Creamy Swedish Meatballs
Discover how to make the best creamy Swedish meatballs with a rich, creamy gravy. As a chef and nutrition consultant, I’ll show you how to create this comforting dish with wholesome ingredients for a healthier twist.
As a chef and nutrition consultant, I believe comfort food can be both delicious and nourishing. Swedish meatballs, with their tender texture and signature creamy gravy, are the perfect example of a dish that brings warmth and satisfaction. By using high-quality ingredients and balancing flavors, you can enjoy this classic meal in a healthier way without sacrificing taste. Whether served over mashed potatoes, roasted vegetables, or a lighter alternative like cauliflower mash, these meatballs are a wholesome take on a beloved favorite.
Why Make Swedish Meatballs
Oh, Swedish meatballs—where do I even begin? Growing up in Poland, I learned early on that food is not just something you eat; it’s something that brings people together. And these meatballs? They’re the dish to do that.
What makes them so special? Well, it’s the balance of flavors—tender meatballs seasoned with just the right amount of nutmeg and allspice, then bathed in a creamy, dreamy sauce made with beef broth and heavy cream. The spices give a nod to tradition, while the creamy sauce just… dances on your tastebuds. And did I mention you only need one pan? Yes, really. Less cleanup, more savoring.
I’ve made my fair share of meatballs, but these ones hold a special place in my heart (and belly). The combination of hearty beef, rich gravy, and those perfectly balanced spices will leave you hooked from the first bite. Plus, they’re easy to make, which means you’ll have more time to enjoy the people you’re cooking for. Who could resist that?
Ingredients – What You Need to Make Swedish Meatballs
For the meatballs, you’ll need:
Ground beef (or a mix of ground pork and beef for more flavor)
Gluten-Free Breadcrumbs (or almond meal for a lower-carb version)
Egg yolks and a touch of garlic powder to bind everything together
A pinch of black pepper and kosher salt for seasoning
For the gravy, you’ll use:
Beef broth, heavy cream, and a dollop of sour cream for that rich, creamy sauce
Worcestershire sauce and a splash of soy sauce for added depth
Butter to create the luscious base
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Ingredients – What You Need to Make Swedish Meatballs
For the meatballs, you’ll need:
Ground beef (or a mix of ground pork and beef for more flavor)
Breadcrumbs (or almond meal for a lower-carb version)
Egg yolks and a touch of garlic powder to bind everything together
A pinch of black pepper and kosher salt for seasoning
For the gravy, you’ll use:
Beef broth, heavy cream, and a dollop of sour cream for that rich, creamy sauce
Worcestershire sauce and a splash of soy sauce for added depth
Butter to create the luscious base
How to Make Swedish Meatballs
- Mix the Meatball Ingredients: Start by combining your ground beef, breadcrumbs, egg yolks, and warm spices like nutmeg and allspice in a large bowl. The secret is getting that meat mixture nice and smooth—don’t rush it! Now, roll the mixture into 1-inch meatballs (don’t make them too big or they’ll be tricky to cook evenly). If they’re too small, they’ll dry out, so aim for a nice, rounded tablespoon size.
- Brown the Meatballs: Heat up some olive oil in a large skillet over medium heat and fry those meatballs until they’re golden brown on all sides. This step is key to adding flavor! Don’t overcrowd the pan—work in batches, and let them crisp up beautifully. Trust me, you’ll thank me later when your meatballs have a lovely, caramelized crust.
- Make the Gravy: After the meatballs are done, keep all those glorious meat juices in the pan—this is where the magic happens. Add butter, then whisk in the flour until smooth. Slowly pour in beef broth, heavy cream, and a dollop of sour cream to create that silky gravy. Stir it all together until it thickens. Oh, yes. It’s going to be rich and dreamy.
- Finish the Meatballs: Add the meatballs back into the pan and coat them in that creamy sauce. Let them simmer for a few minutes so they soak up all that flavor. Just keep the heat low to prevent the sauce from separating. You’ve earned this moment.
- Serve and Enjoy: Now, the best part! Serve these juicy meatballs with mashed potatoes, egg noodles, or steamed veggies. A spoonful of lingonberry jam on the side adds a sweet kick that perfectly balances the savory goodness. And if you’re feeling adventurous, you could even make a big batch and serve them as a fun party appetizer!
Extra Tips:
Don’t forget to adjust the garlic to your liking—traditional Swedish meatballs don’t use it, but I’m a fan of the flavor, so I add a bit.
For a low-carb version, swap out breadcrumbs for almond meal and use arrowroot for the gravy.
What to Serve With
First, the classic go-to: creamy mashed potatoes. Trust me, there’s something magical about scooping up those velvety mashed potatoes with a savory meatball smothered in that rich, creamy gravy. You’ll never go wrong here. If potatoes aren’t your thing, egg noodles are another fantastic option, as they soak up that gravy like it’s their life’s mission.
For a bit of a twist, try serving these with steamed veggies—green beans, carrots, or even some sautéed spinach for a pop of color and crunch. For a bit of fun, add a dollop of lingonberry sauce or cranberry sauce—the sweet-tart flavor pairs perfectly with the rich gravy.
If you’re hosting, serve them on a platter with toothpicks for easy snacking, or just keep it simple with mashed potatoes or boiled potatoes. I even used gluten-free pasta in one version, so feel free to get creative!
Frequently Asked Questions – FAQ
1. How can I make these meatballs lower in carbs?
Swap out the breadcrumbs for an almond meal and use arrowroot powder in place of flour for the gravy to keep things keto and Paleo-friendly.
2. Can I use a slow cooker for this recipe?
Yes! You can prepare the meatballs and gravy in the skillet, then transfer everything to a slow cooker on low heat to keep them warm for a few hours.
3. Can I make these ahead of time?
Absolutely! These meatballs reheat beautifully. Store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Just reheat with the gravy in a skillet or instant pot for the best results!
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Swedish Meatballs Recipe
Ingredients
Cream Gravy
- 1/2 cup butter
- 1/2 cup gluten-free flour
- 4 cups beef broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 cup heavy cream
Instructions
- Pasta of your choiceIn a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko, and eggs until combined. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inches) balls.**
- In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside**
- When all of the meatballs are browned, pour off any excess grease in the pan into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.***
- Whisk the gravy until the broth is all incorporated. Add the salt, pepper, lemon juice, allspice, and nutmeg. Whisk a few more times. Slowly add the cream. Once the gravy begins to simmer,**** add the meatballs back into the pan.
- Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through,***** about 8-10 minutes.
- Serve warm over mashed potatoes, egg noodles or pasta of choice alongside steamed veggies and lingonberry jam.
- Cooking Notes:
*Gluten Free Version: if you want to keep this recipe gluten-free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with â…“ cup arrowroot starch. Add it to the gravy at the end to thicken it up. - ** I like to shape the meatballs and place them on a piece of parchment paper for fewer dishes and easy clean up. Then I use another piece of parchment to place the browned meatballs on, again, less dishes, easy clean up. overall.
- **** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
- ***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.
Nutrition
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