Name: Swedish Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 lb ground beef; 1/2 lb ground pork; 1/2 cup milk-soaked breadcrumbs; 1 small finely chopped onion (sautéed and cooled); 1 egg; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 1/4 tsp allspice; 2 tbsp butter (for browning); 1 tbsp oil; 2 tbsp flour; 2 cups beef broth; 1/2 cup heavy cream; 1 tsp Worcestershire sauce

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Swedish meatballs are comfort food at its coziest: tender, warmly spiced meatballs in a silky cream gravy. I’ve made them dozens of times for weeknights and dinner guests, and they always deliver that rich, homey flavor. If you want a holiday twist, check out this cranberry-meatball inspiration for a fun variation: https://www.meinlabradorretriever.com/christmas-cranberry-meatballs/.

Why Make This Recipe

Rich, savory flavor with a creamy sauce that feels indulgent without being fussy.
Balanced meal: protein-rich meatballs with a sauce that pairs well with veggies or mashed potatoes.
Convenient to scale and make ahead — great for weeknight dinners or potlucks.
Crowd-pleaser for holidays, casual dinners, or a cozy date night.
Personal note: I love this recipe because chilling the formed meatballs before cooking made them surprisingly tender and consistent every time.

Recipe Overview

Prep time: 20 minutes (plus 20 minutes chilling)
Cook time: 20–25 minutes (pan-fry + simmer)
Total time: 45–60 minutes
Servings: 4–6 (about 24–30 meatballs, depending on size)
Difficulty: Medium
Method: Mix and shape meatballs, brown in a skillet or bake, then finish in a pan sauce made from pan drippings, butter, flour, beef broth, and cream.

My Experience Making This Recipe

I tested these meatballs in a cast-iron skillet and in the oven to compare browning and convenience. Chilling the shaped balls for 20–30 minutes consistently helped them hold together and kept the centers tender. I also found a quick sear to build flavor before finishing in the sauce gives the best result.

How to Make Swedish Meatballs

Start by combining 1 lb ground beef and 1/2 lb ground pork with 1/2 cup milk-soaked breadcrumbs, 1 small finely chopped onion (sautéed and cooled), 1 egg, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg, and 1/4 tsp allspice. Shape into 1–1¼-inch meatballs, chill 20–30 minutes, then brown in a skillet in 2 tbsp butter and 1 tbsp oil over medium-high heat (about 3 minutes per side). Remove meatballs, make the gravy by whisking 2 tbsp flour into 2 tbsp butter in the same pan, slowly add 2 cups beef broth, simmer to thicken, then stir in 1/2 cup heavy cream and 1 tsp Worcestershire sauce. Return meatballs to the sauce and simmer 8–10 minutes until internal temperature reaches 160°F.

Expert Tips for Success

Don’t overwork the meat: mix until just combined to keep meatballs tender. Use a light touch when shaping.
Keep everything cold: chill the meatball mixture or formed balls — cold fat equals juicier meatballs.
Sear for flavor: brown in a heavy skillet (cast iron recommended) at medium-high to develop caramelized bits (fond) for the sauce.
Measure liquid slowly: when making the gravy, add broth gradually and whisk to avoid lumps; use a splash of cream at the end to prevent curdling.
Use an instant-read thermometer: pull meatballs at 160°F for mixed beef/pork to ensure safety and juiciness.

How to Serve Swedish Meatballs

Classic: over buttery mashed potatoes with lingonberry jam or cranberry chutney on the side.
Pasta: toss with egg noodles or buttered wide noodles and a sprinkle of chopped parsley.
Buffet: keep warm in a slow cooker on low with sauce for parties.
Presentation tip: garnish with fresh dill or parsley and a light dusting of freshly grated nutmeg for aroma.

Storage and Reheating Guide

Refrigerator: store cooked meatballs and sauce together in an airtight container for 3–4 days.
Freezing: lay cooled meatballs on a sheet pan to flash-freeze, then transfer to labeled freezer bags or containers for up to 3 months. Freeze sauce separately if possible.
Reheating: thaw overnight in the fridge, rewarm gently in a covered skillet over low heat with a splash of broth, or bake at 350°F for 15–20 minutes until heated through. Microwave for quick reheats, stirring halfway, but that can dry them slightly.

Recipe Variations

Gluten-free: replace breadcrumbs with gluten-free breadcrumbs or 1/2 cup ground oats; use gluten-free flour or cornstarch to thicken the gravy.
Dairy-free: use olive oil instead of butter for browning and coconut cream or cashew cream in place of heavy cream. Taste and adjust seasoning to balance sweetness from coconut.
Vegetarian: make lentil-and-mushroom “meatballs” with cooked lentils, finely chopped mushrooms, oats, and bind with flax egg; brown and simmer in a vegan cream sauce.
Spicy-sweet twist: add 1/2 tsp Dijon mustard and a tablespoon of maple syrup to the sauce for a bolder, slightly sweet finish.

Nutritional Highlights

High in protein from beef and pork; a satisfying portion helps keep you full.
Moderation in sauce: using lighter cream or half-and-half reduces calories and saturated fat.
Allergen notes: contains eggs, dairy, and gluten unless adapted; adjust for food allergies accordingly. Portion guidance: plan 4–6 meatballs per person as a main course depending on size.

Troubleshooting Common Issues

Meatballs are dry: likely overmixed or low fat ratio — use a fattier blend (add pork or a tablespoon of olive oil) and don’t overcook.
Meatballs fall apart when browning: not enough binder or too soft; add 1–2 tablespoons more breadcrumbs and chill before cooking.
Sauce is lumpy: whisk continuously when adding broth, or strain the sauce and reheat gently while whisking in a little cream.

Frequently Asked Questions

Q: Can I bake the meatballs instead of frying?
A: Yes. Bake on a rimmed sheet at 400°F for 12–15 minutes, turning once for even browning, then finish in the sauce for 5–8 minutes. Baking is lower-effort and cleaner, but you’ll miss some fond flavor from pan-searing.

Q: Can I make this recipe ahead for a party?
A: Absolutely. You can fully cook the meatballs and sauce, cool, and refrigerate up to 3 days. Reheat gently in a skillet or slow cooker on low, adding a splash of broth if the sauce thickens too much.

Q: Is it OK to use all beef or all pork?
A: Yes, but texture and flavor change. A mix of beef and pork gives the best balance of flavor and fat. All beef can be leaner and drier unless you choose 80/20 ground beef; all pork will be richer and slightly sweeter.

Q: How do I keep the sauce from breaking when I add cream?
A: Temper the cream by stirring a few tablespoons of hot sauce into the cream before adding it back into the pan, then simmer gently over low heat. Avoid boiling once cream is added to prevent separation.

Conclusion

For more variations and step-by-step photos, check this cozy take on Swedish meatballs from The Cozy Cook: Swedish Meatball Recipe – The Cozy Cook. If you want a modern, refined approach, see this version from The Modern Proper: Swedish Meatball Recipe | The Modern Proper. For a classic, well-tested Swedish-style recipe, Allrecipes has a popular option here: Swedish Meatballs (Svenska Kottbullar) Recipe. The Kitchn offers a detailed technique-focused guide you may find helpful: Best Swedish Meatballs Recipe (THE Most Delicious!) | The Kitchn. And for another tested family-friendly recipe, see The Recipe Critic’s take: The BEST Swedish Meatball Recipe | The Recipe Critic.

Swedish Meatballs