Swedish Meatballs with Cream Gravy

Name: Swedish Meatballs with Cream Gravy
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: ½ cup (55 g) plain dry breadcrumbs; ⅓ cup (80 ml) whole milk; ½ cup (75 g) yellow onion, finely grated or minced very fine (about ½ small onion); 1 lb (454 g) ground beef (80% lean), cold; 1 lb (454 g) ground pork, cold; 1 whole (50 g) large egg, lightly beaten; 2 tsp (8 g) kosher salt; 1 tsp (2½ g) ground allspice; ¼ tsp (0.6 g) ground nutmeg; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (42 g) unsalted butter, divided: 1 tbsp for browning, 2 tbsp for the roux; 1 tbsp (14 ml) neutral oil; 3 tbsp (24 g) all-purpose flour; 2 cup (480 ml) low-sodium beef broth, at room temperature or warm; ¾ cup (180 ml) heavy cream; 2 tsp (10 ml) soy sauce; 1 tsp (5 g) Dijon mustard; 2 tbsp (8 g) fresh parsley, finely chopped (optional); ½ cup (150 g) lingonberry jam (optional)

From the MyKitchenBank Kitchen

Tender beef-and-pork meatballs scented with allspice and nutmeg, pan-fried until deeply browned, then simmered in a silky beef and cream gravy. Serve with mashed potatoes, lingonberry jam, and quick pickled cucumbers.

Prep: 25 min
Cook: 40 min
Wait: 25 min
Total: 1 hr 30 min
Makes: About 36 meatballs (6 servings) with gravy

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Ingredients

6 servings

For the meatballs
½ cup (55 g) plain dry breadcrumbs
⅓ cup (80 ml) whole milk
½ cup (75 g) yellow onion, finely grated or minced very fine (about ½ small onion)
1 lb (454 g) ground beef (80% lean), cold
1 lb (454 g) ground pork, cold
1 whole (50 g) large egg, lightly beaten
2 tsp (8 g) kosher salt
1 tsp (2.5 g) ground allspice
¼ tsp (0.6 g) ground nutmeg
½ tsp (1 g) black pepper, freshly ground
For the gravy
3 tbsp (42 g) unsalted butter, divided: 1 tbsp for browning, 2 tbsp for the roux
1 tbsp (14 ml) neutral oil
3 tbsp (24 g) all-purpose flour
2 cup (480 ml) low-sodium beef broth, at room temperature or warm
¾ cup (180 ml) heavy cream
2 tsp (10 ml) soy sauce
1 tsp (5 g) Dijon mustard
For serving
2 tbsp (8 g) fresh parsley, finely chopped (optional)
½ cup (150 g) lingonberry jam (optional)

Equipment (7)

12-inch (30 cm) deep skillet or sauté pan with lid
Large mixing bowl
Small bowl
Rimmed baking sheet or large plate
Whisk
Instant-read thermometer
Tablespoon or 1½-tablespoon cookie scoop

Steps

Before you start

Read the recipe through; the breadcrumb mixture needs 10 minutes to soak before mixing.
Use meat that is cold from the fridge so the mixture is easy to shape and the meatballs hold together.
Have a plate or rimmed baking sheet ready for the browned meatballs, and a small bowl of water for wetting your hands while rolling.
Use a 12-inch (30 cm) skillet with deep sides and brown in two batches so the meatballs brown instead of steaming.
Ground beef and ground pork must both reach 160°F (71°C) in the center; keep an instant-read thermometer handy.

