Name: Swedish Meatballs with Creamy Gravy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 1 pound ground beef; ¼ cup breadcrumbs; 1 small onion, very finely chopped; 1 clove garlic, finely minced; 1 teaspoon dried parsley; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; ½ teaspoon salt; Black pepper to taste; 1 large egg; 1-2 tablespoons milk; 1 tablespoon oil; 3 tablespoons butter; 3 tablespoons flour (use 2 tablespoons for thinner gravy); 1 ½ cups beef broth; 1 cup whole milk; 1 teaspoon smooth Dijon mustard; 1 tablespoon grape jelly or lingonberry jam (adjust to taste); Salt and black pepper to taste

Jump to Recipe· 4.5 from 13 reviews

If you’ve ever been to a Swedish restaurant or had a craving for comfort food that hugs your soul, you know how magical this dish is. Today, I’m sharing my absolute favorite Swedish Meatballs with Creamy Gravy Recipe. It’s straightforward, packed with flavor, and honestly, it might just become your new weeknight go-to. Imagine tender, perfectly seasoned meatballs swimming in the richest, creamiest gravy you’ve ever tasted—sounds like heaven, right? Stick with me, and I’ll walk you through every step so your kitchen smells as fabulous as mine does when I make this!

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Why This Recipe Works

Classic Comfort: The blend of warming spices like nutmeg and allspice balances beautifully with the creamy gravy for that authentic Swedish flavor.
Easy Technique: You don’t need a lot of fancy tools or complicated steps—just a few simple tricks help you get flawless meatballs each time.
Versatile Gravy: The creamy, slightly tangy gravy with a hint of mustard and a touch of sweetness from grape jelly or lingonberry jam makes it irresistible.
Make-Ahead Friendly: This recipe stores and reheats wonderfully, making it perfect for meal prep or a comforting leftover.

Swedish Meatballs with Creamy Gravy, Swedish meatballs, creamy gravy recipe, comfort food, homemade Swedish meatballs - A large silver pan with tall handles holds two distinct layers inside: one side is filled with yellow wide pasta noodles twisted and folded over each other with a smooth, slightly shiny texture, while the other side has many round brown meatballs covered in a thick, creamy brown sauce with visible black pepper specks. Metal tongs with black grips rest on top of the pasta, slightly lifting some noodles. The pan is placed on a white marbled surface, surrounded by fresh green parsley leaves scattered around, a gray textured cloth to the left, a white bowl filled with bright green peas on the bottom right, and a dark bottle with cork inside at the top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Swedish Meatballs with Creamy Gravy Recipe plays a role in building the classic, cozy flavors you love. I always shop for fresh ground beef and good-quality broth because they make all the difference in taste and texture.

Swedish Meatballs with Creamy Gravy, Swedish meatballs, creamy gravy recipe, comfort food, homemade Swedish meatballs - Flat lay of fresh ground beef shaped loosely in a small mound, a small white ceramic bowl filled with golden breadcrumbs, a small white ceramic bowl holding finely chopped white onion, one peeled garlic clove resting whole, a few sprigs of fresh green parsley, a small white ceramic bowl containing bright yellow ground nutmeg powder, a small white ceramic bowl with warm brown allspice powder, a small white ceramic bowl filled with coarse black pepper, one large whole brown egg with a clean shell, a small white ceramic bowl of creamy whole milk, a small white ceramic bowl with clear golden cooking oil, a small white ceramic bowl filled with softened pale yellow butter, a small white ceramic bowl holding white flour, a small white ceramic bowl containing rich brown beef broth, a small white ceramic bowl of smooth Dijon mustard pale yellow in color, a small white ceramic bowl with vibrant red lingonberry jam, all ingredients evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I recommend 80/20 lean-to-fat ratio for juicy meatballs that hold together well.
Breadcrumbs: They give the meatballs structure but keep them tender, especially when soaked a bit in milk.
Small onion: Finely chopped for that sweet, savory base—cook’s tip: you can also sauté the onion beforehand for extra depth.
Garlic: Minced finely to infuse subtle warmth without overpowering.
Dried parsley, nutmeg, allspice: These spices are the secret to authentic Swedish flavor—don’t skip them!
Salt and black pepper: Essential for seasoning, adjust to taste as you go.
Large egg: Acts as a binder, keeping those meatballs together beautifully.
Milk: Moisturizes the breadcrumb and adds softness.
Oil: For browning the meatballs crisp on the outside, locking in juices.
Butter and flour: Creates the roux for your luscious gravy, adjust flour for desired thickness.
Beef broth and whole milk: The heart of the gravy, rich and comforting.
Dijon mustard and grape jelly or lingonberry jam: Adds tang and subtle sweetness—trust me, it’s a game changer!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Swedish Meatballs with Creamy Gravy Recipe is how much you can customize it. Over time, I’ve experimented with different spice levels and even swapped out the beef to suit dietary needs.

