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A close-up shot of homemade Swedish meatballs simmering in a skillet with a creamy, savory gravy. The sauce is bubbling around the perfectly browned meatballs.

Swedish Meatballs Recipe (Authentic & Easy)

This authentic Swedish Meatballs Recipe features tender, perfectly spiced meatballs in a rich, creamy gravy. A simple, step-by-step guide to making this classic comfort food at home, perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: European, Swedish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup milk
  • 1 lb ground beef 80/20 recommended
  • 1 lb ground pork
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Creamy Gravy
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce

Equipment

  • 1 Large Skillet
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

Make the Meatballs
  1. In a large bowl, combine the Panko breadcrumbs and milk. Let it sit for 5-10 minutes to create a panade.
  2. Add the ground beef, ground pork, grated onion, minced garlic, egg, allspice, nutmeg, salt, and pepper. Gently mix with your hands until just combined.
  3. Roll the mixture into 1 to 1.5-inch meatballs. For best results, chill for 20-30 minutes.
  4. In a large skillet over medium-high heat, melt 1-2 tbsp of butter or oil. Brown the meatballs on all sides, working in batches if necessary. Remove from the skillet and set aside.
Make the Gravy
  1. In the same skillet over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for 1 minute to form a roux.
  2. Slowly pour in the beef broth, whisking constantly to break up any lumps. Whisk in the heavy cream, Worcestershire sauce, and soy sauce.
  3. Bring the sauce to a simmer and cook for 3-5 minutes until it thickens.
  4. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes until the meatballs are cooked through. Serve immediately.

Notes

For the best texture, use a combination of 80/20 ground beef and ground pork.
Don't skip the step of making a panade—it's the secret to moist, tender meatballs.
Serve traditionally with egg noodles, mashed potatoes, and a side of lingonberry jam.