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Response:

Calculated Shard: 150 (from laksa140)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa150.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/swedish-meatballs-recipe-23722980\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/swedish-meatballs-recipe-23722980\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980","crawl_time":1775872946,"first_indexed_time":1746982164,"http_code":200,"src_unparsed":"com,thekitchn!www,\/swedish-meatballs-recipe-23722980 s443","src_root_hash":"1151582128824893550","history_drop_reason":null,"meta_title":"Best Swedish Meatballs Recipe (THE Most Delicious!) | The Kitchn","meta_descriptions":["It’s easier than you think to make classic Swedish meatballs flavored with warm spices and simmered in creamy gravy."],"attrs_boilerpipe_text":"Recipes\nMain Dishes\nMeatballs\nThe Most Delicious Swedish Meatballs of All Time\nKelli Foster\nCulinary Producer\nKelli Foster\nCulinary Producer\nI'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.\nFollow\nChristine Gallary\nSenior Recipe Editor\nChristine Gallary\nSenior Recipe Editor\nAfter graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.\nFollow\npublished\nMay 11, 2025\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\nThe creamy gravy is pure gold.\nServes\n4\nMakes\nMakes about 30 meatballs\nPrep\n20 minutes to 25 minutes\nCook\n25 minutes to 30 minutes\nCook Mode+\nSave this to your Recipe Box — so everything you want to cook is in one place!\nWe\nindependently\nselect these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\nSwedish meatballs are one of the easiest, most delicious ways to switch up your weeknight\nmeatball routine\n. Unlike their\nItalian counterpart\n, Swedish meatballs are warmly spiced (think: nutmeg and allspice) and simmered in a creamy gravy that’s perfect for ladling over\nmashed potatoes\nor egg noodles. These meatballs are too good to only be enjoyed inside the IKEA food court. Here’s how you can make an even better version at home. \nWhy You’ll Love It\nThe gravy is pure gold.\nI hate to play favorites, but this gravy is the star of the dish. It’s savory, incredibly creamy and comforting, and has just the right amount of tang.\nIt’s pure comfort.\nBetween the lightly spiced, juicy meatballs made with two kinds of meat and the creamy brown gravy, there is nothing more comforting than this classic. \nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\nKey Ingredients in Swedish Meatballs\nGround meat:\nTo get a flavorful meatball that also has a great texture, this recipe uses an equal amount of ground pork and lean ground beef.\nSpices:\nGround allspice\nand nutmeg are classic additions to Swedish meatballs. \nBroth:\nBeef broth (preferably low-sodium) makes up the backbone of the gravy.\nDairy:\nStirring in your choice of heavy cream or\nsour cream\nat the end of cooking is what gives the gravy its unbelievable creaminess. Both options work well, but if you want a little tang, go with sour cream.\nHow to Make Swedish Meatballs\nMix and shape the meatballs.\nSauté the onion and garlic first (it mellows the flavor). Mix together with the seasonings, then add the ground meat last. Be sure not to overmix; otherwise the meatballs can turn out tough. Scoop out 2-tablespoon portions and roll into balls — it’s helpful to dampen your hands with a little water to prevent the mixture from sticking.\nBrown the meatballs.\nWorking in two batches, brown the meatballs on two sides (they won’t be fully cooked through; that’s OK).\nMake the gravy.\nIn the same skillet, make a roux, then stir in beef broth, Dijon mustard, salt, and pepper, and scrape up any browned bits from the bottom of the pan. \nFinish the meatballs in the gravy.\nNestle the meatballs into the gravy and simmer, stirring occasionally, until the meatballs are cooked through and the gravy is thickened. \nStir in the dairy.\nStir in your choice of heavy cream or sour cream.\nHelpful Swaps\nLow-sodium chicken broth works well as a substitute for beef broth. \nWhile the gravy won’t be quite as rich and creamy,\nhalf-and-half\ncan be used as a substitute for heavy cream. \nIn a pinch, you could use all ground beef or ground pork for the meatballs.\nStorage and Make-Ahead Tips \nThe meatballs can be prepared and refrigerated uncooked for up to two days\n.\nLeftovers can be refrigerated in an airtight container for up to four days.\nWhat to Serve with Swedish Meatballs\nThe creamy gravy is pure gold.\nIngredients\nFor the meatballs:\n3\ntablespoons\nolive oil, divided\n1\nsmall yellow onion, finely diced (about 3\/4 cup)\n2\ncloves\ngarlic, minced\n3\/4\ncup\npanko breadcrumbs\n1\/4\ncup\nwhole or 2% milk\n1\nlarge egg\n1 1\/2\nteaspoons\nkosher salt\n1\/4\nteaspoon\nground nutmeg\n1\/4\nteaspoon\nground allspice\n1\/4\nteaspoon\nfreshly ground black pepper\n12\nounces\nlean ground beef\n12\nounces\nground pork\nFor the gravy and serving:\n3\ntablespoons\nunsalted butter\n1\/4\ncup\nall-purpose flour\n2\ncups\nlow-sodium beef broth\n2\nteaspoons\nDijon mustard\n1\/2\nteaspoon\nkosher salt, plus more as needed\n1\/4\nteaspoon\nfreshly ground black pepper, plus more as needed\n1\/2\ncup\nheavy cream or sour cream\nMashed potatoes\nor cooked egg noodles, for serving (optional)\nFinely chopped fresh parsley leaves, for garnish (optional)\nMake the meatballs:\nHeat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl.\nStir in 3\/4 cup panko breadcrumbs, 1\/4 cup whole milk, 1 large egg, 1 1\/2 teaspoons kosher salt, 1\/4 teaspoon ground nutmeg, 1\/4 teaspoon ground allspice, and 1\/4 teaspoon black pepper until combined.\nAdd 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet.\nHeat the remaining 2 tablespoons olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add half of the meatballs in a single layer and cook until browned on the bottom, about 2 minutes. Flip the meatballs and cook until browned on the other side, about 2 minutes more. Return to the baking sheet (the meatballs will not be cooked through). Repeat cooking the remaining meatballs and adding them to the baking sheet.\nMake the gravy:\nReduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add 1\/4 cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, 1\/2 teaspoon kosher salt, and 1\/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.\nReturn the meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes.\nStir in 1\/2 cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and garnish with chopped fresh parsley leaves if desired.\nRecipe Notes\nMake ahead:\nThe meatballs can be prepared and refrigerated uncooked for up to 2 days\n.\nStorage:\nRefrigerate leftovers in an airtight container for up to 4 days.\nFiled in:","attrs_markdown":"![PxPixel](https:\/\/www.thekitchn.com\/jAYekY18\/xhr\/api\/v1\/collector\/noScript.gif?appId=PXjAYekY18)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[Newsletter](https:\/\/www.thekitchn.com\/email)\n\n[Join for free](https:\/\/www.thekitchn.com\/join)[Sign In](https:\/\/www.thekitchn.com\/sign-in)\n\n- [Dinner Tonight](https:\/\/www.thekitchn.com\/collection\/dinner)\n  [See all Dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n  \n  Editor Faves\n  \n  - [Our Most Popular Dinner Recipes](https:\/\/www.thekitchn.com\/most-popular-dinner-recipes-23749145)\n  - [Best Chicken Recipes](https:\/\/www.thekitchn.com\/collection\/chicken)\n  - 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Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.