Swedish meatballs are a beloved Scandinavian comfort food, served with velvety cream gravy, mashed potatoes, tart lingonberry jam, and crisp pickled cucumber.
A mix of beef and pork keeps the meatballs juicy, while a little allspice and nutmeg gives them their distinctive warm flavor. The sauce comes together in the same pan after browning.
Keep the meatball mixture tender and avoid packing the balls too tightly. Brown them in batches so they develop a flavorful crust instead of steaming.
Serving Suggestions
Serve over mashed potatoes with lingonberry jam and pickled cucumber. Buttered egg noodles or boiled potatoes also work well with the cream sauce.
Recipe Notes
The meatballs can be shaped a day ahead and refrigerated. Reheat leftovers gently in the sauce with a splash of broth.
Classic Swedish Meatballs with Cream Sauce
Equipment
- Large mixing bowl
- Large skillet
- Wooden spoon
- Cookie scoop
- Whisk
Ingredients
Meatballs
- 1/2 cup plain breadcrumbs
- 1/2 cup whole milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1 large egg
- 1 medium yellow onion finely grated
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp black pepper
- 2 tbsp unsalted butter for browning
Cream Sauce and Serving
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth low-sodium
- 1/2 cup heavy cream
- 1 tbsp soy sauce
- 1/2 tsp Dijon mustard
- 4 cups mashed potatoes for serving
- 1/2 cup lingonberry jam for serving
- 1 cup pickled cucumber for serving
Instructions
Mix and Brown the Meatballs:
- Stir the breadcrumbs and milk together in a large bowl and let them stand for 5 minutes.
- Add the beef, pork, egg, onion, salt, allspice, nutmeg, and pepper. Mix gently until just combined, then shape into 1 1/2-inch balls.
- Melt the butter in a large skillet over medium heat. Brown the meatballs in batches, turning often, until browned and cooked through. Transfer to a plate.
Make the Cream Sauce:
- Melt the remaining butter in the skillet. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the broth. Add the cream, soy sauce, and mustard and simmer until the sauce lightly coats a spoon.
- Return the meatballs to the skillet and simmer gently for 5 minutes, turning them in the sauce.
Serve:
- Spoon the meatballs and sauce over mashed potatoes.
- Serve with lingonberry jam and pickled cucumber.
Notes
- Do not overmix the meat mixture or the meatballs can become dense.
- Lingonberry jam provides the traditional sweet-tart contrast to the savory gravy.
- A splash of broth loosens the sauce when reheating.