Swedish Meatballs Recipe with Creamy Gravy

Swedish Meatballs are a classic comfort food: tender, spiced meatballs simmered in a rich, creamy gravy. This version blends ground beef, pork, and veal with warm spices like nutmeg and allspice for authentic flavor and a family-style finish.

Swedish Meatballs

Everyone seems to have a story about the “best” Swedish meatballs—often passed down through a grandmother’s kitchen. This recipe recreates that nostalgic, home-cooked flavor using simple ingredients and straightforward technique. The meatballs are tender thanks to finely ground meats and soaked bread, and the sauce is a silky roux-based gravy finished with cream for richness.

I first tasted these at my great-great-aunt Sally’s farm outside Turtle Lake, North Dakota, and the memory of that meal stuck with me. The exact family recipe wasn’t written down, so this version is assembled from recollections and tasting notes from relatives. A few small choices—like using whole milk instead of skim and finely ground meat—make a noticeable difference in texture and flavor.

These meatballs are reliably kid-approved. If you have picky eaters at your table, this recipe is a great place to start building new family traditions.

Why You’ll Love Swedish Meatballs

Authentic Flavor: Nutmeg and allspice give the meatballs their traditional, slightly sweet warmth.
Comforting Sauce: A roux-thickened gravy finished with cream clings to each meatball and to sides like egg noodles or mashed potatoes.
Family-Friendly: Simple ingredients and a mild, crowd-pleasing flavor profile make this suitable for all ages.
Make-Ahead Friendly: Meatballs and sauce can be prepared ahead and reheated gently for busy evenings.
Customizable: Swap veal for extra beef or pork, or try turkey for a lighter version.

Recipe Shopping List

Before you start, gather these ingredients. Quantities are listed in the recipe card below.

Ground beef, veal, and pork
White bread
Egg yolks
Whole milk
Salt, black pepper
Onion powder, allspice, nutmeg
Beef broth
Heavy cream
Salted butter and all-purpose flour

How To Make This Recipe (Overview)

This overview highlights the main steps. For best results, follow the full instructions that appear later in the recipe card.

Prepare the mixture: Soak torn white bread in milk, add egg yolks, spices, and finely ground meats, and combine gently by hand.
Form and brown: Shape into golf-ball sized meatballs and brown them evenly in a skillet to develop flavor.
Make the roux: Use pan drippings and butter, whisk in flour, and cook briefly to remove raw flour taste.
Build the sauce: Whisk in beef broth, simmer until thickened, then stir in heavy cream.
Simmer and finish: Return meatballs to the sauce and simmer gently until cooked through. Serve over buttered egg noodles or mashed potatoes.

Recipe FAQ

Can I make these in advance?
Yes. Prepare meatballs and sauce separately, refrigerate for up to 2 days, and reheat together on the stovetop until warmed through.

How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave; add a splash of broth if the sauce thickens too much.

What can I substitute for veal?
If you prefer not to use veal, substitute additional ground pork or beef. The texture and flavor remain rich and satisfying.

Are there variations?
Add minced garlic, chopped fresh parsley, or a pinch of smoked paprika for extra depth. For a lighter version, use ground turkey or chicken and reduce the cream.

Serve This With…

Buttered egg noodles – the classic choice for soaking up the creamy sauce.
Garlic mashed potatoes – a hearty and comforting pairing.
Grilled or roasted asparagus – adds a bright, fresh contrast.
Lingonberry jam or a tart berry preserve – traditional and balances the richness.

Swedish meatballs are perfect for a cozy family dinner or a special gathering. The combination of tender meat, warming spices, and a velvety gravy makes this a recipe you’ll return to again and again.

More Main Dish Recipes

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Traeger Stuffed Peppers
Traeger Smoked Beef Tenderloin

Pin For Later

Yield: 8 people

Swedish Meatballs

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Ingredients

Meatballs

1 lb ground beef
1 lb ground veal (see notes)
1 lb ground pork
3 slices white bread, torn into pieces
3 large egg yolks
1/2 cup whole milk
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon black pepper

Sauce

4 cups beef broth
1/2 cup heavy cream
1/2 stick (4 tablespoons) salted butter
3/4 cup all-purpose flour

Instructions

Place torn bread in a large bowl, add milk, egg yolks, salt, onion powder, allspice, nutmeg, and black pepper. Add the ground meats.
Mix gently by hand until just combined. Shape into golf-ball sized meatballs and set aside.
Heat a large skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
Reserve pan drippings, add the butter, and melt. Whisk in the flour to form a roux and cook over low heat 2–3 minutes, stirring constantly.
Slowly whisk in beef broth and increase heat to medium. Cook, stirring frequently, until the sauce thickens.
Whisk in the heavy cream, return meatballs to the pan, reduce heat to low, cover, and simmer 25–30 minutes until cooked through.
Serve hot over buttered egg noodles or creamy mashed potatoes.

Nutrition (approx. per serving)