Swedish meatballs are the kind of meal that brings everyone to the table—comforting, flavorful, and irresistibly creamy. These aren’t your average frozen meatballs. This from-scratch recipe blends juicy ground beef and chicken with warming spices, then bathes them in a luscious homemade gravy. Served over mashed potatoes, noodles, or even rice, this dish hits every comfort-food note and is surprisingly easy to pull off on a weeknight. Whether you’re feeding a family or prepping meals ahead, this savory recipe will quickly become a go-to favorite.
What Makes These Swedish Meatballs So Good?
While traditional Swedish meatballs are typically made with a mix of pork and beef, this version adds lean ground chicken or turkey for a lighter twist that doesn’t skimp on richness. The secret to the depth of flavor lies in the seasoning—allspice and nutmeg—which gives these meatballs their signature Nordic warmth. And the gravy? It’s velvety, beefy, and slightly tangy thanks to sour cream, making every bite worthy of seconds.
Ingredients You’ll Need
For the Meatballs:
- Ground meat combo: A mix of ground beef and chicken adds flavor and a tender texture.
- Onion: Finely diced for moisture and depth.
- Egg yolks: Bind the mixture and keep it rich.
- Panko breadcrumbs (optional): For a softer bite. You can skip this for a gluten-free version or use GF crumbs.
- Spices: Just a touch of nutmeg and allspice creates that authentic Swedish flavor.
- Salt & pepper: Season generously, then test a sample by pan-frying before rolling all your meatballs.
For the Gravy:
- Butter & flour: This roux base builds thickness and depth.
- Beef broth: Rich and savory—it’s the heart of the sauce.
- Sour cream: Adds creaminess and a gentle tang.
- Chopped dill: Brightens the dish and makes everything pop.
How to Make Swedish Meatballs from Scratch
1. Mix the Meatball Mixture
In a large bowl, combine all meatball ingredients. Use clean hands or a fork to gently mix until everything is just combined. Avoid over-mixing—it can make the meatballs dense. Form into 1–1.5-inch balls for bite-size perfection.
Pro Tip: Fry a small piece before rolling all the meatballs to adjust the seasoning. It’s a quick and foolproof way to nail the flavor.
2. Sear the Meatballs
Heat a splash of olive oil in a large skillet over medium heat. Add the meatballs in batches so they don’t overcrowd the pan, and brown them on all sides. This step locks in flavor and gives them that beautiful golden crust.
Once browned, set them aside on a paper towel-lined plate. They’ll finish cooking in the gravy.
3. Make the Gravy
In the same skillet (don’t clean it—you want all those flavorful bits), melt the butter and whisk in the flour. Cook this roux for a minute or so until slightly golden. This gets rid of the raw flour taste and adds nuttiness to the base.
Slowly pour in the beef broth while whisking constantly to prevent lumps. Let the mixture thicken slightly, then stir in the sour cream for that rich, silky finish. Season to taste with salt and pepper.
4. Simmer the Meatballs
Reduce the heat and return the seared meatballs to the pan. Let them simmer in the sauce for another 4–5 minutes, until fully cooked through and the gravy thickens to a spoon-coating consistency.
5. Garnish & Serve
Top your meatballs with freshly chopped dill just before serving. The herby brightness balances the richness of the dish perfectly.
Serving Suggestions
These creamy meatballs are versatile. Try them with:
- Mashed potatoes: Classic, buttery, and always a hit.
- Egg noodles or pasta: A perfect match for that creamy sauce.
- Steamed rice or cauliflower rice: Great if you want a gluten-free or low-carb option.
- Lingonberry jam: The sweet-tart Scandinavian condiment that beautifully cuts through the richness.
Make-Ahead and Meal Prep Tips
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheat gently on the stove with a splash of broth or milk to loosen the sauce.
- Freeze cooked meatballs and gravy together in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Batch Tip: Double the meatball portion and freeze half uncooked (without gravy). You’ll thank yourself later on a busy weeknight.
Ingredient Swaps & Dietary Modifications
- Dairy-free? Use a plant-based butter and a dairy-free sour cream alternative.
- Gluten-free? Skip the breadcrumbs or use certified GF Panko, and sub all-purpose flour for a 1:1 GF flour blend.
- Low-carb? Omit the breadcrumbs and serve over cauliflower mash or zoodles.
Tips for Success
- Don’t overwork the meat: Gentle mixing keeps the meatballs tender.
- Brown for flavor: Searing creates that delicious outer crust.
- Whisk constantly: When adding broth to the roux, this prevents lumps and ensures a smooth gravy.
- Let it simmer: Cooking the meatballs in the sauce at the end helps them soak up all the gravy’s goodness.
Why This Recipe Works
This recipe keeps things simple and home-cook friendly, while still offering restaurant-quality results. Using a mix of ground meats brings both rich flavor and moisture, while the gravy is made entirely from scratch using pantry staples. You control the sodium, the creaminess, and even the consistency. Add a sprinkle of fresh dill or a spoonful of lingonberry jam, and it’s a full, cozy meal that feels a little bit special—but doesn’t require a special occasion.
Final Thoughts
Whether it’s a chilly night or a craving for comfort food, this Swedish meatball recipe delivers. It’s family-friendly, freezable, and flexible—and every bit as delicious as the meatballs you’ll find in Scandinavian cafés or that beloved blue-and-yellow store.
Get ready to make this your new favorite cozy dinner. Once you try these creamy, savory, spiced meatballs from scratch, there’s no going back to the frozen kind.
Swedish Chicken & Beef Meatballs with Creamy Gravy
Ingredients
For the Meatballs
- 1 lb ground beef
- 1 lb ground chicken or turkey
- ½ cup Panko breadcrumbs optional
- ½ small onion diced
- 2 egg yolks large
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- to taste salt
- to taste black pepper freshly ground
For the Gravy
- 6 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 4 cups beef broth
- ½ cup sour cream
- to taste salt
- to taste black pepper freshly ground
- 2 tbsp fresh dill chopped, for garnish
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Get It Now!Instructions
Make the Meatballs
- In a large bowl, combine diced onion, ground beef, ground chicken, breadcrumbs (if using), egg yolks, allspice, nutmeg, salt, and pepper. Mix until just combined.
- To test seasoning, microwave a small piece of the mixture and taste. Adjust seasoning if needed.
- Roll the mixture into 1–1.5 inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 4–5 minutes per batch. Transfer to a paper towel-lined plate.
Make the Gravy & Finish
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for about 1 minute until golden.
- Gradually whisk in beef broth, whisking constantly to avoid lumps. Simmer for 1–2 minutes until slightly thickened.
- Stir in sour cream. Season with salt and pepper to taste.
- Return browned meatballs to the pan. Reduce heat to low and simmer for another 4–5 minutes until meatballs are cooked through and sauce is thickened.
- Garnish with chopped dill before serving.
Notes
- To make this gluten-free, use gluten-free Panko and a 1:1 gluten-free flour blend.
- For a lower-fat version, substitute sour cream with plain Greek yogurt.
- You can freeze the uncooked meatballs for later use.
- Test the meatball seasoning by microwaving a small portion before cooking the whole batch.
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