This swedish meatballs recipe is my weeknight-friendly take on the cozy classic: tender, browned meatballs simmered in a glossy, creamy swedish meatball gravy, then served with a spoon of tangy-sweet lingonberries to cut through all that richness. It tastes like the best parts of a special-occasion dinner, but it cooks in one pan and does not ask you to babysit anything. The little trick here is using grated onion plus a panade (bread soaked in milk) so the meatballs stay juicy, even if you slightly over-brown them while chasing that craveable crust.
Easy Homemade Swedish Meatballs with Lingonberries (Creamy Gravy, No Fuss)
Juicy homemade swedish meatballs browned in a skillet and finished in a creamy gravy, served with lingonberry jam for the classic sweet-tart bite.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Main Dish
Cuisine Swedish
Large Mixing Bowl at least 3 quart; a stand mixer bowl works if you already have it out, but hand-mixing is better to avoid overworking the meat
Box grater or microplane for grating onion into a juicy paste (a knife works, but grated onion keeps the meatballs extra tender)
12-inch skillet cast iron or stainless steel gives the best browning and fond for swedish meatballs sauce; nonstick works but you will get less fond, so the gravy will be a little lighter
Instant-read thermometer (optional) handy for checking doneness; you are aiming for 165°F in the center for this mixed-meat version
Whisk for a smooth gravy; a fork works in a pinch, but whisking prevents flour lumps
Sheet pan (optional) if you want to brown in batches and keep cooked meatballs warm in a 200°F oven while you finish the rest
For the meatballs
- ⅓ cup whole milk or half-and-half; this hydrates the breadcrumbs for a softer bite
- ½ cup panko breadcrumbs or fine dry breadcrumbs; panko makes them lighter
- 1 item yellow onion small, grated on the large holes (include the juices)
- 1 item garlic clove finely grated or minced
- ½ pound ground beef 80 to 85% lean is ideal; very lean beef can taste dry
- ½ pound ground pork adds tenderness and classic flavor; you can use all beef if needed
- 1 item egg large
- 1 teaspoon kosher salt use ¾ teaspoon if using fine salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon ground allspice the signature warm spice; do not skip if you want that true Swedish vibe
- ¼ teaspoon ground nutmeg optional but lovely, especially with the lingonberries
- 1 tablespoon olive oil or avocado oil; for browning
- 1 tablespoon unsalted butter for browning; adds flavor and helps build fond
For the swedish meatball gravy
- 2 tablespoon unsalted butter forms the base of the roux
- 2 tablespoon all-purpose flour whisk well to avoid lumps
- 1½ cup beef broth low-sodium preferred; chicken broth works too
- ½ cup heavy cream or half-and-half for a lighter sauce
- 1 teaspoon dijon mustard adds gentle tang without tasting like mustard
- 1 teaspoon worcestershire sauce for savory depth (taste and adjust)
- ¼ teaspoon kosher salt start small; broth and pan drippings already bring salt
- ¼ teaspoon black pepper freshly ground
To serve (highly recommended)
- ½ cup lingonberry jam or cranberry sauce in a pinch; you want sweet-tart contrast
- 4 cup buttered egg noodles or mashed potatoes choose one; both love the gravy
- 2 tablespoon chopped fresh parsley optional for a little color and freshness
Mix and shape the meatballs
Make a quick panade: in a large mixing bowl, stir together the milk and panko until the crumbs look evenly moistened. Let it sit for 5 minutes so the crumbs fully hydrate (this is the difference between tender homemade swedish meatballs and tough ones).
Add grated onion (and all juices), garlic, ground beef, ground pork, egg, salt, pepper, allspice, and nutmeg. Mix gently with your hands until just combined. If you knead it like bread dough, the meatballs can turn springy.
Scoop and roll into 1½ inch balls (about 18 meatballs). If the mixture feels sticky, dampen your hands with a little water instead of adding extra breadcrumbs, which can dry the meatballs out.
