Swedish Meatballs with Creamy Gravy is a comforting and flavorful dish that combines tender, spiced meatballs with a rich, velvety sauce.
Perfectly seasoned with warm spices like nutmeg and allspice, these meatballs are browned to perfection and simmered in a luscious gravy made with beef broth and sour cream.
Served over brown rice or egg noodles and topped with fresh parsley, this classic recipe is hearty, satisfying, and ideal for family dinners or special occasions. It’s a timeless dish that brings warmth and deliciousness to the table!
Using two tablespoons of olive oil, I prepared the Swiss meatballs.
An onion, chopped.
Five hundred grams of lean ground beef.
Five hundred grams of ground pork.
Half a cup of breadcrumbs.
Two egg yolks.
One-sixth teaspoon ground allspice.
Half a teaspoon of ground nutmeg.
One-half teaspoon kosher salt.
Half a teaspoon of freshly ground black pepper.
WHAT YOU NEED TO MAKE THE GRAVY IS THIS:
A quarter cup of unsalted butter.
One-third cup all-purpose flour.
Three and a half cups of low-sodium beef broth.
A quarter cup of sour cream.
Two tablespoons of freshly chopped parsley.
500 grams of brown rice or cooked egg noodles to serve.
Getting Ready: The First Step
In a large pan, heat 1 tablespoon of olive oil over medium heat.
Add the onion and cook, turning frequently, until the onion is transparent, about 2 to 3 minutes, then take it out of the pan.
Step Two
In a large bowl, combine the ground beef, ground pork, egg yolks, bread crumbs, nutmeg, and allspice. Add the onion and season to taste with a couple pinches of salt and black pepper.
Step Three
Stir the ingredients with a wooden spoon until it is well combined. Using clean hands, roll the mixture into meatballs about 1 1/2 inches in diameter.
Step Four
One tablespoon of the leftover olive oil should be added to the pan. Add the meatballs in batches and cook until browned, 4 to 5 minutes per side, then transfer to a paper towel-lined tray.
Step Five
The Swedish meatball sauce is made by melting butter in a pan. Whisking the flour for about a minute should turn it a light golden hue.
Step 6: Add the beef stock gradually while whisking, then heat for another minute or two, swirling constantly, until the sauce has thickened a little.
Step 7: Add the sour cream and season with salt and pepper to taste. Once the meatballs are added, simmer for an additional 8 to 10 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Step 8: Serve right away, and if desired, sprinkle parsley on top before serving.
For a flavorful twist on classic Swedish meatballs, consider variations like substituting ground turkey or chicken for a leaner option or adding grated Parmesan cheese and fresh herbs to the meatball mixture for extra richness.
You can also use heavy cream instead of sour cream for a creamier gravy or add a splash of Worcestershire sauce for depth.
For a gluten-free version, swap breadcrumbs with almond flour and use gluten-free flour for the gravy.
To ensure perfectly cooked meatballs, avoid overmixing the meat, as this can make them tough, and brown them in batches to prevent overcrowding the pan.
For a make-ahead option, prepare the meatballs and sauce separately and combine them just before serving for maximum freshness.
To store Swedish meatballs, allow them to cool completely before transferring them to an airtight container.
Refrigerate for up to 3–4 days, reheating gently on the stove or in the microwave to avoid separating the gravy.
For longer storage, freeze the meatballs and sauce together or separately in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating on the stovetop, adding a splash of beef broth if the gravy thickens too much.
To maintain the best texture, cool the dish fully before storing and consider portioning leftovers for easy reheating.