Swedish Meatballs are flavorful and tender meatballs smothered in a homemade gravy that are delicious served over egg noodles or mashed potatoes. Try my Easy Crockpot Peppered Meatballs for another tasty meatball recipe.
Swedish Meatballs
This recipe started with part of a recipe from my friend, Elizabeth. Her great-grandparents came to the United States many years ago, and the recipe had been passed down from generation to generation.
She remembers her grandmother making these and serving them with mashed potatoes. It was the favorite meal of her mom and aunts and uncles when they were growing up. So, with just a piece of the recipe, I was able to replicate the texture and flavor of the meatballs… approved by Elizabeth of course! I also used this recipe as inspiration for my Swedish Meatloaf.
Swedish Meatballs Ingredients
The secret to these meatballs is the combination of ground beef and ground pork. It’s the same combination that makes my Honey BBQ Meatloaf so flavorful and juicy. With just a little bit to go on from the recipe, we were able to get the meatballs and gravy made and written out for you to replicate. The ingredients are pretty standard but important.
Egg: The egg helps bind the meat together, as well as add flavor and moisture.
Breadcrumbs: Breadcrumbs are important for the texture of meatballs. Not only do they also help bind the mixture together (like eggs), but they also soak up juices from the meat. This gives you moist meatballs since the juices are ‘trapped’ in each one. Look for fresh breadcrumbs (found in the bakery department).
How to Make Swedish Meatballs
Elizabeth insists these are ‘Norwegian Meatballs’ because her great-grandmother would make them a little flatter than other meatballs. (Traditional Norwegian meatballs are flattened, made from beef only, and are served with brown gravy.) The reason she flattened them a bit was to can them. You can make these as round or as flat as you prefer; they will still be delicious!
To make the meatballs, combine the ground beef, ground pork, salt, pepper, diced onion, and parsley. In a separate bowl, mix together the bread crumbs, milk, and egg. Pour the milk mixture into the meat mixture and mix with your hands. Be careful to not overwork the meat. Form into balls and set them on a plate to get ready to cook them.
To cook the meatballs, melt butter in a large skillet over medium heat. Add the meatballs (in batches, depending on the size of your skillet) and brown on all sides. Cook time is about 20 minutes, or until the internal temperature of the meatballs is 160°F. Transfer the cooked meatballs to a plate. Tent them to keep them warm as you make the gravy.
How to Make the Gravy
There wasn’t much to go on for the gravy, so I took liberties to make a rich and creamy gravy that got Elizabeth’s approval. To make the gravy, add butter and flour to the same skillet you cooked the meatballs. Whisk for 1-2 minutes until browned.
Next, add beef broth, sour cream, salt, and pepper to the skillet. Stir until combined. Finally, add the meatballs to the gravy and serve over egg noodles or, as Elizabeth prefers, with mashed potatoes. And, if you have any leftovers, be sure to enjoy them wrapped in lefse! They will last 3-4 days in a sealed container when stored in the refrigerator.
More Meatball Recipes
Swedish Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup onion, diced
- 1 tablespoon parsley
- 1 cup (108 g) bread crumbs
- ¾ cup (183.75 g) milk
- 1 large egg, beaten
- ¼ cup (½ stick / 57 g) butter
Gravy
- ¼ cup (½ stick / 57 g) butter
- ¼ cup (31.25 g) all-purpose flour
- 2 cups (480 g) beef broth
- 1 cup (230 g) sour cream
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
Meatballs
- In a large bowl, combine ground beef, ground pork, salt, pepper, diced onion, and parsley.
- In a separate medium bowl, combine bread crumbs, milk, and egg.
- Pour the milk mixture into the meat mixture and combine with your hands (without overworking the meat). Form into balls and set aside.
- In a large skillet over medium heat, melt butter. Add the meatballs and cook through, rotating to brown all sides (about 20 minutes). You may have to work in batches if your skillet isn't large enough for all the meatballs.
- Transfer the cooked meatballs to a plate. Tent to keep warm as you make the gravy.
Gravy
- To the same skillet you cooked the meatballs, add butter and flour. Whisk until browned (1-2 minutes), scraping up any brown bits along the sides of the skillet.
- Add beef broth, sour cream, salt, and pepper. Stir to combine.
- Add the cooked meatballs to the gravy. Serve the meatballs and gravy over egg noodles or mashed potatoes, garnished with parsley (optional).
Did you make this recipe?
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Hi Amanda. Your recipe says to use fresh bread crumbs but we do not sell them where I shop. Would there be a different measurement using dried crumbs? Thank you! Can’t wait to make these 🙂
Now I remember. Allspice and nutmeg in this recipe. Over noodles or mashed potatoes or as is. My mom made them for years and now it’s been my family for years and party favorite for years.
Almost identical to my moms without my moms spices. Nutmeg is a must plus others I can’t think of right now. I’ve shared her recipe so many times that I finally typed them up and give out when I make them. Thesego over great anywhere.
This is one of my family favorites. They’re so good.
This recipe is for dry bread crumbs. If you make fresh, reduce the amount of milk. My (handed down) recipe has 2 Tbsp. of ketchup in it which I think my mother substituted for grandmas scoop of drained, canned tomatoes with dash of vinegar and pinch of sugar.