\n\nFollow\n\n[Christine GallarySenior Recipe Editor](https:\/\/www.thekitchn.com\/authors\/christine-gallary)\n\n[Christine Gallary](https:\/\/www.thekitchn.com\/authors\/christine-gallary)Senior Recipe Editor\n\nAfter graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.\n\nFollow\n\npublished May 11, 2025\n\n[(7)](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#comments-23722980)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#comments-23722980)\n\n![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\n\nThe creamy gravy is pure gold.\n\n[Serves4MakesMakes about 30 meatballsPrep20 minutes to 25 minutesCook25 minutes to 30 minutes](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#post-recipe-755191931)\n\nCook Mode+\n\nSave\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nSend to Me\n\nPrint\n\nShare\n\n[Jump to Recipe](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#post-recipe-755191931)\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\n![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_548\/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-118)\n\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\n\nSwedish meatballs are one of the easiest, most delicious ways to switch up your weeknight [meatball routine](https:\/\/www.thekitchn.com\/38-meatball-recipes-for-every-occasion-22943739). Unlike their [Italian counterpart](https:\/\/www.thekitchn.com\/italian-meatballs-22943637), Swedish meatballs are warmly spiced (think: nutmeg and allspice) and simmered in a creamy gravy that’s perfect for ladling over [mashed potatoes](https:\/\/www.thekitchn.com\/mashed-potatoes-recipe-180434) or egg noodles. These meatballs are too good to only be enjoyed inside the IKEA food court. Here’s how you can make an even better version at home.\n\n## Why You’ll Love It\n- **The gravy is pure gold.** I hate to play favorites, but this gravy is the star of the dish. It’s savory, incredibly creamy and comforting, and has just the right amount of tang.\n- **It’s pure comfort.** Between the lightly spiced, juicy meatballs made with two kinds of meat and the creamy brown gravy, there is nothing more comforting than this classic.\n\n![Creamy mashed potatoes topped with Swedish meatballs in gravy, garnished with parsley.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_548\/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-132)\n\n![Creamy mashed potatoes topped with Swedish meatballs in gravy, garnished with parsley.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-132)\n\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\n## Key Ingredients in Swedish Meatballs\n- **Ground meat:** To get a flavorful meatball that also has a great texture, this recipe uses an equal amount of ground pork and lean ground beef.\n- **Spices:** [Ground allspice](https:\/\/www.thekitchn.com\/what-is-allspice-23313012) and nutmeg are classic additions to Swedish meatballs.\n- **Broth:** Beef broth (preferably low-sodium) makes up the backbone of the gravy.\n- **Dairy:** Stirring in your choice of heavy cream or [sour cream](https:\/\/www.thekitchn.com\/how-to-make-sour-cream-23386619) at the end of cooking is what gives the gravy its unbelievable creaminess. Both options work well, but if you want a little tang, go with sour cream.\n## How to Make Swedish Meatballs\n1. **Mix and shape the meatballs.** Sauté the onion and garlic first (it mellows the flavor). Mix together with the seasonings, then add the ground meat last. Be sure not to overmix; otherwise the meatballs can turn out tough. Scoop out 2-tablespoon portions and roll into balls — it’s helpful to dampen your hands with a little water to prevent the mixture from sticking.\n2. **Brown the meatballs.** Working in two batches, brown the meatballs on two sides (they won’t be fully cooked through; that’s OK).\n3. **Make the gravy.** In the same skillet, make a roux, then stir in beef broth, Dijon mustard, salt, and pepper, and scrape up any browned bits from the bottom of the pan.\n4. **Finish the meatballs in the gravy.** Nestle the meatballs into the gravy and simmer, stirring occasionally, until the meatballs are cooked through and the gravy is thickened.\n5. **Stir in the dairy.** Stir in your choice of heavy cream or sour cream.\n## Helpful Swaps\n- Low-sodium chicken broth works well as a substitute for beef broth.\n- While the gravy won’t be quite as rich and creamy, [half-and-half](https:\/\/www.thekitchn.com\/what-is-halfandhalf-ingredient-intelligence-205959) can be used as a substitute for heavy cream.\n- In a pinch, you could use all ground beef or ground pork for the meatballs.\n## Storage and Make-Ahead Tips\n- The meatballs can be prepared and refrigerated uncooked for up to two days*.*\n- Leftovers can be refrigerated in an airtight container for up to four days.\n## What to Serve with Swedish Meatballs\n- [Mashed Potatoes](https:\/\/www.thekitchn.com\/mashed-potatoes-recipe-180434)\n- [Egg Noodles](https:\/\/www.thekitchn.com\/egg-noodles-recipe-23263189)\n- [Oven-Baked Rice](https:\/\/www.thekitchn.com\/baked-rice-recipe-23301068)\n- [Sautéed Green Beans](https:\/\/www.thekitchn.com\/how-to-cook-green-beans-234738)\n- [Mashed Cauliflower](https:\/\/www.thekitchn.com\/how-to-make-the-creamiest-mashed-cauliflower-237530)\n\n[Comments](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#comments-23722980)\n\n[(7)](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#comments-23722980)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#comments-23722980)\n\n## Swedish Meatballs Recipe\nThe creamy gravy is pure gold.\n\nPrep time 20 minutes to 25 minutes\n\nCook time 25 minutes to 30 minutes\n\nMakes Makes about 30 meatballs\n\nServes 4\n\n#### Nutritional Info\nView\n\n- soy-free\n- peanut-free\n- fish-free\n- alcohol-free\n- shellfish-free\n- sugar-conscious\n- low-carb\n- tree-nut-free\n- sulphite-free\n\nPer serving, based on 4 servings. (% daily value)\n\n- Calories 883\n- Fat 68\\.5 g (105.3%)\n- Saturated 27\\.8 g (139.0%)\n- Carbs 28\\.7 g (9.6%)\n- Fiber 2\\.0 g (7.9%)\n- Sugars 3\\.9 g\n- Protein 37\\.7 g (75.4%)\n- Sodium 1104\\.8 mg (46.0%)\n\n[![Powered by Edamam](https:\/\/developer.edamam.com\/images\/badge.png)](https:\/\/www.edamam.com\/ \"Powered by Edamam\")\n\n### Ingredients\n#### For the meatballs:\n- 3\n  tablespoons\n  \n  olive oil, divided\n- 1\n  small yellow onion, finely diced (about 3\/4 cup)\n- 2\n  cloves\n  \n  garlic, minced\n- 3\/4\n  cup\n  \n  panko breadcrumbs\n- 1\/4\n  cup\n  \n  whole or 2% milk\n- 1\n  large egg\n- 1 1\/2\n  teaspoons\n  \n  kosher salt\n- 1\/4\n  teaspoon\n  \n  ground nutmeg\n- 1\/4\n  teaspoon\n  \n  ground allspice\n- 1\/4\n  teaspoon\n  \n  freshly ground black pepper\n- 12\n  ounces\n  \n  lean ground beef\n- 12\n  ounces\n  \n  ground pork\n\n#### For the gravy and serving:\n- 3\n  tablespoons\n  \n  unsalted butter\n- 1\/4\n  cup\n  \n  all-purpose flour\n- 2\n  cups\n  \n  low-sodium beef broth\n- 2\n  teaspoons\n  \n  Dijon mustard\n- 1\/2\n  teaspoon\n  \n  kosher salt, plus more as needed\n- 1\/4\n  teaspoon\n  \n  freshly ground black pepper, plus more as needed\n- 1\/2\n  cup\n  \n  heavy cream or sour cream\n- [Mashed potatoes](https:\/\/www.thekitchn.com\/how-to-make-mashed-potatoes-for-a-crowd-cooking-lessons-from-the-kitchn-180434) or cooked egg noodles, for serving (optional)\n- Finely chopped fresh parsley leaves, for garnish (optional)\n\n[Shop Recipe](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980)\n\n### Instructions\n#### Make the meatballs:\n1. Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl.\n2. Stir in 3\/4 cup panko breadcrumbs, 1\/4 cup whole milk, 1 large egg, 1 1\/2 teaspoons kosher salt, 1\/4 teaspoon ground nutmeg, 1\/4 teaspoon ground allspice, and 1\/4 teaspoon black pepper until combined.\n3. Add 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet.\n4. Heat the remaining 2 tablespoons olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add half of the meatballs in a single layer and cook until browned on the bottom, about 2 minutes. Flip the meatballs and cook until browned on the other side, about 2 minutes more. Return to the baking sheet (the meatballs will not be cooked through). Repeat cooking the remaining meatballs and adding them to the baking sheet.\n\n#### Make the gravy:\n1. Reduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add 1\/4 cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, 1\/2 teaspoon kosher salt, and 1\/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.\n2. Return the meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes.\n3. Stir in 1\/2 cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and garnish with chopped fresh parsley leaves if desired.\n\n### Recipe Notes\n**Make ahead:** The meatballs can be prepared and refrigerated uncooked for up to 2 days*.*\n\n**Storage:** Refrigerate leftovers in an airtight container for up to 4 days.\n\n#### Featured in\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2FPhoto%2FRecipes%2F2024-01-lemon-pepper-chicken-meatballs%2Flemon-pepper-chicken-meatballs-233_1)\n\n[23 Delicious Meatball Recipes That Will Never Leave Our Rotation](https:\/\/www.thekitchn.com\/best-meatball-recipes-23771505)\n\nRecipe Roundup\n\n[Alexandra Foster](https:\/\/www.thekitchn.com\/authors\/alexandra-foster)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2Frecipes%2F2023%2F2023-09-copycat-red-lobster-cheddar-bay-biscuits%2Fcopycat-red-lobster-biscuits-4-edit)\n\n[37 Copycat Recipes to Make at Home](https:\/\/www.thekitchn.com\/copycat-recipes-23619154)\n\nRecipe Roundup\n\n[Jan Valdez](https:\/\/www.thekitchn.com\/authors\/jan-valdez)\n\n[See More Recipes](https:\/\/www.thekitchn.com\/recipes)\n\nReviews (7)\n\nFiled in:\n\n[Recipes](https:\/\/www.thekitchn.com\/recipes)\n\n[recipe](https:\/\/www.thekitchn.com\/collection\/recipe)\n\n[make ahead](https:\/\/www.thekitchn.com\/collection\/make-ahead)\n\n[beef](https:\/\/www.thekitchn.com\/collection\/beef)\n\n[dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n\n## More to Love from The Kitchn\n![Ground beef with red peppers, olives, and cauliflower rice on a pink plate.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2F2022-02-NWMP-Nom-Nom-Paleo%2FCuban-Beef-Picadillo-aaDSC_5907)\n\n[Paleo Cuban Beef Picadillo](https:\/\/www.thekitchn.com\/paleo-cuban-beef-picadillo-recipe-23285636)\n\nYou only need one pan to make this hearty and delicious dish.\n\nMichelle Tam\n\nFeb 25, 2022\n\n![overhead shot of carnitas in a large pot](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-04-pork-carnitas%2Fpork-carnitas-381)\n\n[My 2-Ingredient Pork Carnitas Are So Good, Everyone Begs Me for the Recipe](https:\/\/www.thekitchn.com\/pork-carnitas-recipe-23654922)\n\nLow and slow is the only way to go.\n\nDenise Favela\n\nApr 24, 2024\n\n![Overhead shot of beef Wellington on a platter, two slices cut crosswise and laid flat to show interior](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FSeries%2F2022-03_HT-Beef-Wellington%2F2022-03-29_ATK-0810_5d02b2-crop-horizontal)\n\n[Beef Wellington Is the Most Impressive Main Dish You'll Ever Make](https:\/\/www.thekitchn.com\/beef-wellington-recipe-23280651)\n\nIt doesn't get any fancier than this.\n\nChristine Gallary\n\nApr 8, 2025\n\n![angled shot of lions head meatballs with bok choy in a bowl](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2025-01-lions-head-meatballs%2Flions-head-meatballs-293)\n\n[\"Lion's Head Meatballs\" Are the Most Comforting Dinner You Can Make Right Now](https:\/\/www.thekitchn.com\/lions-head-meatballs-recipe-23706389)\n\nBonus: You also get a super-savory broth.\n\nChristine Gallary\n\nJan 27, 2025\n\n![overhead shot of meatballs piled on a plate with a small bowl of sweet chili sauce.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-03-bola-bola-filipino-meatballs%2Fbola-bola-filipino-meatballs-390_65e36b-crop)\n\n[I Promise These Filipino Meatballs Will Be the Best Dinner You Make This Month](https:\/\/www.thekitchn.com\/bola-bola-filipino-meatballs-recipe-23633946)\n\nCrisp, juicy, and so flavorful.\n\nKristina Razon\n\nMar 10, 2024\n\n![Tuscan chicken pasta made with penne pasta in a bowl with a wooden spoon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-11-Tuscan-Chicken-Pasta%2F01_IMG_5672)\n\n[Creamy Tuscan Chicken Pasta](https:\/\/www.thekitchn.com\/tuscan-chicken-pasta-recipe-23245979)\n\nPSA: Your family will be requesting it weekly.\n\nKelli Foster\n\nNov 29, 2021\n\n![15 small meatballs sitting on a gray round plate with red sauce in a small round bowl on the plate, with three basil leafs on top](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-07-Air-Fryer-Meatballs%2FAirfryerMeatballs1)\n\n[Ricotta Is the Secret to Moist & Flavorful Air Fryer Meatballs](https:\/\/www.thekitchn.com\/air-fryer-meatballs-recipe-23198236)\n\nServe them in a sub with gooey, melted cheese, or plop them on top of creamy mashed potatoes — there's no wrong way to enjoy this comfort food classic.\n\nTara Holland\n\nJul 14, 2021\n\n![BBQ meatballs in a white bowl with toothpicks next to the bowl.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-07-BBQ-Meatballs%2FBBQ-Meatballs-KitchnKitchn2951-1_01)\n\n[These BBQ Meatballs Will Be the Life of Any Party (or Dinner)](https:\/\/www.thekitchn.com\/bbq-meatballs-recipe-23199134)\n\nSweet, smoky, and tangy all at once.\n\nLaura Rege\n\nJul 20, 2021\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-08-Polpette%2Fpolpette_v.2_1_01)\n\n[How To Make Perfect Polpette (aka Italian Meatballs) Every Time](https:\/\/www.thekitchn.com\/polpette-recipe-23213986)\n\nYou're going to need A LOT of garlic.\n\nMeleyna Nomura\n\nSep 5, 2021\n\n![overhead shot of loco moco on a white plate, served over rice.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-03-loco-moco%2Floco-moco-342)\n\n[Loco Moco is the Most Iconic Hawaiian Comfort Food (Done in 30!)](https:\/\/www.thekitchn.com\/loco-moco-recipe-23633965)\n\nDrown everything in savory brown gravy.\n\nChristine Gallary\n\nMar 17, 2024\n\n![A platter of sheng jian bao (pan fried pork buns) with a small bowl containing a dipping sauce. Some of the dumplings are split in half to reveal the pork filling and one half of one is being held with chopsticks and being dipped into the sauce.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-01-sheng-jian-bao-pan-fried-pork-buns%2Fsheng-jian-bao-pan-fried-pork-buns-561_1)\n\n[These Crispy Pan-Fried Dumplings Will Transport You Straight to Shanghai](https:\/\/www.thekitchn.com\/sheng-jian-bao-recipe-23624238)\n\nSoup dumplings who?