This Swedish meatball recipe perfectly cooks the meat and develops deep, rich flavors—and then it’s all smothered in creamy gravy! But won’t making the perfect meatball be difficult? Not one bit! This is a simple, straightforward way to have truly restaurant-quality meatballs at home! Lets go!

Swedish meatballs simmered in creamy gravy, garnished with fresh parsley, with a serving spoon in the skillet.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

Ultimate Swedish Meatballs.  Ultimate?  YES!! Juicy, perfectly seasoned meatballs made with beef, pork, and warm spices like nutmeg and allspice.

The Ultimate Swedish meatball must be juicy and infused with a balanced blend of spices that awakens depth. That’s exactly what this recipe delivers.

And what better way to top this all off than with a rich, creamy gravy made magical with a hint of Dijon and a splash of sherry?

It’s extravagant in taste without extravagant effort. You can easily put this together and serve it over noodles or mashed potatoes for a gourmet meal.

I could not help it here! Learn about the origins of this great dish: The Turkish Roots of Swedish Meatballs

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Ingredients for Swedish meatballs arranged on a countertop, including ground meats, onion, bread, milk, butter, and seasonings.

Why this works

  1. The Meatballs Make the Difference: By combining ground beef and pork, you get the best of both worlds—with maximum flavor and texture while maintaining moisture.
  2. Soaked Breadcrumbs: By soaking the breadcrumbs in milk, you bind all the flavor together while making each bite even more delectable and melt-in-your-mouth. Learn how to do it from this. Its an awesome article: How to Make a Panade
  3. Layered Spices: The nutmeg and allspice highlight the slight sweetness of pork and the darker flavor of beef, accentuating the strengths of the meat.
  4. Velvety Gravy: The gravy delivers a tremendous amount of flavor and a smooth, luxurious mouthfeel.
  5. Sherry’s Depth: This is the secret to really elevating everything with a sharpness that cuts through the creaminess. That same sharpness also helps deliver subtle nutty undertones for greater complexity. I absolulty love this article on Sherry: Beginners Guide to Sherry
  6. Cheesy Kick: A dusting of grated parmesan over the top adds a savoriness that teams with the sherry to take the entire dish to that next level.
  7. Fresh Herbs: The recipe finishes strong with parsley that brightens everything. This is the final detail that gives the entire presentation greater taste and a visual pop.

How to make Ultimate Swedish Meatballs

Shaped meatballs arranged on parchment paper, ready for cooking, with the remaining meat mixture in a glass bowl nearby.

Step 1: Prepare and Shape the Meatballs

  1. Soak Breadcrumbs: Mix breadcrumbs, milk, and cream; let sit for 5 minutes until soft.
  2. Mix Ingredients: Add egg, grated onion, garlic, Parmesan, spices, parsley, and the soaked breadcrumbs; combine with beef and pork, mixing gently.
  3. Shape Meatballs: Form 1 to 1½-inch meatballs (makes ~20-24).
Meatballs browning in a skillet with olive oil, showing a golden crust forming on some as they cook.

Step 2: Brown the Meatballs

  1. Heat olive oil in a skillet over medium heat.
  2. Brown meatballs on all sides (about 2 minutes per side). Remove and set aside.
Cooked Swedish meatballs simmering in creamy gravy, with golden-brown crusts soaking up the flavorful sauce.

Step 3: Make the Gravy and Cook the Meatballs

  1. Gravy: Make a roux with butter and flour, whisk in broth, cream, sherry, mustard, Worcestershire, soy sauce, nutmeg, and allspice. Simmer until thickened.
  2. Combine: Return meatballs to the skillet, spoon gravy over, and simmer for 8-10 minutes until meatballs are cooked through (160°F internal temp).

