Can I make Swedish meatballs ahead of time?

Yes. Shape and refrigerate the meatball mixture up to 24 hours before cooking, or freeze cooked meatballs up to 3 months. Reheat gently in the gravy on the stovetop or in the oven at 350°F.

What's the best way to keep meatballs from falling apart?

Use panko breadcrumbs soaked slightly and bind everything with an egg. Don't overwork the mixture, and let them firm up in the fridge for 20–30 minutes before frying.

Can I use all ground beef instead of a beef and pork mix?

Yes, but pork adds richness and keeps meatballs juicy. If using all beef, increase the egg binder slightly and don't overcook.

What can I serve Swedish meatballs with besides mashed potatoes?

Egg noodles, rice, or lingonberry jam on the side are traditional. Creamed peas or buttered vegetables also pair well.

How do I know when the meatballs are cooked through?

Internal temperature should reach 160°F, or cut one open—no pink inside. They should feel firm but still yield slightly to pressure.

Swedish Meatballs with Creamy Gravy

Name: Swedish Meatballs with Creamy Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 1 onion; 1 tbsp olive oil; 1 tbsp butter; 1 lb ground beef; 1 lb ground pork; 1 cup panko breadcrumbs; 1 tbsp Dijon mustard; 1 clove garlic; 1/4 tsp ground nutmeg; 1 large egg; 2 tbsp milk; 1 tsp Worcestershire sauce; salt, to taste; 2 tbsp all-purpose flour; 2 cups beef broth; 1 tsp Dijon mustard (for gravy); 1/2 cup heavy cream; 1 tsp Worcestershire sauce (for gravy); 2 lbs potatoes; 4 tbsp butter (for potatoes); 1/2 cup warm milk; black pepper, to taste; Lingonberry jam, for serving; Pickled cucumber slices, for serving; Fresh parsley, for garnish

CookOSBeta

Swedish Meatballs with Creamy Gravy | CookOS

Ingredients

1 onion
1 tbsp olive oil
1 tbsp butter
1 lb ground beef
1 lb ground pork
1 cup panko breadcrumbs
1 tbsp Dijon mustard
1 clove garlic
1/4 tsp ground nutmeg
1 large egg
2 tbsp milk
1 tsp Worcestershire sauce
salt, to taste
2 tbsp all-purpose flour
2 cups beef broth
1 tsp Dijon mustard (for gravy)
1/2 cup heavy cream
1 tsp Worcestershire sauce (for gravy)
2 lbs potatoes
4 tbsp butter (for potatoes)
1/2 cup warm milk
black pepper, to taste
Lingonberry jam, for servingoptional
Pickled cucumber slices, for servingoptional
Fresh parsley, for garnishoptional

25 Ingredients

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Instructions

1
Finely chop an onion. Heat olive oil and a knob of butter in a pan over medium heat.
2
Add the chopped onion and a pinch of salt to the pan. Sauté slowly until deeply caramelized, about 10-15 minutes. Set aside to cool.
3
In a large bowl, combine ground beef, ground pork, salt, breadcrumbs, Dijon mustard, grated garlic, nutmeg, egg, milk, and Worcestershire sauce.
4
Add the cooled caramelized onions to the meat mixture.
5
Using your hands, mix all ingredients until just combined. Do not overmix.
6
Roll the mixture into small, uniform meatballs and place them on a tray.
7
In a large, hot pan, fry the meatballs in batches until browned on all sides. Baste them with the pan drippings as they cook.
8
Once browned, remove the meatballs from the pan and set aside.
9
To the same pan with the drippings, add the flour and whisk to form a roux. Cook for one minute.
10
Gradually whisk in the beef broth until smooth. Bring to a simmer.
11
Stir in the mustard, heavy cream, and Worcestershire sauce. Continue to simmer until the gravy has thickened.
12
Return the cooked meatballs to the pan and coat them in the creamy gravy.
13
To make the mashed potatoes, pass boiled potatoes through a potato ricer into a pot.
14
Add butter, warm milk, salt, and pepper to the riced potatoes.
15
Mix well until you have a smooth and creamy mash.
16
Serve the meatballs and gravy alongside the mashed potatoes, with lingonberry jam and pickled cucumbers. Garnish with fresh parsley.