There may be no Swedish dish more famous and beloved than Swedish Meatballs with Gravy (Köttbullar). Small, warmly spiced meatballs in a rich, creamy gravy served with lingonberry jam or lingonberry sauce and quick pickled cucumbers create a balance of savory, sweet, and tangy that’s unforgettable. The great news: you don’t need to visit IKEA—this recipe is straightforward enough for a cozy weeknight dinner.
“Oh so delicious. The best tasting Swedish Meatballs ever.” -Leonard
The Ingredients
For the Meatballs:
- An equal blend of ground beef and pork is traditional; choose ground beef around 80–85% lean for juicier meatballs.
- Grated onion (use the large holes of a box grater) adds moisture and aroma.
- Allspice, nutmeg, and a touch of brown sugar create the classic Swedish flavor.
- Panko or fresh white bread crumbs help bind and soften the mixture.
- Cream and an egg yolk bring the mixture together for tender meatballs.
For the Gravy:
- A combination of chicken and beef broth makes a flavorful base.
- A splash of soy sauce adds savory depth.
- Flour thickens the sauce and a splash of cream finishes it silky.
- Fresh parsley or chives brighten and garnish the finished dish.
To Serve:
For an authentic experience, serve the meatballs with lingonberry jam or homemade lingonberry sauce and Quick Swedish Pickled Cucumbers. Traditionally they’re also enjoyed over mashed potatoes or buttered egg noodles.
How to Make This Recipe
- Preheat the oven to 450°F (230°C). Combine all meatball ingredients in the bowl of a stand mixer and mix on medium-low until just combined. Increase speed to medium and whip until the mixture becomes light and slightly fluffy, about 5 minutes, scraping the bowl as needed. If you don’t have a mixer, mix thoroughly by hand in a large bowl.
- Portion the mixture by tablespoon onto a rimmed baking sheet and roll into balls with slightly damp hands. Chill up to 24 hours if desired before baking.
- Bake the meatballs until browned and cooked through, about 12 minutes. Transfer them to a plate. Pour 1/3 cup hot water onto the baking sheet and scrape up the browned bits with a metal spatula; reserve this liquid and the bits for the gravy.
- Make the gravy: Melt butter in a 12-inch nonstick skillet over medium heat. Whisk in flour and cook one minute. Slowly whisk in the reserved drippings, chicken broth, beef broth, and soy sauce. Simmer until slightly reduced, about 5 minutes. Stir in cream, return to a gentle simmer, and season with salt and pepper to taste.
- Add the meatballs to the gravy and heat through briefly. Garnish with chopped parsley or chives. Serve with lingonberry jam or lingonberry sauce and quick pickled cucumbers.
What Makes Swedish Meatballs Different?
Many cuisines have meatballs, but Swedish meatballs stand out for several reasons:
- Beef and pork blend: Equal parts ground beef and pork create the traditional base and a tender texture.
- Warm spices: Allspice and nutmeg (sometimes ginger) give them a distinct, cozy flavor.
- Whipped mixture: Using a stand mixer (or thorough hand mixing) gives the meatballs a fine, light texture.
- Small size: Swedish meatballs are usually small—about an inch across—so they’re tender and cook evenly.
- Served with a creamy gravy and tart-sweet accompaniments: Lingonberry jam or sauce plus pickled cucumbers complement the gravy and meatballs beautifully.
- Traditional bases: Mashed potatoes or buttered egg noodles are classic ways to serve the meatballs and gravy.
Expert Tips
- Use good-quality ground pork and beef (about 80–85% lean) so the meatballs stay moist.
- Whipping the mixture in a stand mixer gives a finer texture, but mixing by hand works too.
- Portion with a tablespoon or a small scoop for uniform size and even cooking.
- Keep your hands slightly damp while rolling to prevent sticking and to form smooth balls.
- Baking is an easy, low-mess method that yields even browning. If you prefer frying, brown them in oil in a skillet, drain excess fat, and use any pan bits to build the gravy.
- Save the browned bits from the baking sheet — they add concentrated flavor to the gravy.
- Don’t skip the lingonberry jam or sauce and pickled cucumbers; the contrast is part of what makes this dish memorable.
