Swedish-style meatballs combine beef and pork with a lightly spiced breadcrumb mixture and creamy pan gravy. A milk-soaked breadcrumb base helps keep the texture tender, while a little allspice and nutmeg provide the familiar warm flavor. The meatballs brown first and finish in the sauce, allowing you to use their pan juices without overcooking the centers.
What makes this recipe work
Grate the onion finely so it cooks through inside the small meatballs; large raw pieces can break them apart. Make all meatballs the same size before heating the skillet. Browning in batches leaves room for turning and produces a usable fond. When making gravy, add broth slowly at first and whisk firmly to remove lumps. Keep the final simmer gentle because a rolling boil can split the cream and toughen meatballs. Temperature, not a pink or brown interior alone, determines safe doneness for ground meat.
Planning your cooking
Yield: 6 servings. Allow approximately 25 minutes of preparation, 30 minutes of cooking. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.
Swedish Meatballs with Creamy Pan Gravy
Ingredients
Method
- Soak breadcrumbs in milk for 5 minutes in a large bowl. Stir in egg, grated onion, salt, pepper, allspice and nutmeg. Add beef and pork and mix lightly with your hands just until combined. Avoid kneading the meat into a paste.
- With damp hands form 30 equal meatballs, about 30 g each. Heat oil in a wide heavy skillet over medium heat. Brown meatballs in three batches for 5–6 minutes per batch, turning gently; transfer to a plate. They will finish cooking in the gravy.With damp hands form 30 equal meatballs, about 34 g each. Heat oil in a wide heavy skillet over medium heat. Brown meatballs in three batches for 5–6 minutes per batch, turning gently; transfer to a plate. They will finish cooking in the gravy.
- Leave browned bits in the pan but pour off excessive fat. Melt butter over medium-low heat, stir in flour and cook 2 minutes, whisking. Gradually add broth in several additions, whisking each smooth before adding more.
- Bring gravy to a gentle simmer. Stir in cream, Dijon and Worcestershire sauce. Return meatballs and juices and simmer gently 8–10 minutes, turning occasionally, until a thermometer in several meatball centers reads 160°F (71°C).
- If gravy is too thick, whisk in a splash of broth. If thin, simmer uncovered a few minutes, stirring so it does not catch. Taste before adding extra salt. Sprinkle with parsley and serve five meatballs per portion; potatoes or noodles are additional.
Notes
Questions and useful substitutions
Can I use all beef? Yes, although the texture will be a little firmer; retain the soaked breadcrumbs. Can I bake the meatballs? Bake at 425°F (220°C) until nearly cooked, then finish in gravy and check for 160°F. Can I omit Worcestershire? Yes; taste the finished gravy and adjust seasoning without automatically adding more salt.
Storage and reheating
Refrigerate meatballs with gravy within 2 hours for 3–4 days. Reheat gently to 165°F (74°C), adding broth to loosen the sauce. Freeze for up to 2 months for best quality. Stir carefully when thawed because dairy-based gravy can separate slightly.
Estimated nutrition per serving
Rough estimates for one of 6 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Carbohydrates | 16 g |
| Protein | 29 g |
| Total fat | 35 g |
| Saturated fat | 15 g |
| Fiber | 1 g |
| Total sugars | 4 g |
| Sodium | 700 mg |
What to cook next
For a complementary side or another dinner idea, explore fluffy mashed potatoes and beef stroganoff. Browse the dinner collection for more ideas.
