Whenever I think of comfort food that warms you from the inside out, Homemade Swedish Meatballs in Creamy Gravy Recipe instantly comes to mind. I first made these meatballs on a chilly Sunday afternoon when friends came over, and the rich aroma of nutmeg and allspice mixed with simmering cream just filled the whole house. Everyone was eager to dig in, and I loved seeing them savor each bite of those tender, juicy meatballs covered in silky gravy. It’s the kind of dish that reminds me of cozy family dinners and special gatherings.
Why This Recipe Shines
- Flavor Harmony: The subtle spices like nutmeg and allspice blend beautifully with the creamy gravy, giving you that classic Swedish comfort food vibe.
- Easy Assembly: Soaking the bread in grated onion is a genius trick that keeps the meatballs moist and tender without any fuss.
- Texture Play: Juicy meatball interiors paired with a smooth, velvety sauce create a welcome contrast that’s utterly satisfying.
- Showstopper Finish: The creamy beef broth gravy ties it all together, making these meatballs perfect for both weeknight dinners and casual entertaining.
This Homemade Swedish Meatballs in Creamy Gravy Recipe stands out because it delivers that gorgeous balance of tender meat, aromatic spices, and luscious sauce with surprisingly simple ingredients. The color contrast of golden-browned meatballs swimming in ivory gravy is just as inviting as the taste. And since the recipe uses everyday pantry items, you don’t need to hunt down specialty ingredients to whip this up.
If you’re new to making meatballs or tense about creamy sauces, don’t worry—I’ve got your back. I’ll walk you through every step so you get perfectly shaped meatballs, browned just right, and a gravy that never lumps. Trust me, once you make this homemade Swedish classic, you’ll keep coming back for the silky meatball goodness. Let’s jump in!
Ingredients You’ll Be Working With
Measuring ingredients accurately helps make sure your meatballs turn out tender and your gravy smooth. Don’t worry if you don’t have a kitchen scale—I’ll list exact measurements in the recipe card below to make it simple.
- White sandwich bread: Key for softening meatballs; crusts removed to keep texture even.
- Onion: Grated for moisture and flavor boost; brown, white, or yellow all work fine.
- Ground beef and ground pork: The classic combo for authentic flavor and juiciness; you can swap to all beef or poultry if preferred.
- Egg: Helps bind meatballs together for perfect shape.
- Ground nutmeg and allspice: Signature spices that add warmth and a hint of sweetness.
- Black pepper and salt: Essential seasoning for balanced flavor.
- Oil: For browning meatballs to juicy perfection.
- Butter and all-purpose flour: Make the roux for a silky, lump-free gravy base.
- Beef broth: The foundational liquid for deep, rich gravy; chicken broth works in a pinch.
- Heavy cream: Adds lusciousness and richness; can substitute yogurt or sour cream for tang.
If you need to swap ingredients, ground turkey or chicken can replace pork and beef, and dairy-free cream options can keep the gravy creamy for dietary needs.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Box grater: To grate the onion finely—this ensures moisture without chunks.
- Mixing bowls: For combining ingredients and soaking bread effectively.
- Frying pan or skillet: A sturdy pan helps brown meatballs evenly without overcrowding.
- Wooden spoon or spatula: For stirring the gravy without scratching cookware.
- Measuring spoons and cups: To get seasonings and liquids just right.
- Whisk: Essential for stirring the gravy to a lump-free consistency.
- Thermometer (optional): To check meatballs reach safe 160°F (71°C) if you want extra confidence.
How to Make Homemade Swedish Meatballs in Creamy Gravy Recipe
Getting these meatballs just right is easier than you’d think. I’ll guide you through soaking the bread for moisture, mixing with the right spices, browning properly, and finishing with the classic creamy gravy.
- Grate the onion and soak the bread: Use a box grater to finely grate your onion, then mix it with the chopped bread cubes. The onion juice softens the bread, adding moisture so your meatballs stay juicy inside. If it’s not soggy enough, a splash of milk works.
- Mix the meatball ingredients: Combine the soaked bread and onion with ground beef, ground pork, egg, nutmeg, allspice, salt, and pepper. Mix well but don’t overwork—the goal is tender meatballs, not dense.
