Beef • Holiday

Swedish Meatballs

Name: Swedish Meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb ground beef (80/20); 1/2 lb ground pork; 1/2 cup breadcrumbs; 1/3 cup milk; 1 small onion, grated; 1 large egg; 1 tsp allspice plus 1/2 tsp nutmeg; 2 cups beef broth plus 1 cup cream and 3 Tbsp flour

Creamy Swedish meatballs in savory gravy over egg noodles for holiday dinners.

Updated: Nov 9, 2026

⏱ 55 mintotal

6servings

480 kcalper serving

Easylevel

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Why you'll like it

Ready in about 55 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Swedish Meatballs recipe takes 55 minutes and serves 6. Small spiced meatballs in creamy gravy over egg noodles are pure comfort, and at Christmas they work as both dinner and a party platter with toothpicks.

Helpful guides

Instructions

Step 1

Soak breadcrumbs in milk 5 minutes until mushy; this panade keeps meatballs tender. Mix in grated onion, egg, allspice, nutmeg, 1 teaspoon salt, and pepper without overworking.

Step 2

With wet hands, roll 1-inch balls and arrange on a tray. Chill 15 minutes so they hold shape in the pan.

Step 3

Brown in batches in butter over medium heat until crusted all over but raw inside, about 6 minutes. They finish in the gravy.

Step 4

Whisk flour into pan drippings 2 minutes, then pour in broth while whisking to a smooth gravy. Simmer 3 minutes until lightly thickened.

Step 5

Return meatballs with any juices and simmer 12 minutes until centers read 160°F on a thermometer. Ground meat must reach 160°F.

Step 6

Stir in cream off the boil, adjust salt, and serve over egg noodles with lingonberry jam. The sweet-tart jam cuts the rich gravy.

Troubleshooting — fixes, not repeats

If meatballs are dense, the mix was overworked; stop as soon as it holds together.
If gravy lumps, broth went in too fast; whisk constantly and strain if needed.
If meatballs fall apart, the chill was skipped or the pan overcrowded; chill and brown in batches.
If gravy is thin, simmer 5 more minutes; cream thickens as it reduces.

Make it your way

Spicier version: Leftovers freeze in gravy and reheat gently without breaking.
Serving with rice or naan: For cocktail meatballs, roll half-size, simmer in gravy, and serve from a slow cooker on warm with toothpicks.
For turkey Swedish meatballs, swap both meats for ground turkey and test to 165°F.
For dairy-free, use oat cream and oil because the gravy method stays the same.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate in gravy up to 4 days; reheat to a full simmer.

Freeze up to 3 months; thaw overnight and warm gently so cream never boils hard.

FAQ

Beef only or blend?
A beef-pork blend stays juicier and more tender than all-beef. All-beef works but can eat drier. Start with the suggested amount, then adjust to suit your taste and equipment.

What is lingonberry jam?
A tart Scandinavian preserve that cuts rich gravy like cranberry does turkey. Cranberry sauce substitutes well. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I bake instead of fry?
Yes, bake at 400°F for 15 minutes, then finish in gravy. Browning first still gives the best flavor. Start with the suggested amount, then adjust to suit your taste and equipment.