Classic Swedish Meatballs Recipe with Creamy Gravy and Lingonberry

The best homemade Swedish Meatballs with a silky, perfectly seasoned sauce come from this simple recipe.

These beat the store-bought versions every time. Tender meatballs made from a mix of pork and beef are coated in a light, creamy gravy—classic comfort food the whole family will enjoy.

Why this recipe works:

This recipe wins because of a few simple choices that build big flavor. Mixing pork with beef keeps the meatballs juicy and flavorful, and cooking the sauce in the same pan picks up all those browned bits for extra depth. A roux-based sauce finished with broth and heavy cream stays rich yet pourable, and a splash of Worcestershire and a touch of Dijon lift the savory profile.

• Half pork and half beef gives the ideal texture and taste.
• Plenty of sauce makes this great served over pasta or mashed potatoes.
• The sauce starts with a roux, then is loosened with beef broth and heavy cream for a smooth finish.
• Cooking the sauce in the meatball pan captures pan juices and adds real depth; Worcestershire and Dijon add brightness.

How to make them:

Making Swedish meatballs is straightforward and forgiving. The main steps are mixing, browning, and finishing in a flavorful sauce.

1. Combine the ground meats with panko, seasonings, diced onion, and eggs. Form into evenly sized balls—this recipe yields about 24, depending on size.
2. Brown the meatballs in a hot skillet with olive oil and butter, working in batches so they don’t crowd the pan. Transfer to a plate and keep warm.
3. Make a roux in the same skillet by melting butter and whisking in flour until it turns a light brown and smells nutty.
4. Whisk in beef broth and heavy cream, then add Worcestershire and Dijon. Simmer until the sauce thickens slightly, adjust seasoning, return the meatballs to the pan, and simmer briefly to warm through.

Cooking tips:

• Finely dice or process the onion so it blends into the meat for a tender texture.
• Mix the meat gently—overworking can make meatballs dense. Combine until just uniform.
• Form all meatballs before you start cooking so you can focus on even browning and turning while they cook.
• Cook in batches to avoid overcrowding; meatballs need space to brown properly.

Serving recommendations:

• Traditional Swedish serving is with mashed or boiled potatoes and lingonberry jam, which provides a nice sweet-tart contrast.
• These meatballs are also excellent over egg noodles or your favorite pasta.
• Try stirring in caramelized onions and a handful of fresh greens like arugula at the end for extra flavor and texture.

Related recipes:

If you enjoy meatballs, try these variations: Swedish Meatball Pasta, meatball sliders, teriyaki meatballs, baked mushroom meatballs, pressure-cooker cocktail meatballs, meatball parmesan, mozzarella-stuffed meatballs, green chile baked meatballs, or classic spaghetti and meatballs.

Swedish Meatballs

Prep 20 mins

Cook 30 mins

Total 50 mins

Servings 8

Author Krissy Allori

The best homemade Swedish Meatballs with a silky sauce—simple, comforting, and better than the store-bought version.

Ingredients

Swedish Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup panko bread crumbs
• 2 tablespoons minced parsley
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 cup diced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon olive oil
• 1 tablespoon butter

Swedish Meatball Sauce:

• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

To make the Swedish Meatballs:

• In a medium bowl combine ground beef, ground pork, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and eggs. Mix until just combined.
• Roll into equal-sized meatballs (about 24). In a large skillet heat olive oil and butter over medium-high heat. Add meatballs in a single layer without crowding; cook in batches if needed. Turn frequently until browned on all sides and cooked through, about 8–10 minutes. Transfer to a foil-covered plate and keep warm.

To make the Swedish Meatball sauce:

• Add butter and flour to the same skillet and whisk, cooking until the roux is light brown and fragrant. Slowly whisk in beef broth and heavy cream until smooth.
• Stir in Worcestershire sauce and Dijon mustard, bring to a simmer, and cook until the sauce begins to thicken. Season with salt and pepper.
• Return the meatballs to the sauce and simmer over low heat for 1–2 minutes to warm through. Serve over mashed potatoes, pasta, or rice.

Nutrition

Calories: 526 kcal, Carbohydrates: 7 g, Protein: 23 g, Fat: 44 g, Saturated Fat: 20 g, Cholesterol: 181 mg, Sodium: 729 mg

Nutrition information is an estimate and should be used as a guideline.