fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Swedish meatballs in a skillet with Swedish meatball gravy, garnished with Italian parsley.

Swedish Meatballs


These tasty Swedish meatballs will have your family drooling at the dinner table!  Bathed in a thick creamy gravy, this recipe is flavorful and delicious. Make this savory one-pot meal in 30 minutes! Serves 4.




  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 tablespoons chopped Italian parsley, packed
  • 1/4 cup Panko bread crumbs
  • 1/8 cup grated Parmesan cheese
  • 1 Large egg
  • 1/4 cup yellow onion, finely diced
  • 2 garlic cloves, pressed or minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 1/2 tablespoons vegetable oil – for the pan


  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 1 3/4 teaspoons Worcestershire sauce
  • 1 teaspoon dijon mustard, or to taste
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper, freshly-ground



  1. Add meatball ingredients to a mixing bowl. Combine ingredients with a wooden spoon. Form Swedish meatballs with a metal scoop (1.5 inches across) and/or clean hands.
  2. Add vegetable oil to a large skillet over medium heat. Cook meatballs in batches. Rotate each meatball until it’s browned on all sides, about 5 minutes. For food safety, they should be cooked through to an internal temperature of 165°F with no red in the middle. Transfer them to a covered baking dish and place in a warm oven.Transfer them to a covered baking dish and place in a warm oven.

NOTE: This recipe makes 20 medium-sized meatballs. You can make smaller meatballs, but don’t make larger ones as they won’t cook through.


  1. Gather ingredients for Swedish meatball gravy. Open lids of each product. Have everything ready to go. When making a roux, you must keep whisking with no distractions. Don’t stop until you’re done. I learned this sage advice at a cooking class in New Orleans!
  2. Leave drippings from meatballs in the skillet. Over low heat, add butter and flour. Whisk until the roux is light brown and smooth with no lumps (about 1-2 minutes). Gradually pour in broth and continue to whisk. Raise heat to medium-low. Once gravy has thickened, add Worcestershire sauce, mustard, salt and pepper. Whisk. Add heavy cream. Whisk. Bring sauce to a simmer. Do not allow it to boil!
  3. Return meatballs to the skillet. Sprinkle with parsley. Serve over buttered noodles, mashed potatoes, or creamy polenta.



INGREDIENT SUBSTITUTIONS: Sometimes we’re stuck at home and can’t run to the market to pick up a few missing items. Here are a few helpful ingredient swaps!

  • NO PANKO BREAD CRUMBS? Make your own! Remove crusts from slices of white bread. In a food processor, or with your hands, shred bread into coarse crumbs. Spread them on baking tray. Bake 8-10 minutes in a 325°F oven, flipping halfway through. The crumbs should be dry and crisp.
  • NO PARMESAN CHEESE? Use more Panko bread crumbs.
  • FRESH ITALIAN PARSLEY SWAP: Dried parsley flakes or dried oregano.
  • YELLOW ONION SUBSTITUTE: Dried onion flakes.
  • BEEF BROTH SWAP: Chicken broth or vegetable broth. You can also create broth with bouillon cubes or bouillon granules and hot water.
  • DIJON MUSTARD SWAP: 1/4 teaspoon dried mustard. Or skip the mustard completely!
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Sweden

Keywords: Swedish Meatballs, Swedish Meatball Sauce, Swedish Meatball Gravy