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Take It to the Next Level

  • Caramelized Onions: While raw onions have a strength all their own, caramelizing them to a sweet, golden brown before adding them to the meatball base will add a sweet-savory depth. Remember to check out my technique: Caramelized Shallots – same idea!!
  • Infuse the Gravy with Herbs: Add a sprig of fresh thyme or a bay leaf while simmering the gravy. That will layer in earthy notes into the creamy sauce, but it will also give the flavor time to settle in and play a supporting (rather than a lead) role.
  • Lingonberry Jam Finish: For an even more ambitious finish, try a spoonful of lingonberry jam plopped right into the gravy. The sweet tang will round out the flavor. Need some? Here you go! Lingonberry Jam
  • Homemade Stock Upgrade: Homemade stocks will always give you more flavor and better mouthfeel thanks to the gelatin.
  • Mushrooms for Texture: Sauté sliced mushrooms and incorporate them into the gravy. They add an earthy, umami-packed dimension that complements the creamy sauce and meatballs.
  • Brown Butter Gravy Base: If you are still looking for ways to deepen the dish, brown the butter before adding it to the gravy roux. This will build a tremendous amount of complexity into your sauce.
  • Crispy Fried Shallot Garnish: The crunchy texture contrasts with both the gravy and the meatballs.
  • Creative Side Pairings: There are so many potential candidates here, each one taking the meal in a different direction. Try polenta, herbed spaetzle, or roasted garlic mashed root vegetables.
  • Brandy in the Gravy: Deglaze the pan with a splash of brandy or cognac before adding the broth. This step deepens the sauce with a still more sophisticated flavor.
  • Nutmeg Garnish: Grate fresh nutmeg to emphasize the warm spice element in the meatballs. It’s a simple garnish but does so much to bring out the heartiness of this perfect cold-weather meal.
Ingredients for meatball mixture in a glass bowl, including egg, parsley, grated onion, Parmesan cheese, breadcrumbs, and spices.

Chefs tips

  • Chill the Meatballs: Let your meatball mixture rest in the fridge for 15-20 minutes before shaping. You’ll find everything easier to handle, as the fats can firm up and hold the shape of your meatballs much better.
  • Create Even Meatballs: By making each one the same size, you can make sure they cook correctly. One way to do this is with a cookie scoop or an ice cream scoop will work perfectly here.
  • Brown Equals Flavor: Sear your meatballs until they are nice and brown on all sides (this effect is called the Maillard Reaction). You’ll protect the moisture inside and develop savoriness.
  • Deglaze for Depth: Once you’ve cooked your meatballs, deglaze the pan with a splash of sherry or beef broth. Scrape up the browned bits for a flavor-packed base for your gravy.

Get the Right Consistency for Your Gravy: If the gravy gets too thick while simmering, you can thin it out with a splash of beef broth or even cream.

  • Adjust the Seasoning Last: Continue to taste the gravy as it develops. By the end, make sure to salt appropriately, bringing it right where it needs to be. But remember, it’s much easier to add more salt than take it out.
  • Simmer for Tenderness: You can really marry the gravy and meatballs by simmering them together for 8-10 minutes before serving.
  • Fresh Finish: While dry herbs work in a pinch, it’s well worth picking up fresh parsley to add a bright burst of color and fresh flavor over such a rich plate of food.
  • Pair Wisely: Buttery mashed potatoes or egg noodles make this a hearty feast. If you want to lighten it up a bit, try roasted veggies or cauliflower mash.
  • Meal Prep Friendly: How can you improve the ultimate Swedish meatball? Eat it the next day! That makes this a great way to meal prep. Just be sure to store the meatballs and gravy separately.

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Cream being whisked into rich brown gravy in a skillet, creating a smooth and creamy sauce for the Swedish meatballs.

Key Ingredients

  • Ground Beef and Pork: Combining these is the heart of the entire dish. Beef provides big-time flavor (and fat), while pork lends a little hint of sweetness. If you are interested. This is my favorite place to get meat: Snake River Farms
  • Breadcrumbs Soaked in Milk: You will get such juicy, tender meatballs by letting the breadcrumbs absorb the milk. It’s the best way to bing without making the mixture too dense.
  • Nutmeg and Allspice: Warm spices are the hallmark of Swedish meatballs. They bring out the sweetness and add an intangible, cozy quality to the meal.
  • Parmesan Cheese: Bringing a punch of umami and nuttiness, your cheese is going to round everything out.
  • Yellow Onion and Garlic: The aroma will bring people into the kitchen asking what’s for dinner—all thanks to the onion and garlic.
  • Butter and Cream: These form the gravy and lend their protein and fat to structure the velvety sauce.
  • Sherry or Beef Broth: These are the key players for your gravy. Sherry is complex and sharp, while the beef broth is savory.
  • Dijon Mustard: If this meatball recipe has a secret ingredient, this is it. Dijon cuts through the rich gravy for a tangy kick. For that reason, the spicier the dijon, the better. As so many of you know by now, I love the history of foods. Check this out on The French History of Dijon Mustard
  • Fresh Parsley: The mark of a great finishing touch is that it both looks and tastes great. Here, you get a pop of freshness and color.

