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Easy Swedish meatballs made from both pork and beef are smothered in a creamy gravy. It’s the perfect dish for holiday entertaining!
Being Swedish on my husband’s side, these have become a main dish served every Christmas, made famous by Lo’s Grandma Johnson.
Grandma’s Famous Swedish Meatballs!
My husband’s side of the family is Swedish, so there are a few favorite recipes that have been passed down from his side—specifically Swedish Pancakes and this Swedish meatball recipe!
Swedish meatballs tend to use an even mix of ground pork and ground beef to create a homemade meatball recipe served with a creamy gravy base.
Why we love them:
- Easy. These meatballs are formed in minutes for an easy meal!
- So delicious! This creamy white sauce is full of flavor and downright tasty – even better than Ikea ;).
- Versatile. Eat them on their own, or try them with a scoop of Mashed Potatoes, Oven Roasted Vegetables, or served over egg noodles.
Any way you eat them, they will taste amazing. This recipe is a home run!
Ingredients
- ground beef – meat with a high-fat content yields a more moist meatball. Make chicken or ground turkey meatballs instead. If you use low-fat meat, be sure to not overcook it, as it can dry out more quickly.
- ground pork
- bread crumbs – bread crumbs act as a binder to measure correctly.
- milk
- egg
- onion powder
- salt – for added flavor, you can use garlic salt (with parsley flakes)
- white pepper
- all-purpose flour
- butter
- beef broth
- Worcestershire sauce
- dried parsley – or added your favorite spices like Italian seasoning, allspice or nutmeg.
- sour cream – heavy creamy can be used instead.
How to Make Swedish Meatballs
- PREP. Preheat oven to 350°F.
- MEATBALLS. In a large bowl, soak breadcrumbs in milk. Mix in remaining ingredients and stir to combine. Shape mixture into small balls, about 2″ wide. Place on a lined baking sheet. Bake for 45-50 minutes, turn several times during baking.
- GRAVY. Pour drippings from the pan into a saucepan/skillet (or 2 tablespoons butter). Over medium heat, whisk the flour into the pan until smooth and browned.
- Gradually whisk in enough broth, Worcestershire sauce and parsley. Bring to a simmer, whisking constantly until thick, about 5 minutes.
- SERVE. Just before serving, whisk in your sour cream. Season with salt and black pepper to taste. Add meatballs to the creamy gravy sauce, sprinkle with fresh parsley, and serve.
Pro Tip!
Cover your hands with olive oil to prevent the meat from sticking when rolling. Do not roll them too firmly, or they can turn out tough.
Storing info
- Make ahead of time. Save time on the day of your big holiday dinner! Store unbaked meatballs in an airtight container in the fridge for up to one day ahead of time. Just pop them into the oven the next day.
- FREEZE the meatballs baked or unbaked and store them in a freezer bag. They can stay in the freezer for up to 3 months. Thaw and bake!
- The Swedish meatball sauce is best when made fresh, so just prepare the sauce right before serving the meatballs.
For More Meatballs:
Easy Swedish Meatballs Recipe
Easy Swedish meatballs made from both pork and beef are smothered in a creamy gravy. It's the perfect dish for holiday entertaining!
Ingredients
Meatballs
- ½ pound ground pork
- ½ pound ground beef
- ½ cup bread crumbs
- ¾-1 cup milk
- 1 egg
- 2 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
Gravy
- 3 tablespoon all purpose flour, as needed
- 2 tablespoons butter
- 2 cups beef broth, as needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley
- 4 ounces (or ½ cup) sour cream
Instructions
Meatballs Instructions
- Preheat oven to 350°F. Line a baking sheet (or jelly roll pan) with tin foil and set aside.
- In a large bowl, soak bread crumbs in milk. Mix in remaining ingredients and stir to combine. Shape mixture into small balls, about 2" wide.
- Place on a jelly roll pan and bake for 45-50 minutes, tossing a few times during baking.
Gravy Instructions
- Pour drippings from the pan into a saucepan or 2 tablespoons butter. Over medium heat, whisk the flour into the pan until smooth and browned.
- Gradually whisk in the broth, worcestershire sauce and parsley and bring to a simmer, whisking constantly until thick, about 4-5 minutes.
- Just before serving, whisk in your sour cream. Season with salt and pepper to taste. Add meatballs and serve.
Video
Notes
- Make ahead of time. Save time on the day of your big holiday dinner! Store unbaked meatballs in an airtight container in the fridge for up to one day ahead of time. Just pop them into the oven the next day.
- FREEZE the meatballs baked or unbaked and store them in a freezer bag. They can stay in the freezer for up to 3 months. Thaw and bake!
- The Swedish meatball sauce is best when made fresh, so just prepare the sauce right before serving the meatballs.
Nutrition
Calories: 264kcal, Carbohydrates: 14g, Protein: 12g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 79mg, Sodium: 858mg, Potassium: 294mg, Fiber: 1g, Sugar: 3g, Vitamin A: 328IU, Vitamin C: 1mg, Calcium: 101mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
hi Kristyn,
I am an avid follower of you & always appreciate your prompt responsiveness to questions.
I have never made a great Swedish Meatball recipe, but these look absolutely delicious and I can’t wait to try this recipe. The sauce makes it particularly intriguing to me. I will add the 1/2 pork & 1/2 beef to my meatballs.
Thank you so much for sharing.
You’re welcome! Thanks for being here and trying the recipes. You’ll have to let us know how you enjoy the meatballs.
I’m excited for try this. I’ve been making Swedish meatballs for years but used cream of mushroom soup instead.. thanks for sharing!!
Wow! I haven’t made Swedish meatballs in years! Time to try it again!
I’ve always wanted to try Sweedish meatballs, but I do not have good luck frying them. With your easy instructions I am inspired to give it a go the next time grandkids visit.
Btw my last comment attempt didn’t seem to go. If I double commented, I apologise.
Best of luck!! Hope the recipe turns out well for you! We love this one. 🙂
These look great! I’m noticing there’s not an amount of ground beef listed. Do we use 1/2 of that as well, making it an equal beef/pork ratio? Thanks!
Sorry – meant 1/2 lb!
Did you forget to add how much beef?
I didn’t get any pan drippings. Do i need to use a higher fat content from the ground beef?
Possibly! I usually use 88% lean/12%fat, so I’m not sure how many drippings there would be if the ground beef was leaner.