Swedish Meatballs Recipe with Cream of Mushroom

These Swedish-style meatballs pair tender beef-and-pork meatballs with a creamy mushroom gravy made from condensed soup, broth, and sour cream. The recipe takes inspiration from Swedish köttbullar, while the cream-of-mushroom shortcut gives it a convenient, American-style twist that works well over noodles or potatoes.

Ingredients

1 pound (454 g) ground beef, preferably 80–85% lean
1 pound (454 g) ground pork
1/2 cup (55 g) plain fine breadcrumbs
1/3 cup (80 ml) whole milk
1 large egg (about 50 g without the shell)
1/2 cup (75 g) finely grated yellow onion
1 teaspoon (5 g) fine salt
1/2 teaspoon (1 g) freshly ground black pepper
1/4 teaspoon (0.5 g) ground allspice
1/8 teaspoon (0.25 g) ground nutmeg
2 tablespoons (28 g) unsalted butter, divided
1 tablespoon (15 ml) neutral cooking oil
1 can condensed cream of mushroom soup, 10.5 ounces (298 g)
1 cup (240 ml) low-sodium beef broth
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 g) Dijon mustard
1/2 cup (120 g) sour cream, brought close to room temperature
1 tablespoon (8 g) chopped fresh parsley, plus more for serving
Fine salt and black pepper, as needed to adjust the finished sauce

Instructions

Prepare the meatball mixture. In a large bowl, stir together the breadcrumbs and milk. Let them stand for 2 minutes so the crumbs absorb the liquid; this helps keep the meatballs tender. Add the egg, grated onion, salt, pepper, allspice, and nutmeg, and mix until combined. Add the ground beef and pork. Use clean hands or a fork to mix gently just until there are no large streaks of one meat. Avoid squeezing or kneading the mixture, which can make the cooked meatballs dense.
Shape the meatballs. Lightly dampen your hands and shape the mixture into about 24 meatballs, each roughly 1 1/2 inches (4 cm) across. Arrange them on a plate or rimmed tray. Keeping them close in size helps them cook evenly. If the mixture feels very soft, work gently and shape them without packing tightly; chilling is not required for this recipe.
Brown in batches. Heat 1 tablespoon (14 g) of the butter and the oil in a large, deep skillet or Dutch oven over medium heat. When the butter is foamy, add enough meatballs to leave space between them. Brown for about 2 minutes per side, turning carefully, until several sides have a deep golden crust. They do not need to be cooked through yet. Transfer to a clean plate and repeat with the remaining meatballs, adding the last tablespoon (14 g) of butter if the pan looks dry. Browning in batches prevents crowding and gives the sauce more savory browned bits.
Make the mushroom gravy. Turn the heat to medium-low. Whisk the condensed cream of mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard in the skillet, scraping up browned bits from the bottom. Bring the mixture to a gentle simmer, stirring until smooth. The sauce will look fairly thick at first; it loosens as it warms and as the meatballs finish cooking.
Simmer the meatballs until safe. Return the browned meatballs and any juices on the plate to the skillet. Turn them gently to coat, cover, and simmer over low heat for 18–20 minutes, turning the meatballs once if convenient. Keep the sauce at a quiet simmer rather than a rolling boil. Check the center of the largest meatball with a food thermometer; ground beef and pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If needed, continue simmering and check again after a few minutes.
Finish the sauce. Turn off the heat. Stir a spoonful of hot sauce into the sour cream in a small bowl, then stir that mixture back into the skillet. This gradual warming helps prevent the sour cream from curdling. Fold in the parsley and taste the gravy. Add a little salt or pepper if needed, bearing in mind that condensed soup and broth can already be salty. Serve while hot.

Tips

Mix lightly and keep the size consistent. The panade (breadcrumbs soaked in milk) helps the meatballs stay tender, but overmixing can make them firm. A small cookie scoop is useful for portioning; roll each portion gently rather than compressing it.
Choose a broth that suits your soup. Condensed soup varies in saltiness, so low-sodium broth gives you more control. If you only have regular broth, leave out the extra salt until the sauce is finished and tasted.
Use a thermometer instead of judging by color. Browning colors the outside but does not confirm that the centers are cooked. Check a large meatball in its center and avoid touching the thermometer tip to the pan.
Keep the sauce from boiling after adding sour cream. Stir it in off the heat, and use room-temperature sour cream when possible. If the finished gravy is thicker than you like, loosen it with warm broth, 1 tablespoon (15 ml) at a time.

Serving Suggestions

For a classic comforting meal, spoon the meatballs and plenty of mushroom gravy over buttered egg noodles, mashed potatoes, or boiled potatoes. Rice is another practical choice, especially if you want a neutral base that lets the peppery, creamy sauce stand out. A serving of green beans, peas, steamed broccoli, or a crisp green salad adds color and a fresh contrast to the rich gravy.

