Name: Swedish Meatballs with Creamy Gravy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 1 pound ground beef; ¼ cup breadcrumbs; 1 small onion, very finely chopped; 1 clove garlic, finely minced; 1 teaspoon dried parsley; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground allspice; ½ teaspoon salt; Black pepper to taste; 1 large egg; 1-2 tablespoons milk; 1 tablespoon oil; 3 tablespoons butter; 3 tablespoons flour (use 2 tablespoons for thinner gravy); 1 ½ cups beef broth; 1 cup whole milk; 1 teaspoon smooth Dijon mustard; 1 tablespoon grape jelly OR lingonberry jam (or less, to taste); Salt and black pepper to taste

Jump to Recipe· 4.5 from 19 reviews

If you’re looking for ultimate comfort food that will wrap you up in coziness, I’ve got just the thing: Swedish Meatballs with Creamy Gravy Recipe. This isn’t just any meatball dish — the blend of tender meatballs with that dreamy, rich, creamy gravy is an absolute game-changer. I’ve made this so many times for friends and family, and every single time it brings smiles and seconds around the table. Stick with me, and I’ll walk you through it so you get those perfect little pillows of flavor and sauce that cling just right.

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Why This Recipe Works

Balanced Flavors: The spices like nutmeg and allspice add that classic Swedish warmth without overpowering the beefy meatballs.
Creamy Gravy Perfection: The combo of butter, flour, beef broth, milk, and a touch of Dijon mustard plus jelly gives you a luscious, tangy sauce that’s irresistibly comforting.
Simple Technique: Using a mixer to combine the meatball ingredients and a skillet for browning helps you get consistent results, even if you’re not a kitchen pro.
Adaptability: The recipe works great whether you pan-fry or bake your meatballs, making it perfect for any kitchen setup.

Swedish Meatballs with Creamy Gravy, Swedish meatball recipe, easy Swedish meatballs, homemade Swedish meatballs, comforting meatball dish - A large silver pan with tall handles holds two distinct layers inside: one side is filled with yellow wide pasta noodles twisted and folded over each other with a smooth, slightly shiny texture, while the other side has many round brown meatballs covered in a thick, creamy brown sauce with visible black pepper specks. Metal tongs with black grips rest on top of the pasta, slightly lifting some noodles. The pan is placed on a white marbled surface, surrounded by fresh green parsley leaves scattered around, a gray textured cloth to the left, a white bowl filled with bright green peas on the bottom right, and a dark bottle with cork inside at the top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Swedish Meatballs with Creamy Gravy Recipe comes from choosing simple, quality ingredients that bring out each other’s best traits. You don’t need anything fancy, but a few key tips help you bring together the authentic flavor and texture.

Swedish Meatballs with Creamy Gravy, Swedish meatball recipe, easy Swedish meatballs, homemade Swedish meatballs, comforting meatball dish - Flat lay of fresh ground beef shaped loosely in a small mound, a small white ceramic bowl filled with golden breadcrumbs, a small white ceramic bowl holding finely chopped white onion, one peeled garlic clove resting whole, a few sprigs of fresh green parsley, a small white ceramic bowl containing bright yellow ground nutmeg powder, a small white ceramic bowl with warm brown allspice powder, a small white ceramic bowl filled with coarse black pepper, one large whole brown egg with a clean shell, a small white ceramic bowl of creamy whole milk, a small white ceramic bowl with clear golden cooking oil, a small white ceramic bowl filled with softened pale yellow butter, a small white ceramic bowl holding white flour, a small white ceramic bowl containing rich brown beef broth, a small white ceramic bowl of smooth Dijon mustard pale yellow in color, a small white ceramic bowl with vibrant red lingonberry jam, all ingredients evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Use fresh, preferably 80/20 beef for just the right amount of fat to keep meatballs juicy.
Breadcrumbs: They soak up moisture and help the meatballs hold their shape without being dense.
Onion & garlic: Finely chopped or minced for even distribution — no biting into huge chunks!
Dried parsley: Adds a gentle herbal note that brightens the flavor.
Nutmeg & allspice: Small amounts bring that signature warm, slightly sweet Swedish taste.
Egg: Binds everything together perfectly.
Milk: Moistens the mixture and makes the meatballs tender.
Oil: For browning the meatballs and developing that tasty crust.
Butter & flour: Make the roux that thickens the gravy beautifully.
Beef broth: Gives the gravy its deep, savory base.
Whole milk: For creaminess in the gravy.
Dijon mustard: Adds a subtle tang and depth to the sauce.
Grape jelly or lingonberry jam: Sweet-tart finish that is uniquely Swedish and balances the savory flavors.
Salt & black pepper: Essential for seasoning each step properly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts of this Swedish Meatballs with Creamy Gravy Recipe is how flexible it is — you can easily make it your own depending on what you love or what you have on hand.

Variation: I often swap ground beef for a half-beef, half-pork combo for a bit more richness and tenderness—definitely worth trying if you’re feeling adventurous.
Dietary modification: For a gluten-free option, just use gluten-free breadcrumbs and a gluten-free flour blend for the gravy, and you’re good to go.
Spice level: I sometimes throw in a pinch of smoked paprika or a dash of cayenne to give these meatballs a gentle kick, great for when you want just a little heat.