- Shape the meatballs: Use a tablespoon or ice cream scoop to portion out the mixture. Roll gently into balls—about 25 to 30, depending on size. Keep them uniform for even cooking.
- Brown the meatballs: Heat oil in a skillet over medium-high heat. Brown half the meatballs until golden on all sides but still raw inside (about 3 minutes). Remove to a plate and repeat with the rest. Discard excess oil if too much accumulates.
- Make the gravy base: Lower the heat to medium. Add butter to the same skillet and melt, then stir in flour. Cook for about 1 minute to get rid of raw flour taste.
- Build the gravy: Gradually whisk in beef broth, starting with a small amount to form a smooth paste, then add the rest while stirring to prevent lumps. Let it simmer until it thickens into a thin gravy.
- Simmer meatballs in the gravy: Return meatballs and any juices from the plate to the gravy. Turn heat up just a bit to maintain a rapid simmer. Cook for 8–10 minutes, stirring occasionally, until meatballs are cooked through and gravy thickens slightly.
- Finish with cream: Stir in the heavy cream and let it simmer gently for 2 more minutes. This adds richness and that signature silky texture everyone loves.
- Serve and enjoy: Spoon over mashed potatoes or cauliflower mash. For a Scandinavian flair, add a dollop of lingonberry jam on the side for a surprising but delightful sweet note.
Kitchen Wisdom
- Tip 1: Don’t skip soaking the bread in grated onion—this keeps your meatballs juicy and tender.
- Tip 2: Brown meatballs in batches to avoid overcrowding and ensure even crust formation.
- Tip 3: Whisk broth in gradually to prevent lumps in your gravy; patience pays off here.
- Tip 4: Use a thermometer if unsure: meatballs should register 160°F (71°C) internally for safe eating.
How to Serve
Flavor Boosters
A little tartness balances the rich creaminess here. Try a dollop of lingonberry jam or even cranberry sauce on the side for a classic Swedish touch. Fresh parsley or chopped dill sprinkled on top adds fresh color and brightness. For a bit of extra depth, a sprinkle of smoked paprika or a dash of Worcestershire sauce in the gravy works wonders.
Perfect Pairings
Mashed potatoes are a natural choice for soaking up that luscious gravy, but you can switch things up with creamy cauliflower mash for a low-carb option. Lightly steamed green beans or roasted root vegetables bring texture contrast. Pair with a light-bodied red wine or a crisp sparkling water with a wedge of lemon to balance the richness.
Presentation Touches
For gatherings, serve meatballs right in the skillet or a pretty casserole dish to keep them warm and inviting. Portion them as individual servings atop mashed potatoes and garnish with fresh herbs. And if you’re thinking about gifting the sauce separately, it freezes well—just reheat gently to keep the cream from separating.
Variations & Easy Swaps
- Switch pork for turkey or chicken for a leaner meatball experience.
- Use a plant-based milk and vegan butter to make it dairy-free; thickened coconut cream makes a good gravy substitute.
- Add finely chopped mushrooms or grated carrot for extra veggies and moisture.
- Try sour cream or plain Greek yogurt instead of heavy cream for a tangier gravy.
- Spice it up with a pinch of smoked paprika or cayenne if you like a little heat.
Make-Ahead, Storage & Reheating
- Make meatballs and gravy separately ahead of time; store meatballs in an airtight container and gravy in a jar.
- Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat gravy gently on low heat, whisking occasionally to prevent curdling.
- Warm meatballs in a microwave or in simmering gravy on stovetop until heated through.
FAQs
- Can I make these meatballs gluten-free? Yes! Swap the white sandwich bread for gluten-free bread or use gluten-free breadcrumbs. Make sure your flour for the gravy is also gluten-free or use a cornstarch slurry.
- What if I don’t have allspice? Mix equal parts nutmeg, cinnamon, and cloves as a substitute—the flavor profile is pretty close.
- How do I prevent the gravy from lumping? The key is cooking the flour briefly in butter, then adding broth gradually while whisking constantly.
