There may be no Swedish comfort food more famous than Swedish Meatballs with Gravy (Köttbullar). Small, warmly spiced meatballs coated in a creamy gravy and traditionally served with lingonberry jam or lingonberry sauce and quick pickled cucumbers, this dish balances sweet, savory and tangy notes in every bite.
You don’t need a trip to IKEA to enjoy them—this recipe is straightforward and perfect for a cozy weeknight supper.
“Oh so delicious. The best tasting Swedish Meatballs ever.” -Leonard
The Ingredients
For the Meatballs:
- An equal mix of ground beef and ground pork is traditional; use 80–85% lean beef for juiciness.
- Grated onion (use the large holes of a box grater) provides moisture and aroma.
- Allspice, nutmeg and a touch of brown sugar create the classic Swedish flavor profile.
- Panko or fresh white bread crumbs help bind and lighten the texture.
- Cream and an egg yolk bring the mixture together and keep the meatballs tender.
For the Gravy:
- A mix of chicken and beef broth gives the gravy depth.
- A dash of soy sauce adds a savory, slightly umami note.
- Flour thickens the sauce, and a splash of cream finishes it rich and silky.
- Finish with chopped parsley or chives for brightness.
To Serve:
For the full traditional experience, serve the meatballs with lingonberry jam or a simple lingonberry sauce and quick Swedish pickled cucumbers. The combination of savory meatballs, creamy gravy, sweet-tart berries and crisp pickles is irresistible.
How to Make This Recipe
- Preheat the oven to 450°F. Combine all meatball ingredients in the bowl of a stand mixer and mix on low until just combined. Increase to medium and whip until the mixture is light and slightly fluffy, about 5 minutes, scraping the bowl as needed. If you don’t have a mixer, combine everything by hand until evenly incorporated.
- Scoop tablespoon-sized portions onto a rimmed baking sheet, roll with slightly damp hands into smooth balls, and chill up to 24 hours if desired.
- Bake the meatballs until browned and cooked through, about 12 minutes. Transfer to a plate. Pour 1/3 cup hot water onto the baking sheet and scrape up the browned bits with a metal spatula; reserve this flavorful liquid for the gravy.
- Make the gravy: Melt butter in a 12-inch nonstick skillet over medium heat. Stir in the flour and cook for one minute. Slowly whisk in the reserved drippings, chicken broth, beef broth and soy sauce. Simmer until slightly reduced, about 5 minutes, then add the cream and return to a gentle simmer. Season with salt and pepper to taste.
- Return the meatballs to the skillet, warm briefly in the gravy, and garnish with chopped parsley or chives. Serve with lingonberry jam or lingonberry sauce and quick pickled cucumbers.
What Makes Swedish Meatballs Different?
Many cuisines have meatballs, but Swedish meatballs stand out for a few key reasons:
- A balanced mix of pork and beef provides flavor and tenderness.
- Warm spices—typically allspice and nutmeg—give them their distinctive taste.
- The mixture is often whipped in a stand mixer to create an especially fine, uniform texture.
- They’re small—about an inch in diameter—so each bite is tender and evenly cooked.
- They’re served in a creamy, savory gravy alongside lingonberries and pickles, often over mashed potatoes or buttered egg noodles.
Expert Tips
- Choose quality ground pork and 80–85% lean ground beef for moist, flavorful meatballs.
- Use a stand mixer if you have one to achieve a finer texture; hand mixing works fine too.
- Portion with a tablespoon scoop for uniform meatballs—this ensures even cooking.
- Wet your hands slightly when rolling to prevent sticking and to form smooth balls.
- Baking is cleaner and produces evenly shaped meatballs; frying is an alternative if you prefer a crisp exterior.
- Save the browned bits from the baking sheet—they’re essential for a flavorful gravy.
- Don’t skip the lingonberry jam or quick pickles; they complete the traditional flavor pairing.
FAQs
No. If you don’t have a stand mixer, combine the ingredients by hand in a large bowl. The texture will be slightly different but the meatballs will still be delicious.
