Subtly spiced meatballs meet a creamy, savory gravy in our version of Swedish meatballs. This recipe is full of flavorful ingredients and comes together in less than 30 minutes!
Why this recipe works
Picture this – tender meatballs infused with allspice and nutmeg for subtle warmth with the addition of a creamy Worcestershire and Dijon mustard gravy that’s to-die-for, all piled on top of mashed potatoes or egg noodles. Hungry for some Swedish meatballs yet?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEAT – Traditionally Swedish meatballs use a combination of half ground pork and half ground beef. Today we’re just using ground beef, but feel free to add in or replace as you see fit. Ground turkey and ground chicken work great as well.
How to Make Swedish Meatballs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Dice the onion and sautee until soft.
- In a large mixing bowl combine all the ingredients for the meatballs except the olive oil. Mix well. Use a 1-1/2 Tablespoon scoop to portion out meat mixture and form into balls.
- Heat olive oil in a skillet. Place the meatballs in the hot skillet and brown on all sides, moving with tongs. Once all sides are browned, remove from skillet and set aside on a plate.
- To the still hot skillet add butter and allow to melt. Dust in the flour and whisk, creating a roux.
- Slowly add the beef broth and allow to thicken. Once the sauce has thickened to almost a gravy, pour in the heavy cream, Dijon, and Worcestershire. Whisk again and allow to simmer until thickness returns.
- Add the meatballs back to the skillet and allow to simmer, turning often to coat in the sauce.
- Finish with a garnish of fresh parsley.
Frequently Asked Questions & Expert Tips
Absolutely! To freeze, place the cooked and cooled meatballs in a ziptop bag and freeze for up to 2 months. Allow them to thaw in the refrigerator overnight. Wait until the day of to make the sauce.
Yes, to do so, double the meat, egg, and add an additional 1/4 cup of breadcrumbs. All other measurements will remain the same. You will get 28 meatballs.
Store the meatballs in an air-tight container or ziptop bag kept in the refrigerator for up to 4 days.
Serving Suggestions
Swedish meatballs can be served over creamy mashed potatoes, egg noodles, rice, or alongside some steamed veggies and sourdough bread to dip with. You could also add cocktail picks to the meatballs and serve them as an appetizer for parties.
More Ground Beef Recipes
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Swedish Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Meatballs
- 1 lb ground beef or half ground beef, half ground pork
- ½ yellow onion diced small
- 1 egg
- ½ cup Italian breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp allspice
- ¼ tsp nutmeg
- 2 Tbsp olive oil
Sauce
- 4 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup beef broth
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 Tbsp fresh parsley chopped
Things You’ll Need
Before You Begin
- You can double this recipe by doubling the meat, egg, and adding an additional 1/4 cup of breadcrumbs. All other measurements will remain the same. You will get 28 meatballs.
Instructions
- Dice and sautee the onion until soft.
- In a large mixing bowl combine all the ingredients for the meatballs except the olive oil. Mix well. Use a 1-1/2 Tablespoon scoop to portion out meat mixture and form into balls.
- Heat olive oil in a skillet. Place the meatballs in the hot skillet and brown on all sides, moving with tongs. Once all sides are browned, remove from skillet and set aside on a plate.
- To the still-hot skillet add butter and allow to melt. Dust in the flour and whisk, creating a roux.
- Slowly add the beef broth and allow to thicken. Once the sauce has thickened to almost a gravy, pour in the heavy cream, Dijon, and Worcestershire. Whisk again and allow to simmer until thickness returns.
- Add the meatballs back to the skillet and allow to simmer, turning often to coat in the sauce.
- Finish with a garnish of fresh parsley.
Nutrition
Amanda Davis
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Shirley Johnson Lanham says
This is really good. It tastes just like my grandmothers Swedish meatballs. My only suggestion is to double the gravy part of the recipe if you are putting it over noodles.