Grandma's Swedish Meatballs and Gravy


This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted. Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce.

Swedish Meatballs and Gravy
Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
8 servings



  • ½ cup milk

  • cup dry bread crumbs

  • 2 tablespoons heavy cream

  • 1 teaspoon heavy cream

  • 1 large egg

  • 1 large clove garlic, minced

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground white pepper

  • ¼ teaspoon ground allspice

  • 1 pound ground beef

  • ½ pound ground pork

  • ½ medium onion, minced

  • 2 tablespoons finely chopped fresh parsley

  • 1 tablespoon salted butter

  • 2 teaspoons olive oil

Gravy Sauce:

  • cup salted butter

  • ¼ cup all-purpose flour

  • 1 cup vegetable broth

  • 1 cup beef broth

  • 1 cup heavy cream

  • 2 teaspoons soy sauce

  • 1 teaspoon Dijon mustard

  • salt and ground black pepper to taste


  1. Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.

  2. Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.

  3. Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.

  4. Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.

  5. Add meatballs to the gravy. Toss gently to coat and serve.

Cook's Notes:

Using cream in the meatball mixture is optional, but it makes the meatballs more tender in the centers.

You can use all-purpose seasoning for allspice, or Swedish grillspice (grillkrydda).

To make this the traditional Swedish way, do not make the gravy sauce. Serve meatballs over macaroni or sliced or mashed potatoes, with lingonberry jam.

Nutrition Facts (per serving)

447 Calories
37g Fat
10g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 447
% Daily Value *
Total Fat 37g 48%
Saturated Fat 19g 96%
Cholesterol 149mg 50%
Sodium 493mg 21%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 18g
Vitamin C 2mg 12%
Calcium 73mg 6%
Iron 2mg 11%
Potassium 299mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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