Brown the meatballs
Set a 12 inch skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter stops foaming, add the meatballs in a single layer (work in two batches if needed so they brown instead of steam).
Brown for 8 minutes, turning every couple minutes, until you get deep golden color on most sides. They do not need to be cooked through yet, but they should feel more firm and hold their shape. Transfer to a plate and repeat with remaining meatballs if you browned in batches.
Make the creamy gravy and finish
Lower the heat to medium. Add 2 tablespoon butter to the skillet. Once melted, whisk in the flour and cook for 1 minute, scraping up the browned bits (that fond is the backbone of your swedish meatballs sauce).
Slowly whisk in the beef broth. At first it will look thick and pasty, then it will loosen into a smooth sauce as you whisk. Bring to a gentle simmer.
Whisk in the heavy cream, dijon mustard, and worcestershire sauce. Simmer for 2 minutes until lightly thickened. Taste and adjust with salt and pepper.
Return the meatballs (and any juices on the plate) to the skillet. Reduce heat to low and simmer for 10 minutes, stirring and turning the meatballs once or twice, until cooked through and the sauce coats a spoon. If you use a thermometer, aim for 165°F in the center.
Serve hot over buttered noodles or mashed potatoes with lingonberry jam on the side (or a small spoonful right on top if you like the sweet-savory thing). Finish with parsley if using.
Pairings
Best ways to serve
These meatballs are rich, creamy, and peppery, so they love something soft underneath and something bright alongside.
- Buttered egg noodles: the simplest, quickest option. Toss hot noodles with butter and a pinch of salt, then ladle over the swedish meatball gravy.
- Mashed potatoes: classic comfort. A slightly chunky mash is great because it grabs the gravy.
- Creamy polenta: not traditional, but ridiculously good when you want a change.
Vegetables that make the plate feel complete
- Quick cucumber salad: thinly sliced cucumbers with vinegar, sugar, salt, and dill. It is crisp, tangy, and resets your palate.
- Roasted green beans: roast until blistered, then finish with lemon zest.
- Buttered peas: simple and sweet, especially if you are leaning into the cozy side of this meal.
Drinks
- Crisp lager or pilsner: the clean bitterness balances the cream sauce.
- Dry riesling: lightly fruity and acidic, which plays nicely with lingonberries.
- Sparkling water with lemon: if you want a non-alcoholic option that still cuts richness.
Make it a full Scandinavian-style spread
If you are hunting for meatball dinner ideas, round it out with rye bread, a small bowl of pickles, and extra lingonberry jam. The sweet-tart pop keeps each bite of gravy from feeling too heavy.
FAQs
What type of meat works best for this swedish meatballs recipe?
A mix of ground beef and ground pork gives you the most classic flavor and the juiciest texture. If you want a leaner option, use ground turkey made from thigh (dark meat) rather than breast, because breast-only ground turkey can taste dry in a creamy gravy.
Can I bake the meatballs instead of pan-browning?
Yes. Bake on a lightly oiled sheet pan at 425°F for 12 minutes, then make the gravy in a skillet and simmer the baked meatballs in it for 10 minutes. You will lose some fond flavor from the pan, but it is still very good.
How do I keep homemade swedish meatballs tender (not tough)?
Use the milk-and-breadcrumb panade, grate the onion, and mix only until combined. Overmixing is the most common reason meatballs get bouncy.
My swedish meatball gravy seems too thick or too thin. How do I fix it?
If it is too thick, whisk in a splash of broth (or water) and simmer 1 minute. If it is too thin, simmer 2 minutes longer uncovered, or whisk 1 teaspoon flour with 1 tablespoon cold water and whisk that slurry in, then simmer until it thickens.
Do I have to use lingonberries?
Lingonberry jam is the traditional partner because it is tart and lightly bitter-sweet. If you cannot find it, cranberry sauce (not too heavily spiced) is the closest swap. Even a spoon of raspberry jam plus a squeeze of lemon can mimic the sweet-tart contrast in a pinch.
