This post may contain affiliate links. Please read my disclosure policy.
Swedish Meatballs are hearty and savory, making them a fantastic family dinner or potluck dish. They are seasoned with warm spices and caramelized onions, and are coated in gravy. Pairs well with mashed potatoes or egg noodles.
Swedish meatballs are one of my favorite comfort food recipes. Anything with gravy automatically ranks high on my list!
My Swedish meatball recipe is easy enough to make for a weeknight dinner, and it can be doubled or tripled easily for a crowd. You can pair them with mashed potatoes (my personal favorite) or egg noodles for a complete meal.
If you’re looking to make these as an appetizer, simply stick a toothpick in each meatball. Either omit the gravy entirely, or make half as much as the recipe calls for.
The traditional Swedish meatball uses half ground beef and half ground pork, but for simplicity’s sake I like to use all ground beef. The recipe will work either way with great results.
To make sure everyone is served the same size meatballs on their plate, I like to divide the meatball mixture into quarters, and then divide those quarters evenly into meatballs for each person.
I like to make my meatballs about 1 and 1/2 inches in diameter, which gives you six meatballs per person. Feel free to adjust based on your preferences. Keep in mind the size of your meatball will affect your cooking time.
- 1 tablespoon butter
- 1 small onion diced
- 1 pound ground beef 90/10 recommended*
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups beef stock
- 1/4 cup heavy cream
- salt and pepper to taste
- In a sauté pan over medium heat, add butter. When melted and bubbly, add diced onions and cook until translucent and golden, about 4-5 minutes. Remove from heat.
- In a large bowl, combine cooked onions, ground beef, salt, pepper, parsley, garlic powder, allspice, nutmeg, breadcrumbs, milk, and eggs. Mix until all ingredients are well incorporated. Shape into 1 and 1/2 inch balls (you should get about 24 meatballs).
- In a sauté pan over medium heat, brown meatballs in two batches, turning occasionally to ensure even browning. A meatball will be ready to turn when it easily lifts away from the pan. If it sticks, it's not ready to turn yet. Browning should take about 10 minutes per batch. Remove meatballs from pan and set aside.
- Add butter to pan with drippings from meatballs. Once melted and bubbly, add flour and stir, cooking for one minute. Gradually whisk in beef stock and bring to a simmer. Add heavy cream, then cook for about 2 minutes, or until thickened. Salt and pepper to taste.
- Reduce heat to medium-low. Return meatballs to pan with gravy. Cook, uncovered for another 10-15 minutes (or until meatballs are cooked through), stirring occasionally.
- Serve over mashed potatoes or egg noodles. Optionally, sprinkle with chopped fresh parsley.
Last Updated on