Name: Swedish Meatballs with Creamy Gravy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 1 pound ground beef; ¼ cup breadcrumbs; 1 small onion, very finely chopped; 1 clove garlic, finely minced; 1 teaspoon dried parsley; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; ½ teaspoon salt; Black pepper to taste; 1 large egg; 1-2 tablespoons milk; 1 tablespoon oil; 3 tablespoons butter; 3 tablespoons flour (use 2 tablespoons if you prefer a thinner gravy); 1 ½ cups beef broth; 1 cup whole milk; 1 teaspoon smooth Dijon mustard; 1 tablespoon grape jelly OR lingonberry jam (or less, to taste); Salt and black pepper to taste

Jump to Recipe·5 from 36 reviews

If you’ve ever wanted to master the classic comfort of Swedish cooking, you’re going to love this Swedish Meatballs with Creamy Gravy Recipe. It’s one of those dishes that’s both homey and a little fancy, perfect for dinner parties or just cozy nights in. The combination of tender, flavorful meatballs swimming in that luscious, creamy gravy is seriously fan-freaking-tastic, and I’m excited to walk you through every tasty step to make sure you nail it at home.

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Why This Recipe Works

Perfectly Balanced Flavors: The mild nutmeg and allspice add warmth without overpowering the meatballs.
Creamy Gravy Finish: The Dijon mustard and a hint of grape jelly give the gravy a subtle depth and tangy sweetness you won’t see coming.
Simple Ingredients, Elegant Result: You don’t need anything fancy—just pantry staples and a few fresh bits to create a restaurant-quality meal at home.
Flexible Cooking Options: Whether you prefer pan-frying or baking, this recipe adapts perfectly to your kitchen style.

Swedish Meatballs with Creamy Gravy, Swedish meatballs, creamy gravy recipe, homemade Swedish meatballs, comfort food recipes - A large silver pan with tall handles holds two distinct layers inside: one side is filled with yellow wide pasta noodles twisted and folded over each other with a smooth, slightly shiny texture, while the other side has many round brown meatballs covered in a thick, creamy brown sauce with visible black pepper specks. Metal tongs with black grips rest on top of the pasta, slightly lifting some noodles. The pan is placed on a white marbled surface, surrounded by fresh green parsley leaves scattered around, a gray textured cloth to the left, a white bowl filled with bright green peas on the bottom right, and a dark bottle with cork inside at the top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together to create those iconic Swedish meatballs with the creamiest gravy. Each one plays a part in building flavor, texture, and richness—plus, I’ve got some tips to make shopping and prep easier for you!

Swedish Meatballs with Creamy Gravy, Swedish meatballs, creamy gravy recipe, homemade Swedish meatballs, comfort food recipes - Flat lay of fresh ground beef shaped loosely in a small mound, a small white ceramic bowl filled with golden breadcrumbs, a small white ceramic bowl holding finely chopped white onion, one peeled garlic clove resting whole, a few sprigs of fresh green parsley, a small white ceramic bowl containing bright yellow ground nutmeg powder, a small white ceramic bowl with warm brown allspice powder, a small white ceramic bowl filled with coarse black pepper, one large whole brown egg with a clean shell, a small white ceramic bowl of creamy whole milk, a small white ceramic bowl with clear golden cooking oil, a small white ceramic bowl filled with softened pale yellow butter, a small white ceramic bowl holding white flour, a small white ceramic bowl containing rich brown beef broth, a small white ceramic bowl of smooth Dijon mustard pale yellow in color, a small white ceramic bowl with vibrant red lingonberry jam, all ingredients evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Choose freshly ground beef with a bit of fat (around 15-20%) for juicy, tender meatballs.
Breadcrumbs: Helps hold the meatballs together while absorbing moisture for a soft bite.
Small onion: Finely chopped so it melts into the mix without big crunchy pieces.
Garlic: Adds that essential savory kick that brightens the meatball flavor.
Dried parsley: Offers a gentle herbal note without overpowering the rest.
Ground nutmeg and allspice: These warm spices are subtle but make the flavor unmistakably Swedish.
Salt and black pepper: Classic seasoning to make everything pop.
Egg: Acts as a binder for the mixture.
Milk: Keeps the meatballs moist and tender.
Oil: For browning the meatballs to golden perfection.
Butter and flour: The base for the gravy’s rich, velvety texture.
Beef broth: Adds deep savory notes to the sauce.
Whole milk: For creaminess in the gravy—you can’t skip this!
Dijon mustard: Gives the gravy a subtle tang and complexity.
Grape jelly or lingonberry jam: Sweetness with that classic Scandinavian touch; lingonberry is traditional, but grape jelly is a great easy swap.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Swedish Meatballs with Creamy Gravy Recipe depending on the season or the crowd. It’s a great base for customizing, so you’ll find plenty of room to make it your own.

Variation: Once, I swapped out the beef for half ground pork for an extra juicy texture — so good, and it keeps the flavors true to Swedish tradition.
Dietary Option: For a lighter version, try baking instead of frying the meatballs. It’s less oily but still gives you that satisfying crust.
Seasonal Twist: Adding a touch of fresh thyme or rosemary in the meat mixture gives a cozy herbal hint that’s perfect in cooler months.

Step-by-Step: How I Make Swedish Meatballs with Creamy Gravy Recipe

Step 1: Mixing the Meatball Magic

Start by adding everything for the meatballs (except the oil) into a large bowl. I sometimes use my handheld mixer with a dough hook—it’s a total game changer for mixing quickly and evenly without overworking the meat. Knead it well until it’s combined and sticky. Then, grab about 2 teaspoons of the mixture and roll it into little balls. Here’s a trick: pop them into the freezer for about 5-10 minutes before cooking. This helps them hold their shape and makes frying easier.

