Swedish meatballs are tender, gently spiced meatballs served in a savory cream gravy, often with mashed potatoes and tart lingonberry preserves. This home-style version combines beef and pork, a little allspice, and a quick pan sauce; browning the meatballs first builds flavor, while finishing them in the gravy keeps them moist.
Ingredients
- 1/2 cup (55 g) plain breadcrumbs
- 1/3 cup (80 ml) whole milk
- 1 tablespoon (15 ml) neutral oil, such as canola oil
- 1/2 cup (75 g) finely chopped yellow onion
- 1 pound (454 g) ground beef, preferably 85% lean
- 1/2 pound (227 g) ground pork
- 1 large egg (about 50 g without the shell)
- 1 teaspoon (6 g) fine salt
- 1/4 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (0.5 g) ground allspice
- 1/8 teaspoon (0.25 g) ground nutmeg
- 3 tablespoons (42 g) unsalted butter, divided
- 3 tablespoons (24 g) all-purpose flour
- 2 cups (480 ml) low-sodium beef broth
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 g) Dijon mustard
- 1/4 teaspoon (1 g) fine salt, or to taste, for the gravy
- 1/8 teaspoon (0.5 g) ground black pepper, or to taste, for the gravy
- 1/3 cup (100 g) lingonberry preserves, for serving (optional)
Instructions
- Soften the breadcrumbs. Stir the breadcrumbs and milk together in a large bowl and leave them for 5 minutes. The mixture should look damp and thick rather than soupy. This small pause lets the crumbs absorb moisture, helping the meatballs hold together and stay tender.
- Cook the onion. Warm the oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring, until soft and translucent but not browned. Transfer it to a plate and let it cool for a few minutes; a very hot onion can partially cook the egg in the meat mixture.
- Mix and shape the meatballs. Add the beef, pork, egg, cooled onion, salt, pepper, allspice, and nutmeg to the breadcrumb mixture. Combine gently with clean hands or a fork just until evenly mixed; pressing or kneading too firmly can make the cooked meatballs dense. Shape into 20 meatballs, about 1 1/2 inches (4 cm) across. Keep them similar in size so they cook at the same rate.
- Brown the meatballs. Melt 1 tablespoon (14 g) of the butter in the skillet over medium heat. Working in batches if needed to avoid crowding, brown the meatballs for about 8 to 10 minutes total, turning them carefully to color several sides. They do not need to be fully cooked yet. Move them to a clean plate; leave the browned bits in the pan because they add flavor to the gravy.
- Make the gravy base. Reduce the heat to medium-low and add the remaining 2 tablespoons (28 g) butter to the skillet. When melted, whisk in the flour and cook for 1 minute, stirring continuously. Gradually whisk in the beef broth, scraping up the browned bits. Bring the mixture to a gentle simmer and whisk until smooth and slightly thickened, about 3 to 4 minutes.
- Finish the sauce and cook through. Stir in the cream, soy sauce, and Dijon mustard. Return the meatballs and any juices on the plate to the skillet, arranging them in a single layer as much as possible. Cover partially and simmer gently for 10 to 12 minutes, turning the meatballs once. Check the center of a large meatball with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. If any are below that temperature, continue simmering and check again.
- Adjust and serve. Taste the gravy and add the measured extra salt and pepper as needed. If it has thickened more than you like, stir in a tablespoon or two of broth or water. Spoon the meatballs and gravy over potatoes or noodles, with lingonberry preserves on the side if using.
Tips
- Keep the mixture tender. Mix only until the ingredients are distributed, then stop. If the mixture feels sticky, dampen your hands lightly before shaping rather than adding extra breadcrumbs, which can make the meatballs firm and dry.
- Use a skillet with room. Crowded meatballs steam instead of browning, and they are harder to turn without breaking. Brown them in two batches if necessary, adding a small splash of oil only if the pan becomes dry.
- Choose a practical lingonberry swap. Lingonberry preserves are traditional in many servings of Swedish-style meatballs but may be hard to find. Cranberry sauce or tart red currant jelly works; cranberry is usually sweeter and less sharp, so serve a small amount and add a squeeze of lemon if it tastes too mild.
- Prevent a lumpy gravy. Whisk broth in gradually, especially at the start, and keep the sauce at a gentle simmer rather than a hard boil after adding cream. If a few small lumps remain, whisk the sauce before returning the meatballs to the pan.
Serving Suggestions
Serve the meatballs and plenty of gravy over buttery mashed potatoes, boiled potatoes, or egg noodles. Potatoes make a particularly good base because they soak up the sauce, while noodles offer a quick, satisfying alternative on a busy evening. A spoonful of lingonberry preserves provides a tart-sweet contrast to the savory gravy; keep it on the side so each person can choose how much to add.
