A family favorite for generations, Aunt Bee’s Swedish meatballs with a creamy gravy is classic homemade comfort food. Serve them with egg noodles, mashed potatoes, lingonberry preserves, or cranberry sauce.
If you love homemade meatball recipes, be sure to try these baked meatballs and classic homemade meatballs, too.
Table of Contents
Before You Get Started
- Grate the onion instead of chopping it so the meat mixture stays moist and the onion is tender at the end.
- Soak the bread in half and half to keep the meatballs soft and tender.
- Mix the meat gently so it does not get tough.
- Chill the mixture if you have time to make shaping easier.
- Brown the meatballs in batches for even browning and good drippings.
A Traditional Swedish Meatball Recipe
My Great Aunt Bee, who shared many of her favorite recipes with me over the course of her life, was perhaps best known for her Swedish meatballs recipe. It’s actually Aunt Bee’s mother’s recipe, who came to this country from Sweden well over a century ago.
Unlike Italian meatballs that are typically served in a tomato-based sauce, Swedish meatballs are paired with a creamy sauce that’s similar to an American gravy. To make this quick and easy gravy, you’ll add flour to the pan drippings to make a roux, and then gradually stream in beef broth and half-and-half (or cream). It’s simple, flavorful, and so easy!
If you want the meal to be truly authentic, Aunt Bee insisted that you must serve the meatballs with a lingonberry sauce. My own mom keeps a jar of lingonberries in her pantry for just this purpose!
How to Make Swedish Meatballs
Step 1: Mix the Ingredients
Place the beef in a large bowl. Grate the onion directly into the meat so you catch all of the juices. Add the soaked bread (or breadcrumbs), eggs, sugar, salt, and pepper. Mix gently until combined.
** Ingredient Note: Instead of ground beef, you can use a “meatloaf mix” that includes a combination of ground pork, ground beef, and ground veal; or try using 1 pound of ground beef and 1 pound of ground pork. Even ground turkey will work.
Step 2: Chill (Optional)
If you have a few extra minutes, pop the bowl into the fridge. A quick chill firms the mixture and makes shaping easier.
Step 3: Shape the Meatballs
Use a medium scoop or your hands to make golf ball sized meatballs. Line them up on a sheet pan so they are ready for frying.
** Pro Tip: Coat your hands with a little bit of olive oil or cooking spray to prevent the meat from sticking as you’re rolling.
Step 4: Brown the Meatballs
Melt butter with a little oil in a large skillet. Add the meatballs in batches and brown them on all sides until cooked through. They’re done when they reach an internal temperature of 160°F. Move the finished meatballs to a tray and keep warm.
** Pro Tip: Overcrowding leads to steaming instead of browning. Work in batches so that you give each meatball space.
Step 5: Make the Gravy
Leave the drippings in the skillet. Add the flour and cook for a minute. Slowly pour in the broth and half and half, whisking until smooth and thick. Taste and adjust the seasoning.
** Pro Tip: Add the liquid gradually and whisk constantly to avoid lumps.
Step 6: Add the Meatballs to the Gravy
Nestle the meatballs back into the skillet and coat them in the warm gravy. Let them simmer for a minute or two so all the flavors come together.
Alternate Baked Method
- Bake the meatballs: Place the shaped meatballs on a rimmed baking sheet. Bake at 425°F for 10 to 12 minutes, until cooked through.
- Make the gravy separately: Using ¼ cup of butter in lieu of the pan drippings. If you have some drippings on the baking sheet, pour those into the skillet, and then add extra butter to equal about ¼ cup of fat.
- Combine and serve: Add the baked meatballs to the gravy and spoon it generously over the top.
Serving Suggestions
Traditional Swedish meatball side dishes include pressgurka (pressed cucumber), rårörda lingon (lingonberry sauce) and potatismos (mashed potatoes) or boiled potatoes.
We also love Swedish meatballs and noodles, my great grandmother’s potato pancakes, cucumber salad with vinegar, a green salad with red wine vinegar salad dressing, or a loaf of crusty Dutch oven bread.
SO, we had this for dinner tonight, and let me just say, it will become a regular in our household! Hubby was very impressed! I did cut the recipe in half since it’s just the two of us. The meatballs were soft, moist, and juicy…
– Grammyprepper
Variations
- Use a blend of beef and pork for extra tenderness.
