Kitchen notes · a little help before you start
Swedish Meatballs Recipe
Swedish meatballs in creamy gravy make a comforting plate, with a gentle hint of allspice and nutmeg in the meat. The golden little meatballs catch the thick sauce around their edges.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Soak crumbs in milk
Combine panko and milk first before mixing in the remaining meatball ingredients and shaping the mixture.
2. Brown in batches
Cook the meatballs in two batches, turning as needed until golden and cooked through, then keep them covered.
3. Whisk flour quickly
After melting butter in the same skillet, whisk in flour promptly and cook it until golden.
Get to know the ingredients
Beef and pork
Both ground beef and ground pork are combined in the meatball mixture with the binder and seasonings.
Grated onion
The onion is grated as listed before mixing into the meatballs, keeping its pieces fine throughout the mixture.
Dijon mustard
Dijon joins beef broth and heavy cream in the gravy after the flour has cooked golden.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Swedish Meatballs Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat and heat through
Return the meatballs to the thickened gravy, toss to coat and cook until the meatballs are heated through.
A little more help as you go
Extra oil if needed
The directions allow more oil as needed during browning before removing the meatballs to make the gravy.
Season the gravy
Taste-guided salt and pepper enter with the broth, cream and Dijon before the gravy is brought to a simmer.
A few questions you might have
Do the meatballs cook through before the gravy?
Yes, brown them in batches until cooked through, then remove and keep warm while preparing the gravy.
What forms the gravy base?
Cook flour in melted butter until golden, then stir in beef broth, heavy cream, Dijon and seasoning.
When should I return the meatballs?
After the gravy has simmered and thickened, return the cooked meatballs and toss them through the sauce.
How many meatballs are shaped?
The shaping directions divide the mixed beef-and-pork mixture into twenty-four meatballs before their skillet cooking.
Should I clean the skillet for gravy?
The directions use the same skillet after removing the cooked meatballs, melting butter there to start the gravy.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
