Swedish Meatballs In Creamy Gravy

Swedish meatballs and egg noodles covered in creamy gravy, garnished with chopped herbs, served in a shallow pan. - 3

A white spoon lifts Swedish Meatballs covered in creamy brown gravy, garnished with chopped parsley, from a pot filled with more meatballs and sauce. - 4

A close-up of Swedish Meatballs covered in creamy gravy, served on a bed of egg noodles and garnished with chopped parsley. A gold fork rests beside the meatballs, highlighting this classic Swedish Meatballs Recipe. - 5

A white spoon scoops up creamy, saucy Swedish Meatballs garnished with chopped herbs from a pot filled with more meatballs in a rich, creamy gravy. - 7

Homemade Swedish meatballs smothered in a rich, creamy gravy. This classic comfort food can be made on the stovetop or in a slow cooker for a family-friendly meal.

in this article:

Recipe Highlights
In the Test Kitchen
Ingredient Notes
Step By Step Instructions
Perfect Pairings
Swedish Meatballs
Erren’s Top Tips
Variations & Add-Ins
Storage & Freezing
FAQs

Recipe Highlights

What You’ll Need

Ground beef, ground pork, plain breadcrumbs, yellow onion, egg, whole milk, kosher salt, black pepper, ground allspice, ground nutmeg, unsalted butter, all-purpose flour, beef broth, heavy cream, sour cream, Worcestershire sauce, Dijon mustard, soy sauce

Flavor Profile

Savory, rich, and creamy with warm spice notes and a deeply comforting gravy

Difficulty Level

Easy

Equipment Needed

Large skillet, mixing bowl, whisk, measuring cups

Top Tip

Let the flour cook until golden before adding the broth. This builds depth and prevents a pale, bland gravy.

Time-Saving Tips

Form the meatballs earlier in the day and refrigerate so they’re ready to cook at dinner time.

Ingredient Swaps

Use all ground beef instead of a beef and pork blend if needed, noting the meatballs will be slightly firmer.

In the Test Kitchen

When testing this recipe, I focused on getting the gravy deeply flavorful without making it heavy. The biggest difference came from letting the flour cook until golden before adding the broth. That short step builds color and depth so the sauce tastes rich instead of flat. Keeping the heat low when adding the sour cream ensures the gravy stays smooth and velvety. This recipe works great on the stovetop or in a slow cooker, giving you flexibility depending on your schedule.

Ingredient Notes

A variety of ingredients on a white surface, including ground beef, an onion, milk, broth, butter, cream, breadcrumbs, mustard, spices in jars, and liquids in glass containers—perfect for a classic Swedish Meatballs recipe with creamy gravy. - 11

Meats

Best Choice

A combination of ground beef and ground pork gives Swedish meatballs their classic flavor and tender texture. The pork adds moisture while the beef provides richness.

Substitutions

You can use all ground beef if needed, but the meatballs will be slightly firmer and less juicy.

Breadcrumbs & Milk

Best Choice

Plain breadcrumbs combined with whole milk create a panade, which keeps the meatballs soft and prevents them from drying out.

Substitutions

Panko can be used in a pinch, but the texture will be a bit lighter and less traditional.

Onion

Best Choice

Yellow onion, grated or very finely minced.

Substitutions

White onion can be used in equal amounts.

Dairy

Best Choice

Whole milk for the meatballs, heavy cream and full-fat sour cream for the gravy.

Substitutions

Half-and-half can replace heavy cream; reduced-fat sour cream will work but yields a thinner sauce.

Spices

Best Choice

Ground allspice and freshly grated nutmeg.

Substitutions

Pre-ground nutmeg is fine; use slightly less if it’s very fresh and potent.

Where to Find

The spice section of your grocery store

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the Meatball Mixture

In a large bowl, combine ½ pound ground beef, ½ pound ground pork, ⅓ cup breadcrumbs, 1 grated onion, 1 egg, 3 tablespoons milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon allspice, and ¼ teaspoon nutmeg. Mix gently until just combined. The mixture should feel soft but hold together.

Two glass bowls side by side: one with ground meat, an egg, diced onions, and spices for a classic Swedish meatball recipe; the other shows a uniform meat mixture ready to shape into delicious Swedish meatballs. - 12

Form The Meatballs

Form the mixture into 1-inch meatballs and set aside.

A white tray filled with neatly arranged rows of uncooked Swedish Meatballs made from ground meat. The uniform meatballs are ready to be cooked and served with a classic creamy gravy, filling the tray in a perfect grid pattern. - 13

Brown the Meatballs

Heat 1 tablespoon butter in a large skillet over medium heat. Add the meatballs in batches, leaving space between them. Cook for 6 to 8 minutes, turning occasionally, until browned on all sides. Transfer to a plate. The meatballs will finish cooking later.

