Classic Swedish Meatballs with Creamy Gravy and Fresh Herbs
Traditional Swedish meatballs made with a blend of ground beef and pork, seasoned with nutmeg and allspice for authentic Nordic flavor. The tender meatballs are simmered in a rich, creamy gravy made from beef stock and sour cream, finished with fresh parsley. Perfect for a cozy family dinner or special occasion, these meatballs pair beautifully with buttered egg noodles or creamy mashed potatoes. The combination of two meats creates incredibly juicy meatballs, while the aromatic spices give them their distinctive Swedish character.
Ingredients
Instructions
- 1
Pour milk over panko breadcrumbs and set aside
- 2
Sauté onion with butter and salt for 5 minutes, then stir in nutmeg and allspice
- 3
Mix ground beef, ground pork, cooled onion mixture, panko mixture, egg, salt and pepper
- 4
Form mixture into about 30 meatballs
- 5
Sear meatballs in olive oil over medium heat in batches until colored on both sides
- 6
Melt remaining butter in same skillet and stir in flour for 30 seconds
- 7
Add beef stock, bring to boil, then add meatballs back to skillet
- 8
Simmer for 10 to 15 minutes until meatballs are fully cooked
- 9
Stir in sour cream and parsley before serving
Tips
Soak panko in milk to keep meatballs tender and prevent them from becoming dense or dry.
Cook onions until soft and let cool completely before mixing to prevent cooking the egg prematurely.
Work in batches when searing meatballs to avoid overcrowding and ensure proper browning.
Good to Know
Refrigerate leftover meatballs and gravy for up to 3 days in airtight container.
Meatballs can be formed and refrigerated up to 1 day ahead before cooking.
Serve hot over buttered egg noodles, mashed potatoes, or rice with extra parsley.
Common Mistakes
Don't skip cooling the onion mixture to avoid partially cooking the egg when mixing.
Avoid overcrowding the pan when searing to ensure proper browning on all sides.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these meatballs ahead of time?
Yes, you can form the raw meatballs and refrigerate them for up to 24 hours before cooking, or freeze cooked meatballs for up to 3 months.
What if I don't have both ground beef and pork?
You can use all ground beef or substitute ground turkey, but the traditional blend gives the best flavor and texture.
How do I know when the meatballs are fully cooked?
The meatballs should reach an internal temperature of 160°F and be no longer pink in the center when cut open.