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Swedish Meatballs

Swedish meatballs are perfectly tender and spiced, served with a creamy, savory, and tangy gravy. This classic comfort food is ideal for family dinners or holiday gatherings, especially when paired with mashed potatoes, pickled cucumbers, and lingonberry sauce.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 4 slices white bread, crusts removed soaked in cream
  • 0.5 cup heavy cream for soaking bread
  • 1 teaspoon onion powder
  • 0.75 teaspoon garlic powder
  • 1 pound ground beef (85/15)
  • 1 pound ground pork can use extra beef if preferred
  • 1 large egg
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 pinch black pepper

For the Gravy

  • 2 tablespoons butter or use rendered meat fat
  • 2 tablespoons all-purpose flour
  • 1.5 cup beef broth
  • 1 cup heavy cream
  • 1 teaspoon Worcestershire sauce adjust to taste
  • 1 teaspoon brown sugar optional, for balance
  • 1 teaspoon kosher salt adjust to taste
  • 0.25 teaspoon ground nutmeg optional, just a dash

Instructions
 

Preparation Steps

  • In a small bowl, soak the white bread in heavy cream for 5–10 minutes. Mash with a spoon or your hands to form a paste.
  • In a large bowl, combine the bread paste with onion powder, garlic powder, ground beef, ground pork, egg, brown sugar, kosher salt, and black pepper. Mix until well blended.
  • Roll the mixture into 20–24 small meatballs (about 1 inch in diameter). The mixture will be wet—this is normal. Lightly wet your hands to help with shaping.
  • Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment, leaving space between each. Bake for 20–25 minutes, until golden and cooked through.
  • In a large skillet or sauté pan, melt butter over medium heat. Whisk in flour and cook for 2–3 minutes, until golden and bubbly.
  • Slowly add beef broth, whisking constantly to form a smooth, thickened base. Add heavy cream and continue whisking.
  • Stir in Worcestershire sauce, brown sugar (if using), salt, pepper, and nutmeg. Simmer gently for 5 minutes, adjusting seasoning to taste. Gravy should be creamy and rich.
  • Transfer baked meatballs into the gravy. Gently stir to coat. Cover and keep warm for 10–15 minutes before serving to allow flavors to meld. Serve over mashed potatoes, with pickled cucumbers and lingonberry sauce.

Notes

For best results, let the meatballs sit in the gravy for 10–15 minutes after heating—this makes them even more tender and flavorful. These freeze well: store meatballs and gravy separately, then reheat together. A light grating of fresh nutmeg on top just before serving adds a classic Scandinavian touch.