Pin it
These Swedish meatballs have become a beloved tradition in my family, especially around the holidays. The blend of pork and beef creates tender, juicy meatballs, and the homemade brown gravy with a touch of sour cream adds a rich, comforting touch that keeps everyone coming back for more.
I first made these during a snowy Christmas, and since then my family requests them yearround. Their combination of spices and creamy sauce makes them irresistible.
Ingredients
- Dayold white bread crumbled: this soaks up cream and keeps meatballs moist use fresh bread if unavailable but avoid overly dry crumbs
- Heavy cream: adds richness and tenderness to the meat mixture
- Butter: needed for cooking onions and making the gravy opt for unsalted for better control over seasoning
- Small onion minced: caramelized slowly to develop the flavor base
- Ground beef and finely ground pork: mixing the two creates meatballs that are juicy and flavorful
- Large egg: binds the ingredients together
- Brown sugar (optional): balances savory spices with a hint of sweetness
- Salt and black pepper: essential for seasoning
- Ground nutmeg, allspice, and ginger (optional): provide the classic Swedish meatball warmth and aromatic depth
- Chicken broth: used to keep meatballs moist as they bake
- All-purpose flour: thickens the brown gravy
- Beef broth: forms the base of the savory gravy
- Sour cream: stirred into the gravy at the end for creaminess and tang
Instructions
- Sponge the Bread:
- Place the crumbled dayold bread into a small bowl and pour in the heavy cream. Let it sit for about 10 minutes until the crumbs fully absorb the cream, which will keep your meatballs tender throughout cooking.
- Caramelize the Onion:
- Melt one teaspoon of butter in a skillet over medium heat. Add the minced onion and cook, stirring often, for about 10 minutes until the onion turns light brown. This slow cooking releases natural sweetness and builds flavor. Transfer the cooked onion to a large mixing bowl.
- Combine the Meat Mixture:
- Add the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger to the bowl with the onions. Mix the ingredients gently together. Then add in the creamsoaked bread crumbs and combine lightly to keep the mixture tender.
- Brown the Meatballs:
- In a large skillet over medium heat, melt one tablespoon of butter. Pinch off about one and a half tablespoons of meat mixture and roll gently into balls, placing each into the hot skillet. Cook the meatballs for about 5 minutes, turning frequently until they develop an even golden brown crust. The insides will still be pink at this stage.
- Bake the Meatballs:
- Transfer the browned meatballs to a baking dish. Pour the chicken broth into the dish to keep the meatballs moist and cover with foil. Bake in a preheated 350 degree Fahrenheit oven for about 40 minutes, until meatballs are tender.
- Prepare the Gravy:
- Pour the pan drippings from the baking dish into a saucepan and heat over medium heat. Whisk in the flour gradually until smooth. Slowly add beef broth to reach about two and a half cups of liquid total. Bring the gravy to a simmer, whisking constantly, and cook for approximately five minutes until it thickens.
- Finish the Gravy:
- Just before serving, stir the sour cream into the gravy until fully incorporated. Taste and adjust seasoning with salt and black pepper as needed. Serve the creamy gravy over the meatballs.
Pin it
I love how the nutmeg and allspice quietly infuse the meat, offering a gentle warmth that feels like a cozy hug on a cold day. Making these meatballs also reminds me of festive family gatherings where the kitchen fills with comforting aromas.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. The gravy seals in moisture, making reheated meatballs especially juicy. For longer storage, freeze meatballs and gravy separately in freezersafe containers for up to three months. Defrost in the refrigerator overnight before reheating gently on the stovetop.
Ingredient Substitutions
If you don’t have ground pork, you can use all ground beef but expect a slightly leaner texture. Use whole milk instead of heavy cream if you prefer a lighter version, although the meatballs will be less rich. For a glutenfree gravy, substitute cornstarch for flour, mixing cornstarch with cold beef broth before adding to the pan.
Serving Suggestions
Serve these Swedish meatballs over creamy mashed potatoes or buttered egg noodles to soak up all the delicious gravy. A side of pickled cucumbers or lingonberry jam adds a traditional Scandinavian touch that cuts through the richness. Fresh parsley sprinkled on top brightens the plate visually and with a hint of herbal freshness.
Pin it
These Swedish meatballs are a comforting festive dish that rewards the extra effort and tastes great as leftovers. Serve with mashed potatoes or egg noodles and a spoonful of gravy.
Frequently Asked Questions About Recipes
- → What meats are used in these meatballs?
Ground pork and beef are combined to achieve a tender and juicy texture.
- → How is the gravy prepared?
Pan drippings are whisked with flour, then beef broth is added and simmered until thick before stirring in sour cream for creaminess.
- → Why soak bread in cream?
This step softens the bread, helping to maintain moisture and a tender texture in the meatballs.
- → Can these meatballs be made ahead?
Yes, they develop deeper flavor when kept warm or refrigerated and reheated the next day.
- → What spices add flavor to the meatballs?
Nutmeg, allspice, and black pepper provide classic warm, aromatic notes characteristic of this dish.