Most people think they know Swedish meatballs. This recipe will change that. Beef and pork, a milk-soaked panade that keeps them ridiculously tender, nutmeg and allspice doing exactly what they’re supposed to do, and a roux-based sherry gravy that makes the whole skillet disappear. Swedish meatballs with gravy like this are worth making from scratch!

Do not forget to check out my Chefs Tips and Wine Pairings sections below for making the best Swedish Meatballs — they’ll take this from good to completely next level.

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

Why These Swedish Meatballs work

  1. Beef and Pork Together: By combining ground beef and pork, you get the best of both. The beef is where nearly all the flavor comes from, and the pork keeps everything from drying out. There’s a sweetness to pork too, something beef alone won’t give you.
  2. Soaked Breadcrumbs: Soaking the breadcrumbs in milk and cream before they go in is a proper French technique called a panade. It binds the flavor together and it’s the reason these meatballs stay soft even after browning and simmering in gravy. You’ll notice if you skip it. Learn how to do it from this, its an awesome article: How to Make a Panade
  3. Layered Spices: Swedish meatball spices matter. The nutmeg and allspice highlight the slight sweetness of pork and the darker flavor of beef, accentuating the strengths of the meat. As a pair they just make everything taste more perfect. Yes I said that, more perfect!
  4. Roux-Based Sherry Gravy: The gravy starts with a roux, butter and flour heated until you get that nutty smell, and that’s what gives it the body to cling to the meatball. The sherry is the secret to really elevating everything with an acidic bite that cuts through the creaminess. I absolutely love this article on Sherry: Beginners Guide to Sherry
  5. Cheesy Kick: Parmesan goes right into the meatball mix, not on top. It adds a savoriness that teams with the sherry and it’s a big part of why these are soooo good!!
  6. Fresh Herbs: The recipe finishes strong with parsley that brightens everything. Every other element on this plate is rich and warm and heavy. The parsley is the one thing that isn’t, and that’s why it matters.

A little history

Swedish meatballs have a much longer history than most people think. The idea of grinding meat with spices and breadcrumbs goes way back, all over Europe and the Middle East. It was practical, cheap, and easy to cook over a fire. Every region had its own version.

In Sweden, what we know as köttbullar got popular in the 1700s. There’s a famous story that King Charles XII picked up the idea from the Ottoman Empire after spending years in exile there. Turkish köfte probably influenced the seasoning and the way they were shaped. But Sweden made it its own over time, and the dish started showing up in cookbooks and on family tables across the country.

By the 1800s, Swedish meatballs were a staple in home kitchens. They were smaller than most European versions, delicately spiced with onion, white pepper, and sometimes allspice. What really set them apart was how they were served: Swedish meatballs with gravy, tart lingonberry preserves, and potatoes. That sweet and savory combination became THE thing, and it still is. And if you’re wondering why Swedish meatballs don’t taste anything like Italian or Middle Eastern ones, that’s the history. The spices, the size, the gravy, the lingonberry on the side. It all came from somewhere.

I could not help it here! Learn about the origins of this great dish: The Turkish Roots of Swedish Meatballs. And if you are curious where cream sauces come from, you can learn about velouté and its derivatives

The Recipe is next!

But remember, you can scroll past the recipe to learn a bunch more about my Swedish Meatballs with Creamy Sherry Gravy. The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂

Swedish meatballs simmered in creamy gravy, garnished with fresh parsley, with a serving spoon in the skillet.
4.25 from 4 ratings

Swedish Meatballs with Creamy Sherry Gravy

Prep Time: 20 minutes
Cook Time: 30 minutes
Author: David Prock
Course: Dinner
Cuisine: Swedish
Yield: 4 People
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Beef and pork meatballs with a proper panade, seasoned with nutmeg and allspice, browned and then simmered in a creamy sherry gravy with Dijon and Worcestershire.
The spices do the work and the gravy is why people go back for seconds. One skillet

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, Don't do this into the bowl directly as my friend Julie mentions below!
  • 2 clove garlic, minced
  • 1/2 cup Parmesan cheese, finely grated
  • 1 1/2 tsp kosher salt, Add more to taste
  • 1/2 tsp  freshly ground black pepper
  • 1 1/2 tsp ground allspice, Add more to taste
  • 1 tsp ground nutmeg, Add more to taste
  • 2 tbsp fresh parsley, finely chopped