Wine Pairings

Chardonnay (Burgundy, France)
Why it Works: A classic white Burgundy offers a perfect balance of creaminess and acidity to pair with the rich, spiced gravy. Its subtle oak and minerality complement the nutmeg and allspice while providing enough structure to match the beef and pork meatballs.
Tasting Notes: Lemon, green apple, a touch of hazelnut, and flinty minerality.
Suggested Label: Louis Jadot Pouilly-Fuissé

Grenache Blanc (Rhône, France)
Why it Works: The rich body and stone fruit notes of Grenache Blanc work beautifully with the creamy sauce, while its herbal undertones enhance the parsley and spices in the meatballs. Its moderate acidity keeps the pairing balanced.
Tasting Notes: Peach, pear, almond, and a hint of white pepper.
Suggested Label: Domaine de la Presidente Cotes du Rhone Blanc, 2022

Zinfandel (California, USA)
Why it Works: For a bold red option, Zinfandel’s jammy fruit and spice notes create a wonderful contrast to the creamy gravy while complementing the earthy, savory flavors of the dish. Its soft tannins ensure a smooth pairing.
Tasting Notes: Blackberry, plum, cinnamon, and a touch of black pepper.
Suggested Label: Macchia Zinfandel Mischievous Lodi

Pinot Noir (Willamette Valley, Oregon, USA)
Why it Works: This light-bodied red has bright acidity to cut through the creaminess and earthy undertones that align with the warm spices in the dish. Its delicate profile ensures it won’t overwhelm the flavors.
Tasting Notes: Red cherry, cranberry, and hints of mushroom and baking spices.
Suggested Label: Domaine Serene Yamhill Cuvée Pinot Noir

Dry Amontillado Sherry (Spain)
Why it Works: The dish already incorporates dry sherry, making it a natural pairing. The nutty, savory character of Amontillado enhances the gravy’s depth, while its crisp finish balances the richness.
Tasting Notes: Toasted almonds, caramel, dried apricot, and a hint of salinity.
Suggested Label: Lustau Los Arcos Amontillado Sherry

Faq’s

Can I use only one type of meat for the meatballs?

Yes! Of course, we think you get the very best meatballs by combining the strengths of beef and pork. But if you only have one, it will still be pretty delicious. Also, you can try combining ground beef with lighter options, like ground turkey, rather than pork for still more variety.

What can I use instead of sherry in the gravy?

Sherry gives you a zap of dryness and sharpness. So you can swap out with white wine or apple cider vinegar to generally approximate the same effect.

Can I freeze Swedish meatballs?

Absolutely! Freeze the meatballs and gravy separately in airtight containers for up to three months. Thaw in the fridge overnight and reheat gently on the stovetop to maintain the texture and flavor.

What’s the best side to serve with Swedish meatballs?

Mashed potatoes and egg noodles are traditional favorites, but these can be too heavy for some meals. Other options include creamy polenta or roasted vegetables.

Can I make this dish ahead of time?

Yes, we find it tastes even better the next day! Prepare the meatballs and gravy, then refrigerate separately. Reheat on the stovetop, and be ready to add a splash of broth or cream to loosen the gravy if needed.

What if I don’t have parmesan cheese?

If you have it on hand, the best substitute is probably pecorino romano, but even a sharp cheddar can work.

A bowl of Swedish meatballs served over white rice, topped with creamy gravy and fresh parsley, with a fork ready for eating.

