If you’re craving a comfort meal that hugs you from the inside out, you have to try my Homestyle Swedish Meatballs in Creamy Gravy Recipe. These tender, juicy meatballs are perfectly seasoned with subtle hints of allspice and garlic, then smothered in a luscious, rich gravy that’s just the right balance of creamy and savory. This is not your ordinary meatball dish—it’s a warm, hearty classic that feels like coming home to a big, delicious hug. Once you make this recipe, it’s going to be your go-to for family dinners, gatherings, or any time you want to impress yourself with a truly satisfying plate of homemade goodness.
Ingredients You’ll Need
Don’t let the straightforward list fool you—each ingredient in this recipe plays its part in creating the perfect harmony of flavors, textures, and colors. Whether it’s the fresh parsley adding a burst of green or the Dijon mustard giving a subtle tang to the gravy, these essentials are what make the dish come alive in your kitchen.
- 1 pound ground beef: The rich, hearty foundation for your meatballs, providing flavor and juiciness.
- 1/2 cup breadcrumbs: Helps bind the meat together and keep the meatballs tender.
- 1 egg: Acts as a natural binder and adds moisture.
- 1/4 cup milk: Keeps the meatball mix soft and succulent.
- 1/3 cup onion, finely chopped: Adds sweetness and depth with every bite.
- 1/4 cup fresh parsley, finely chopped: Brings fresh color and a mild herbal note.
- 1 teaspoon garlic powder: Packs a gentle punch of savory warmth.
- 1/4 teaspoon ground allspice powder: This spice adds that signature Scandinavian twist.
- 1 teaspoon salt: Enhances all the flavors beautifully.
- 1/2 teaspoon ground black pepper: Brings a subtle heat to balance the dish.
- 1/4 cup butter: For browning the meatballs and starting the creamy gravy.
- 2 tablespoons olive oil: Adds a silky richness to the sauce.
- 2 tablespoons all-purpose flour: Thickens the gravy to the perfect velvety consistency.
- 2 cups beef broth: Provides hearty depth and savory flavor to the sauce.
- 1 cup heavy cream (or sour cream): Delivers the creamy luxurious texture for the gravy.
- 1 teaspoon Dijion mustard: Adds an understated tang that brightens the sauce.
- 1 teaspoon Worcestershire sauce: Infuses umami and complexity into the gravy.
- 1/2 teaspoon salt (or to taste): To season the gravy perfectly.
- 1/4 teaspoon ground black pepper (or to taste): A final touch of spice to round out the flavors.
How to Make Homestyle Swedish Meatballs in Creamy Gravy Recipe
Step 1: Mix the Meatball Ingredients
Start by combining ground beef, breadcrumbs, egg, milk, finely chopped onion and parsley, garlic powder, allspice, salt, and pepper in a large mixing bowl. The trick here is to mix gently until everything is just combined. Overmixing can make the meatballs dense and tough, and we want tender, melt-in-your-mouth bites that sing with flavor.
Step 2: Shape the Meatballs
Scoop out about two tablespoons of the mixture and roll into balls with clean hands. This size cooks perfectly to remain juicy and lets each meatball soak up maximum flavor from the gravy. If needed, lightly coat your hands with oil to prevent sticking. Set the formed meatballs aside on a plate while you prepare to cook them.
Step 3: Brown the Meatballs
In a large skillet, melt butter over medium-high heat until it starts sizzling, about two minutes. Add the meatballs carefully and cook, turning gently, until they’re beautifully browned on all sides. This should take around seven to eight minutes. Browning seals in the juices and adds a golden crust that’s simply irresistible. Once browned, transfer the meatballs to a plate.
Step 4: Make the Creamy Gravy
Using the same skillet, pour in olive oil and heat it for one minute over medium-high heat. Stir in the flour, cooking it until it bubbles and turns a warm golden color—that’s where your rich gravy starts. Slowly whisk in the beef broth and heavy cream until silky smooth and thickened slightly, about a minute. Stir in Dijon mustard and Worcestershire sauce for layers of flavor before seasoning with salt and pepper to taste.
Step 5: Simmer Meatballs in the Gravy
Return the meatballs to the skillet and gently coat them in that velvety gravy. Cover and let everything simmer over medium heat for about five minutes so the meatballs cook through and soak up all the goodness. Then uncover and continue stirring until the sauce thickens to your liking. This part is pure magic as the flavors marry beautifully.
How to Serve Homestyle Swedish Meatballs in Creamy Gravy Recipe
Garnishes
Fresh parsley sprinkled on top adds a burst of color and a fresh, herbal aroma that complements the richness perfectly. It’s a simple touch that makes your dish look as fantastic as it tastes.
Side Dishes
Mashed potatoes are the classic partner here, soaking up every bit of gravy with creamy richness. You can also serve these meatballs over egg noodles or fluffy rice for a comforting, complete meal that’s sure to satisfy everyone around your table.
