Easy & Cozy Swedish Meatballs Recipe with Creamy Gravy

Name: Swedish Meatball Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Swedish
Ingredients: 1 pound ground meat (ground turkey, ground beef, or ground pork, or do a combo) *see notes; 1/3 cup grated onion (if dicing, increase to 1/2 cup); 3 cloves garlic, grated or rough chopped; 1/4 cup parsley, chopped; 1/3 cup panko or fine breadcrumbs (or see notes for gluten-free); 1 egg; 3/4 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 teaspoon allspice; 1/4 teaspoon nutmeg, plus more for grating on top; 2 tablespoons butter; 1/4 cup flour (or use gluten-free flour blend); 2 1/2 cups chicken broth (or sub vegetable broth or beef broth); 1 teaspoon dijon mustard (see notes if using sour cream); 2 teaspoons Worcestershire sauce (vegan Worcestershire or soy sauce); 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon pepper; 1/8 teaspoon allspice; 1/8 teaspoon nutmeg; 1/2 cup heavy cream, sour cream, or Greek yogurt *see notes

Lightened-up Swedish meatballs made with ground turkey, gently seasoned with a whisper of nutmeg and allspice. Tender and savory, they are simmered in a gravy that feels like pure comfort. Easy to make and always a crowd-pleaser - perfect for weeknight dinners or cozy gatherings.

plate of swedish meatballs in gravy over mashed potatoes garnished with parsley with fork leaning upside down against plate.

Why You’ll Love This

Savory, tender, and perfectly spiced, these Swedish Meatballs are homey in the best possible way, simmered until they soak up every bit of flavor. The sauce is irresistibly luscious - silky, creamy, and downright divine - with plenty of it to fully blanket the meatballs and then some. Whether you stick with classic beef and pork or lighten things up with ground turkey (our favorite!) they're wonderfully versatile and delicious over mashed potatoes, pasta, or rice. Easy enough for weeknights yet special enough for gatherings.

What are Swedish Meatballs?

Swedish meatballs (köttbullar) are traditionally made with a combination of ground beef and ground pork. They are seasoned with warm, wintery spices like nutmeg and allspice, and they are served in a rich brown gravy over mashed potatoes or egg noodles, often with a side of lingonberry jam or cranberry sauce.

Ingredients

Ground meat: use ground turkey, ground beef, ground pork, ground chicken, or ground plant-based meat. Or you can do a combo! I love using ground turkey as a healthier option, with a lighter taste. Half ground beef and half ground pork is traditional and adds a richer flavor.
Yellow onion and garlic cloves: Add savory, aromatic flavor to balance the richness of the meat and the sweetness of the spices.
Fresh parsley: Adds a fresh, herbal flavor.
Panko or fine breadcrumbs: Help shape the meatballs and give a slightly crunchy texture. Use gluten-free breadcrumbs or gluten-free quick oats (oats create a tender interior with a more chewy texture) if needed.
Egg: Helps bind the meatballs together and adds moisture for tender, juicy meatballs.
Allspice and nutmeg: Adds cozy, wintery flavor! Freshly grated nutmeg is also nice over the top.
Gravy: Butter, flour (gluten-free if needed), broth (chicken stock, vegetable broth, or beef broth), Dijon mustard, Worcestershire sauce (or soy sauce), salt, black pepper, allspice, nutmeg, and heavy cream (sour cream or Greek yogurt can be used, but may taste sour – omit Dijon or add to taste).

How to Make Swedish Meatballs

1. Assemble the meatballs. Grate the onion and garlic. If you prefer to mince the onion, increase the amount to 1/2 cup. Mince the parsley. Add ground meat to a medium bowl (if using turkey, add 2 teaspoons olive oil), then add the onion, garlic, parsley, panko, egg, salt, pepper, allspice, and nutmeg, stirring until just combined. Dampen your hands with water and shape the mixture into 18 2-inch meatballs (about 2 tablespoons per meatball).

prepping Swedish meatballs with garlic press on wood board, minced parsley, and grated onion next to bowl of ground turkey with egg and breadcrumbs.

glass mixing bowl with ingredients for Swedish meatballs - egg, ground turkey, breadcrumbs, grated onion, pressed garlic, spices, and minced parsley.