\n\nAndy Liang\n\nFeb 2, 2024\n\n![French Onion Meatballs in a cast iron pan](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2Frecipes%2F2023%2F2023-10-french-onion-meatballs%2Ffrench-onion-meatballs-edit-1)\n\n[I’ve Made 240+ Dinners This Year, but THIS Is the Best One](https:\/\/www.thekitchn.com\/french-onion-meatballs-recipe-23585839)\n\nIt's cozy, it's cheesy, it's everything.\n\nPatty Catalano\n\nOct 11, 2023\n\n![Savory meatballs garnished with parsley, served on a creamy sauce with lemon wedges.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2026%2F03-2026%2F2026-03-greek-meatballs%2Fgreek-meatballs-390)\n\n[These Easy Greek Meatballs Are the Only Way I'm Cooking Ground Beef Right Now](https:\/\/www.thekitchn.com\/greek-meatballs-keftedes-23772464)\n\nJust add feta.\n\nRachel Perlmutter\n\nMar 17, 2026\n\n![A green Dutch oven filled with cheesy, baked beef stew topped with herbs and a wooden spoon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F10-2025%2F2025-10-wc-french-onion-beef-stew%2FWC-french-onion-beef-stew-150-alt)\n\n[Everyone Says My French Onion Beef Stew Is the \"Most Delicious\" Stew Ever](https:\/\/www.thekitchn.com\/french-onion-beef-stew-recipe-23751089)\n\nThe gooey cheese topping is incredible.\n\nPatty Catalano\n\nOct 22, 2025\n\n![Crispy breaded chicken cutlets garnished with parsley and served with lemon wedges.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-pork-milanese%2Fpork-milanese-436)\n\n[My Italian Pork Chops Are So Good, Everyone Thinks They're From a Restaurant](https:\/\/www.thekitchn.com\/pork-milanese-23754935)\n\nBig comfort with minimal fuss.\n\nLaura Rege\n\nNov 16, 2025\n\n![overhead shot of japanese curry with rice and pickled radish](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2025-02-easy-japanese-beef-curry%2Feasy-japanese-beef-curry-339)\n\n[This Easy Japanese Curry Wins the Award for Best Ground Beef Dinner](https:\/\/www.thekitchn.com\/easy-japanese-beef-curry-recipe-23708346)\n\nIt’ll taste like you were cooking all day.\n\nChristine Gallary\n\nFeb 16, 2025\n\n[The wordmark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\nMore From Us\n\n- [Our Team](https:\/\/www.thekitchn.com\/team)\n- [About Us](https:\/\/www.thekitchn.com\/about\/about-us)\n- [Contact](https:\/\/www.thekitchn.com\/about\/contact)\n- [Site Map](https:\/\/www.thekitchn.com\/sitemap)\n\nFollow along\n\nGET ON THE LIST\n\nOur daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more.\n\n[The logomark and logotype for the Apartment Therapy brand.](https:\/\/www.apartmenttherapy.com\/)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[The logomark and logotype for the Cubby brand.](https:\/\/www.cubbyathome.com\/)\n\n[The logomark for the Dorm Therapy brand.](https:\/\/www.dormtherapy.com\/)\n\nAT Media's Family of Brands\n\n[Logo for the corporate Apartment Therapy Media brand.](https:\/\/www.apartmenttherapymedia.com\/)\n\n- [About AT Media](https:\/\/www.apartmenttherapymedia.com\/about-us\/our-story)\n- [Jobs](https:\/\/www.apartmenttherapymedia.com\/jobs\/)\n- [Partner with Us](https:\/\/www.apartmenttherapymedia.com\/partner-with-us\/homemade-studios)\n\n© 2026 Apartment Therapy, LLC \/ [Terms of Use](https:\/\/www.thekitchn.com\/about\/terms)[Privacy Policy](https:\/\/www.thekitchn.com\/about\/privacy-policy)[EU and US State Data Subject Requests](https:\/\/privacyportal.onetrust.com\/webform\/aca0e9e8-93f2-47a5-ba3f-00029564ca26\/2828b2f1-a01b-4c03-b487-2e8d4ffd63f3)[Manage Preferences](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980)","attrs_readable_markdown":"- [Recipes](https:\/\/www.thekitchn.com\/recipes)\n- [Main Dishes](https:\/\/www.thekitchn.com\/collection\/main-dish)\n- [Meatballs](https:\/\/www.thekitchn.com\/collection\/meatballs)\n## The Most Delicious Swedish Meatballs of All Time\n![Kelli Foster](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Kelli FosterCulinary Producer](https:\/\/www.thekitchn.com\/authors\/kelli-foster)\n\n[Kelli Foster](https:\/\/www.thekitchn.com\/authors\/kelli-foster)Culinary Producer\n\nI'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.\n\nFollow\n\n[Christine GallarySenior Recipe Editor](https:\/\/www.thekitchn.com\/authors\/christine-gallary)\n\n[Christine Gallary](https:\/\/www.thekitchn.com\/authors\/christine-gallary)Senior Recipe Editor\n\nAfter graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.\n\nFollow\n\npublished May 11, 2025\n\n![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\n\nThe creamy gravy is pure gold.\n\n[Serves4MakesMakes about 30 meatballsPrep20 minutes to 25 minutesCook25 minutes to 30 minutes](https:\/\/www.thekitchn.com\/swedish-meatballs-recipe-23722980#post-recipe-755191931)\n\nCook Mode+\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\n![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_548\/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-118)\n\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\n\nSwedish meatballs are one of the easiest, most delicious ways to switch up your weeknight [meatball routine](https:\/\/www.thekitchn.com\/38-meatball-recipes-for-every-occasion-22943739). Unlike their [Italian counterpart](https:\/\/www.thekitchn.com\/italian-meatballs-22943637), Swedish meatballs are warmly spiced (think: nutmeg and allspice) and simmered in a creamy gravy that’s perfect for ladling over [mashed potatoes](https:\/\/www.thekitchn.com\/mashed-potatoes-recipe-180434) or egg noodles. These meatballs are too good to only be enjoyed inside the IKEA food court. Here’s how you can make an even better version at home.\n\nWhy You’ll Love It\n\n- **The gravy is pure gold.** I hate to play favorites, but this gravy is the star of the dish. It’s savory, incredibly creamy and comforting, and has just the right amount of tang.\n- **It’s pure comfort.** Between the lightly spiced, juicy meatballs made with two kinds of meat and the creamy brown gravy, there is nothing more comforting than this classic.\n\n![Creamy mashed potatoes topped with Swedish meatballs in gravy, garnished with parsley.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_548\/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-132)\n\nCredit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter\n\nKey Ingredients in Swedish Meatballs\n\n- **Ground meat:** To get a flavorful meatball that also has a great texture, this recipe uses an equal amount of ground pork and lean ground beef.\n- **Spices:** [Ground allspice](https:\/\/www.thekitchn.com\/what-is-allspice-23313012) and nutmeg are classic additions to Swedish meatballs.\n- **Broth:** Beef broth (preferably low-sodium) makes up the backbone of the gravy.\n- **Dairy:** Stirring in your choice of heavy cream or [sour cream](https:\/\/www.thekitchn.com\/how-to-make-sour-cream-23386619) at the end of cooking is what gives the gravy its unbelievable creaminess. Both options work well, but if you want a little tang, go with sour cream.\n\nHow to Make Swedish Meatballs\n\n1. **Mix and shape the meatballs.** Sauté the onion and garlic first (it mellows the flavor). Mix together with the seasonings, then add the ground meat last. Be sure not to overmix; otherwise the meatballs can turn out tough. Scoop out 2-tablespoon portions and roll into balls — it’s helpful to dampen your hands with a little water to prevent the mixture from sticking.