Creative Ways to Present
For a cozy dinner party, serve the meatballs in shallow bowls nestled on top of buttery mashed potatoes and garnish with a sprinkle of fresh dill or chives for an extra layer of freshness. Or plate them over buttered egg noodles with a side of steamed green beans for a vibrant color contrast and textural balance. This Homestyle Swedish Meatballs in Creamy Gravy Recipe lends itself beautifully to both casual family dinners and special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled, place the meatballs and gravy in an airtight container and store them in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making your leftovers taste even more amazing.
Freezing
You can freeze these meatballs either before cooking or after browning but before adding to the gravy. Freeze uncooked meatballs on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. For cooked meatballs, freezing is still possible but uncooked preserves juiciness better. When ready, thaw overnight in the fridge before cooking or reheating.
Reheating
Reheat slowly in a shallow pan over medium-low heat so the meatballs warm through without drying out. Add a splash of broth, cream, or even a little water if the gravy has thickened too much in the fridge. You can also microwave leftovers, just cover to retain moisture and stir halfway through heating.
FAQs
Can I use a mix of beef and pork for the meatballs?
Absolutely! Combining ground beef and pork adds extra juiciness and flavor to your meatballs. Just keep the total meat quantity the same to maintain the balance of ingredients.
Is it okay to substitute sour cream for heavy cream in the gravy?
Yes, sour cream adds a lovely tang and richness, but be sure to stir it in gently at the end to avoid curdling. It makes the gravy slightly lighter with a delightful tang.
What if I want to make these meatballs gluten-free?
Simply swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, so you’ll have a delicious, safe dish.
Can I prepare the meatballs ahead of time and freeze them raw?
Definitely! Form the meatballs, freeze them on a tray until solid, then store in a sealed bag. This makes for a quick meal whenever you want—just thaw and cook as usual.
How do I know when the meatballs are fully cooked?
The meatballs should be cooked through after simmering in the gravy for about 5 minutes. You can also check by cutting one open—there should be no pink inside and juices running clear.
Final Thoughts
I hope you feel inspired and excited to try this Homestyle Swedish Meatballs in Creamy Gravy Recipe as much as I love making it. It’s a wonderful meal that fills your kitchen with wonderful aromas and your heart with comfort. Whether you’re cooking for family, friends, or just yourself, this recipe promises a truly satisfying experience and a plate full of joy. Happy cooking!
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Homestyle Swedish Meatballs in Creamy Gravy Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
Classic Homemade Swedish Meatballs are tender, juicy meatballs made from ground beef, breadcrumbs, and aromatic spices, pan-seared to a golden brown and then simmered in a rich, creamy gravy sauce made with beef broth, heavy cream, and mustard. These comforting meatballs are perfect served over mashed potatoes, pasta, or rice, offering a delicious experience far superior to store-bought versions.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1/3 cup onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon ground allspice powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Creamy Gravy Sauce:
- 1/4 cup butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or sour cream)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, finely chopped onion, parsley, garlic powder, allspice, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Form the Meatballs: Scoop about 2 tablespoons of the mixture at a time and roll into evenly sized meatballs. Set aside and lightly coat with oil if needed to prevent sticking.
- Brown the Meatballs: Heat butter over medium-high heat in a large skillet until sizzling, about 2 minutes. Add the meatballs and cook, turning gently, until browned on all sides, approximately 7–8 minutes. Transfer browned meatballs to a plate and set aside.
- Prepare the Gravy Base: In the same skillet, add olive oil and heat over medium-high for 1 minute. Stir in the flour and cook, stirring, until bubbling and golden, which helps cook out the raw flour taste.
- Make the Creamy Gravy: Slowly whisk in the beef broth and heavy cream until the mixture is smooth and has thickened, about 1 minute. Add Dijon mustard and Worcestershire sauce, then season with salt and black pepper to taste.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet and toss gently to coat them in the gravy. Cover and simmer over medium heat until the meatballs are cooked through, about 5 minutes. Remove the cover and stir the sauce until it reaches your preferred consistency, about 1–2 minutes.
- Serve: Garnish with additional fresh parsley if desired and serve the meatballs immediately over mashed potatoes, cooked pasta, or rice for a hearty meal.
Notes
- Oven-Baking Option: For a hands-off method, bake meatballs on a parchment-lined baking sheet at 400°F for 18–20 minutes until browned and cooked through. Then simmer in the gravy on the stovetop for 5 minutes to absorb the sauce.
- Air Fryer Option: For a lighter version, cook meatballs in a preheated air fryer at 375°F for 10–12 minutes, shaking halfway through. Then simmer in the gravy to soak up the flavors.
- Storage: Store cooked Swedish meatballs in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat gently in a saucepan over medium-low heat or microwave, adding a splash of water, broth, or cream if the sauce has thickened too much.
- Freezing: Freeze raw meatballs on a parchment-lined baking sheet until solid, about 1 hour, then transfer to a freezer bag for up to 3 months. Alternatively, freeze browned meatballs similarly. Thaw overnight in the fridge before cooking or reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