2. Let the meatballs chill. Place the meatballs in the fridge for 30 minutes, or up to 2 days. Great for meal prep!

3. Cook the meatballs. Warm a large skillet over medium-high heat. Add 2 tablespoons of oil. Add the meatballs to the pan and brown on all sides, then remove from the heat.

4. Make the gravy. Using the same pan, melt butter and whisk in the flour to create a roux. Stir for 2 minutes, then add the stock, Dijon mustard, Worcestershire, salt, black pepper, allspice, and nutmeg. Whisk until the gravy simmers and thickens.

browned Swedish meatballs added to pan with brown gravy.

spoon mixing heavy cream into pan with Swedish meatballs and gravy.

5. Simmer the meatballs in the gravy. Add the meatballs back to the pan with the gravy. Simmer for 5-10 minutes. Push the meat to the side and stir in the cream. Heat for 2 minutes.

frying pan with Swedish meatballs in brown gravy, garnished with fresh parsley.

How to Bake the Meatballs

Preheat the oven to 400°F.
Place the meatballs on a parchment-lined pan and bake for 18-22 minutes, or until golden and cooked through.

How to Air Fry the Meatballs

Heat your air fryer to 375°F.
Add to your air fryer basket and cook for 10-12 minutes, shaking the basket halfway, until cooked through and lightly browned. You’ll likely need to work in batches.

Chef’s Tips

Grate the onion. While you can mince the onion, grating it really melts the flavor into the meatball, giving it an even, smooth texture.
Use wet hands to form the meatballs. This really helps prevent sticking! Dampen your hands with water to form even and smooth meatballs.
Don’t skip the chill! Chill the meatballs for at least 30 minutes. This helps them hold their shape, especially when using ground turkey or chicken. It allows the gelatin to stiffen and the fat to solidify, resulting in a better texture.
Don’t wipe out the pan before making the gravy. Use the same pan that you used to sear the meatballs for the gravy, without cleaning it. This further improves the depth of flavor in the gravy.
If using sour cream or Greek yogurt, omit the Dijon mustard at first, as these ingredients are already more tangy than heavy cream. Add Dijon to taste after adding the sour cream or Greek yogurt.

Serving Suggestions

Serve over mashed potatoes, egg noodles, or pasta with a sprinkle of freshly grated nutmeg.
Serve as a cozy appetizer, with a wooden mini fork inserted in each meatball.
Serve with condiments such as lingonberry jam (Ikea!), red currant jam, or cranberry relish.
Add a side of pickled vegetables. It’s a lovely complement to the rich and savory meatballs!

Storage

Make-ahead: Assemble the meatballs and store them in the refrigerator for up to 2 days before cooking.
Refrigerator: Store leftovers in the fridge in an airtight container for 3-4 days.
Freezer: The creamy sauce may separate when frozen, so for best results, freeze the meatballs by themselves (either cooked or uncooked meatballs) for up to 3 months, and plan to make the gravy fresh.

FAQs

What makes Swedish meatballs different?

Swedish meatballs have a unique flavor profile with allspice and nutmeg, and the creamy brown gravy is a distinct aspect and traditional pairing of this dish.

What is the secret to creamy Swedish sauce?

For the best creamy Swedish sauce, use heavy cream. This gives the sauce a rich flavor and a decadent creamy texture.

Can I use sour cream in Swedish meatballs?

Yes, sour cream can be substituted for the heavy cream. However, you may want to omit the Dijon mustard or add it to taste so the gravy isn’t too tangy.

What’s the best stock for Swedish meatball sauce?

Beef stock gives the gravy the best deep, savory flavor. But chicken stock or vegetable stock can also be used. Homemade stock yields a deeper flavor than store-bought.