Can I use all pork or all beef?

Yes! The flavor combo of the two meats is really good, but I've also enjoyed the all-beef versions that I've made.

How do I make the gravy?

You make a basic roux and add cream and Worcestershire to it - and if you want to add all the pan juices from the meatballs in there, too, that's delicious! If you like a smoother gravy, don't add all the juices because they will create some flecks in the gravy. (But I don't mind the flecks personally! And the flavor is top notch.)

What's the meatball mixture like?

The meatball mixture is pretty wet! That's normal, especially because there's not any dry elements in this, like cheese or breadcrumbs. The reason for the wet texture is that the cream-soaked bread makes for a very tender meatball once it's cooked. If you get your hands slightly wet, you'll have an easier time rolling them.

Can I use sandwich bread?

You can! If you are using thin, plain white sandwich bread, you may want to use 6-8 slices instead to make a thicker bread mixture.

Can I freeze this recipe?

The meatballs in the recipe freeze amazingly well. Just cook them as the recipe states and then freeze in a bag. Keeps for up to two months, and then you can easily whip up a batch of gravy and toss the meatballs in!

How can I prep this ahead of time?

The best way to prep this ahead of time is to make the meatballs! That way, when it comes time to serve, all you need to do is make your sauce and then pop them out of the fridge or freezer and add to the pan. The mashed potatoes and lingonberries also prep beautifully and will keep in the fridge for a few days!

Can I make this vegetarian?

We do have a different recipe for Vegetarian Swedish Meatballs that is equally delicious and popular!

The Best Swedish Meatballs Recipe

Name: The Best Swedish Meatballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Swedish
Ingredients: 4 slices white bread, no crusts; 1/2 cup heavy cream; 1 teaspoon onion powder; 3/4 teaspoon garlic powder; 1 pound ground beef (I use 85/15); 1 pound ground pork (you can also sub with another pound of ground beef instead); 1 egg; 2 tablespoons brown sugar; 2 teaspoons kosher salt; a few shakes of black pepper; 2 tablespoons butter (you can also use some drippings from the baked meatballs); 2 tablespoons flour; 1 1/2 cups beef broth (more as needed); 1 cup heavy cream; 1 tablespoon Worcestershire sauce (more to taste); 1-2 teaspoons brown sugar; 1 teaspoon kosher salt (to taste – I recommend adding it last so you can taste and adjust for how much you want); Very slight dash of nutmeg (optional)

Description

Swedish Meatballs that are perfectly tender and spiced, served with creamy, savory, gravy. Comfort food at its best!

Ingredients

Units Scale

Swedish Meatballs:

4 slices white bread, no crusts
1/2 cup heavy cream
1 teaspoon onion powder
3/4 teaspoon garlic powder
1 pound ground beef (I use 85/15)
1 pound ground pork (you can also sub with another pound of ground beef instead)
1 egg
2 tablespoons brown sugar
2 teaspoons kosher salt
a few shakes of black pepper

Gravy:

2 tablespoons butter (you can also use some drippings from the baked meatballs)
2 tablespoons flour
1 1/2 cups beef broth (more as needed)
1 cup heavy cream
1 tablespoon Worcestershire sauce (more to taste)
1–2 teaspoons brown sugar
1 teaspoon kosher salt (to taste – I recommend adding it last so you can taste and adjust for how much you want)
Very slight dash of nutmeg (optional)

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Instructions

Meatball Mixture: In a small bowl, soak the white bread in the heavy cream for 5-10 minutes. Mash with a spoon or you hands. Mix the bread paste in a large bowl with the garlic and onion powder, beef and pork, egg, brown sugar, salt, and pepper. When it’s all well-mixed, roll into smallish meatballs. (If you find the mixture is too wet to handle, you can add a bit of panko or a tablespoon of cornstarch to help them hold a bit more. But don’t panic – wet is normal for this mixture. It makes for very tender meatballs!)
Bake the Meatballs: Preheat the oven to 400 degrees. Place meatballs on a sheet pan or baking dish. Bake for 20-25 minutes until cooked through.
Gravy Time: In a large pan, melt the butter over medium heat. (You’re going to add the meatballs back into this pan so make sure it’s a nice big skillet, saute pan, or braiser casserole dish.) Whisk in the flour; let it bubble for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth gravy should start to form. Stir in the heavy cream and season with Worcestershire sauce, sugar, salt, and a bit of nutmeg if you want. Taste and adjust to get it just right! That’s where the magic happens.
Add meatballs in with the gravy. Cover to keep warm until you want to serve them, or transfer the pan to the oven where they can hang out on low / warm heat and continue to get tender and delicious. (The meatballs are already great on their own, but the longer they soak in sauce, the more tender and delicious they get.) Serve over mashed potatoes, with a cucumber salad and lingonberries.

Notes

If you prefer, you can use all ground beef in this recipe instead of half beef, half pork.

The gravy thickens and the meatballs get more tender as you let them rest in the sauce. I like to make this in the afternoon so it has a few hours to settle in before I serve it in the evening – I just keeping it warm if it’s for 2-3 hours, or put in the fridge if it’ll be longer. If it will be in the fridge, the gravy will probably need an extra 1/2 to 1 cup of broth to help it get back to a saucy consistency!

A great make-ahead option for this is to make the meatballs, and either bake them and freeze them, or just freeze them raw and bake day-of. That way, when it’s time to serve day-of, all you really have to make is the gravy!

For a real easy version of this, use your favorite store-bought meatballs! I’ve had many readers tell me they do it that way and love it!

The cucumber salad (or just any salad with a vinegary punch) is very important in balancing this meal! I would highly recommend doing a simple Swedish cucumber salad – the flavors and textures were just made to create a beautiful balanced plate!

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dinner
Method: Sauté
Cuisine: Swedish

Keywords: swedish meatballs, meatballs, swedish food, gravy recipe