Swedish Meatballs in Creamy Gravy

18 hours ago 3

A white spoon scoops up creamy, saucy Swedish Meatballs garnished with chopped herbs from a pot filled with more meatballs in a rich, creamy gravy.

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Homemade Swedish meatballs smothered in a rich, creamy gravy. This classic comfort food can be made on the stovetop or in a slow cooker for a family-friendly meal.

Recipe Highlights

Servings: 6

Prep: 30 minutes

Cook: 30 minutes

Total Time: 1 hour

Ground beef, ground pork, plain breadcrumbs, yellow onion, egg, whole milk, kosher salt, black pepper, ground allspice, ground nutmeg, unsalted butter, all-purpose flour, beef broth, heavy cream, sour cream, Worcestershire sauce, Dijon mustard, soy sauce

Savory, rich, and creamy with warm spice notes and a deeply comforting gravy

Large skillet, mixing bowl, whisk, measuring cups

Let the flour cook until golden before adding the broth. This builds depth and prevents a pale, bland gravy.

Form the meatballs earlier in the day and refrigerate so they’re ready to cook at dinner time.

Use all ground beef instead of a beef and pork blend if needed, noting the meatballs will be slightly firmer.

A close-up of Swedish Meatballs covered in creamy gravy, served on a bed of egg noodles and garnished with chopped parsley. A gold fork rests beside the meatballs, highlighting this classic Swedish Meatballs Recipe.

In the Test Kitchen

When testing this recipe, I focused on getting the gravy deeply flavorful without making it heavy. The biggest difference came from letting the flour cook until golden before adding the broth. That short step builds color and depth so the sauce tastes rich instead of flat. Keeping the heat low when adding the sour cream ensures the gravy stays smooth and velvety. This recipe works great on the stovetop or in a slow cooker, giving you flexibility depending on your schedule.

A white spoon lifts Swedish Meatballs covered in creamy brown gravy, garnished with chopped parsley, from a pot filled with more meatballs and sauce.

Ingredient Notes

A variety of ingredients on a white surface, including ground beef, an onion, milk, broth, butter, cream, breadcrumbs, mustard, spices in jars, and liquids in glass containers—perfect for a classic Swedish Meatballs recipe with creamy gravy.

A combination of ground beef and ground pork gives Swedish meatballs their classic flavor and tender texture. The pork adds moisture while the beef provides richness.

You can use all ground beef if needed, but the meatballs will be slightly firmer and less juicy.

Plain breadcrumbs combined with whole milk create a panade, which keeps the meatballs soft and prevents them from drying out.

Panko can be used in a pinch, but the texture will be a bit lighter and less traditional.

Yellow onion, grated or very finely minced.

White onion can be used in equal amounts.

Whole milk for the meatballs, heavy cream and full-fat sour cream for the gravy.

Half-and-half can replace heavy cream; reduced-fat sour cream will work but yields a thinner sauce.

Ground allspice and freshly grated nutmeg.

Pre-ground nutmeg is fine; use slightly less if it’s very fresh and potent.

The spice section of your grocery store

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the Meatball Mixture

In a large bowl, combine ½ pound ground beef, ½ pound ground pork, ⅓ cup breadcrumbs, 1 grated onion, 1 egg, 3 tablespoons milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon allspice, and ¼ teaspoon nutmeg. Mix gently until just combined. The mixture should feel soft but hold together.

one with ground meat, an egg, diced onions, and spices for a classic Swedish meatball recipe; the other shows a uniform meat mixture ready to shape into delicious Swedish meatballs.

Form The Meatballs

Form the mixture into 1-inch meatballs and set aside.

A white tray filled with neatly arranged rows of uncooked Swedish Meatballs made from ground meat. The uniform meatballs are ready to be cooked and served with a classic creamy gravy, filling the tray in a perfect grid pattern.

Brown the Meatballs

Heat 1 tablespoon butter in a large skillet over medium heat. Add the meatballs in batches, leaving space between them. Cook for 6 to 8 minutes, turning occasionally, until browned on all sides. Transfer to a plate. The meatballs will finish cooking later.

Close-up of browned Swedish Meatballs on a baking tray (left) and a top-down view of rows of cooked meatballs arranged neatly on a white surface (right), perfect for any classic Swedish Meatball Recipe with creamy gravy.

Make the Gravy Base

In the same skillet, melt 3 tablespoons butter over medium heat, scraping up any browned bits. Whisk in 3 tablespoons flour and cook for 1 to 2 minutes until the mixture turns golden and smells nutty. Slowly whisk in 2¾ cups beef broth until smooth and bring to a gentle simmer. Whisk in 1½ tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 teaspoon soy sauce if using. Simmer for 3 to 4 minutes until slightly thickened.

stirring flour and butter, mixing in liquid for a golden sauce, and a pot of creamy gravy simmering—perfect as the base for any Swedish Meatballs recipe.

