Authentic Swedish Meatballs with Creamy Gravy

A classic comfort dish with perfectly seasoned meatballs in rich, velvety sauce

KEY INFO

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Medium
• Dietary: Contains dairy, eggs, gluten

EQUIPMENT NEEDED

• Large mixing bowl
• Meatball scoop or spoon
• Large skillet
• Whisk
• Cutting board
• Sharp knife
• Measuring cups/spoons

Alternative tools: Use two spoons instead of a meatball scoop

INGREDIENTS

For the Meatballs:

• 500g (1 lb) ground beef
• 500g (1 lb) ground pork
• 2 slices white bread, crusts removed
• 120ml (½ cup) heavy cream
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 large egg
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• 1½ tsp salt
• ½ tsp black pepper

For the Gravy:

• 40g (3 tbsp) butter
• 3 tbsp all-purpose flour
• 480ml (2 cups) beef broth
• 240ml (1 cup) heavy cream
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

METHOD

1. Soak the Bread
   • Tear bread into small pieces
   • Pour cream over bread
   • Let stand for 5 minutes until completely soft
2. Prepare Meatball Mixture
   • Combine soaked bread, meats, onion, garlic, egg, and seasonings
   • Mix gently with hands until just combined
   • DO NOT OVERMIX



3. Form Meatballs
   • Shape into 3cm (1¼ inch) balls
   • Place on parchment-lined tray
   • Chill for 15 minutes to firm up
4. Cook Meatballs
   • Heat oil in large skillet over medium heat
   • Brown meatballs in batches until golden (3-4 minutes per side)
   • Remove and set aside
5. Make Gravy
   • Melt butter in same pan
   • Whisk in flour until golden (1 minute)
   • Gradually add broth and cream
   • Simmer until thickened (5 minutes)



6. Finish
   • Return meatballs to gravy
   • Simmer until cooked through (8-10 minutes)
   • Internal temperature should reach 160°F (71°C)

CRUCIAL TIPS

• Keep meat mixture cold
• Use light touch when forming meatballs
• Don’t crowd pan when browning
• Scrape pan bottom when making gravy

STORAGE & VARIATIONS

• Refrigerate up to 3 days
• Freeze for 2 months
• Reheat gently to prevent gravy splitting

Common Mistakes

• Overmixing meat (makes tough meatballs)
• Skipping browning step
• Rushing the gravy

Traditional Serving Suggestions

• Lingonberry jam
• Mashed potatoes
• Fresh parsley garnish

Recipe tested and perfected through years of professional kitchen experience