Swedish Meatballs

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Classic Swedish meatballs made with a tender blend of beef and pork, soaked bread, and warm allspice, then simmered in a rich cream gravy. Traditionally served with lingonberry jam, fresh dill, and either buttered egg noodles or creamy mashed potatoes for an authentic fika-worthy meal.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 55 gFat
• 25 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 4 gSugar
• 35 gProtein
• 780 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 2 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef (80/20)
• 8 oz (225 g) ground pork
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 1 large egg
• 1 small yellow onion, very finely grated
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp neutral oil, for frying

For the cream gravy

• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef stock
• 1 cup heavy cream
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• Salt and pepper, to taste

For serving

• 1/2 cup lingonberry jam
• 2 tbsp chopped fresh parsley or dill
• Buttered egg noodles or mashed potatoes

Directions

1. In a small bowl, stir the panko and milk together and let stand 5 minutes until the bread softens. Squeeze out any excess milk and transfer to a large mixing bowl.
2. Add the ground beef, ground pork, egg, grated onion, salt, pepper, allspice, and nutmeg to the bowl. Mix gently with your hands just until combined, then roll into 24 equal meatballs (about 1 1/2 inches).
3. Heat the oil in a large skillet over medium-high heat. Working in two batches, brown the meatballs for 2 to 3 minutes per side until deeply golden. Transfer to a plate and repeat with the remaining meatballs.
4. Pour off all but about 2 tablespoons of fat from the skillet, then reduce heat to medium. Melt the butter, sprinkle in the flour, and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
5. Slowly whisk in the beef stock, scraping up the brown bits on the bottom of the pan. Stir in the heavy cream, soy sauce, Dijon, and Worcestershire, and bring the gravy to a gentle simmer.
6. Return the meatballs and any juices to the skillet, reduce heat to low, and simmer uncovered for 8 to 10 minutes, turning occasionally, until the meatballs are cooked through and the gravy is thick and silky.
7. Taste the gravy and adjust salt and pepper. Spoon the meatballs and gravy over egg noodles or mashed potatoes, dollop with lingonberry jam, and finish with a generous sprinkle of fresh parsley or dill.

Cook’s Notes

• The blend of beef and pork is essential; all-beef meatballs turn out denser and less juicy than the Swedish classic.
• Do not overmix the meat mixture or roll the meatballs too tightly, as this makes them tough instead of tender.
• Allspice is the signature Swedish spice here, so do not skip it even if the amount seems small.
• Lingonberry jam is the traditional pairing; if unavailable, red currant jelly or cranberry sauce makes a fine substitute.
• For best texture, brown the meatballs in a hot pan to develop fond, then finish cooking them in the gravy rather than baking.

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