Step 2: Browning the Meatballs

Heat your oil in a wide, deep skillet over medium heat. Add the meatballs in batches and brown them on all sides—it usually takes about 6-8 minutes. Don’t rush this step; the golden crust adds so much flavor and texture. Once browned, set them aside. If you want to keep things hands-off, baking the meatballs at 425°F for 10-12 minutes works beautifully too—just line a baking sheet and check they’re cooked through.

Step 3: Crafting the Creamy Gravy

Using the same skillet, melt the butter over medium heat. Stir in the flour and keep whisking until it turns a medium brown—this toasty roux is the secret to a flavorful gravy. Quickly pour in the beef broth while whisking constantly to avoid lumps, then let it simmer until thickened. Next, whisk in the milk, Dijon mustard, and your grape jelly (or lingonberry jam)—the jelly adds the perfect subtle sweetness that contrasts beautifully with the savory base. Let it simmer gently for about a minute until rich and creamy. Taste and season with salt and pepper as needed.

Step 4: Bringing It All Together

Return the meatballs to the skillet and gently warm them in the creamy gravy. Be gentle here—low and slow helps the meatballs stay tender and soaks up that lovely sauce. Serve immediately so the flavors are at their best.

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Tips from My Kitchen

Freeze the Formed Meatballs: Chilling them helps them stay firm when cooking—trust me, it’s worth the extra step.
Use Grape Jelly for Sweetness: If you can’t find lingonberry jam, grape jelly is a kitchen staple that works beautifully.
Don’t Skip Browning: That crust gives the dish extra flavor and texture, don’t rush it! Take your time in this step for best results.
Keep the Gravy Smooth: Whisk constantly when adding the broth to prevent any lumps in your creamy sauce.

How to Serve Swedish Meatballs with Creamy Gravy Recipe

Swedish Meatballs with Creamy Gravy, Swedish meatballs, creamy gravy recipe, homemade Swedish meatballs, comfort food recipes - Two white bowls placed on a white marbled surface hold a meal of three layers each. The first layer in each bowl is wide, flat yellow pasta ribbons arranged loosely in a pile on one side with a light sprinkle of herbs. The second layer beside the pasta is a small heap of bright green peas. The third layer, next to the peas, consists of brown meatballs covered in a smooth, creamy brown sauce, garnished with fresh green herbs and one or two dark purple pickled elements. Each bowl has a silver spoon resting inside. A black pepper grinder, a speckled gray cloth, and two clear glasses of water are also arranged on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like topping mine with a sprinkle of fresh chopped parsley or dill—they add a fresh pop of color and subtle herbiness that brightens the rich gravy. Sometimes a few lingonberries on the side also bring a nice, authentic touch and a little tart contrast.

Side Dishes

Mashed potatoes are a classic pairing here, soaking up that creamy gravy perfectly. But I’ve also enjoyed it with buttered egg noodles or even roasted root vegetables for a heartier plate. Pick whichever comfort food you love most!

Creative Ways to Present

For special occasions, I like serving the meatballs over a bed of creamy cauliflower mash for a low-carb spin with an elegant look. Or try mini skewers for appetizers at a party—they’re always a hit and make it easier for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs and gravy go into an airtight container in the fridge and keep well for up to 3 days. I like to store the meatballs separately from the gravy if possible—that way you can reheat each component perfectly before serving again.

Freezing

I’ve frozen fully cooked meatballs after letting them cool, placing them on a parchment-lined tray to freeze individually before transferring to a zip-top bag. They keep beautifully for about 3 months, and you can thaw them overnight in the fridge or reheat straight from frozen in sauce or oven.

Reheating

I prefer reheating these gently on the stovetop in their creamy gravy over low heat. This keeps them tender and prevents drying out, plus it refreshes the sauce beautifully—I add a splash of milk or broth if it feels too thick.

FAQs

Can I use ground turkey or chicken instead of beef for Swedish meatballs?

Absolutely! Ground turkey or chicken works well as a leaner alternative, but the key is to add a bit more moisture—like extra milk or a little olive oil—to keep the meatballs from drying out. Cooking time stays about the same, but keep an eye on them to avoid overcooking.
What’s the purpose of the grape jelly or lingonberry jam in the gravy?

Great question! The jelly adds a subtle sweetness and fruity tang that balances the savory richness of the gravy perfectly. Lingonberry jam is traditional in Sweden, but grape jelly makes a fantastic and easy stand-in if you can’t find it.
Is it better to fry or bake the meatballs?

Both methods work well! Frying gives you that beautiful, crispy browned crust and classic texture, but baking is less hands-on and a bit healthier. If you bake, I recommend broiling at the end to get some color on the meatballs.
Can I make this recipe gluten-free?

Yes! Swap the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Also, check that your beef broth and mustard are gluten-free, which most brands are. The rest stays the same.
How do I know when the meatballs are cooked through?

They should be firm and browned on the outside, and when you cut one open, the meat should no longer be pink inside. If you have a meat thermometer, aim for an internal temperature of 160°F (71°C) for ground beef. When in doubt, popping them into the gravy a little longer on low heat helps finish the cooking gently.

Final Thoughts

This Swedish Meatballs with Creamy Gravy Recipe has become a staple in my kitchen because it’s both comforting and impressive without being fussy. Sharing this with friends always sparks that “wow, you made this?” moment. Give it a try—you’ll enjoy the process as much as the delicious results. And hey, once you make it your own with your favorite sides or tweaks, it’s bound to become your go-to comfort food too.