Close-up of browned Swedish Meatballs on a baking tray (left) and a top-down view of rows of cooked meatballs arranged neatly on a white surface (right), perfect for any classic Swedish Meatball Recipe with creamy gravy. - 14

Make the Gravy Base

In the same skillet, melt 3 tablespoons butter over medium heat, scraping up any browned bits. Whisk in 3 tablespoons flour and cook for 1 to 2 minutes until the mixture turns golden and smells nutty. Slowly whisk in 2¾ cups beef broth until smooth and bring to a gentle simmer. Whisk in 1½ tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 teaspoon soy sauce if using. Simmer for 3 to 4 minutes until slightly thickened.

Three images show the stages of making roux: stirring flour and butter, mixing in liquid for a golden sauce, and a pot of creamy gravy simmering—perfect as the base for any Swedish Meatballs recipe. - 15

Finish the Sauce and Simmer the Meatballs

Reduce the heat to low and whisk in ⅓ cup heavy cream and ⅓ cup sour cream until smooth. Return the meatballs to the skillet, spoon the sauce over the top, cover, and simmer on low for 10 to 12 minutes, stirring gently once or twice, until the meatballs are cooked through. Taste and season with salt and black pepper as needed. If the sauce thickens too much, loosen it with a splash of broth or milk.

A pan filled with Swedish Meatballs simmering in a creamy gravy, the light brown sauce evenly coating each meatball. This classic Swedish Meatballs Recipe showcases tender meat in a rich, flavorful sauce. - 16

Serve & Enjoy

Serve hot over a bed of egg noodles, mashed potatoes, or rice. Spoon extra gravy generously over the top. Lingonberry jam on the side (optional, traditional).

A close-up of Swedish Meatballs covered in creamy gravy, served over wide egg noodles, garnished with chopped parsley, with a gold fork on the side. - 17

Want to make this recipe in a slow cooker? See the recipe card for instructions.

Perfect Pairings

The Best Honey Glazed Ham Recipe You’ll Ever Taste
Pan Seared Brined Pork Chops
Panko Chicken

Ingredients

For the Meatballs

▢ ½ pound ground beef
▢ ½ pound ground pork
▢ ⅓ cup plain breadcrumbs
▢ 1 small yellow onion (grated or finely minced)
▢ 1 large egg
▢ 3 tablespoons whole milk
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper
▢ ¼ teaspoon ground allspice
▢ ¼ teaspoon ground nutmeg
▢ 2 tablespoons unsalted butter (plus more as needed for frying)

For the Gravy

▢ 3 tablespoons unsalted butter
▢ 3 tablespoons all-purpose flour
▢ 2¾ cups beef broth (preferably low sodium)
▢ ⅓ cup heavy cream
▢ ⅓ cup sour cream
▢ 1½ tablespoons Worcestershire sauce
▢ 1 tablespoon Dijon mustard
▢ Salt and black pepper (to taste)
▢ 1 teaspoon soy sauce (optional)

Instructions

For the Meatballs

In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, egg, milk, salt, pepper, allspice, and nutmeg. Mix gently with your hands or a fork until just combined. Do not overmix. Form the mixture into 1-inch meatballs and set aside.

For the Gravy

Have the beef broth measured and ready. Set out the heavy cream and sour cream so they can be added smoothly once the sauce is made.

Stovetop Method

Heat butter in a large skillet over medium heat. Add the meatballs in batches and brown on all sides until well colored. Transfer the browned meatballs to a plate. They do not need to be cooked through at this stage.
In the same skillet, melt the butter, scraping up any browned bits. Whisk in the flour and cook until golden and nutty. Slowly whisk in the beef broth until smooth and bring to a gentle simmer. Add the Worcestershire sauce, Dijon mustard, and soy sauce if using, then simmer until slightly thickened.
Reduce the heat to low and whisk in the heavy cream and sour cream until smooth. Season with salt and black pepper to taste. Return the meatballs to the skillet, spoon the sauce over the top, cover, and simmer until the meatballs are fully cooked through. Taste and adjust seasoning if needed. If the sauce becomes too thick, thin it with a splash of broth or milk.

Slow Cooker Method

Prepare and brown the meatballs as described above, then transfer them to the slow cooker.
In the same skillet, melt the butter, whisk in the flour, and cook until golden. Slowly whisk in the beef broth until smooth, then add the Worcestershire sauce, Dijon mustard, and soy sauce if using. Bring just to a gentle simmer, then pour the sauce over the meatballs in the slow cooker.
Cover and cook on LOW until the meatballs are tender and fully cooked, or on HIGH for a shorter cooking time. During the last portion of cooking, stir in the heavy cream and sour cream until smooth. Season with salt and black pepper to taste. If needed, loosen the sauce with a splash of warm broth or milk before serving.

Tips

Erren’s Top Tips

Variations & Add-Ins

Use ground turkey for a lighter version, but expect a softer texture.
Add sautéed mushrooms to the gravy for extra depth.
Swap beef broth for chicken broth for a milder sauce.
Stir in a teaspoon of brown sugar if you like a hint of sweetness.

Storage & Freezing

Nutrition

Swedish meatballs and egg noodles covered in creamy gravy, garnished with chopped herbs, served in a shallow pan. - 19

Can I make Swedish meatballs ahead of time?

Yes. They reheat very well and taste even better the next day.

Why is my gravy pale?

The flour likely was not cooked long enough. A golden roux creates better color and flavor.