- Can these meatballs be frozen? Absolutely! Freeze uncooked meatballs on a tray then transfer to a bag, or freeze cooked meatballs and gravy separately for best texture.
- What’s the best side for Swedish meatballs? Mashed potatoes are classic, but creamy cauliflower mash, egg noodles, or steamed veggies also work perfectly.
Homemade Swedish Meatballs in Creamy Gravy Recipe
This recipe for Swedish Meatballs features juicy, tender meatballs made from a mixture of ground beef and pork, enhanced with soaked bread and grated onion for extra softness. They are browned in a skillet and finished in a rich, creamy gravy infused with traditional spices like nutmeg and allspice. Perfectly served over mashed potatoes or cauliflower mash, these meatballs offer a comforting, authentic taste of Swedish cuisine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 25-30 meatballs (serves 5)
- Category: Mains
- Method: Frying
- Cuisine: Swedish
Ingredients
Meatballs
- 2 slices white sandwich bread, crusts removed, chopped into small cubes
- 1 small onion (brown, white, or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) or substitute with more beef
- 1 egg
- 1/4 tsp ground nutmeg, preferably freshly grated
- 1/4 tsp allspice powder
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil (for frying)
Gravy
- 40g / 3 tbsp unsalted butter
- 3 tbsp flour
- 2 cups beef broth/stock (salt reduced), or substitute with chicken broth
- 1/2 cup heavy/thickened cream
Instructions
- Prepare Onion and Bread: Grate the onion using a standard box grater, then scrape the grated onion and its juices into a bowl. Add the chopped bread cubes and mix well so the bread absorbs the onion juice. If the mixture isn’t soggy enough, add a tiny splash of milk. Set aside to soak for 1 minute.
- Mix Meatball Ingredients: Add ground beef, ground pork, egg, nutmeg, allspice, black pepper, and salt to the soaked bread and onion mixture. Mix thoroughly until all ingredients are well incorporated, forming a cohesive meat mixture.
- Form Meatballs: Use a heaped tablespoon or an ice cream scoop to portion out the meat mixture onto a work surface. Roll each portion into a ball, creating approximately 25–30 meatballs.
- Brown Meatballs: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add half of the meatballs and brown them evenly on all sides for about 3 minutes, ensuring they remain raw inside. Transfer the browned meatballs to a plate and repeat with the remaining batch.
- Prepare the Gravy Base: If there is excess oil in the skillet, pour it off and discard. Lower the heat to medium, add butter, and melt it in the skillet. Stir in the flour and cook for 1 minute to make a roux.
- Add Broth to Gravy: Gradually add about a quarter of the beef broth to the roux while stirring continuously to prevent lumps. Continue adding the remaining broth slowly, stirring to create a smooth sauce. Use a whisk if needed.
- Simmer Meatballs in Gravy: Once the gravy is simmering, add the browned meatballs along with any juices accumulated on the plate back into the skillet. Increase the heat slightly to maintain a rapid simmer and cook for 8–10 minutes until the sauce thickens into a thin gravy, stirring occasionally.
- Finish with Cream: Stir in the heavy cream and simmer for an additional 2 minutes. Remove from heat and prepare to serve.
- Serve: Serve the Swedish meatballs hot over mashed potatoes or cauliflower mash for a low-carb option. For an authentic touch, add a dollop of lingonberry jam on the side.
Notes
- Bread: Use plain white sandwich bread; wholemeal is also suitable. Avoid bread with grains or seeds to prevent seeds in the meatballs. Homemade no-yeast or artisan bread works great.
- Meat: A mix of pork and beef gives authentic flavor and softness. You can substitute with all beef, all pork, chicken, or turkey if preferred.
- Allspice: A spice smelling like cloves, commonly found in grocery stores. Substitute with mixed spice or equal parts nutmeg, cinnamon, and cloves.
- Cream vs Sour Cream: Most recipes use heavy cream, but sour cream or yogurt can be used for a tangier flavor though the gravy may take slightly longer to thicken and will be less rich.
- Nutrition: Values reflect meatballs with gravy and do not account for fat discarded during cooking.
