Swedish Meatballs Recipe

Prepare onion and soak crumbs

Finely grate or very finely mince the onion. In a small bowl combine the milk and breadcrumbs; let sit 5 minutes to soften. Add the grated onion to the milk-breadcrumb mixture and stir to combine.

Mix meatball mixture

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumb-onion mixture, egg, salt, pepper, allspice, and nutmeg. Gently mix with your hands or a spatula until just combined; avoid overworking to keep meatballs tender.

Shape meatballs

Use a tablespoon or small cookie scoop to portion about 1.25 tablespoons (roughly 1.5-inch) per meatball. Roll between your palms to form smooth balls. You should have about 24-28 meatballs.

Dust and chill (optional)

Place the 1/4 cup flour in a shallow bowl or plate and lightly roll each meatball in flour to coat. Place on a tray and chill in the refrigerator 15–20 minutes to help them hold shape (optional but recommended).

Brown meatballs

Heat a large skillet over medium heat and add 2 tbsp butter plus 1 tbsp oil. Once hot, working in batches so as not to crowd the pan, add meatballs and cook until browned on all sides, about 6–8 minutes total per batch, turning frequently. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside; reserve pan drippings.

Make roux

Lower heat to medium-low and add 2 tbsp unsalted butter to the same skillet with reserved drippings. Once melted, sprinkle in 2 tbsp flour and whisk continuously for about 1–2 minutes until mixture is lightly golden and smells toasty—this removes the raw flour taste.

Add liquids

Slowly whisk in 2 cups beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes.

Finish gravy

Whisk in 1/2 cup heavy cream, 1 tsp Worcestershire, 1 tsp Dijon, and 1 tsp soy sauce. Continue to simmer gently until gravy reaches desired thickness, about 2–3 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed.

Simmer meatballs in gravy

Return browned meatballs and any accumulated juices to the skillet. Spoon gravy over them, cover, and simmer on low for 8–10 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and flavors meld. If gravy thickens too much, stir in up to 2 tbsp additional broth or water to loosen.

Taste the gravy and adjust seasoning if necessary. Sprinkle chopped fresh parsley over the meatballs.

Serve meatballs and gravy immediately over mashed potatoes or buttered egg noodles. Offer lingonberry jam on the side for a traditional sweet-tart accompaniment.