\n2. **Brown the meatballs.** Working in two batches, brown the meatballs on two sides (they won’t be fully cooked through; that’s OK).\n3. **Make the gravy.** In the same skillet, make a roux, then stir in beef broth, Dijon mustard, salt, and pepper, and scrape up any browned bits from the bottom of the pan.\n4. **Finish the meatballs in the gravy.** Nestle the meatballs into the gravy and simmer, stirring occasionally, until the meatballs are cooked through and the gravy is thickened.\n5. **Stir in the dairy.** Stir in your choice of heavy cream or sour cream.\n\nHelpful Swaps\n\n- Low-sodium chicken broth works well as a substitute for beef broth.\n- While the gravy won’t be quite as rich and creamy, [half-and-half](https:\/\/www.thekitchn.com\/what-is-halfandhalf-ingredient-intelligence-205959) can be used as a substitute for heavy cream.\n- In a pinch, you could use all ground beef or ground pork for the meatballs.\n\nStorage and Make-Ahead Tips\n\n- The meatballs can be prepared and refrigerated uncooked for up to two days*.*\n- Leftovers can be refrigerated in an airtight container for up to four days.\n\nWhat to Serve with Swedish Meatballs\n\nThe creamy gravy is pure gold.\n\n### Ingredients\n#### For the meatballs:\n- 3\n  tablespoons\n  \n  olive oil, divided\n- 1\n  small yellow onion, finely diced (about 3\/4 cup)\n- 2\n  cloves\n  \n  garlic, minced\n- 3\/4\n  cup\n  \n  panko breadcrumbs\n- 1\/4\n  cup\n  \n  whole or 2% milk\n- 1\n  large egg\n- 1 1\/2\n  teaspoons\n  \n  kosher salt\n- 1\/4\n  teaspoon\n  \n  ground nutmeg\n- 1\/4\n  teaspoon\n  \n  ground allspice\n- 1\/4\n  teaspoon\n  \n  freshly ground black pepper\n- 12\n  ounces\n  \n  lean ground beef\n- 12\n  ounces\n  \n  ground pork\n\n#### For the gravy and serving:\n- 3\n  tablespoons\n  \n  unsalted butter\n- 1\/4\n  cup\n  \n  all-purpose flour\n- 2\n  cups\n  \n  low-sodium beef broth\n- 2\n  teaspoons\n  \n  Dijon mustard\n- 1\/2\n  teaspoon\n  \n  kosher salt, plus more as needed\n- 1\/4\n  teaspoon\n  \n  freshly ground black pepper, plus more as needed\n- 1\/2\n  cup\n  \n  heavy cream or sour cream\n- [Mashed potatoes](https:\/\/www.thekitchn.com\/how-to-make-mashed-potatoes-for-a-crowd-cooking-lessons-from-the-kitchn-180434) or cooked egg noodles, for serving (optional)\n- Finely chopped fresh parsley leaves, for garnish (optional)\n\n#### Make the meatballs:\n1. Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl.\n2. Stir in 3\/4 cup panko breadcrumbs, 1\/4 cup whole milk, 1 large egg, 1 1\/2 teaspoons kosher salt, 1\/4 teaspoon ground nutmeg, 1\/4 teaspoon ground allspice, and 1\/4 teaspoon black pepper until combined.\n3. Add 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet.\n4. Heat the remaining 2 tablespoons olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add half of the meatballs in a single layer and cook until browned on the bottom, about 2 minutes. Flip the meatballs and cook until browned on the other side, about 2 minutes more. Return to the baking sheet (the meatballs will not be cooked through). Repeat cooking the remaining meatballs and adding them to the baking sheet.\n\n#### Make the gravy:\n1. Reduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add 1\/4 cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, 1\/2 teaspoon kosher salt, and 1\/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.\n2. Return the meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes.\n3. Stir in 1\/2 cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and garnish with chopped fresh parsley leaves if desired.\n\n### Recipe Notes\n**Make ahead:** The meatballs can be prepared and refrigerated uncooked for up to 2 days*.*\n\n**Storage:** Refrigerate leftovers in an airtight container for up to 4 days.\n\nFiled in:","meta_canonical":null}

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Boilerpipe Text	Recipes Main Dishes Meatballs The Most Delicious Swedish Meatballs of All Time Kelli Foster Culinary Producer Kelli Foster Culinary Producer I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow Christine Gallary Senior Recipe Editor Christine Gallary Senior Recipe Editor After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie. Follow published May 11, 2025 Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter The creamy gravy is pure gold. Serves 4 Makes Makes about 30 meatballs Prep 20 minutes to 25 minutes Cook 25 minutes to 30 minutes Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place! We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Swedish meatballs are one of the easiest, most delicious ways to switch up your weeknight meatball routine . Unlike their Italian counterpart , Swedish meatballs are warmly spiced (think: nutmeg and allspice) and simmered in a creamy gravy that’s perfect for ladling over mashed potatoes or egg noodles. These meatballs are too good to only be enjoyed inside the IKEA food court. Here’s how you can make an even better version at home. Why You’ll Love It The gravy is pure gold. I hate to play favorites, but this gravy is the star of the dish. It’s savory, incredibly creamy and comforting, and has just the right amount of tang. It’s pure comfort. Between the lightly spiced, juicy meatballs made with two kinds of meat and the creamy brown gravy, there is nothing more comforting than this classic. Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Key Ingredients in Swedish Meatballs Ground meat: To get a flavorful meatball that also has a great texture, this recipe uses an equal amount of ground pork and lean ground beef. Spices: Ground allspice and nutmeg are classic additions to Swedish meatballs. Broth: Beef broth (preferably low-sodium) makes up the backbone of the gravy. Dairy: Stirring in your choice of heavy cream or sour cream at the end of cooking is what gives the gravy its unbelievable creaminess. Both options work well, but if you want a little tang, go with sour cream. How to Make Swedish Meatballs Mix and shape the meatballs. Sauté the onion and garlic first (it mellows the flavor). Mix together with the seasonings, then add the ground meat last. Be sure not to overmix; otherwise the meatballs can turn out tough. Scoop out 2-tablespoon portions and roll into balls — it’s helpful to dampen your hands with a little water to prevent the mixture from sticking. Brown the meatballs. Working in two batches, brown the meatballs on two sides (they won’t be fully cooked through; that’s OK). Make the gravy. In the same skillet, make a roux, then stir in beef broth, Dijon mustard, salt, and pepper, and scrape up any browned bits from the bottom of the pan. Finish the meatballs in the gravy. Nestle the meatballs into the gravy and simmer, stirring occasionally, until the meatballs are cooked through and the gravy is thickened. Stir in the dairy. Stir in your choice of heavy cream or sour cream. Helpful Swaps Low-sodium chicken broth works well as a substitute for beef broth. While the gravy won’t be quite as rich and creamy, half-and-half can be used as a substitute for heavy cream. In a pinch, you could use all ground beef or ground pork for the meatballs. Storage and Make-Ahead Tips The meatballs can be prepared and refrigerated uncooked for up to two days . Leftovers can be refrigerated in an airtight container for up to four days. What to Serve with Swedish Meatballs The creamy gravy is pure