Gravy Ingredients

  • 4 tbsp Butter
  • 4 tbsp all-purpose flour
  • 1 3/4 cup beef broth
  • 3/4 cup heavy cream
  • 1/4 cup dry sherry
  • 1 1/2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 1 tsp ground nutmeg, Add more to taste
  • 1 tsp ground allspice, Add more to taste
  • 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).
      Calories: 1049kcal, Carbohydrates: 36g, Protein: 44g, Fat: 80g, Saturated Fat: 37g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 30g, Trans Fat: 2g, Cholesterol: 264mg, Sodium: 2209mg, Potassium: 845mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1566IU, Vitamin C: 8mg, Calcium: 349mg, Iron: 6mg
      Did you make this recipe?Please leave a star rating and review below!

      Lots of good stuff below

      Don’t head to the kitchen just yet. Below you’ll find what makes this Swedish meatballs recipe different from every other one out there, a full Flavor Adjustment Guide for dialing in the gravy, make-ahead tips, wine pairings, and a lot more. The recipe link shows up at the bottom so you don’t have to scroll back up.

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

      What Makes This Swedish Meatballs Recipe Different

      Most Swedish meatball recipes land in one of two places. There’s the quick weeknight version and then there’s the one with 30 ingredients and a two-hour process. This recipe is somewhere in between. Proper technique, serious flavor, and it’s on the table in under an hour without making a mess of your kitchen.

      It comes down to the details. The panade keeps these meatballs tender in a way that just adding an egg never will. Beef and pork together give you something neither one does alone. The spices are intentional, the nutmeg and allspice are doing specific jobs with each meat. And the gravy is a roux-based sherry gravy with real body to it. The Dijon and Worcestershire are doing quiet work in there too. The Dijon sharpens the gravy and the Worcestershire pushes the whole dish in a more savory direction.

      You end up with a pan of Swedish meatballs in a creamy sauce – ones which truly seem to have had some thought put into their making, as, of course, YOU put thought into them. The meatballs remain tender throughout, the sauce adheres rather than collecting, and the seasonings, that perfect nutmeg and allspice, make you want to eat more and more. Swedish meatballs with gravy like this are worth making from scratch!

      How to Make Homemade 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).

      Remember, you can skip ahead Jump to Recipe

      Make-Ahead & Storage

      Make Ahead: The meatball mixture can be made a day ahead and kept in the fridge before you shape and brown them. You can also brown the meatballs and make the gravy separately the day before. They’re one of those dishes that taste better the next day anyway, the spices settle in and the gravy gets even more flavorful overnight.

      Refrigerate: Store the meatballs and gravy separately in airtight containers for up to 3 days. Keeping them apart matters because the meatballs will absorb the gravy if they sit together too long and you’ll end up with not enough sauce.

      Freeze: The meatballs freeze great on their own for up to 3 months. The gravy freezes OK but cream-based sauces can get a little grainy when they thaw. If you’re going to freeze, do the meatballs and gravy in separate containers.

      Reheat: Stovetop, gentle heat, and add a splash of broth or cream to loosen the gravy back up. Don’t rush it with high heat or the cream will break on you.

      The Garnish Rule: Any fresh parsley goes on at the very end, right before serving. It loses its color and flavor fast if it sits in the hot gravy.

      Swedish Meatball Upgrades and Variations

      These are the upgrades that take already-great Swedish meatballs to a completely different level.

      • Caramelized Onions: Onions have a flavor of their own when they’re raw, however caramelizing them to a nice, sweet, golden brown before putting them in the meatball mix gives a sweet and savory richness that raw onion just isn’t able to manage. Do have a look at my method for Caramelized Shallots; it’s the same principle!!
      • Infuse the Gravy with Herbs: Put a little sprig of fresh thyme, or a bay leaf, into the gravy as it’s simmering. The earthy flavors will seep into the cream, and will act as support, rather than as the main flavor. Just don’t forget to remove them before you serve it.
      • Lingonberry Jam Finish: If you want to be really ambitious, try putting a spoonful of lingonberry jam straight into the gravy. The sweet sourness balances the richness in a way that’s difficult to put into words, until you’ve tasted it. Want some? Here it is! Lingonberry Jam
      • Mushrooms for Texture: Fry sliced mushrooms and add them into the gravy. They give an earthy, umami quality which makes the gravy seem to have taken twice as long to prepare.
      • Brown Butter Gravy Base: Brown the butter before you begin the roux. It only takes an extra couple of minutes, and the nutty, toasted flavor it gives to the gravy is, well, worth it every time.
      • Crispy Fried Shallot Garnish: Very thinly sliced shallots, fried until golden, and sprinkled on top just before serving. The crunch against the soft meatballs and creamy gravy is one of those things which makes people pause and pay attention. Don’t leave this one out.
      Ingredients for meatball mixture in a glass bowl, including egg, parsley, grated onion, Parmesan cheese, breadcrumbs, and spices.

