Swedish meatballs are smaller, spicier, and creamier than their Italian cousins. They are little flavor bombs of allspice and nutmeg, bathed in a gravy that begs to be sopped up with bread or potatoes.
This recipe is a one-skillet wonder that comes together faster than assembling that bookshelf from the big blue store.
Step-by-Step Instructions
Make the Meatball Mix
- In a bowl, combine breadcrumbs and milk. Let sit for 5 minutes until pasty.
- Add ground beef, egg, salt, pepper, allspice, and nutmeg. Mix gently (don’t overwork or they’ll be tough).
Roll and Sear
- Roll mixture into 1-inch meatballs (about 20-24).
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Sear meatballs in batches until browned on all sides. Remove and set aside (they’ll finish cooking in the sauce).
Make the Creamy Gravy
- In the same skillet, melt remaining 1 tablespoon butter.
- Whisk in flour and cook for 1 minute.
- Slowly pour in beef broth while whisking constantly. Simmer until thickened.
- Stir in heavy cream and soy sauce.
Finish and Serve
- Return meatballs to the skillet. Simmer for 5-7 minutes until cooked through.
- Garnish with parsley and serve over egg noodles or mashed potatoes. Lingonberry jam on the side is non-negotiable.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 4 servings
Difficulty: Medium
Storage Notes
Leftovers:
Store in the fridge for up to 3 days. Reheat gently on the stovetop (low heat) or microwave. Add a splash of milk or broth to loosen the sauce.
Freezing:
Freeze meatballs and sauce together for up to 2 months. Thaw in the fridge overnight and reheat slowly.
Make-Ahead:
Roll the meatballs up to 24 hours ahead. Keep covered in the fridge. Brown and sauce them when ready to eat.
