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