gold. Ingredients For the meatballs: 3 tablespoons olive oil, divided 1 small yellow onion, finely diced (about 3/4 cup) 2 cloves garlic, minced 3/4 cup panko breadcrumbs 1/4 cup whole or 2% milk 1 large egg 1 1/2 teaspoons kosher salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 12 ounces lean ground beef 12 ounces ground pork For the gravy and serving: 3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups low-sodium beef broth 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/2 cup heavy cream or sour cream Mashed potatoes or cooked egg noodles, for serving (optional) Finely chopped fresh parsley leaves, for garnish (optional) Make the meatballs: Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl. Stir in 3/4 cup panko breadcrumbs, 1/4 cup whole milk, 1 large egg, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon black pepper until combined. Add 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet. Heat the remaining 2 tablespoons olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add half of the meatballs in a single layer and cook until browned on the bottom, about 2 minutes. Flip the meatballs and cook until browned on the other side, about 2 minutes more. Return to the baking sheet (the meatballs will not be cooked through). Repeat cooking the remaining meatballs and adding them to the baking sheet. Make the gravy: Reduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add 1/4 cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Return the meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes. Stir in 1/2 cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and garnish with chopped fresh parsley leaves if desired. Recipe Notes Make ahead: The meatballs can be prepared and refrigerated uncooked for up to 2 days . Storage: Refrigerate leftovers in an airtight container for up to 4 days. Filed in:
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Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow [Christine GallarySenior Recipe Editor](https://www.thekitchn.com/authors/christine-gallary) [Christine Gallary](https://www.thekitchn.com/authors/christine-gallary)Senior Recipe Editor After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie. Follow published May 11, 2025 [(7)](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#comments-23722980) [Read reviews\!](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#comments-23722980) ![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter The creamy gravy is pure gold. [Serves4MakesMakes about 30 meatballsPrep20 minutes to 25 minutesCook25 minutes to 30 minutes](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#post-recipe-755191931) Cook Mode+ Save Save this to your Recipe Box — so everything you want to cook is in one place\! Send to Me Print Share [Jump to Recipe](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#post-recipe-755191931) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. ![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_548/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-118) Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Swedish meatballs are one of the easiest, most delicious ways to switch up your weeknight [meatball routine](https://www.thekitchn.com/38-meatball-recipes-for-every-occasion-22943739). Unlike their [Italian counterpart](https://www.thekitchn.com/italian-meatballs-22943637), Swedish meatballs are warmly spiced (think: nutmeg and allspice) and simmered in a creamy gravy that’s perfect for ladling over [mashed potatoes](https://www.thekitchn.com/mashed-potatoes-recipe-180434) or egg noodles. These meatballs are too good to only be enjoyed inside the IKEA food court. Here’s how you can make an even better version at home. ## Why You’ll Love It - The gravy is pure gold. I hate to play favorites, but this gravy is the star of the dish. It’s savory, incredibly creamy and comforting, and has just the right amount of tang. - It’s pure comfort. Between the lightly spiced, juicy meatballs made with two kinds of meat and the creamy brown gravy, there is nothing more comforting than this classic. ![Creamy mashed potatoes topped with Swedish meatballs in gravy, garnished with parsley.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_548/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-132) ![Creamy mashed potatoes topped with Swedish meatballs in gravy, garnished with parsley.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-132) Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter ## Key Ingredients in Swedish Meatballs - Ground meat: To get a flavorful meatball that also has a great texture, this recipe uses an equal amount of ground pork and lean ground beef. - Spices: [Ground allspice](https://www.thekitchn.com/what-is-allspice-23313012) and nutmeg are classic additions to Swedish meatballs. - Broth: Beef broth (preferably low-sodium) makes up the backbone of the gravy. - Dairy: Stirring in your choice of heavy cream or [sour cream](https://www.thekitchn.com/how-to-make-sour-cream-23386619) at the end of cooking is what gives the gravy its unbelievable creaminess. Both options work well, but if you want a little tang, go with sour cream. ## How to Make Swedish Meatballs 1. Mix and shape the meatballs. Sauté the onion and garlic first (it mellows the flavor). Mix together with the seasonings, then add the ground meat last. Be sure not to overmix; otherwise the meatballs can turn out tough. Scoop out 2-tablespoon portions and roll into balls — it’s helpful to dampen your hands with a little water to prevent the mixture from sticking. 2. Brown the meatballs. Working in two batches, brown the meatballs on two sides (they won’t be fully cooked through; that’s OK). 3. Make the gravy. In the same skillet, make a roux, then stir in beef broth, Dijon mustard, salt, and pepper, and scrape up any browned bits from the bottom of the pan. 4. Finish the meatballs in the gravy. Nestle the meatballs into the gravy and simmer, stirring occasionally, until the meatballs are cooked through and the gravy is thickened. 5. Stir in the dairy. Stir in your choice of heavy cream or sour cream. ## Helpful Swaps - Low-sodium chicken broth works well as a substitute for beef broth. - While the gravy won’t be quite as rich and creamy, [half-and-half](https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959) can be used as a substitute for heavy cream. - In a pinch, you could use all ground beef or ground pork for the meatballs. ## Storage and Make-Ahead Tips - The meatballs can be prepared and refrigerated uncooked for up to two days. - Leftovers can be refrigerated in an airtight container for up to four days. ## What to Serve with Swedish Meatballs - [Mashed Potatoes](https://www.thekitchn.com/mashed-potatoes-recipe-180434) - [Egg Noodles](https://www.thekitchn.com/egg-noodles-recipe-23263189) - [Oven-Baked Rice](https://www.thekitchn.com/baked-rice-recipe-23301068) - [Sautéed Green Beans](https://www.thekitchn.com/how-to-cook-green-beans-234738) - [Mashed Cauliflower](https://www.thekitchn.com/how-to-make-the-creamiest-mashed-cauliflower-237530) [Comments](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#comments-23722980) [(7)](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#comments-23722980) [Read reviews\!](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#comments-23722980) ## Swedish Meatballs