Swedish Meatballs with Gravy

 

Swedish Meatballs with Gravy

Tender meatballs spiced with nutmeg and allspice, simmered in a silky cream gravy — the kind of dish that feels like a hug in a bowl.

This recipe is pure comfort. The meatballs are soft and savory, with just a hint of warm spice, and the gravy is rich, velvety, and perfect for spooning over mashed potatoes or buttered noodles. Whether you’re making it for a quiet dinner or a cozy gathering, this dish is a guaranteed crowd-pleaser.

 Ingredients

For the Meatballs

• 1 lb ground beef
• ½ lb ground pork (or use all beef)
• ½ cup breadcrumbs
• ¼ cup milk
• 1 small onion, finely grated
• 1 egg
• ½ tsp garlic powder
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• Salt & pepper to taste
• 2 tbsp butter (for frying)

For the Gravy

• 4 tbsp butter
• ¼ cup all-purpose flour
• 2 cups beef broth
• ¾ cup heavy cream (or sour cream)
• 1 tsp Worcestershire sauce
• Salt & pepper to taste

Instructions:

1. Make the Meatballs

• Soak breadcrumbs in milk for a few minutes.
• Add ground meats, onion, egg, and seasonings.
• Mix gently until just combined.
• Form into 1-inch meatballs.
• Heat butter in a skillet over medium.
• Fry meatballs in batches until browned and cooked through (5–7 min). Set aside.

2. Make the Gravy

• In the same skillet, melt butter.
• Whisk in flour and cook for 2–3 minutes to form a roux.
• Gradually whisk in beef broth until smooth.
• Simmer 3–5 minutes until thickened.
• Stir in cream and Worcestershire.
• Season with salt & pepper.

3. Finish & Serve

• Return meatballs to skillet.
• Simmer in gravy for 5–10 minutes until warmed through.
• Serve hot over mashed potatoes, egg noodles, or rice.

 Tips & Twists

• Make it Moroccan: Add cinnamon or ras el hanout to the meatballs for a warm twist.
• Lighter version: Use Greek yogurt instead of cream.
• Add mushrooms: Sautéed mushrooms in the gravy add depth and texture.
• Make ahead: Meatballs and gravy keep well for 3–4 days in the fridge.