      Chef Tips for the Best Swedish Meatballs

      • Chill the Meatballs: Put the meatball mix in the fridge for 15-20 minutes before you start shaping them. The fats firm up and the whole mixture holds its shape much more easily. I promise you, skip this step and you’ll have sticky hands and meatballs that fall apart in the pan.
      • Create Even Meatballs: Make them the same size so they cook at the same speed. A cookie scoop or ice cream scoop is really useful here. It might seem like a lot but it means you won’t end up with some overdone and some still raw in the middle.
      • Brown Equals Flavor: Sear your meatballs so they are a good, deep brown on all sides. That’s the Maillard Reaction at work. Do not rush this and do not crowd the pan, or they will steam instead of browning.
      • Deglaze for Depth: After you’ve browned the meatballs, deglaze the pan with a little sherry or beef broth. Get every browned bit off the bottom of the pan. That is the flavor you paid for with the browning and you do not want to lose it.
      • Get the Right Consistency for Your Gravy: Your Swedish meatball sauce should have enough body to hold onto the meatball. If the gravy gets too thick while it’s simmering, add a little beef broth or cream to thin it out. Too thin, let it simmer without a lid for a bit longer. It needs enough body to hold onto the meatball.
      • Adjust the Seasoning Last: Keep tasting the gravy as it cooks. At the end, make sure the salt is where it needs to be. It’s a lot easier to add more than to take it out. And remember you can adjust the nutmeg and allspice at this point too.

      Skip ahead Jump to Recipe

      Swedish Meatballs Flavor Adjustment Guide

      The spices in Swedish meatball sauce can make or break the dish. Here’s how to dial it in if something feels off.

      Too Bland or Flat? More salt is the obvious move, of course, though don’t only do that. A bit of extra allspice, a little more Dijon, or even just a few more drops of Worcestershire.  Now you have even more depth and it will bring the taste out without making it seem salty.

      Gravy Too Thick? Put in a little beef broth, and not water. Water makes it weak, but broth holds the flavor. Put it in bit by bit until it’s just right.

      Gravy Too Thin? Leave it to simmer gently, without a lid, for a little while. Or, if you’re short of time, whisk in a tiny bit of extra roux, that’s equal amounts of butter and flour cooked together, and it will quickly get thicker.

      Too Rich? A squeeze of lemon, or a small splash of white wine vinegar, will cut through the creaminess without changing what the gravy is. Start small, have a taste, and add more as needed.

      Meatballs Falling Apart? Two reasons. Either the mix wasn’t cold enough before you shaped them, or you mixed it too much. Too much mixing presses the meat and ruins the panade. Next time, leave it in the fridge longer and use your hands to mix it only until it holds together.

      Missing Warmth? Grate some nutmeg, fresh, at the very end. Not the stuff from a jar. Pre-ground nutmeg loses its flavor quickly and if the spice flavor seems flat, that’s nearly always the cause. A little on a microplane just before you serve makes a big difference.

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

      Key Ingredients in Swedish Meatballs with Gravy

      • Ground Beef and Pork: 85/15 or 80/20 on the beef. You need the fat. Too lean and the meatballs dry out even with the panade. The pork should be regular ground pork, not sausage. Snake River Farms is where I go.
      • Fresh Breadcrumbs: Not store-bought dried. Two slices of white sandwich bread, crusts off, torn by hand. Dried breadcrumbs won’t absorb the milk and cream the same way and you’ll get a denser meatball.
      • Dry Sherry: Not cooking sherry, which is loaded with salt. A decent dry sherry from the wine aisle. Doesn’t need to be expensive but it does need to be drinkable. Beginners Guide to Sherry
      • Dijon Mustard: The spicier the better. Take it out and you’d notice immediately. It sharpens the gravy in a way nothing else does. The French History of Dijon Mustard
      • Whole Nutmeg: Fresh grated, not from a jar. Pre-ground loses its flavor fast and if the spice notes seem flat, that’s almost always why. A microplane takes five seconds.
      • Parmesan Cheese: Real Parmigiano-Reggiano if you can get it, finely grated. The pre-shredded stuff in the bag has cellulose coating that doesn’t melt the same way.

