 (2 stars): Fry little bits and adjust the seasoning. I found garlic, correct, but needed more of everything else. Do not use a half a cup of flour. Its disgusting. I think if I had used a couple of tablespoons it wouldve been fine. Gravy was also underseasoned.
Tobi Lee Mccool on 2026-06-27 (5 stars): Great
Cid on 2026-06-27 (5 stars): I would like to add this to my freezer to oven rotation. Should I freeze the meatballs before or after cooking. Can I make the sauce and freeze it in a ziplock to add to the meatballs when I want them for dinner.
Andrew R on 2026-06-19 (5 stars): Didn't change a thing except for adding a bit more salt to the gravy, made the beef stock from scratch with plenty of tendons. Use good butter for extra lusciousness. Thanks for the recipe! Bookmarked.
Dora on 2026-05-30 (5 stars): It was delicious
SUZANNE MURPHY on 2026-04-20 (5 stars): Every time I make this dish, I try a different recipe. This is excellent. The spices are correct, and the sauce turned out beautifully. This is a keeper! Thank you so much :-)
Louise on 2026-02-09 (5 stars): Delicious! Maybe not the healthiest version, but definitely worth the effort for the comfort and enjoyment.
Thank you.
Julie Hoskins on 2026-02-03 (5 stars): It was a snowy night and I had some frozen turkey meatballs in the freezer. I served them with egg noodles and your delicious sauce and it warmed us from the inside out. Great recipe, thank you!
Joanna Panzera on 2026-01-31 (5 stars): Joanna Panzera said "Love this recipe! Takes me back to a time when things were simpler!"
Tamara on 2026-01-31 (5 stars): Have you tried this using chicken or turkey? I have several family members who have difficulty digesting beef and pork.