Recipe The creamy gravy is pure gold. Prep time 20 minutes to 25 minutes Cook time 25 minutes to 30 minutes Makes Makes about 30 meatballs Serves 4 #### Nutritional Info View - soy-free - peanut-free - fish-free - alcohol-free - shellfish-free - sugar-conscious - low-carb - tree-nut-free - sulphite-free Per serving, based on 4 servings. (% daily value) - Calories 883 - Fat 68\.5 g (105.3%) - Saturated 27\.8 g (139.0%) - Carbs 28\.7 g (9.6%) - Fiber 2\.0 g (7.9%) - Sugars 3\.9 g - Protein 37\.7 g (75.4%) - Sodium 1104\.8 mg (46.0%) [![Powered by Edamam](https://developer.edamam.com/images/badge.png)](https://www.edamam.com/ "Powered by Edamam") ### Ingredients #### For the meatballs: - 3 tablespoons olive oil, divided - 1 small yellow onion, finely diced (about 3/4 cup) - 2 cloves garlic, minced - 3/4 cup panko breadcrumbs - 1/4 cup whole or 2% milk - 1 large egg - 1 1/2 teaspoons kosher salt - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground allspice - 1/4 teaspoon freshly ground black pepper - 12 ounces lean ground beef - 12 ounces ground pork #### For the gravy and serving: - 3 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups low-sodium beef broth - 2 teaspoons Dijon mustard - 1/2 teaspoon kosher salt, plus more as needed - 1/4 teaspoon freshly ground black pepper, plus more as needed - 1/2 cup heavy cream or sour cream - [Mashed potatoes](https://www.thekitchn.com/how-to-make-mashed-potatoes-for-a-crowd-cooking-lessons-from-the-kitchn-180434) or cooked egg noodles, for serving (optional) - Finely chopped fresh parsley leaves, for garnish (optional) [Shop Recipe](https://www.thekitchn.com/swedish-meatballs-recipe-23722980) ### Instructions #### Make the meatballs: 1. Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl. 2. Stir in 3/4 cup panko breadcrumbs, 1/4 cup whole milk, 1 large egg, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon black pepper until combined. 3. Add 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet. 4. Heat the remaining 2 tablespoons olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add half of the meatballs in a single layer and cook until browned on the bottom, about 2 minutes. Flip the meatballs and cook until browned on the other side, about 2 minutes more. Return to the baking sheet (the meatballs will not be cooked through). Repeat cooking the remaining meatballs and adding them to the baking sheet. #### Make the gravy: 1. Reduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add 1/4 cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. 2. Return the meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes. 3. Stir in 1/2 cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and garnish with chopped fresh parsley leaves if desired. ### Recipe Notes Make ahead: The meatballs can be prepared and refrigerated uncooked for up to 2 days. Storage: Refrigerate leftovers in an airtight container for up to 4 days. #### Featured in ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2FPhoto%2FRecipes%2F2024-01-lemon-pepper-chicken-meatballs%2Flemon-pepper-chicken-meatballs-233_1) [23 Delicious Meatball Recipes That Will Never Leave Our Rotation](https://www.thekitchn.com/best-meatball-recipes-23771505) Recipe Roundup [Alexandra Foster](https://www.thekitchn.com/authors/alexandra-foster) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2Frecipes%2F2023%2F2023-09-copycat-red-lobster-cheddar-bay-biscuits%2Fcopycat-red-lobster-biscuits-4-edit) [37 Copycat Recipes to Make at Home](https://www.thekitchn.com/copycat-recipes-23619154) Recipe Roundup [Jan Valdez](https://www.thekitchn.com/authors/jan-valdez) [See More Recipes](https://www.thekitchn.com/recipes) Reviews (7) Filed in: [Recipes](https://www.thekitchn.com/recipes) [recipe](https://www.thekitchn.com/collection/recipe) [make ahead](https://www.thekitchn.com/collection/make-ahead) [beef](https://www.thekitchn.com/collection/beef) [dinner](https://www.thekitchn.com/collection/dinner) ## More to Love from The Kitchn ![Ground beef with red peppers, olives, and cauliflower rice on a pink plate.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2F2022-02-NWMP-Nom-Nom-Paleo%2FCuban-Beef-Picadillo-aaDSC_5907) [Paleo Cuban Beef Picadillo](https://www.thekitchn.com/paleo-cuban-beef-picadillo-recipe-23285636) You only need one pan to make this hearty and delicious dish. Michelle Tam Feb 25, 2022 ![overhead shot of carnitas in a large pot](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-04-pork-carnitas%2Fpork-carnitas-381) [My 2-Ingredient Pork Carnitas Are So Good, Everyone Begs Me for the Recipe](https://www.thekitchn.com/pork-carnitas-recipe-23654922) Low and slow is the only way to go. Denise Favela Apr 24, 2024 ![Overhead shot of beef Wellington on a platter, two slices cut crosswise and laid flat to show interior](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FSeries%2F2022-03_HT-Beef-Wellington%2F2022-03-29_ATK-0810_5d02b2-crop-horizontal) [Beef Wellington Is the Most Impressive Main Dish You'll Ever Make](https://www.thekitchn.com/beef-wellington-recipe-23280651) It doesn't get any fancier than this. Christine Gallary Apr 8, 2025 ![angled shot of lions head meatballs with bok choy in a bowl](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2025-01-lions-head-meatballs%2Flions-head-meatballs-293) ["Lion's Head Meatballs" Are the Most Comforting Dinner You Can Make Right Now](https://www.thekitchn.com/lions-head-meatballs-recipe-23706389) Bonus: You also get a super-savory broth. Christine Gallary Jan 27, 2025 ![overhead shot of meatballs piled on a plate with a small bowl of sweet chili sauce.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-03-bola-bola-filipino-meatballs%2Fbola-bola-filipino-meatballs-390_65e36b-crop) [I Promise These Filipino Meatballs Will Be the Best Dinner You Make This Month](https://www.thekitchn.com/bola-bola-filipino-meatballs-recipe-23633946) Crisp, juicy, and so flavorful. 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Tara Holland Jul 14, 2021 ![BBQ meatballs in a white bowl with toothpicks next to the bowl.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-07-BBQ-Meatballs%2FBBQ-Meatballs-KitchnKitchn2951-1_01) [These BBQ Meatballs Will Be the Life of Any Party (or Dinner)](https://www.thekitchn.com/bbq-meatballs-recipe-23199134) Sweet, smoky, and tangy all at once. Laura Rege Jul 20, 2021 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-08-Polpette%2Fpolpette_v.2_1_01) [How To Make Perfect Polpette (aka Italian Meatballs) Every Time](https://www.thekitchn.com/polpette-recipe-23213986) You're going to need A LOT of garlic. 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Some of the dumplings are split in half to reveal the pork filling and one half of one is being held with chopsticks and being dipped into the sauce.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-01-sheng-jian-bao-pan-fried-pork-buns%2Fsheng-jian-bao-pan-fried-pork-buns-561_1) [These Crispy Pan-Fried Dumplings Will Transport You Straight to Shanghai](https://www.thekitchn.com/sheng-jian-bao-recipe-23624238) Soup dumplings who? Andy Liang Feb 2, 2024 ![French Onion Meatballs in a cast iron pan](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2Frecipes%2F2023%2F2023-10-french-onion-meatballs%2Ffrench-onion-meatballs-edit-1) [I’ve Made 240+ Dinners This Year, but THIS Is the Best One](https://www.thekitchn.com/french-onion-meatballs-recipe-23585839) It's cozy, it's cheesy, it's everything. 