1
Soak the breadcrumbs
- In a small bowl, stir together the breadcrumbs and milk.
- Let stand 10 minutes, then mash with a fork into a thick paste.
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Ready when: Mixture looks like a thick, moist paste with no dry crumbs
2
Mix the meatballs
- In a large bowl, combine the soaked breadcrumbs, grated onion, beef, pork, egg, salt, allspice, nutmeg, and pepper.
- Mix gently with your hands for about 1 minute, just until evenly combined and slightly sticky.
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Ready when: Spices are evenly distributed and no streaks of egg remain
Tip: Overmixing makes meatballs dense and rubbery.
3
Chill the mixture
- Cover the bowl and refrigerate for 15 minutes.
- This firms the fat so the meatballs are easier to roll and keep their shape in the pan.
- Meanwhile, line a baking sheet with parchment and set a small bowl of water nearby for your hands.
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Ready when: Mixture feels cold and firm when pressed
4
Roll the meatballs
- With wet hands, roll the mixture into about 36 balls, each about 1½ inches (4 cm) across, or roughly 1½ tablespoons (about 33 g) each.
- Place on the baking sheet.
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Ready when: Balls are smooth and uniform in size
Tip: Uniform size ensures even cooking.
5
Brown in batches
- Heat the oil and 1 tablespoon of the butter in the 12-inch skillet over medium heat until the butter foams.
- Add half the meatballs in a single layer with space between them.
- Cook 6 to 8 minutes, turning every minute or so, until browned on all sides.
- Transfer to a clean plate and repeat with the remaining meatballs.
- They will not be cooked through yet.
- Leave about 2 tablespoons of drippings in the pan and pour off any excess.
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Ready when: Meatballs are deep golden brown on all sides
Tip: If the browned bits in the pan turn black, lower the heat and wipe out the pan before continuing.
6
Make the roux
- Reduce the heat to medium-low.
- Add the remaining 2 tablespoons butter and let it melt.
- Sprinkle in the flour and whisk constantly for 1½ to 2 minutes, scraping up browned bits, until the roux smells nutty and turns light tan.
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Ready when: Roux is light tan, bubbling, and smells toasty
7
Whisk in the broth
- Pour in the broth about ½ cup (120 ml) at a time, whisking smooth after each addition.
- Whisk in the soy sauce and Dijon.
- Bring to a gentle simmer over medium heat.
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Ready when: Gravy is smooth and begins to thicken slightly
Tip: Adding the broth gradually prevents lumps.
8
Add cream and meatballs
- Whisk in the cream.
- Return the meatballs and any juices from the plate to the skillet, spooning gravy over them.
- Reduce the heat to low, cover, and simmer gently for 12 to 15 minutes, stirring once or twice.
- Check the center of a few of the largest meatballs with an instant-read thermometer: both the beef and the pork must reach 160°F (71°C).
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Ready when: Meatballs register 160°F (71°C) in the center, no pink remains, and gravy coats a spoon, leaving a clear line when you draw a finger through it
Tip: Keep it at a gentle simmer; a hard boil can make the cream gravy split.
9
Season and serve
- Taste the gravy and add a pinch of salt or pepper if needed.
- If too thick, stir in a splash of broth or water.
- Sprinkle with parsley and serve hot with lingonberry jam on the side.
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Ready when: Gravy is glossy, pourable, and well seasoned

Good to know

Tips

Grate the onion finely so it melts into the meatballs and adds moisture without crunchy bits.
Fry a tiny test patty first to check seasoning before rolling the whole batch.
Allspice is the signature flavor; use fresh ground spice for the best aroma.
Serve with mashed potatoes and quick pickled cucumbers to cut through the rich gravy.

Make ahead

Roll the meatballs up to 1 day ahead, cover, and refrigerate on the baking sheet. Or fully cook and refrigerate in the gravy for up to 3 days, then reheat gently.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months; thaw overnight in the fridge. Reheat gently in a covered skillet over low heat with a splash of broth or water until steaming and 165°F (74°C) in the center.

Substitutions

plain dry breadcrumbs → panko breadcrumbs. Use the same weight; soak a few extra minutes.
heavy cream → half-and-half. Gravy will be thinner; simmer 2–3 extra minutes uncovered to thicken.
ground pork → ground veal or more ground beef. Veal is traditional; all-beef will be slightly less tender. Cook to 160°F (71°C) either way.
lingonberry jam → cranberry sauce. Choose a not-too-sweet, whole-berry style.