Rating: 4.5 stars 4.6
586 Ratings
  • 5 star values: 421
  • 4 star values: 131
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 5

Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!

Recipe Summary

30 mins
35 mins
1 hr
2 hrs 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Melt butter in a large skillet over medium heat. Cook and stir onion and salt in butter until onion begins to turn translucent, about 6 minutes.

  • Transfer onion mixture to a large bowl. Stir in milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne.

  • Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.

  • Melt butter for gravy in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth.

  • Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.

  • Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.

  • Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  • Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Nutrition Facts

479 calories; protein 28.2g; carbohydrates 10.1g; fat 35.8g; cholesterol 193.7mg; sodium 1205.6mg. Full Nutrition