Swedish meatballs are classic comfort food, and when made the traditional way, as they do in Sweden, they hit all the right notes: tender, flavorful meatballs in a creamy gravy, with a spoonful of tart lingonberry sauce on the side. This dish is all about balance, with savory, sweet, and creamy coming together in every bite.
What makes Swedish meatballs stand out is the combination of ground beef and pork, seasoned with warming spices like allspice and nutmeg. They’re browned until golden, then simmered in a silky cream sauce that clings to every piece. Served over mashed potatoes with a dollop of lingonberry jam, it’s the kind of meal that feels special but is easy enough to make at home.
Having been to Sweden myself many times. I became enamored with the simplicity of these meatballs. I was given the recipe by a chef at a restaurant where I just couldn’t get enough of them. And I’ve been making it at home ever since. The only difference I would say with mine is that the restaurant’s gravy is quite a bit darker than mine. I believe that comes from browning the flour before adding the beef stock. I haven’t spent a lot of time on that aspect.
Helpful Tips
- Use fresh breadcrumbs soaked in milk for tender meatballs that hold together well.
- Don’t skip the allspice and nutmeg – they give Swedish meatballs their signature flavor.
- Lingonberry sauce matters – it cuts through the richness of the cream sauce and adds a bright contrast.
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Swedish Meatballs
Ingredients
- 1/4 pound ground beef
- 1/4 pound ground pork
- 1/2 cup milk
- 1/3 cup plain breadcrumbs
- 1 egg
- 2 slices onion finely minced
- 1/4 teaspoon EACH salt and pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon nutmeg
- 1 tablespoon cooking oil
- 2 tablespoons butter divided
For the gravy
- 1 tablespoon all-purpose flour
- 3/4 cup beef stock
- 1/3 cup heavy cream
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1/2 tablespoon apple sauce
- 1 cup mashed potatoes for serving
- 2 tablespoons lingonberry jam for serving
Instructions
- Mix together the ground beef and pork, with the milk, breadcrumbs, egg, onion, salt, pepper, and allspice. Let sit for 20 minutes.
- Heat a cast iron skillet. Add oil and 1 tablespoon butter. When hot, form the meatballs and add them to the skillet, not touching each other. Cook, turning occasionally, until well browned and cooked through. Remove from skillet.
- Add remaining butter to the skillet, along with the flour. Whisk together and cook the flour for 1 minute.
- Slowly add the beef stock, whisking constantly, until stock is fully incorporated. Turn the heat down. Add the cream, soy sauce, pepper, and apple sauce. Whisk and cook for an additional 1 minute.
- Serve the meatballs with sauce served over the top. Mashed potatoes and lingonberry jam should also be served alongside the meatballs.
Notes
- This recipe makes between 2-4 servings, depending on your appetite. I never mind having leftovers, but you can freeze any extra if you don’t want to have it again right away.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.