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.

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

Description

Cozy, lighter Swedish meatballs made with ground turkey, gently spiced and simmered in a comforting gravy—easy to make and perfect for sharing.

Ingredients

Units Scale

Meatballs

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

Gravy

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

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Instructions

Make meatballs. Prep onion, garlic, and parsley. In a medium bowl add meat (if using turkey add 2 teaspoons of olive oil), onion, garlic, parsley, panko, egg, salt, pepper, allspice, and nutmeg until just combined. Dampen your hands with water and shape the mixture into meatballs- 2 tablespoons per meatball will make 18 2” meatballs.
Chill. Place meatballs in the refrigerator and chill for 30 minutes and up to two days.
Cook meatballs. Heat a large skillet to medium-high add 2 tablespoon oil. Add the meatballs and brown on all sides. (See notes for baking or air fry.) Set meatballs aside.
Make gravy. In the same pan without cleaning out, melt butter whisk in flour making a roux. Stir for 2 minutes. Add stock, dijon mustard, Worcestershire, salt , pepper, allspice, and nutmeg. Stir while it comes to a simmer and thickens.
Simmer. Add the meatballs back in to the gravy and simmer 5-10 minutes. Push meat to the side and stir in the cream. Heat for 2 minutes.
Serve. Perfect served over mashed potatoes, egg noodles, or pasta with a sprinkle of freshly grated nutmeg. Lingnon berry jam, red currant jam or cranberry relish make a good condiments. As well as pickled vegetables are a nice compliment to the rich meatballs.

Notes

Types of Meat: We love using ground turkey here; it is a healthier option with a lighter taste. Half ground beef and half ground pork is traditional, adding richer flavor or use. You can also use plant-based meat.

Grating the onion really melts the flavor into the meatball, giving it an even, smooth texture.

Chilling the meatballs with them helps hold their shape better (especially when using ground turkey or chicken). It allows the gelatin to stiffen and the fat to solidify. It also gives the meatballs a better texture.

Using sour cream or Greek yogurt will add a tangy flavor to the gravy. If using, omit the Dijon and add to taste after the sour cream or yogurt is added.

For gluten-free use, GF bread crumbs or gluten-free quick oats- using oats instead of breadcrumbs creates a tender interior with a little more of a chewy texture.

Bake or Air Fry: place on a parchment-lined sheet pan and bake at 400°F for 18–22 minutes, or until golden and cooked through. To air-fry: 375°F for 10–12 minutes, shaking the basket halfway through until cooked through and lightly browned.

Nutrition

Serving Size: 4-5 meatballs made with ground turkey
Calories: 375
Sugar: 3.2 g
Sodium: 640.2 mg
Fat: 19.1 g
Saturated Fat: 7.6 g
Carbohydrates: 19.2 g
Fiber: 1.3 g
Protein: 32.7 g
Cholesterol: 144.6 mg