- Add a pinch of nutmeg or allspice for authentic Scandinavian flavor.
- Swap half and half for heavy cream for a richer gravy.
- Use gluten free breadcrumbs and flour if needed.
- Make smaller meatballs for appetizers.
Storage, Freezing & Make Ahead
- Shape meatballs up to 24 hours ahead or freeze raw for up to 3 months.
- To freeze raw, place on a sheet pan, freeze solid, then transfer to a freezer bag.
- Thaw frozen raw meatballs in the fridge overnight before cooking.
- Store cooked meatballs (without gravy) in the fridge for 3 to 4 days or freeze up to 3 months.
- Avoid freezing meatballs in gravy since creamy sauces can separate once thawed.
- Reheat thawed meatballs gently in fresh gravy on low heat until warmed through.
- If serving without sauce, reheat in the oven at 300°F for about 15 minutes.
Frequently Asked Questions
Why are my meatballs tough?
They were over-mixed. Mix gently and avoid squeezing the meat tightly.
Why did my meatballs fall apart?
Not enough binder. Add a bit more soaked bread or an extra egg if needed.
Why is my gravy lumpy?
The flour did not cook long enough or the broth was added too quickly. Whisk steadily to keep the texture smooth.
Can I use ground pork or turkey?
Yes. A mixture of pork and beef is traditional and gives great flavor.
How do I know the meatballs are done?
They should reach an internal temperature of 160°F.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Swedish Meatballs and Gravy
Ingredients
FOR THE MEATBALLS
- 2 lbs. ground beef
- 2 medium yellow onions
- 3 large eggs, lightly beaten
- 6 slices white bread, cubed (or substitute with 1 ½ cups of panko breadcrumbs)
- ¼ cup half-and-half (or sub with whole milk or heavy cream)
- 2 teaspoons sugar
- 2 teaspoons kosher salt, or more to taste
- ½ teaspoon ground black pepper
- Salted butter and vegetable oil, for frying
FOR THE GRAVY
- ¼ cup pan drippings
- ¼ cup all-purpose flour, plus additional as needed
- 2 cups beef broth
- 2 tablespoons half-and-half (or sub with whole milk or heavy cream)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
MAKE THE MEATBALLS
- Place the meat in a large bowl. Grate the onions into the meat.
- In a small bowl, stir together the cubed bread or breadcrumbs and ¼ cup of half-and-half, just until moistened.
- To the large bowl with the meat, add the soaked bread, eggs, sugar, salt, and pepper. Use your hands or a fork to gently combine. If time allows, chill the meatball mixture for at least 1 hour before shaping. I don’t always do this (it’s not necessary), but it does make the shaping easier if the mixture is firmer.
- Use a medium (1 ½ tablespoon) scoop to shape the meat into balls. Each meatball will be about the size of a golf ball. Place the meatballs on a baking sheet so that they will be ready to fry.
- Heat 2 tablespoons of butter and 1 teaspoon of oil in a large frying pan over medium-high heat. When the butter melts, sauté the meatballs in batches, turning while they cook so that all sides are evenly browned and the meat is cooked through, about 8-10 minutes per batch. Be careful not to overcrowd the pan.
- Repeat until all the meatballs are cooked. Remove the meatballs to a baking sheet lined with paper towels, and cover loosely with foil to keep warm while you prepare the gravy.
FOR THE GRAVY
- After frying the meatballs, you should have about ¼ cup of drippings in the pan. If you have less, add butter to the skillet to equal ¼ cup of total fat.
- Add the flour to the pan drippings. Cook and stir over medium heat for 1 minute.
- Gradually stream in the beef broth and half-and-half. Whisk over medium heat until the gravy bubbles and thickens. Whisk constantly so that it doesn’t burn or get lumpy.
- Spoon the gravy over the meatballs and serve with noodles, potatoes, or a loaf of crusty bread. Garnish with fresh herbs, if desired.
Notes
- Grate the onion for extra moisture and tenderness in the meatballs.
- Soak bread in half and half to keep the meatballs soft.
- Mix the meat gently so the meatballs do not become dense.
- Chill the mixture if time allows to make shaping easier.
- Brown in batches so the meatballs sear instead of steam.