Finish the Sauce and Simmer the Meatballs

Reduce the heat to low and whisk in ⅓ cup heavy cream and ⅓ cup sour cream until smooth. Return the meatballs to the skillet, spoon the sauce over the top, cover, and simmer on low for 10 to 12 minutes, stirring gently once or twice, until the meatballs are cooked through. Taste and season with salt and black pepper as needed. If the sauce thickens too much, loosen it with a splash of broth or milk.

A pan filled with Swedish Meatballs simmering in a creamy gravy, the light brown sauce evenly coating each meatball. This classic Swedish Meatballs Recipe showcases tender meat in a rich, flavorful sauce.

Serve & Enjoy

Serve hot over a bed of egg noodles, mashed potatoes, or rice. Spoon extra gravy generously over the top. Lingonberry jam on the side (optional, traditional).

A close-up of Swedish Meatballs covered in creamy gravy, served over wide egg noodles, garnished with chopped parsley, with a gold fork on the side.

Want to make this recipe in a slow cooker? See the recipe card for instructions.

A white spoon scoops up creamy, saucy Swedish Meatballs garnished with chopped herbs from a pot filled with more meatballs in a rich, creamy gravy.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves 6

For the Meatballs

▢ ½ pound ground beef
▢ ½ pound ground pork
▢ ⅓ cup plain breadcrumbs
▢ 1 small yellow onion (grated or finely minced)
▢ 1 large egg
▢ 3 tablespoons whole milk
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper
▢ ¼ teaspoon ground allspice
▢ ¼ teaspoon ground nutmeg
▢ 2 tablespoons unsalted butter (plus more as needed for frying)

For the Gravy

▢ 3 tablespoons unsalted butter
▢ 3 tablespoons all-purpose flour
▢ 2¾ cups beef broth (preferably low sodium)
▢ ⅓ cup heavy cream
▢ ⅓ cup sour cream
▢ 1½ tablespoons Worcestershire sauce
▢ 1 tablespoon Dijon mustard
▢ Salt and black pepper (to taste)
▢ 1 teaspoon soy sauce (optional)

For the Meatballs

In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, egg, milk, salt, pepper, allspice, and nutmeg. Mix gently with your hands or a fork until just combined. Do not overmix. Form the mixture into 1-inch meatballs and set aside.

For the Gravy

Have the beef broth measured and ready. Set out the heavy cream and sour cream so they can be added smoothly once the sauce is made.

Stovetop Method

Heat butter in a large skillet over medium heat. Add the meatballs in batches and brown on all sides until well colored. Transfer the browned meatballs to a plate. They do not need to be cooked through at this stage.
In the same skillet, melt the butter, scraping up any browned bits. Whisk in the flour and cook until golden and nutty. Slowly whisk in the beef broth until smooth and bring to a gentle simmer. Add the Worcestershire sauce, Dijon mustard, and soy sauce if using, then simmer until slightly thickened.
Reduce the heat to low and whisk in the heavy cream and sour cream until smooth. Season with salt and black pepper to taste. Return the meatballs to the skillet, spoon the sauce over the top, cover, and simmer until the meatballs are fully cooked through. Taste and adjust seasoning if needed. If the sauce becomes too thick, thin it with a splash of broth or milk.

Slow Cooker Method

Prepare and brown the meatballs as described above, then transfer them to the slow cooker.
In the same skillet, melt the butter, whisk in the flour, and cook until golden. Slowly whisk in the beef broth until smooth, then add the Worcestershire sauce, Dijon mustard, and soy sauce if using. Bring just to a gentle simmer, then pour the sauce over the meatballs in the slow cooker.
Cover and cook on LOW until the meatballs are tender and fully cooked, or on HIGH for a shorter cooking time. During the last portion of cooking, stir in the heavy cream and sour cream until smooth. Season with salt and black pepper to taste. If needed, loosen the sauce with a splash of warm broth or milk before serving.

Erren’s Top Tips

Brown the meatballs first, even if you plan to use the slow cooker. This step adds flavor and helps them hold their shape during long cooking.

For the stovetop method, keep the heat low once the cream and sour cream are added. Gentle heat keeps the gravy smooth and prevents it from separating.

If using the slow cooker, wait to add the cream and sour cream until the last 30 minutes so the sauce stays silky instead of grainy.

The gravy will thicken as it sits. If it becomes too thick, loosen it gradually with warm broth or milk, stirring gently to keep it smooth.

Variations & Add-Ins

Use ground turkey for a lighter version, but expect a softer texture.
Add sautéed mushrooms to the gravy for extra depth.
Swap beef broth for chicken broth for a milder sauce.
Stir in a teaspoon of brown sugar if you like a hint of sweetness.

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding broth or cream to loosen the sauce.
Freeze cooked meatballs in gravy for up to 3 months. Thaw overnight before reheating.