Swedish Meatballs
Swedish meatballs are small, soft and gently spiced with allspice and nutmeg, then served in a creamy brown gravy. Soaking the breadcrumbs in milk keeps them tender, and making the gravy in the same pan picks up all the browned bits left from frying, which is where most of the flavour comes from.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 25 mins
- Total Time
- 45 mins
- Servings
- About 30 meatballs
How do you make Swedish Meatballs?
Mix 500 g ground beef with milk-soaked breadcrumbs, an egg, grated onion, allspice, nutmeg, salt and pepper, and roll into about 30 small meatballs. Brown them in butter and oil for 6-8 minutes and set aside. Make a gravy in the same pan with butter, flour, beef broth, cream, soy sauce and Dijon mustard, then simmer the meatballs in it until they reach 71°C (160°F).
- Total time
- 45 mins
- Calories
- 585 per serving
- Protein
- 29 g
- Yield
- About 30 meatballs
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Meatballs
Gravy
To serve
Equipment
Large skillet · Large mixing bowl · Whisk · Instant-read thermometer
Quick Directions
Soak the breadcrumbs
Stir the breadcrumbs and milk together in a large bowl and leave for 5 minutes, until the crumbs have absorbed the milk.
Mix and roll
Add the beef, egg, grated onion, allspice, nutmeg, salt and pepper to the bowl.
Brown the meatballs
Heat the butter and oil in a large skillet over medium heat.
Make the gravy
Melt the 3 tbsp butter in the same skillet over medium heat.
Simmer the meatballs
Return the meatballs to the pan and spoon the gravy over them.
Serve
Serve the meatballs and gravy over mashed potatoes, with a spoonful of lingonberry jam and some sliced cucumber on the side.
Step-by-Step Instructions
Follow these detailed steps to make the perfect swedish meatballs.
Soak the breadcrumbs
Stir the breadcrumbs and milk together in a large bowl and leave for 5 minutes, until the crumbs have absorbed the milk.
Mix and roll
Add the beef, egg, grated onion, allspice, nutmeg, salt and pepper to the bowl. Mix gently with your hands until just combined. With damp hands, roll the mixture into balls about 2.5 cm across. You should get about 30.
Brown the meatballs
Heat the butter and oil in a large skillet over medium heat. Add half the meatballs and cook for 6-8 minutes, turning often, until browned on all sides. Move them to a plate and brown the rest. Leave the browned bits in the pan.
Make the gravy
Melt the 3 tbsp butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes, until light golden. Slowly whisk in the broth, scraping up the browned bits, then add the cream, soy sauce and mustard. Simmer for 3-4 minutes, until thick enough to coat a spoon.
Simmer the meatballs
Return the meatballs to the pan and spoon the gravy over them. Simmer gently for 5 minutes, until the centre of a meatball reaches 71°C (160°F) on an instant-read thermometer. Taste the gravy and adjust the salt and pepper.
Serve
Serve the meatballs and gravy over mashed potatoes, with a spoonful of lingonberry jam and some sliced cucumber on the side. Sprinkle with parsley.
Recipe Tips
- Grate the onion on the fine side of a box grater so it melts into the meatballs and keeps them moist.
- Mix the meat only until combined. Overworking makes the meatballs dense and springy.
- Keep the meatballs the same size so they cook through in the same time.
Variations
- Beef and pork: use 250 g ground beef and 250 g ground pork, the traditional mix in Sweden, and cook to the same 71°C (160°F).
- Oven-baked: bake the meatballs on a lined tray at 200°C (400°F) for 15-18 minutes, until they reach 71°C (160°F), then add them to the gravy.
- Serve over buttered egg noodles or boiled new potatoes instead of mash.
Nutrition (per serving)
| Calories | 585 |
|---|---|
| Protein | 29 g |
| Carbs | 14 g |
| Fat | 45 g |
| Saturated fat | 22 g |
| Fibre | 1 g |
| Sugar | 2 g |
| Sodium | 960 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the meatballs in their gravy within 2 hours, in an airtight container, for up to 3 days.
- Freezer
- Freeze the meatballs in the gravy for up to 3 months. The gravy may separate slightly; whisk it as it reheats.
- Reheat
- Reheat gently in a covered saucepan over medium-low heat with a splash of broth, stirring, until the meatballs are hot to 74°C (165°F).
Swedish Meatballs FAQs
What do you serve with Swedish meatballs?
The classic plate is mashed or boiled potatoes, lingonberry jam and quick pickled or fresh cucumber. Buttered egg noodles and green peas are also popular.
What is the difference between Swedish and Italian meatballs?
Swedish meatballs are smaller, seasoned with allspice and nutmeg instead of garlic and herbs, and served in a creamy brown gravy rather than tomato sauce.
What can I use instead of lingonberry jam?
Cranberry sauce is the closest match, with the same sweet-tart flavour. Red currant jelly also works well with the rich gravy.
Can you freeze Swedish meatballs?
Yes. Freeze them in the gravy for up to 3 months, or freeze the browned meatballs on their own and make fresh gravy. Reheat until the meatballs are hot to 74°C (165°F).
How do you know when Swedish meatballs are cooked?
Check one with an instant-read thermometer: ground beef meatballs are safe at 71°C (160°F) in the centre. They should be firm, with no pink juices when cut open.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
