If you’ve ever craved a comforting, classic dish that’s truly a crowd-pleaser, this Swedish Meatballs in Creamy Gravy Recipe is exactly what you need. These tender, perfectly spiced meatballs bathed in a dreamy, velvety gravy bring warmth and richness to every bite. Whether you’re cooking for a family dinner or want to impress friends with something iconic yet approachable, this recipe hits all the right notes with simple ingredients and unforgettable flavor.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect balance of flavor, texture, and color. From the mix of meats that give the meatballs a luscious tenderness to the blend of spices that add subtle warmth, these ingredients are simple but essential.
- Ground beef: Provides a hearty, rich base for the meatballs.
- Ground pork: Adds moisture and extra tenderness to the meatballs.
- Large egg: Acts as a binder to hold the meatballs together.
- Panko breadcrumbs: Light breadcrumbs that help with texture and keep meatballs from being dense.
- Salt: Enhances all the flavors in the meat mixture and gravy.
- Garlic powder: Introduces a mild, fragrant warmth.
- Onion powder: Adds savory depth without overpowering the meatballs.
- Ground allspice: Gives that signature subtle aromatic hint typical of Swedish meatballs.
- Ground nutmeg: A touch of sweetness and spice to elevate the dish.
- Pepper: Freshly cracked for a gentle kick to the mix.
- Olive oil: For frying, ensuring a golden-brown crust without sticking.
- Butter: Offers richness and helps create the creamy gravy base.
- Flour: Used to thicken the luscious gravy perfectly.
- Beef broth: The flavorful liquid base for the creamy sauce.
- Dijon mustard: Adds a subtle tang and complexity to the gravy.
- Worcestershire sauce: Brings depth and an umami boost to the sauce.
- Full fat sour cream: Makes the gravy luxuriously creamy with a slight tanginess.
- Fresh parsley: Freshens up the dish with a pop of color and herbaceous flavor.
How to Make Swedish Meatballs in Creamy Gravy Recipe
Step 1: Mix and Shape the Meatballs
Start by combining all the meatball ingredients (except the olive oil) in a large bowl. Use your hands to gently mix everything until just combined—over-mixing can make the meatballs tough. Form meatballs about 1 ¼ to 1 ½ inches in diameter; they should feel substantial but not packed too tight. Arrange them on a parchment-lined sheet so they don’t stick while you cook the first batch.
Step 2: Brown the Meatballs
Heat olive oil over medium-high heat in a deep skillet or Dutch oven. Fry the meatballs in batches, turning them carefully with tongs to get a golden, evenly browned crust on all sides. This step locks in flavor and moisture. If needed, add a bit more oil for the second batch. Remove the browned meatballs and set them aside on a plate.
Step 3: Prepare the Roux for the Gravy
Pour out most of the fat from the skillet, but keep the flavorful browned bits stuck to the bottom—they’re pure gold for your gravy. Turn the heat down to medium and melt the butter in the skillet. Stir in the flour and cook it gently, stirring often, until it turns a lovely golden color. This step cooks out the raw flour taste and thickens the sauce beautifully.
Step 4: Build the Creamy Gravy
Carefully whisk in the beef broth bit by bit to prevent lumps, scraping up those tasty browned bits from earlier. Then stir in Dijon mustard and Worcestershire sauce for tang and umami depth. Let the sauce simmer gently while you return the meatballs to the skillet.
Step 5: Simmer Meatballs in Gravy
Add the meatballs back into the pan and let everything cook together for about 10 minutes. This ensures the meatballs are cooked through and soak up the creamy gravy’s rich flavors. The sauce should thicken but stay smooth and saucy, not overly thick.
Step 6: Finish with Sour Cream and Season
Turn off the heat and stir in the full-fat sour cream for that signature tang and silkiness. You can mix the sour cream into a little sauce first if you want to avoid curdling. Taste and adjust salt and pepper to your preference. Sprinkle chopped parsley over the top just before serving for a fresh, vibrant touch.
How to Serve Swedish Meatballs in Creamy Gravy Recipe
Garnishes
Fresh parsley is the classic finishing touch that adds a burst of color and a mild herbal brightness. A sprinkle of freshly ground black pepper on top can also enhance the flavor and presentation. For a bit of playful sweetness, a few lingonberries or cranberry sauce on the side harmonize beautifully with the gravy’s richness.
