Swedish Meatballs in Creamy Gravy Recipe

Introduction

Swedish meatballs are a beloved comfort food known for their tender texture and creamy gravy. This classic recipe combines a flavorful blend of beef and pork, simmered in a rich sauce that’s perfect for any meal.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Pepper (to taste)
• 2 tablespoons olive oil (for frying)
• 1/4 cup butter (1/2 stick)
• 1/3 cup flour
• 3 cups beef broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup full fat sour cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Step 1: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix gently with your hands until combined. Shape the mixture into 1¼ to 1½-inch meatballs, using about 2½ tablespoons of meat per meatball. Place them on a parchment-lined baking sheet.
2. Step 2: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches, turning with tongs, until all sides are browned, about 5–7 minutes per batch. Add more oil as needed. Transfer browned meatballs to a plate.
3. Step 3: Carefully pour out most of the fat from the skillet, leaving behind the browned bits for flavor. Do not wipe the skillet clean.
4. Step 4: Reduce heat to medium and add butter. Once melted, stir in flour and cook, stirring frequently, until the roux turns golden, about 2–3 minutes.
5. Step 5: Gradually whisk in beef broth, making sure the flour dissolves completely and the sauce thickens.
6. Step 6: Stir in Dijon mustard and Worcestershire sauce until well combined.
7. Step 7: Return the meatballs to the skillet. Simmer for 10 minutes, or until the meatballs are cooked through and the gravy has thickened to your preferred consistency.
8. Step 8: Remove from heat and gently stir in sour cream. For easier mixing, you can combine sour cream with a bit of sauce in a separate bowl before adding it back to the skillet.
9. Step 9: Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

• For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour blend for the roux.
• Add a splash of cream or milk to the gravy for an even richer texture.
• Mix finely chopped onions or shallots into the meat mixture for extra flavor and moisture.
• Serve Swedish meatballs over egg noodles, mashed potatoes, or creamy rice for a hearty meal.

Storage

Store leftover Swedish meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. You can also freeze the meatballs and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Swedish meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately in advance. Store them in airtight containers and heat just before serving for best texture and flavor.

How do I prevent the meatballs from falling apart?

Use a gentle mixing technique and avoid overworking the meat mixture. Using panko breadcrumbs and egg helps bind the meatballs, keeping them firm during cooking.

Swedish Meatballs in Creamy Gravy Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This classic Swedish Meatballs recipe features tender meatballs made from ground beef and pork, seasoned with warm spices, and cooked in a rich, creamy gravy. Served with a sauce made from beef broth, sour cream, and a touch of Dijon mustard and Worcestershire sauce, this comforting dish brings authentic Scandinavian flavors to your table.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 25–30 meatballs (serves 6-8) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Pepper (to taste)

For Frying

• 2 tablespoons olive oil

Gravy

• 1/4 cup butter (1/2 stick)
• 1/3 cup flour
• 3 cups beef broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup full fat sour cream

Garnish

• 1 tablespoon chopped fresh parsley

Instructions

1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Shape the mixture into 1 ¼ to 1 ½-inch meatballs using about 2 ½ tablespoons of meat mixture each, yielding approximately 25-30 meatballs. Place them on a parchment-lined baking sheet for easy cleanup.
2. Fry the Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches until all sides are browned, about 5-7 minutes per batch. Use tongs to turn the meatballs carefully. Add a little more oil if necessary for subsequent batches. Once browned, transfer the meatballs to a plate.
3. Prepare the Roux: Pour out most of the fat from the skillet, leaving behind the flavorful browned bits. Reduce heat to medium and add butter. When melted, stir in flour and cook, stirring frequently, until the roux turns golden and fragrant.
4. Make the Sauce: Gradually whisk in the beef broth, ensuring the flour is fully dissolved and the sauce is smooth. Stir in Dijon mustard and Worcestershire sauce.
5. Simmer Meatballs in Gravy: Return the meatballs to the skillet, submerging them in the gravy. Simmer for about 10 minutes until meatballs are cooked through and the gravy has thickened to your preference.
6. Add Sour Cream: Turn off the heat and stir in the sour cream gently to create a creamy sauce. You may blend sour cream separately first if preferred for easier mixing.
7. Season and Garnish: Adjust seasoning with extra salt and pepper as needed. Sprinkle freshly chopped parsley over the top and serve immediately to enjoy the rich, comforting flavors.

Notes

• For best results, use a mix of beef and pork for juicy and flavorful meatballs.
• Do not wipe out the browned bits in the skillet after frying; they add essential flavor to the sauce.
• You can serve these meatballs over egg noodles, mashed potatoes, or rice for a complete meal.
• The gravy should be creamy but not overly thick; adjust broth or cooking time to reach desired consistency.
• Leftovers keep well refrigerated for 3-4 days and can be reheated gently.

Keywords: Swedish meatballs, classic meatballs, creamy gravy meatballs, beef and pork meatballs, comfort food, Scandinavian recipe