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Creamy Swedish meatballs with rich gravy and lingonberry sauce on a plate.

Creamy Swedish Meatballs

This recipe creates incredibly tender and juicy meatballs, seasoned with warm allspice and nutmeg, smothered in a velvety, savory gravy. By browning the meatballs to build a flavorful fond and finishing the sauce with sour cream, it delivers a comforting dish that's better than any store-bought version. It's the perfect balance of home-cooked flavor and culinary technique.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Swedish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup panko breadcrumbs
  • 1/3 cup milk whole or 2%
  • 1 lb ground beef 80/20 blend
  • 1/2 lb ground pork
  • 1 small yellow onion, finely grated
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 tbsp butter, for frying
  • 2 tbsp neutral oil, for frying
  • 3 tbsp butter, for gravy
  • 3 tbsp all-purpose flour
  • 2 cups beef broth low-sodium
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 2 tsp Dijon mustard
  • 1/2 cup sour cream, at room temperature
  • Salt and white pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large mixing bowl
  • Box grater or microplane
  • Large skillet or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Plate or baking sheet
  • Spoon or spatula

Method
 

  1. In a large bowl, combine panko breadcrumbs and milk. Let sit for 5 minutes to form a panade.
  2. Add ground beef, ground pork, grated onion, garlic, egg, salt, pepper, allspice, and nutmeg to the bowl. Using your hands, gently mix until just combined.
  3. With damp hands, roll the mixture into 1 to 1.5-inch meatballs (about 35-40). Place on a plate and refrigerate for 15-20 minutes.
  4. In a large skillet or Dutch oven over medium heat, melt 1 tbsp butter with 1 tbsp oil. Brown half the meatballs on all sides for 5-7 minutes (they don't need to be cooked through). Remove to a plate. Repeat with remaining butter, oil, and meatballs.
  5. In the same skillet, melt 3 tbsp butter over medium heat. Sprinkle in flour and whisk constantly for 2 minutes to create a pale golden roux.
  6. Slowly pour in beef broth while whisking vigorously to prevent lumps. Whisk in heavy cream, Worcestershire sauce, soy sauce, and Dijon mustard. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
  7. Remove skillet from heat. Whisk in room-temperature sour cream until fully incorporated. Season gravy with salt and white pepper to taste.
  8. Carefully add all meatballs and any juices back into the skillet. Gently stir to coat.
  9. Simmer meatballs in gravy over low heat for 8-10 minutes, stirring occasionally, until meatballs are cooked through and sauce is creamy and coating.
  10. Garnish with chopped fresh parsley and serve immediately.

Notes

For tender meatballs, avoid overmixing the meat. Let the sour cream come to room temperature to prevent curdling in the hot gravy. Serve with buttered egg noodles, mashed potatoes, or a cucumber salad. Traditional lingonberry jam on the side is highly recommended. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.