Swedish meatballs
Tender Swedish meatballs with allspice and nutmeg, browned in butter and simmered in a creamy, savory gravy. Serve over egg noodles or mashed potatoes.
45% of it needs you at the counter
- Hands-on
- 25 min
- Cooking
- 30 min
- Serves
- 6
- Calories
- 455
- Protein
- 26 g
- Per serving
- $2.41
Why this recipe works
Swedish meatballs are small, gently spiced meatballs in a creamy brown gravy, traditionally served with mashed potatoes and lingonberry jam. This version cooks in one skillet in under an hour.
- Breadcrumbs soaked in milk (a panade) keep the meatballs soft and juicy instead of dense.
- Beef plus pork gives a tender texture and richer flavor than beef alone.
- The gravy is made in the same skillet, so all the browned bits from the meatballs go into the sauce.
Ingredients
For the meatballs
For the gravy
To serve
You will need
- 12-inch skillet
- Large bowl
- Whisk
Method
Tap a step number to mark it done.
Soak the breadcrumbs
Stir the panko and milk together in a large bowl and leave 5 minutes, until soft.
Mix and shape
Add the beef, pork, grated onion, egg, allspice, nutmeg, salt and pepper. Mix gently with your hands just until combined; overmixing makes them tough. Roll into 1¼-inch balls (about 30).
Brown the meatballs
Heat the oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Brown the meatballs in two batches, turning, for 8 to 10 minutes per batch, until browned all over and 160°F in the center. Move to a plate.
Make the gravy
Pour off all but a thin film of fat. Melt the 3 tablespoons butter in the pan, whisk in the flour and cook 1 minute. Gradually whisk in the broth, scraping up the browned bits, then the cream, Worcestershire and Dijon. Simmer 3 to 4 minutes, until thickened.
Simmer together
Return the meatballs to the pan and simmer gently for 5 minutes, spooning the gravy over them. Taste for salt and pepper, sprinkle with parsley and serve over noodles or mashed potatoes.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guideWhite, 1–2 min: sauces and casseroles Blond, about 5 min: gravies Brown, 15+ min: gumbo (thickens less) Make a smooth roux
Cook flour in melted butter for a minute, then whisk in the liquid gradually. It thickens sauces, gravies and casseroles without lumps.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Wet your hands lightly while rolling so the mixture doesn't stick and the meatballs stay smooth and round.
- Grating the onion rather than chopping it blends it into the meat, so the meatballs hold together and have no crunchy bits.
- Lingonberry jam is traditional on the side; whole-berry cranberry sauce is a good, easy-to-find stand-in.
Nutrition per serving
455 calories
$2.41 estimated cost per serving
Where the calories come from
| Protein | 23% of calories | 26 g |
|---|---|---|
| Carbs | 9% of calories | 10 g |
| Fat | 68% of calories | 34 g |
| Fiber | 1 g | |
| Sodium | 610 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is Swedish meatball sauce made from?
It's a simple pan gravy: butter and flour cooked into a roux, then beef broth and cream, seasoned with Worcestershire and a little mustard.
What's the difference between Swedish and Italian meatballs?
Swedish meatballs are smaller and spiced with allspice and nutmeg, and served in a cream gravy. Italian meatballs use garlic, Parmesan and herbs, and are usually cooked in tomato sauce.
Can I bake the meatballs instead of frying?
Yes. Bake on a lined sheet at 400°F for 18 to 20 minutes until 160°F inside, then make the gravy in a skillet with 1 tablespoon butter for flavor.