FAQs
No. If you don’t have a stand mixer, mix the ingredients by hand in a large bowl until well combined. The texture will be slightly different but still tasty.
Yes. Heat about 1/2 cup oil in a large skillet over medium-high heat, brown the meatballs turning occasionally until cooked through, then drain on paper towels. Use the skillet drippings and browned bits to make the gravy.
Yes. You can shape the meatballs and refrigerate them on the baking sheet for up to 24 hours before baking. Or make the full dish and refrigerate tightly covered for up to two days—reheat gently and add a splash of water if the gravy has thickened.
Yes. Bake the meatballs (omit the gravy), cool completely, and freeze in a sealed container for up to three months. Reheat in fresh gravy from frozen, adding extra broth or water if needed.
Serve with lingonberry jam or sauce and quick pickled cucumbers for a classic pairing. Mashed potatoes or buttered egg noodles are common bases; both work well.
They reheat nicely. Serve them again with gravy, or use cold meatballs on open-faced sandwiches for a tasty alternative.
Yes. Vegetarian versions are delicious and can be made using plant-based proteins or legumes; adjust seasonings and binders accordingly.
Related Recipes
Looking for more classic Swedish recipes? Try Swedish pancakes with lingonberries, authentic cinnamon buns, ginger cookies, or Toast Skagen for appetizers.
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Traditional Swedish Pancakes (Pannkakor) with Lingonberries
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Authentic Swedish Cinnamon Buns (Kanelbullar)
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Swedish Ginger Cookies (Pepparkakor)
-
Traditional Toast Skagen (Swedish Shrimp Toasts)
Recipe
Easy Swedish Meatballs with Gravy (Köttbullar)
Ingredients
For the Meatballs:
- 1 large egg yolk
- ¼ cup heavy cream
- ¼ cup panko bread crumbs (or fresh white bread crumbs)
- ½ pound ground pork
- ½ pound ground beef (80–85% lean)
- ¼ cup grated onion
- 1 tsp fine salt
- ½ tsp packed brown sugar
- ⅛ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground pepper
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp flour
- ¾ cup low-sodium chicken broth
- ¾ cup beef broth
- 2 tsp soy sauce
- ½ cup cream
- Salt and pepper to taste
- Chopped parsley or chives for garnish
- Lingonberry jam or lingonberry sauce and Quick Swedish Pickled Cucumbers for serving
Instructions
- Make the meatballs: Preheat oven to 450°F. Combine all meatball ingredients in a stand mixer and mix on medium-low until combined. Increase to medium and whip until light and slightly fluffy, about 5 minutes. If mixing by hand, combine thoroughly in a large bowl.
- Portion using a tablespoon measure onto a sheet pan and roll into balls with damp hands. Chill up to 24 hours if desired.
- Bake until browned and cooked through, about 12 minutes. Transfer to a plate. Pour 1/3 cup hot water onto the baking sheet and scrape up the browned bits; reserve the liquid and bits for the gravy.
- Make the gravy: Melt butter in a 12-inch nonstick skillet over medium heat. Add flour and cook one minute, whisking. Slowly whisk in reserved drippings, chicken broth, beef broth, and soy sauce. Simmer until slightly reduced, about 5 minutes. Stir in cream, simmer once more, and season with salt and pepper.
- Add meatballs to the gravy and heat through. Garnish with chopped parsley or chives and serve with lingonberry jam or sauce and quick pickled cucumbers.
Notes
Make in advance: Shape meatballs and refrigerate on the sheet pan, covered, for up to 24 hours before baking. Or prepare the full recipe and refrigerate tightly covered for up to two days; reheat gently and add a splash of water if the gravy has thickened.
To freeze: Bake meatballs (without gravy), cool completely, and freeze in a sealed container for up to three months. Reheat directly in fresh gravy, adding extra broth or water if needed; no thawing required but reheating time will be longer from frozen.
Nutrition
Carbs: 10 g |
Protein: 24 g |
Fat: 47 g
If you make this recipe, please consider leaving a review and sharing a photo of your Swedish meatballs on Instagram with the hashtag #truenorthkitchen and tagging @true_north_kitchen.