Step-by-Step: How I Make Swedish Meatballs with Creamy Gravy Recipe

Step 1: Mix and Knead the Meatball Mixture

Grab a large bowl, and toss in the ground beef, breadcrumbs, finely chopped onion, minced garlic, parsley, nutmeg, allspice, salt, pepper, egg, and milk. I love using my handheld mixer with the hook attachment here — it kneads everything super quickly and evenly without getting your hands messy. If you don’t have one, no worries — just make sure to knead well by hand until combined but don’t overwork it. This is key for tender meatballs that don’t turn tough. Then, roll the mixture into walnut-sized balls—about 2 teaspoons each works perfectly. To keep them firm when cooking, I pop them in the freezer for about 5-10 minutes, which really helps hold their shape.

Step 2: Brown the Meatballs

Heat a tablespoon of oil in a wide, deep skillet over medium heat. Add the meatballs, and brown them evenly on all sides. This usually takes about 6-8 minutes. The crust that forms here is where a lot of flavor develops — don’t rush this step! Once browned, transfer the meatballs to a plate to rest. If you prefer an easier cleanup or less fuss, you can bake them on a parchment-lined sheet at 425°F for 10-12 minutes — just check that they’re nicely browned and cooked through.

Step 3: Make That Dreamy Creamy Gravy

Turn the skillet back to medium heat. Melt the butter, then whisk in the flour, stirring constantly until it turns a lovely medium brown — this is your roux, the base for the gravy. Pour in the beef broth in a steady stream while whisking to keep things smooth. Let it simmer until it thickens up. Now whisk in the milk, Dijon mustard, and a spoonful of grape jelly or lingonberry jam (don’t worry, it really works!). Simmer gently for another minute or so until creamy and thickened. Taste and season with salt and pepper. The result is a gorgeously rich sauce that clings beautifully to each meatball.

Step 4: Warm Through and Serve

Pop the meatballs back into the gravy, and let everything warm through gently on low heat for a few minutes. This is where the meatballs soak up the savory sauce and get even more tender. Serve immediately—family and friends will be asking for seconds!

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Pro Tips for Making Swedish Meatballs with Creamy Gravy Recipe

Keep Meatballs Consistent: Use a small cookie scoop or measuring spoon when rolling to make sure all meatballs cook evenly.
Don’t Skip the Chill: Freezing meatballs for 5-10 minutes before cooking helps them firm up and prevents falling apart in the pan.
Watch Your Roux Color: Cooking the roux until medium brown adds nutty depth to the gravy — just don’t burn it!
Balance Your Jelly: Add the jelly or jam gradually and taste as you go — it balances savory with just the right touch of sweetness.

How to Serve Swedish Meatballs with Creamy Gravy Recipe

Swedish Meatballs with Creamy Gravy, Swedish meatball recipe, easy Swedish meatballs, homemade Swedish meatballs, comforting meatball dish - Two white bowls placed on a white marbled surface hold a meal of three layers each. The first layer in each bowl is wide, flat yellow pasta ribbons arranged loosely in a pile on one side with a light sprinkle of herbs. The second layer beside the pasta is a small heap of bright green peas. The third layer, next to the peas, consists of brown meatballs covered in a smooth, creamy brown sauce, garnished with fresh green herbs and one or two dark purple pickled elements. Each bowl has a silver spoon resting inside. A black pepper grinder, a speckled gray cloth, and two clear glasses of water are also arranged on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle fresh chopped parsley or dill over the top — it adds a pop of color and that fresh herbal aroma to balance the creamy richness. Sometimes I add a few lingonberries on the side to brighten things up and add authenticity.

Side Dishes

Mashed potatoes are my classic go-to — they soak up all that glorious gravy perfectly. If I want something lighter, buttered egg noodles or even a simple buttered rice work great. For veggies, sautéed green beans or roasted root vegetables round it out wonderfully.

Creative Ways to Present

For a cozy dinner party, I’ve served these meatballs over creamy polenta with a little extra gravy spooned on top. Another fun twist is plating them on toasted rye bread with a dollop of lingonberry jam – sort of an open-faced Swedish meatball sandwich that’s a hit every time.

Make Ahead and Storage

Storing Leftovers

Leftovers should be stored in an airtight container in the fridge and eaten within 3-4 days. I find that the flavors actually deepen overnight, so I sometimes make these a day ahead.

Freezing

I like to freeze the cooked meatballs separately first on a baking tray so they don’t stick, then transfer them to a freezer-safe bag. The gravy freezes well too if put in airtight containers. When you’re ready, thaw in the fridge overnight for best results.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of milk or broth to loosen the gravy, stirring often so the meatballs warm evenly without drying out.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken, but be mindful that these leaner meats can dry out more easily. To keep the meatballs moist, consider adding a bit more milk or a tablespoon of olive oil to the mixture, and keep an eye on cooking time to avoid overcooking.
What can I use if I don’t have lingonberry jam?

If you don’t have lingonberry jam, grape jelly or even a slightly tart berry jam like cranberry works beautifully. The key is to balance sweet and tart flavors to complement the savory gravy.
How do I know when the meatballs are cooked through?

They should be nicely browned and firm on the outside, and if you cut one open, you shouldn’t see any pink inside. Using an instant-read thermometer, the internal temperature should reach 160°F (71°C) for beef.
Can I make the gravy ahead of time?

Absolutely! The gravy keeps well and can be made a day ahead. Just refrigerate and reheat gently, adding a bit of milk or broth if it gets too thick.

Final Thoughts

This Swedish Meatballs with Creamy Gravy Recipe is one I come back to again and again because it feels like a warm hug from the inside out. It’s straightforward, forgiving, and delivers those rich, classic flavors that make everyone at the table feel special. Whether it’s a weeknight dinner or a cozy weekend feast, give it a try — I promise you’ll be hooked and making it your own in no time.