For a balanced plate, add a crisp, lightly dressed green salad or steamed green beans. Pickled cucumber, quick-pickled red onion, or another tangy vegetable also cuts through the richness without requiring a second sauce. If serving a group, keep the meatballs warm in the covered skillet over very low heat and put the potatoes, vegetables, and preserves in separate dishes. Avoid letting the pan bubble vigorously while it waits, since prolonged high heat can reduce the gravy too far and toughen the meat.
Variations
Use all beef or all pork. The beef-and-pork combination gives the meatballs a balanced flavor, but you can use 1 1/2 pounds (681 g) of either ground meat. All-beef meatballs will taste more robust, while all-pork ones will be milder and richer. Keep the thermometer check; whichever meat you choose, ground meat needs to reach 160°F (71°C).
Make the seasoning more pronounced. Increase the allspice to 1/2 teaspoon (1 g) or add a small pinch of ground ginger. The flavor should remain warm and subtle rather than tasting strongly of one spice. Families and regional cooks season these meatballs differently, so adjust gradually and keep the first batch close to the recipe if you want a familiar starting point.
Make a lighter-tasting sauce. Replace the heavy cream with whole milk, but first whisk 1 teaspoon (3 g) of flour into the cold milk to help the sauce stay smooth. Add it after the broth has thickened and simmer gently. The gravy will be less rich and somewhat thinner; do not boil it hard, since milk is more likely than cream to separate.
Use a substitute for Dijon. If you do not have Dijon mustard, omit it or use 1/2 teaspoon (2.5 ml) of mild yellow mustard. The sauce will lose a little of Dijon’s rounded tang but will still be flavorful. If your broth is salty, use low-sodium broth and taste before adding the final salt.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, storing the meatballs and gravy together in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them in a freezer-safe container for up to 3 months; the sauce may look slightly separated after thawing, but gentle stirring usually brings it back together. Thaw frozen leftovers overnight in the refrigerator rather than on the counter.
Reheat on the stovetop in a covered saucepan over low to medium-low heat, stirring gently and adding a splash of broth, water, or cream if the gravy has become too thick. Heat until the center of the meatballs reaches 165°F (74°C), the safe temperature for reheated leftovers. You can also microwave a portion in a covered microwave-safe dish, stirring midway so the sauce heats evenly, then check the temperature in a meatball. Avoid repeated cooling and reheating; warm only the amount you plan to serve.
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape them, place them in a single layer in a covered container, and refrigerate for up to 1 day before cooking. Keep them cold until they go into the skillet. You can also cook the full recipe ahead and refrigerate it; reheat to 165°F (74°C) before serving, loosening the gravy with a little broth if needed.
Why are my meatballs falling apart?
They may need gentler handling, a better-rested breadcrumb mixture, or a little more time to brown before turning. Make sure the egg and soaked breadcrumbs are distributed through the mixture, shape the balls firmly enough to hold but do not compress them hard, and use a thin spatula or tongs to turn them carefully. If the mixture is unusually loose, chill it for 15 minutes before shaping.
Can I bake the meatballs instead of browning them in a skillet?
Yes. Arrange them with space between on a lightly oiled, rimmed baking sheet and bake at 400°F (200°C) until browned and cooked through, checking for 160°F (71°C) in the center. The exact time depends on their size and your oven, so use the thermometer rather than relying only on the clock. Make the gravy in a skillet and transfer the baked meatballs into it for a few minutes before serving. You will miss some of the skillet’s browned bits, so the gravy may have a slightly less roasty flavor.
What if I cannot find lingonberry preserves?
Serve cranberry sauce, tart red currant jelly, or a spoonful of cranberry preserves instead. Lingonberries are usually tart and distinctly fruity; the substitutes can be sweeter, so use a modest portion and taste before adding more. The preserves are a side accompaniment, not a required ingredient in the meatball mixture or gravy.
Can I make this without pork?
Yes. Use 1 1/2 pounds (681 g) of ground beef, or replace the pork with ground turkey. Turkey has less fat and can turn dry if overcooked, so avoid packing the mixture tightly and check the temperature promptly. Ground turkey must reach 165°F (74°C), rather than the 160°F (71°C) minimum for ground beef or pork.
How can I tell when the gravy is the right thickness?
It should coat the back of a spoon but still flow easily when you tilt it. If it is too thick, stir in broth a tablespoon at a time; if it is too thin, simmer it gently for a few more minutes before returning the meatballs. Remember that the sauce thickens a little as it stands, so stop cooking when it is just slightly looser than you want on the plate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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