Yes. Heat about 1/2 cup vegetable, canola or peanut oil in a large skillet over medium-high. Cook the meatballs, turning occasionally, until cooked through. Drain on paper towels and use the skillet’s brown bits to start the gravy.
Absolutely. You can form and refrigerate the rolled meatballs up to 24 hours before baking, or make the full recipe and refrigerate (covered) for up to two days. Reheat gently on the stove, adding a little water if the gravy has thickened.
Yes. Bake the meatballs (omit the gravy), cool completely, and freeze in a sealed container for up to 3 months. Reheat from frozen in freshly made gravy; they’ll take a bit longer to heat through.
Traditionally they’re served with lingonberry jam or sauce and quick pickled cucumbers, over mashed potatoes or buttered egg noodles. Both beds work well—egg noodles are slightly easier.
They reheat beautifully. Serve them again in gravy, or use cold leftovers for an open-faced sandwich—a traditional Swedish approach.
Yes—vegetarian versions can be very tasty. Use plant-based proteins and the same warm spices and gravy for a satisfying alternative.
If you start with frozen meatballs, prepare a simple Swedish-style sauce and simmer the frozen meatballs in it until heated through.
Related Recipes
Want more Scandinavian classics? Try these:
Traditional Swedish Pancakes (Pannkakor) with Lingonberries-
Authentic Swedish Cinnamon Buns (Kanelbullar)
-
Swedish Ginger Cookies (Pepparkakor)
-
Traditional Toast Skagen (Swedish Shrimp Toasts)
Recipe
Easy Swedish Meatballs with Gravy (Köttbullar)
Tiny spiced meatballs in a creamy, savory gravy served with lingonberry jam and quick pickled cucumbers—perfect for a cozy supper.
Ingredients
For the Meatballs:
- 1 large egg yolk
- 1/4 cup heavy cream
- 1/4 cup panko bread crumbs (or fresh white bread crumbs)
- 1/2 pound ground pork
- 1/2 pound ground beef (80–85% lean)
- 1/4 cup grated onion
- 1 teaspoon fine salt
- 1/2 teaspoon packed brown sugar
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground pepper
For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3/4 cup low-sodium chicken broth
- 3/4 cup beef broth
- 2 teaspoons soy sauce
- 1/2 cup cream
- Salt and pepper to taste
- Chopped parsley or chives for garnish
- Lingonberry jam or lingonberry sauce and quick pickled cucumbers for serving
Instructions
- Make the meatballs: Preheat the oven to 450°F. Combine all meatball ingredients in a stand mixer bowl and mix on low until combined. Increase to medium and beat until light and slightly fluffy, about 5 minutes. (Alternatively, mix by hand in a large bowl.)
- Scoop tablespoon-sized portions onto a sheet pan and roll into balls with damp hands. Chill up to 24 hours if desired.
- Bake until browned and cooked through, about 12 minutes. Transfer meatballs to a plate. Pour 1/3 cup hot water onto the baking sheet and scrape up the browned bits; reserve the liquid for the gravy.
- Make the gravy: Melt butter in a 12-inch nonstick skillet over medium heat. Add flour and cook one minute, whisking. Gradually whisk in the reserved drippings, chicken broth, beef broth and soy sauce. Simmer until slightly reduced, about 5 minutes. Stir in cream and simmer briefly. Season with salt and pepper.
- Add the meatballs to the gravy to reheat, garnish with parsley or chives, and serve with lingonberry jam or sauce and quick pickled cucumbers.
Notes
Make ahead: Roll meatballs and refrigerate up to 24 hours before baking, or make the full recipe and store covered in the fridge for up to two days. Reheat gently on the stove, adding a little water if the gravy has thickened.
To freeze: Bake meatballs (omit gravy), cool completely, and freeze in a sealed container for up to 3 months. Reheat in freshly made gravy; no need to thaw before warming.
Nutrition
Carbohydrates: 10 g |
Protein: 24 g |
Fat: 47 g
If you tried this recipe and enjoyed it, please leave a star review and share a photo of your Swedish meatballs on Instagram using the hashtag #truenorthkitchen.