Swedish meatballs are the cozy Scandinavian classic: small, tender meatballs gently spiced with allspice and nutmeg, simmered in a silky, creamy brown gravy. They are comforting, a little sweet, and wonderfully savory.

This easy Swedish meatballs recipe from scratch uses a milk-soaked breadcrumb binder for the most tender texture and a simple cream gravy with no wine. Serve these Swedish meatballs with creamy gravy over mashed potatoes, egg noodles, or rice.

Recipe at a Glance

Prep Time	25 minutes
Cook Time	25 minutes
Total Time	50 minutes
Servings	6 servings
Category	Dinner / Scandinavian

Why You’ll Love These Swedish Meatballs

Tender, juicy meatballs with warm spices
A rich, creamy gravy that tastes like comfort
Ready in 50 minutes with simple ingredients
Wonderful over mashed potatoes or noodles
Freezer-friendly for easy meals later

Ingredients You’ll Need

For the meatballs: 1½ pounds ground beef, ½ cup panko breadcrumbs, ½ cup whole milk, 1 large egg, ¼ cup grated yellow onion, ½ teaspoon ground allspice, ¼ teaspoon nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper
2 tablespoons butter or oil, for browning
For the gravy: 3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups beef broth, ½ cup heavy cream, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and salt and pepper to taste
To serve: mashed potatoes or egg noodles, lingonberry or cranberry jam, and chopped parsley

How to Make Swedish Meatballs from Scratch

Combine the panko and milk in a large bowl and let sit for 5 minutes, then add the egg, onion, allspice, nutmeg, salt, and pepper and mix well.
Add the ground beef and mix gently until just combined. Roll into about 30 meatballs (1¼ inches each).
Heat the 2 tablespoons of butter in a large skillet over medium-high heat and brown the meatballs in batches for 4 to 5 minutes, turning, until golden on all sides. Transfer to a plate.
Melt the 3 tablespoons of butter in the same skillet, whisk in the flour, and cook for 1 minute.
Slowly whisk in the broth, then add the Worcestershire and Dijon and simmer for 3 to 4 minutes until thickened. Stir in the cream.
Return the meatballs to the skillet and simmer gently for 10 minutes until cooked through (160°F). Serve over mashed potatoes with lingonberry jam.

Tips for the Best Tender Swedish Meatballs

Soak the panko in milk for a tender, juicy texture.
Do not overmix the meat or the meatballs will be tough.
Brown the meatballs well for deep flavor in the gravy.
Use a mix of beef and veal if you like a more traditional flavor.
Whisk constantly when adding the broth to prevent lumps.

Variations to Try: Swedish Meatball Ideas

Use half ground beef and half ground chicken or turkey.
Add a pinch of ground ginger to the meatballs.
Make them in a slow cooker on low for 4 hours.
Serve with pickled cucumbers on the side.

How to Store It

Refrigerate leftover meatballs in gravy for up to 4 days. Reheat gently on the stove with a splash of broth or milk. Freeze cooked meatballs in gravy for up to 3 months and thaw overnight in the fridge.

Frequently Asked Questions

What spices are in Swedish meatballs?

Traditional Swedish meatballs are flavored with allspice and nutmeg, which give them a warm, slightly sweet flavor.

What do you serve with Swedish meatballs?

Mashed potatoes, egg noodles, or rice, plus lingonberry jam and pickled cucumbers, are classic accompaniments.

Can I freeze Swedish meatballs?

Yes. Freeze cooked meatballs in gravy for up to 3 months.

Can I make Swedish meatballs without cream?

You can use whole milk or evaporated milk for a lighter gravy, though cream gives the richest result.