Swedish Meatballs
Tender allspice and nutmeg-scented beef and pork meatballs browned in butter and simmered in a creamy brown gravy with lingonberry jam.
By Marisol Vance, Founder & Head of Recipe Development
Published June 14, 2026
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Level
- Medium
Swedish meatballs are small, soft and gently spiced, with a whisper of allspice and nutmeg that sets them apart from their Italian cousins. A panade of breadcrumbs and milk plus finely grated onion keeps them tender and light.
The gravy is made right in the pan used for browning, so it picks up every bit of flavor. Butter and flour, beef broth and a splash of cream turn into a silky sauce, and a little soy sauce and dijon add savory depth without tasting of either.
Serve the meatballs the classic way, with buttery mashed or boiled potatoes, quick-pickled cucumbers and a spoonful of tart lingonberry jam to cut through the richness. Egg noodles are a delicious shortcut.
- Warmly spiced tender meatballs
- Silky pan gravy
- Classic lingonberry pairing
Ingredients
Directions
In a large bowl, stir together the panko and milk and let soak for 5 minutes.
Add the grated onion, beef, pork, egg yolk, allspice, nutmeg, salt and pepper. Mix gently with your hands until just combined.
With damp hands, roll the mixture into 1-inch meatballs, about 28 to 32, and set them on a plate.
Melt 1 tbsp butter in a large skillet over medium heat. Add half the meatballs and cook, turning often, until browned all over, about 6 minutes. Transfer to a plate and repeat with another 1 tbsp butter and the remaining meatballs.
Melt the remaining 2 tbsp butter in the same skillet. Whisk in the flour and cook, whisking, until it smells nutty and turns light brown, about 2 minutes.
Slowly whisk in the broth, scraping up the browned bits, until smooth.
Stir in the cream, soy sauce and mustard and bring to a gentle simmer.
Return the meatballs to the skillet and simmer, turning occasionally, until the gravy thickens and the meatballs are cooked through, 8 to 10 minutes.
Taste the gravy and season with salt and pepper, thinning with a splash of broth if it gets too thick.
Sprinkle with parsley and serve with potatoes or egg noodles and lingonberry jam on the side.
Test-kitchen tips
- Browned meatballs can be frozen on a sheet pan, then bagged for up to 3 months. Simmer them from frozen in the gravy, adding about 10 minutes.
- Grate the onion on the small holes of a box grater so it melts into the meat. Chopped onion makes the small meatballs fall apart.
- No lingonberry jam? Whole-berry cranberry sauce or tart red currant jelly makes a good stand-in.