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Readable Markdown	- [Recipes](https://www.thekitchn.com/recipes) - [Main Dishes](https://www.thekitchn.com/collection/main-dish) - [Meatballs](https://www.thekitchn.com/collection/meatballs) ## The Most Delicious Swedish Meatballs of All Time ![Kelli Foster](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Kelli FosterCulinary Producer](https://www.thekitchn.com/authors/kelli-foster) [Kelli Foster](https://www.thekitchn.com/authors/kelli-foster)Culinary Producer I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. Follow [Christine GallarySenior Recipe Editor](https://www.thekitchn.com/authors/christine-gallary) [Christine Gallary](https://www.thekitchn.com/authors/christine-gallary)Senior Recipe Editor After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie. Follow published May 11, 2025 ![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter The creamy gravy is pure gold. [Serves4MakesMakes about 30 meatballsPrep20 minutes to 25 minutesCook25 minutes to 30 minutes](https://www.thekitchn.com/swedish-meatballs-recipe-23722980#post-recipe-755191931) Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place\! We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. ![Swedish meatballs in a creamy sauce garnished with parsley, served in a large pot with a spoon lifting one up](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_548/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-118) Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Swedish meatballs are one of the easiest, most delicious ways to switch up your weeknight [meatball routine](https://www.thekitchn.com/38-meatball-recipes-for-every-occasion-22943739). Unlike their [Italian counterpart](https://www.thekitchn.com/italian-meatballs-22943637), Swedish meatballs are warmly spiced (think: nutmeg and allspice) and simmered in a creamy gravy that’s perfect for ladling over [mashed potatoes](https://www.thekitchn.com/mashed-potatoes-recipe-180434) or egg noodles. These meatballs are too good to only be enjoyed inside the IKEA food court. Here’s how you can make an even better version at home. Why You’ll Love It - The gravy is pure gold. I hate to play favorites, but this gravy is the star of the dish. It’s savory, incredibly creamy and comforting, and has just the right amount of tang. - It’s pure comfort. Between the lightly spiced, juicy meatballs made with two kinds of meat and the creamy brown gravy, there is nothing more comforting than this classic. ![Creamy mashed potatoes topped with Swedish meatballs in gravy, garnished with parsley.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_548/tk%2Fphoto%2F2025%2F04-2025%2F2025-04-swedish-meatballs%2Fswedish-meatballs-132) Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter Key Ingredients in Swedish Meatballs - Ground meat: To get a flavorful meatball that also has a great texture, this recipe uses an equal amount of ground pork and lean ground beef. - Spices: [Ground allspice](https://www.thekitchn.com/what-is-allspice-23313012) and nutmeg are classic additions to Swedish meatballs. - Broth: Beef broth (preferably low-sodium) makes up the backbone of the gravy. - Dairy: Stirring in your choice of heavy cream or [sour cream](https://www.thekitchn.com/how-to-make-sour-cream-23386619) at the end of cooking is what gives the gravy its unbelievable creaminess. Both options work well, but if you want a little tang, go with sour cream. How to Make Swedish Meatballs 1. Mix and shape the meatballs. Sauté the onion and garlic first (it mellows the flavor). Mix together with the seasonings, then add the ground meat last. Be sure not to overmix; otherwise the meatballs can turn out tough. Scoop out 2-tablespoon portions and roll into balls — it’s helpful to dampen your hands with a little water to prevent the mixture from sticking. 2. Brown the meatballs. Working in two batches, brown the meatballs on two sides (they won’t be fully cooked through; that’s OK). 3. Make the gravy. In the same skillet, make a roux, then stir in beef broth, Dijon mustard, salt, and pepper, and scrape up any browned bits from the bottom of the pan. 4. Finish the meatballs in the gravy. Nestle the meatballs into the gravy and simmer, stirring occasionally, until the meatballs are cooked through and the gravy is thickened. 5. Stir in the dairy. Stir in your choice of heavy cream or sour cream. Helpful Swaps - Low-sodium chicken broth works well as a substitute for beef broth. - While the gravy won’t be quite as rich and creamy, [half-and-half](https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959) can be used as a substitute for heavy cream. - In a pinch, you could use all ground beef or ground pork for the meatballs. Storage and Make-Ahead Tips - The meatballs can be prepared and refrigerated uncooked for up to two days. - Leftovers can be refrigerated in an airtight container for up to four days. What to Serve with Swedish Meatballs The creamy gravy is pure gold. ### Ingredients #### For the meatballs: - 3 tablespoons olive oil, divided - 1 small yellow onion, finely diced (about 3/4 cup) - 2 cloves garlic, minced - 3/4 cup panko breadcrumbs - 1/4 cup whole or 2% milk - 1 large egg - 1 1/2 teaspoons kosher salt - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground allspice - 1/4 teaspoon freshly ground black pepper - 12 ounces lean ground beef - 12 ounces ground pork #### For the gravy and serving: - 3 tablespoons unsalted butter - 1/4 cup all-purpose flour - 2 cups low-sodium beef broth - 2 teaspoons Dijon mustard - 1/2 teaspoon kosher salt, plus more as needed - 1/4 teaspoon freshly ground black pepper, plus more as needed - 1/2 cup heavy cream or sour cream - [Mashed potatoes](https://www.thekitchn.com/how-to-make-mashed-potatoes-for-a-crowd-cooking-lessons-from-the-kitchn-180434) or cooked egg noodles, for serving (optional) - Finely chopped fresh parsley leaves, for garnish (optional) #### Make the meatballs: 1. Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl. 2. Stir in 3/4 cup panko breadcrumbs, 1/4 cup whole milk, 1 large egg, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon black pepper until combined. 3. Add 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet. 4. Heat the remaining 2 tablespoons olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add half of the meatballs in a single layer and cook until browned on the bottom, about 2 minutes. Flip the meatballs and cook until browned on the other side, about 2 minutes more. Return to the baking sheet (the meatballs will not be cooked through). Repeat cooking the remaining meatballs and adding them to the baking sheet. #### Make the gravy: 1. Reduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add 1/4 cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. 2. Return the meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes. 3. Stir in 1/2 cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and garnish with chopped fresh parsley leaves if desired. ### Recipe Notes Make ahead: The meatballs can be prepared and refrigerated uncooked for up to 2 days. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Filed in:
Shard	150 (laksa)
Root Hash	1151582128824893550
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