Equipment Needed

  • Mixing Bowl: Essential for combining the meatball mixture. Opt for a large bowl to comfortably mix all ingredients without making a mess.
  • Grater: Ideal for grating the onion into the meatball mixture and Parmesan for that perfect fine texture. A box grater or microplane works well here.
  • Knife and Cutting Board: A sharp knife is indispensable for finely chopping parsley and mincing garlic. Use a sturdy cutting board to keep prep safe and efficient.
  • Large Skillet: Perfect for browning the meatballs and preparing the creamy gravy. Choose a skillet with high sides to prevent splattering and accommodate the sauce and meatballs together.
  • Wooden Spoon or Silicone Spatula: Ideal for mixing the gravy and ensuring even cooking without scratching your skillet.
  • Whisk: Essential for creating a smooth roux and ensuring no lumps form in the creamy gravy.
  • Tongs or Slotted Spoon: Great for flipping and transferring the meatballs from skillet to plate without breaking them apart.
  • Serving Dish: A beautiful dish is a must for presenting these meatballs in their luxurious sauce. Choose one with enough depth to hold the gravy generously.
  • Cookie Scoop or Ice Cream Scoop (optional): Makes shaping uniform meatballs a breeze, ensuring even cooking and a polished presentation.
  • Instant-Read Thermometer (optional): Perfect for ensuring the meatballs are cooked to the ideal internal temperature of 160°F for safety and maximum juiciness.

Swedish meatballs simmered in creamy gravy, garnished with fresh parsley, with a serving spoon in the skillet.
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Ultimate Swedish Meatballs

Prep Time: 20 minutes
Cook Time: 30 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: Swedish
Yield: 4 People
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These Swedish Meatballs in Creamy Gravy are a total classic with a luxurious twist!
Tender, perfectly seasoned meatballs made with beef and pork are browned to perfection and then simmered in a rich, velvety gravy that's full of warm spices and savory depth.
Nutmeg and allspice give the dish its signature, perfect flavor, while a splash of sherry adds that "fancy" to the creamy sauce.
Perfect for family dinners or impressing guests, this dish is hearty, indulgent, and packed with restaurant-quality flavor—all from the comfort of your kitchen!

Ingredients

Meatball Ingredients

  • 1 lb ground beef (85/15 or 80/20 preferred)
  • 1/2 lb ground pork
  • 2 tbsp olive oil (for frying)
  • 1 cup fresh breadcrumbs (from 2 slices of white sandwich bread, crusts removed)
  • 1/2 cup whole milk
  • 2 tbsp heavy cream
  • 1 large egg
  • 1 yellow onion, grated
  • 2 clove garlic, minced
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tsp kosher salt
  • 1/2 tsp  freshly ground black pepper
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 2 tbsp fresh parsley, finely chopped

Gravy Ingredients

  • 4 tbsp Butter
  • 4 tbsp all-purpose flour
  • 1 3/4 cup beef broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • Salt and pepper, to taste

Instructions
 

For the Meatballs:

    Prepare the Breadcrumbs:

    • Take 2 slices of white sandwich bread and remove the crusts.
    • Tear the bread into small pieces by hand or use a knife to cut them into small cubes.
    • Place the pieces in a large bowl.

    Soak the Breadcrumbs:

    • Add the milk and heavy cream to the bowl with the breadcrumbs.
    • Let the mixture sit for about 5 minutes, stirring occasionally, until the bread is soft and absorbs all the liquid.

    Mix the Ingredients:

    • Add the egg, grated onion, minced garlic, Parmesan cheese, salt, pepper, allspice, nutmeg, and parsley to the soaked breadcrumbs. Stir until evenly combined.

    Combine with Meat:

    • Add the ground beef and pork to the breadcrumb mixture. Gently mix with your hands until just combined. Avoid overmixing to keep the meatballs tender.

    Shape the Meatballs:

    • Roll the mixture into 1 to 1½-inch balls. You should get about 20-24 meatballs.

    Brown the Meatballs:

    • Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown on all sides, about 2 minutes per side.
    • Transfer to a plate and set aside. The meatballs will finish cooking in the gravy.

    For the Gravy:

      Make a Roux:

      • In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden and smells nutty.

      Add the Liquids:

      • Gradually whisk in the beef broth, ensuring no lumps form. Add the dry sherry, Dijon mustard, Worcestershire sauce, and soy sauce. Stir until smooth.

      Season and Simmer:

      • Add the heavy cream, nutmeg, and allspice. Season with salt and pepper to taste. Bring the gravy to a gentle simmer and cook for 3-5 minutes until thickened.

      Cook the Meatballs in Gravy:

      • Return the browned meatballs to the skillet. Spoon the gravy over them and simmer for 8-10 minutes, turning occasionally, until the meatballs are fully cooked (internal temperature of 160°F/70°C).
      Did you make this recipe?Please leave a star rating and review below!