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.