      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?

      You can, but the combination of beef and pork is what makes these work so well. The beef brings most of the flavor and the pork adds sweetness and fat that keeps them moist. If you only have one, it’ll still be good. You can also try ground turkey in place of pork for a lighter version.

      What can I use instead of sherry in the gravy?

      White wine is the closest swap. Apple cider vinegar will get you some of that sharpness too but use less of it, maybe half the amount, because it’s more concentrated. The sherry is doing a lot in this gravy though so if you can get a bottle it’s worth it.

      Can I freeze Swedish meatballs?

      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. The meatballs freeze great. The gravy can get a little grainy from the cream so add a splash of broth when you reheat and stir it smooth.

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

      Mashed potatoes and egg noodles are the traditional favorites and they’re traditional for a reason. If you want something lighter, creamy polenta or roasted vegetables work well. Herbed spaetzle is another one that’s really worth trying if you have the time.

      Can I make this dish ahead of time?

      Yes and it tastes even better the next day! The spices settle in and the Swedish meatball gravy gets even more flavorful overnight. Prepare the meatballs and gravy, refrigerate them separately, and reheat on the stovetop with a splash of broth or cream to loosen the gravy.

      Do Swedish meatballs have nutmeg?

      Yes, and it’s one of the things that makes them taste the way they do. Nutmeg and allspice are the signature spices in Swedish meatballs. They pull out the sweetness of the pork and lean into the deeper flavor of the beef. If you’ve ever eaten Swedish meatballs and couldn’t figure out what made them taste so warm and familiar, it’s the nutmeg.

      What gives Swedish meatballs their flavor?

      It’s not just one thing. The combination of beef and pork, the panade keeping them tender, the warm spices like nutmeg and allspice, and the sherry in the gravy all play a part. The Dijon and Worcestershire are in there too doing quiet work. It’s a lot of small things done right that add up.

      What do Swedish meatballs taste like?

      Warm, savory, and a little bit sweet from the pork and the spices. The nutmeg and allspice give them this cozy, almost holiday-like quality. The sherry gravy adds richness and a sharpness that keeps it from being heavy. They don’t taste like Italian meatballs at all, it’s a completely different thing.

      Are Swedish meatballs the same as Italian meatballs?

      No, they’re pretty different. Swedish meatballs are smaller and spiced with nutmeg and allspice, which gives them a warm, slightly sweet flavor. They’re served in a creamy gravy, usually alongside mashed potatoes or egg noodles. Italian meatballs are larger, seasoned with garlic and herbs, and go into tomato sauce. The flavor, the size, the sauce, and the sides are all different things entirely.

      What is the best way to make Swedish meatballs from scratch?

      The two things that matter most are the meat mixture and the gravy. Use a combination of beef and pork, soak your breadcrumbs in milk and cream before mixing — that’s what keeps them tender — and season with nutmeg and allspice. For the gravy, build it in the same skillet after browning so you don’t lose any of that flavor. A roux base and a splash of dry sherry are what set this one apart.

      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: A large one. You need room to combine the meat, panade, spices, and cheese without it going over the sides.
      • Grater: For the onion and the Parmesan. A box grater or microplane both work. The finer you grate the onion, the better it disappears into the mix.
      • Knife and Cutting Board: You need a sharp knife for the parsley and garlic. Dull knife on parsley just bruises it.
      • Large Skillet: This does double duty, browning the meatballs and making the gravy. Pick one with high sides so the gravy doesn’t splatter when it simmers. Cast iron or stainless steel, not nonstick, you want the fond from the browning.
      • Wooden Spoon or Silicone Spatula: For stirring the gravy and scraping up the browned bits without scratching your skillet.
      • Whisk: You need this for the roux. It’s the only way to get a smooth gravy with no lumps.
      • Tongs or Slotted Spoon: For turning and moving the meatballs without breaking them apart.
      • Measuring Spoons and Cups: The gravy has a lot of moving parts. Getting the roux ratio and the cream amount right matters.
      • Cookie Scoop or Ice Cream Scoop (optional): Makes shaping even meatballs a lot faster. Not required but once you try it you won’t go back.
      • Instant-Read Thermometer (optional): 160°F internal temp is the target. Takes the guessing out of it.

      For more hands-off dinner ideas, explore our roundup of easy crockpot and slow cooker recipes.

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