- Use the pan drippings for the richest gravy.
- Whisk constantly when adding broth to prevent lumps.
- Add heavy cream for a richer gravy if desired.
- Serve over noodles, mashed potatoes, or rice.
- Freeze cooked meatballs with or without gravy for easy meals.
Nutrition
Originally published in February 2015, this post was updated in December 2025.
So glad you posted this! I have been looking for an authentic recipe for Swedish meatballs. I love them with lingonberry jam too (stock up at Ikea).
I do the same thing with my meatball recipe– make it into a meatloaf or patties depending on the mood and how much time I have.
Your pictures are fantastic, Blair!
You are so kind, Mila!! Thank you!!
These look like like the ultimate comfort food! Thanks so much for linking this up at Best of the Weekend!
These look great! I do mine with turkey. And since there’s no convenient Ikea, I make cranberry sauce to serve with them. My 6’2″ son devours them!
The cranberry sauce is a great alternative, Deb! I need to remember that since we don’t have an IKEA to buy lingonberry jam either!
I am grateful to both you and Aunt Bee for this amazing recipe! Looks scrumptious and I can’t wait to try it out!
Found you through Tatertots & Jello – thank you for sharing!
Thanks so much for your kind words, Shelly! I hope you enjoy!
PINNED! These swedish meatball recipe looks great! I love the creamy look of the sauce, my mouth is watering! 🙂 Blair, hope that you are doing great!
Cathy
Thanks so much for stopping by, Cathy! 🙂
I love Swedish Meatballs! These sound amazing! Pinning so I can add it to my dinner menu next week:)
Thanks, Adrian! I hope that you enjoy them! 🙂
Looks amazing! Thanks for sharing such a wonderful recipe! Visiting from Wednesday Whatsits! 🙂
Thanks for stopping by, Kim!
Yum! We love meatballs and I’ll definitely give your recipe a try. Curious about the lingonberry mentioned in the comments. We have an Ikea within driving distance and I may have to pick some up.
Instead of cooking them in batches in a frying pan and having to watch and turn them… could I just put them on a large cookie sheet and bake them? I know I’d miss out on the drippings but could just make the sauce with butter as you suggested. Have you tried baking them?
Hi, Debbie! They should work fine in the oven, too! I haven’t tried it that way (frying them tastes so good!), but I don’t see any reason that you couldn’t use the oven for a nice shortcut. Enjoy!
I’ve tried the oven and they just aren’t the same. Also, and perhaps this is a family thing, I would strongly recommend using a a mixture of approximately 75% beef and 25% pork. And we always use allspice. It is what makes a meatball Swedish in my opinion.
I like the idea of adding a touch of allspice. I bet that’s delicious, Jeff! And yes — a combo of beef and pork would also work really well. 🙂
I think Debbie’s idea of baking the meatballs is great, and you won’t totally miss out on the pan drippings, just dump and scrape the baking pan residue into a frying pan!
My question, Blair, is I’m guessing you make a roux with the flour and pan drippings first before adding the liquid? Or do you just dump everyting in at once?
I am pulling a pound of ground beef out of the freezer right now, to make this for dinner on my day off! I have half and half leftover from Thanksgiving and while I use it in my coffee when I have it on hand, this way I can be sure it won’t go bad!
Thanks! I will def come back with a rating!
Yay! I’m so glad that you’ll try it! I think that you can definitely make the roux first, but I never have — I just follow Aunt Bee’s directions exactly, which include adding everything at once. 🙂 Enjoy!
SO, we had this for dinner tonight, and let me just say, it will become a regular in our household! Hubby was very impressed! I did cut the recipe in half since it’s just the two of us. The meatballs were soft, moist, and juicy. The ice cream scoop went during the last unused utensil purge, so I just rolled them by hand. I did make extra gravy, cuz, well, gravy! And Blair, it DID thicken up well, without actually making a roux! I did add some fresh garlic to the meatballs, but otherwise followed the recipe. 5 stars, it really is easy to follow, if you ‘batched’ and froze the meatballs as Blair suggests, it would make a really quick weeknight meal. I may just do that next time!
Yay! I’m so glad to hear that you enjoyed the meatballs as much as we do! It’s always a compliment when the husband approves as well. 🙂 Thanks so much for your note, as always!