Variation: Once, I tried half ground pork mixed with beef and the meatballs were even juicier—definitely worth trying if you want a richer flavor.
Gluten-free: Swap breadcrumbs for gluten-free crumbs and make sure your broth is GF-certified.
Vegetarian option: I haven’t tried it myself, but using mushroom-based meat substitutes and vegetable broth could work well here.
Adjust sweetness: If you’re not a fan of lingonberry jam, a bit of apricot preserves or honey works beautifully in the gravy too.

Step-by-Step: How I Make Swedish Meatballs with Creamy Gravy Recipe

Step 1: Mix the meatball ingredients with care

Start by combining your ground beef, breadcrumbs, finely chopped onion, minced garlic, dried parsley, nutmeg, allspice, salt, pepper, egg, and milk in a large bowl. I like to use my handheld mixer with the hook attachment here—it saves so much time and gives a super even mix. But if you’re feeling old-school, mixing by hand works just fine. The key is to knead until everything feels combined but not overworked; too much handling can make the meatballs tough.

Step 2: Shape and chill the meatballs

Use about 2 teaspoons of meat mixture for each meatball and roll them tightly into firm balls. I like making mine on the smaller side so they cook evenly and quickly. Here’s a neat trick I learned—pop them in the freezer for 5-10 minutes before cooking. This helps them keep their shape and not fall apart while browning.

Step 3: Brown the meatballs

Heat your oil in a wide, deep skillet over medium heat. Add the meatballs carefully, giving them space so they brown and crisp nicely instead of steaming. Brown them on all sides—it takes about 6-8 minutes total. You’re aiming for that beautiful golden crust. Once browned, transfer them to a plate and set aside. Don’t crowd the pan or you’ll miss out on that delicious crust.

Step 4: Whip up the creamy gravy

Turn the heat down to medium and add the butter to the same skillet. Once melted, whisk in the flour. You’ll want to cook this roux until it turns a medium brown color—that nutty scent means flavor is building. Slowly pour in the beef broth while whisking constantly to prevent lumps. Let it simmer until it thickens, then whisk in the whole milk, Dijon mustard, and your spoonful of grape jelly or lingonberry jam. Let it gently simmer for another minute until the gravy is velvety-smooth and rich. Taste and season with salt and pepper.

Step 5: Warm the meatballs in the gravy

Return the meatballs to the pan and gently stir them into the gravy. Keep the heat low so you don’t toughen the meat. Warm everything through for about 5 minutes, and then you’re ready to serve this comforting beauty.

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Pro Tips for Making Swedish Meatballs with Creamy Gravy Recipe

Don’t Skip the Chilling: Freezing the meatballs before cooking really helps them hold their shape and speeds up cooking.
Perfect Browning: Use medium heat and don’t overcrowd the skillet for that irresistible crust on each meatball.
Whisk, Whisk, Whisk: When making the gravy, constant whisking prevents lumps and creates a smooth, creamy finish.
Taste as You Go: The balance of mustard and sweetness is personal—adjust the jam and mustard gradually until it feels just right for you.

