Swedish Meatballs (Easy, Cozy Recipe)

Name: Swedish Meatballs with Creamy Gravy (Easy)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Swedish
Ingredients: 1/4 cup Binder of your choice; 1/2 tsp Sea salt; 1/4 tsp Black pepper; 1/4 tsp Allspice; 1/4 tsp Nutmeg ((optional)); 1/4 cup Heavy cream; 1 large Egg; 3 tbsp Onion ((grated; optional)); 1 lb Ground beef; 2 tbsp Olive oil ((for frying)); 2 tbsp Unsalted butter; 1 cup Beef bone broth; 1/2 cup Heavy cream; 4 oz Cream cheese ((cut into small chunks))

Swedish meatballs are juicy, tender beef balls coated in a rich creamy gravy made with simple ingredients like heavy cream, onion, and warm spices like allspice and nutmeg. This easy recipe delivers restaurant-quality results in under 30 minutes.

🌍Swedish 🏷️Swedish meatballs 🏷️Swedish meatballs recipe

Total

1h

Servings

6

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Wholesomeyum · by Maya Krampf

Ingredients

1/4 cup Binder of your choice
1/2 tsp Sea salt
1/4 tsp Black pepper
1/4 tsp Allspice
1/4 tsp Nutmeg ((optional))optional
1/4 cup Heavy cream
1 large Egg
3 tbsp Onion ((grated; optional))optional
1 lb Ground beef
2 tbsp Olive oil ((for frying))
2 tbsp Unsalted butter
1 cup Beef bone broth
1/2 cup Heavy cream
4 oz Cream cheese ((cut into small chunks))

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Instructions

1
In a large bowl, stir together the binder of your choice, salt, pepper, allspice, and nutmeg, if using.
2
Whisk in the 1/4 cup (59 mL) heavy cream, egg, and grated onion, if using.
3
Mix in the ground beef just until incorporated. Do not overmix, or else meatballs may come out tough.
4
Form the mixture into 1-inch balls. Place onto a baking sheet.
5
Heat olive oil in a large pan over medium-high heat. Working in batches to avoid crowding, fry meatballs for 3 to 4 minutes per side, until browned and cooked through. Remove the meatballs to a plate and cover to keep warm.
6
Wipe out the sauté pan with a paper towel. Add the butter and melt over medium heat.
7
Add the beef bone broth and 1/2 cup (118 mL) heavy cream. Increase heat to high to bring to a boil, then reduce heat and simmer for 10 to 12 minutes, until volume is reduced by half.
8
Reduce heat to low, so that the sauce is no longer simmering. Stir in the cream cheese, until smooth. If the sauce is too thick, thin out with more cream and/or broth as needed.
9
Return the meatballs to the pan and coat in sauce.

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Tips & Notes

Pro tips

Don't overmix the meat mixture—handle gently to keep meatballs tender and avoid dense, tough results.
Grate onion finely so it distributes evenly and cooks into the meat without chunks.
Brown meatballs on medium heat, not high, to develop a golden crust while keeping the inside juicy.
Simmer the gravy briefly after adding cream to let flavors meld without boiling, which can break the sauce.

Substitutions

Ground beef → ground pork or 50/50 beef-pork blend (leaner, slightly different flavor profile)
Heavy cream → sour cream or crème fraîche (tangier, lighter mouthfeel)
Binder of your choice → panko breadcrumbs or crushed saltines soaked in milk (if not already using)
Allspice + Nutmeg → 1/4 tsp ground cloves or ginger (different spice profile, still traditional)

Storage & make-ahead

Store cooked meatballs and gravy in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally.

Common Questions

Can I make Swedish meatballs ahead of time?

Yes. Form and refrigerate meatballs up to 24 hours before cooking, or freeze formed meatballs for up to 3 months. Cook from frozen, adding 5–10 minutes to pan time.

What's the best binder for Swedish meatballs?

Breadcrumbs soaked in milk or cream are traditional and keep meatballs moist. Panko, crushed crackers, or oats work too—use 1/4 cup per pound of meat.

How do I know when Swedish meatballs are done?

Cook until the internal temperature reaches 160°F, or until they are no longer pink inside when cut open. Gently pan-fry over medium heat for even cooking.