Side Dishes
Swedish meatballs are incredibly versatile when it comes to sides. Traditional creamy mashed potatoes are the ultimate classic pairing, soaking up every bit of that luscious gravy. Egg noodles are also a lovely choice for a heartier meal. For a lighter option, steamed vegetables like green beans or sautéed mushrooms balance out the richness wonderfully.
Creative Ways to Present
If you want to switch things up, serve these meatballs as sliders on mini buns with a dollop of gravy for an appetizer twist. They also make a fantastic filling for a savory pie or puff pastry parcels. Another fun idea is layering them over buttery toast points for an elegant yet simple open-faced sandwich experience.
Make Ahead and Storage
Storing Leftovers
Your leftover Swedish Meatballs in Creamy Gravy Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an excellent next-day meal or even lunch.
Freezing
This dish freezes beautifully. Place the meatballs and gravy in a freezer-safe container or heavy-duty zipper bag and freeze for up to 3 months. For best results, freeze the meatballs and gravy together so they marinate in that creamy sauce during freezing.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Add a splash of broth or water if the sauce thickens too much. Avoid microwaving right away to keep the sauce smooth and the meatballs tender.
FAQs
Can I use only beef or only pork for the meatballs?
You can use just one type of ground meat, but using a combination of beef and pork gives the best balance of flavor and juiciness.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs or crushed crackers work fine, but panko helps keep the meatballs lighter and less dense.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free sour cream substitute for the gravy.
How do I avoid the gravy from curdling when adding sour cream?
Stir the sour cream into a small amount of warm sauce first, then gradually whisk it back into the pan off the heat to prevent curdling.
Is Swedish Meatballs in Creamy Gravy Recipe suitable for freezing after cooking?
Absolutely! Freezing after cooking keeps the flavors intact and makes for a convenient ready-to-go meal later.
Final Thoughts
This Swedish Meatballs in Creamy Gravy Recipe is a delightful classic that never goes out of style. It’s rich, comforting, and surprisingly easy to prepare, making it the perfect dish to share with loved ones. Once you try this recipe, it’s sure to become one of those treasured recipes you turn to again and again. Give it a go — your kitchen and taste buds will thank you!
Print
Swedish Meatballs in Creamy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
This classic Swedish Meatballs recipe features tender, juicy meatballs made from a blend of ground beef and pork, seasoned with warm spices like allspice and nutmeg. The meatballs are pan-fried to a golden brown and then simmered in a rich, creamy gravy made from beef broth, Dijon mustard, Worcestershire sauce, and sour cream. Perfectly comforting and flavorful, served best with noodles or mashed potatoes for a traditional Scandinavian meal.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pepper, to taste
For Frying
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup full fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Meatball Mixture: Add all the meatball ingredients except the olive oil to a large bowl. Mix thoroughly with your hands until combined. Shape mixture into 1 ¼ – 1 ½-inch meatballs using about 2 ½ tablespoons per meatball, making approximately 25-30 meatballs. Place on a parchment-lined baking sheet.
- Fry the Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry meatballs in batches, turning with tongs until browned on all sides, about 5-7 minutes per batch. Add more oil if needed. Transfer browned meatballs to a plate.
- Remove Excess Fat: Pour out most of the fat from the skillet, leaving the browned bits on the bottom for flavor.
- Make the Roux: Reduce heat to medium. Add butter to the skillet and melt. Stir in flour and cook, stirring frequently, until roux turns golden, about 2-3 minutes.
- Add Broth: Slowly whisk in beef broth, ensuring the flour dissolves completely and sauce begins to thicken.
- Season the Gravy: Whisk in Dijon mustard and Worcestershire sauce until well combined.
- Simmer Meatballs: Return meatballs to the skillet, simmer in gravy for about 10 minutes until meatballs are cooked through and gravy reaches desired consistency.
- Add Sour Cream: Turn off heat and stir sour cream into the gravy gently until fully incorporated. You can mix sour cream separately with some sauce before adding if preferred.
- Final Seasoning and Serve: Adjust salt and pepper to taste. Sprinkle with fresh chopped parsley and serve immediately with your choice of side.
Notes
- For a smoother gravy, strain the sauce before adding meatballs back.
- Serve with egg noodles, mashed potatoes, or lingonberry jam for an authentic Swedish dining experience.
- To make ahead, meatballs can be formed and refrigerated for up to 24 hours before cooking.
- Adjust seasoning as needed especially salt since broth and Worcestershire sauce add saltiness.
- Use full-fat sour cream for best texture and flavor in the gravy.