How to Serve Swedish Meatballs with Creamy Gravy Recipe

Swedish Meatballs with Creamy Gravy, Swedish meatballs, creamy gravy recipe, comfort food, homemade Swedish meatballs - Two white bowls placed on a white marbled surface hold a meal of three layers each. The first layer in each bowl is wide, flat yellow pasta ribbons arranged loosely in a pile on one side with a light sprinkle of herbs. The second layer beside the pasta is a small heap of bright green peas. The third layer, next to the peas, consists of brown meatballs covered in a smooth, creamy brown sauce, garnished with fresh green herbs and one or two dark purple pickled elements. Each bowl has a silver spoon resting inside. A black pepper grinder, a speckled gray cloth, and two clear glasses of water are also arranged on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a sprinkle of fresh chopped parsley right before serving—it brightens up the dish visually and adds a fresh herbal note that cuts through the richness. Sometimes a few lingonberries on top feel fancy and sweet, helping tie the traditional flavors together.

Side Dishes

Mashed potatoes are my absolute favorite side for this Swedish Meatballs with Creamy Gravy Recipe—that creamy potato base soaks up all the delicious gravy. But, I’ve also served it with egg noodles or buttery buttered rice, which work beautifully too. For greens, simple steamed broccoli or green beans help balance the meal.

Creative Ways to Present

For special dinners, I like serving the meatballs in stylish small cast-iron skillets or even in individual mini casserole dishes straight from the oven for a rustic, cozy vibe. Adding a side of lingonberry jam in a tiny bowl on the side invites guests to discover the iconic Swedish flavor pairing themselves.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Swedish meatballs and gravy together in an airtight container in the fridge. Because the gravy is rich and creamy, it keeps the meatballs moist and flavorful for up to 3–4 days. When you reheat, just do it gently over low heat to maintain that silky texture.

Freezing

If I make a big batch, I freeze the meatballs separately on a tray until firm, then transfer them to a freezer bag. The gravy freezes well too, stored in a separate container. When you want to enjoy, thaw in the fridge overnight and reheat gently on the stove.

Reheating

To reheat, place the meatballs and gravy in a skillet over low to medium-low heat and warm slowly, stirring occasionally. This keeps the meatballs from drying out and prevents the gravy from separating—heating gently is key.

FAQs

Can I bake the Swedish meatballs instead of frying?

Yes! If you prefer baking, place the meatballs on a lined baking sheet and bake at 425°F (220°C) for 10-12 minutes, or until browned and cooked through. Baking is a great hands-off method and still produces tasty results.
What can I use instead of lingonberry jam in the gravy?

If you don’t have lingonberry jam, grape jelly is a perfect substitute as it balances the savory gravy with a mild sweetness. You can also try apricot preserves or even a touch of honey if you want to mix things up.
How do I keep the meatballs from falling apart?

Mix the meatball ingredients gently but thoroughly, chill the shaped balls in the freezer for 5-10 minutes, and make sure your skillet is hot enough so the meatballs brown quickly to seal the outside. Avoid overcrowding the pan to prevent steaming.
Can I make this Swedish Meatballs with Creamy Gravy Recipe ahead of time?

Definitely! You can prepare the meatball mixture a day ahead, shape and store them in the fridge, then cook just before serving. The gravy is best made fresh, but it stores well and can be reheated alongside the meatballs.

Final Thoughts

This Swedish Meatballs with Creamy Gravy Recipe holds a special place in my heart because it’s the kind of meal that makes any day feel cozy and joyful. Whether you’re feeding family, impressing guests, or just treating yourself, it’s just so comforting and delicious. I hope you enjoy making and eating it as much as I do—there’s nothing quite like sharing these tender meatballs swimming in dreamy gravy to make any gathering feel like an occasion. So go on, grab those ingredients and give it a whirl—you’ll be glad you did!