Swedish Meatballs with Creamy Gravy
When winter comes I am always looking for hearty recipes to keep the family fed. We love ground beef and these Swedish Meatballs With Creamy Gravy are always a big hit. I like to serve them over mashed potatoes. You can go to IKEA and have a plate full but there is always something about homemade that is so much better.
Your family love these perfectly seasoned Swedish Meatballs with Creamy Gravy — this is comfort food at its very best. This classic dish is cozy enough for a quiet weeknight dinner, yet special enough to serve when family comes over.
Swedish meatballs are different from the Italian-style meatballs many of us grew up with. They’re smaller, softer, and lightly spiced, with a savory gravy that’s creamy instead of tomato-based. A touch of warm spices like nutmeg or allspice gives them that unmistakable Scandinavian flavor that keeps you coming back for “just one more.”
They’re also a wonderful make-ahead meal, which makes them even more appealing for family cooking. It’s no wonder this dish has remained a favorite for so many years.
This is one of those recipes that feels a little fancy, but is actually very simple to make at home.
INGREDIENTS YOU WILL NEED….
Ground beef (or half beef, half pork)
Breadcrumbs or panko
Milk
Onion
Egg
Salt
Black pepper
Nutmeg and allspice
Butter or oil (for frying)
For the Gravy
- Butter
- Flour
- Beef broth
- Heavy cream
- Salt and pepper
Cooked meatballs freeze beautifully. Freeze without the gravy for best results, then make fresh gravy when serving. Store in an airtight container in the fridge for up to 3 days.
Swedish meatballs with gravy are one of those recipes that never go out of style. Simple ingredients, comforting flavors, and a whole lot of warmth in every bite.
Whether you’re serving them for Sunday supper or a busy weeknight dinner, this dish has a way of turning an ordinary meal into something special.
Now, grab your apron and get cooking!
Ingredients
- 1 Ib 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small finely minced onion
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg and allspice
- 1 tbsp butter or oil (for frying)
GRAVY
- 2 tbsps butter
- 2 tbsps flour
- 2 cups beef broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a small bowl, combine the breadcrumbs and milk. Let it soak for a minute until softened. In a large bowl, add the ground meat, soaked breadcrumbs, onion, egg, salt, pepper, and nutmeg. Mix until just combined.
- Roll the mixture into small, bite-sized meatballs. Heat butter or oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning often, until browned on all sides and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and whisk in the flour. Cook for about a minute, then slowly whisk in the beef broth, scraping up any browned bits from the pan. Let the gravy simmer until slightly thickened, then stir in the cream. Season with salt and pepper.
- Return the meatballs to the skillet and gently simmer in the gravy for 5–10 minutes, allowing the flavors to come together.