Swedish Meatballs (Creamy Gravy, Lingonberry Optional)

What Makes This Recipe Work

A breadcrumb-and-milk panade keeps the meatballs tender through browning, and whisking the gravy in the same skillet captures the browned bits left behind. Sour cream is stirred in off the heat so the gravy stays smooth instead of curdling.

Ingredients for Swedish Meatballs (Creamy Gravy, Lingonberry Optional)

• 1 lb (450 g) ground beef and pork mix (or all beef)
• 3/4 cup dry breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1 small onion, finely grated
• 3/4 tsp ground allspice and 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp butter, divided
• 3 tbsp all-purpose flour
• 2 cups (480 ml) beef broth
• 1/2 cup (120 ml) sour cream, at room temperature

How to Make Swedish Meatballs (Creamy Gravy, Lingonberry Optional)

1. Soak the breadcrumbs in the milk for 5 minutes until the liquid is absorbed.
2. Mix the soaked breadcrumbs with the beef-pork mix, egg, grated onion, allspice, nutmeg, salt, and pepper, combining just until even; do not overmix or the meatballs will turn dense.
3. Roll the mixture into about 30 balls roughly 1 1/4 inches across so they cook through quickly and stay juicy.
4. Melt 1 1/2 tbsp butter in a large skillet over medium-high heat and brown the meatballs in batches, turning to brown most sides, 6 to 8 minutes total; they do not need to be cooked through yet, then transfer them to a plate.
5. Melt the remaining butter in the same skillet, sprinkle in the flour, and cook 1 minute, stirring, scraping up the browned bits from the bottom.
6. Whisk in the beef broth a little at a time and simmer 4 to 5 minutes until the gravy thickens enough to coat a spoon.
7. Stir the sour cream into the gravy off the heat, then return the meatballs to the skillet and simmer gently 3 to 4 minutes until the meatballs reach 160°F (71°C) and the gravy is glossy.
8. Taste the gravy for salt and pepper, then serve the meatballs over egg noodles or mashed potatoes with lingonberry jam on the side if you like.

Tips for the Best Swedish Meatballs (Creamy Gravy, Lingonberry Optional)

• Grate the onion instead of dicing it; grated onion melts into the meat and keeps the meatballs from having crunchy onion bits.
• Keep the meat mixture cold and handle it lightly. Overworking the meat is the fastest way to tough meatballs.
• Add the sour cream off the heat, and use full-fat; boiling it after it goes in is what causes a grainy, split gravy.
• A small cookie scoop gives evenly sized meatballs, which means they all finish cooking at the same time.

Variations and Substitutions

• Italian-style swap: make the same panade technique with garlic, parsley, and Parmesan, or follow the full italian meatball recipe.
• Party appetizer: keep the meatballs warm in a slow cooker on low with a little extra broth so the gravy does not over-thicken.
• Lighter gravy: replace half the beef broth with chicken broth and stir in 1 tbsp Dijon with the sour cream.
• Sauce-first weeknight: use the same beef base in a sloppy joes dinner for a completely different sandwich take on ground beef.

How to Store and Reheat

• Leftover meatballs and gravy keep covered in the fridge for up to 4 days; reheat gently in a skillet over medium-low with a splash of broth to loosen the gravy.
• Freeze the browned meatballs (without gravy) on a sheet pan, then bag them for up to 3 months; simmer from frozen in the finished gravy until heated through.

Swedish Meatballs (Creamy Gravy, Lingonberry Optional) FAQ