This Swedish meatballs recipe pairs seasoned ground beef and lamb with fresh herbs and warm spices, finished in a rich, creamy gravy. Serve these savory meatballs over mashed potatoes, wide egg noodles, steamed rice, or even crispy fries for a comforting meal.
Swedish Meatballs Recipe with Gravy
Swedish meatballs are classic comfort food with many variations—this version balances beef and lamb with aromatic spices and fresh herbs. The gravy is a silky, white pan sauce made from the meat drippings, flour, sherry, beef broth, cream, and a touch of sour cream for tang and richness.
Swedish vs. Italian meatballs
Traditional Swedish meatballs often combine beef and pork, and sometimes lamb as used here. They’re seasoned with warming spices like allspice and nutmeg and served in a creamy, light-colored gravy. Italian meatballs typically use beef (or beef and veal), are seasoned with Italian herbs, and are served in a tomato-based sauce.
What is Swedish meatball sauce or gravy?
The sauce is made in the same pan used to brown the meatballs so it captures those fond bits for flavor. Butter and diced shallot (or onion) are sautéed, then flour is whisked in and toasted briefly. Dry sherry, Worcestershire sauce, and beef broth deglaze the pan; cream and sour cream are added and the sauce is simmered until thickened. The browned meatballs are returned to the skillet to heat through and absorb the sauce.
This combination creates a creamy, savory sauce with a hint of acidity and depth from the sherry and Worcestershire. Finish with fresh parsley and dill for brightness. A spoonful of lingonberry jam served on the side is a traditional and delicious contrast if you have it.
These meatballs are versatile—serve them over mashed potatoes, buttered noodles, rice, or thin, crispy fries. Garnish with chopped dill for a classic touch.
Swedish Meatballs Recipe with Gravy
Ingredients
- 1 lb ground beef
- 1 lb ground lamb (or beef/pork if preferred)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup chopped parsley
- 2 tbsp fresh dill, chopped
- 1 egg
- 1/4 cup milk
- 1/3 cup Panko breadcrumbs
- 1 tbsp olive oil
Gravy
- 2 tbsp butter
- 1 medium shallot, diced (or 1/2 onion, diced)
- 1/4 cup all-purpose flour
- 1/2 cup dry sherry
- 3 tsp Worcestershire sauce
- 1 tsp salt
- 1 cup beef broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup sour cream
- Chopped dill for garnish (optional)
Instructions
Meatballs:
- In a small bowl combine the breadcrumbs and milk. Stir and let soak, then set aside.
- In a large bowl combine ground beef and lamb, egg, breadcrumb mixture, salt, pepper, allspice, nutmeg, and half of the chopped parsley and dill. Mix by hand until evenly incorporated.
- Use a 2-inch scoop or heaping tablespoon to form small meatballs (about 32 depending on size). Set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the meatballs, turning to brown all sides and cook through. Transfer to a plate and keep covered to stay warm.
Gravy:
- In the same skillet, add butter and sauté the shallot (or onion) over medium heat until softened, about 3 minutes. Whisk in the flour and cook another minute to remove the raw flour taste.
- Stir in the sherry, Worcestershire sauce, salt, beef broth, cream, and sour cream. Bring to a gentle boil, then reduce heat and simmer until the sauce thickens, a few minutes. Stir in the remaining parsley and dill and adjust seasoning to taste.
- Return the browned meatballs to the skillet, tossing to coat in the gravy. Simmer 1–2 minutes to heat through. Serve immediately over mashed potatoes, noodles, rice, or french fries and garnish with chopped dill if desired.
Notes
- You can substitute ground lamb with ground pork or additional beef if you prefer.
Nutrition
Carbohydrates: 9 g |
Protein: 28 g |
Fat: 50 g |
Saturated Fat: 21 g |
Cholesterol: 174 mg |
Sodium: 938 mg
The nutrition information is an estimate and should not replace professional advice.
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