Swedish meatballs are often associated with lingonberry preserves, whose tart-sweet flavor balances the savory sauce. If lingonberries are difficult to find, cranberry sauce or a small dish of tart red currant jelly makes a useful substitute; both are sweeter and less distinctly tart, so serve them in modest spoonfuls. Pickled cucumber or quick-pickled onions also bring a bright, acidic counterpoint. Keep accompaniments separate until serving so guests can choose the balance they prefer.

Variations

Use all beef or all pork. The half-beef, half-pork mixture gives a balanced flavor and texture, but the recipe works with 2 pounds (907 g) of either meat. All beef tastes a little more robust; all pork is generally milder and can be richer. Choose ground meat with some fat rather than an extremely lean blend, which may make the meatballs dry.

Make the gravy without condensed soup. For a from-scratch version, sauté 8 ounces (225 g) sliced mushrooms in the butter until browned, then stir in 2 tablespoons (16 g) flour and cook for 1 minute. Gradually whisk in 1 1/2 cups (360 ml) beef broth and 1/2 cup (120 ml) milk; simmer until thick, then add Worcestershire and mustard. This takes longer and has a more noticeable fresh-mushroom flavor than the condensed-soup shortcut. Add the sour cream off the heat as directed.

Adjust the seasoning. Allspice and nutmeg give the meatballs a warm, familiar Swedish-style seasoning, but the amounts are intentionally restrained. If you prefer a more pronounced spice note, increase the allspice to 1/2 teaspoon (1 g). For a simpler flavor, omit the nutmeg. These are home-style variations, not a claim that every Swedish or family recipe uses the same seasoning.

Make them gluten-free. Replace the breadcrumbs with 1/2 cup (55 g) certified gluten-free breadcrumbs, and check the labels on the condensed soup, broth, Worcestershire sauce, and mustard. Gluten-free condensed mushroom soup can be harder to find; a suitable can or the from-scratch mushroom gravy variation is a practical substitute. The sauce’s flavor and thickness may vary slightly by product.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The meatballs and sauce keep for 3–4 days in the refrigerator. For longer storage, freeze them in a freezer-safe container for up to 2–3 months for best quality. Leave a little space in the container for expansion, and thaw frozen portions overnight in the refrigerator before reheating. The sauce may separate slightly after freezing; gentle stirring while it warms usually brings it back together.

Reheat a portion in a covered saucepan over low to medium-low heat, stirring carefully and adding a splash of broth or milk if the gravy has thickened. You can also microwave it in a covered, microwave-safe dish, stirring midway through. Reheat leftovers until they reach 165°F (74°C), checking the center with a food thermometer. Avoid letting the sauce boil hard, which can make its creamy texture less smooth. Refrigerate any reheated portion you do not finish promptly, and do not leave the dish at room temperature for more than 2 hours.

Frequently Asked Questions

Are Swedish meatballs with cream of mushroom soup traditional?
Swedish köttbullar have many home and regional versions, and they are commonly served with a creamy gravy. Condensed cream of mushroom soup is a convenient shortcut associated with American-style home cooking rather than a defining traditional Swedish ingredient. This recipe combines Swedish-inspired seasoning with that pantry-friendly sauce.

Can I make the meatballs ahead?
Yes. Shape the raw meatballs, cover them, and refrigerate for up to 1 day before browning and cooking. Keep raw meat separate from ready-to-eat foods, and wash hands, utensils, and surfaces after handling it. You can also cook the complete dish ahead, refrigerate it promptly, and reheat it to 165°F (74°C) before serving.

Why are my meatballs tough?
They may have been mixed too firmly, packed tightly during shaping, or cooked at a hard boil. Mix only until combined, roll the portions gently, and maintain a low simmer. Using the breadcrumb-and-milk mixture also helps the meatballs retain moisture; do not add extra breadcrumbs unless the mixture is genuinely too loose to shape.

Can I use frozen meatballs?
Yes, but check the package directions and use fully cooked frozen meatballs for the easiest adaptation. Warm them in the prepared sauce until hot throughout, checking that the center reaches 165°F (74°C) for reheated, previously cooked meat. Frozen raw meatballs need enough time to cook safely; follow their package directions and verify the ground meat reaches 160°F (71°C).

What can I use instead of sour cream?
Plain full-fat Greek yogurt can replace sour cream in the same quantity, though it tastes tangier and is more prone to curdling. Stir it in off the heat after tempering it with a little warm sauce, and do not boil the gravy afterward. Crème fraîche is another option; it is milder and tends to stay smooth when warmed.

Can I double this recipe?
Yes, provided you brown the meatballs in batches and use a wide pot large enough to hold them in a mostly even layer. A crowded skillet steams the meatballs instead of browning them and makes it harder to stir the sauce evenly. If using two pans, divide the sauce ingredients between them and check the largest meatballs in each pan with a thermometer.

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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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