Is there anything more comforting than a plate of tender, juicy meatballs smothered in a rich, creamy gravy? Forget the ones from the cafeteria line; this homemade Swedish meatball recipe is a world apart. With a secret ingredient (a bread and cream paste called a panade) that guarantees melt in your mouth tenderness and a velvety gravy that’s perfectly savory sweet, this is the kind of meal that makes everyone feel at home.
Perfect for a cozy family dinner, a holiday spread, or just when you need the ultimate comfort food, these meatballs are surprisingly simple to make. The flavor is authentic, the process is fun, and the result is incredibly impressive. Serve them over buttery mashed potatoes or egg noodles, and you have a meal that will have everyone asking for seconds. Let’s get cooking!
Why You’ll Love This Swedish Meatballs Recipe
- Unbelievably Tender & Juicy: The magic panade (soaked bread and cream) keeps the meatballs incredibly moist and tender, never dry or tough.
- Authentic, Balanced Flavor: The blend of beef and pork with warm spices like nutmeg and a hint of brown sugar creates that classic, crave worthy Swedish flavor profile.
- Restaurant Quality Cream Gravy: This is no ordinary gravy. It’s silky, rich, and seasoned to perfection with Worcestershire sauce, making it the ultimate cozy blanket for the meatballs.
- Great for Meal Prep & Freezing: These meatballs and gravy freeze beautifully, making them a fantastic make ahead meal for busy nights.
- A Total Crowd Pleaser: Whether it’s a weeknight dinner or a festive gathering, this dish is always a massive hit with kids and adults alike.
Let’s Make The Best Swedish Meatballs
The key to success here is the panade and not overworking the meat mixture. Handle it gently for the most tender results.
Ingredients You’ll Need
For the Meatballs:
- 4 slices white sandwich bread, crusts removed
- ½ cup heavy cream
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 pound ground beef (85/15 fat works well)
- 1 pound ground pork
- 1 large egg
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- Freshly ground black pepper
For the Cream Gravy:
- 2 tablespoons unsalted butter (or drippings from the meatballs)
- 2 tablespoons all purpose flour
- 1 ½ cups beef broth, plus more as needed
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons brown sugar
- 1 teaspoon kosher salt, or to taste
- A tiny pinch of ground nutmeg (optional, but authentic!)
For Serving:
Buttered egg noodles, mashed potatoes, lingonberry or cranberry sauce, fresh parsley.
Step by Step Instructions
1Make the Panade & Meatball Mixture: Tear the crustless bread into small pieces into a small bowl. Pour the ½ cup heavy cream over the bread and let it soak for 5-10 minutes. Mash it with a fork or your hands until it becomes a thick, porridge like paste (this is your panade).
In a large bowl, combine the panade, onion powder, garlic powder, ground beef, ground pork, egg, brown sugar, salt, and a few grinds of black pepper. Using your hands or a spatula, mix just until everything is combined. Overmixing will make the meatballs tough.
2Form & Bake the Meatballs: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
With lightly oiled or damp hands, roll the meat mixture into small, golf ball sized meatballs (about 1-1.5 inches in diameter). Place them on the baking sheet about an inch apart.
Bake for 18-22 minutes, or until the meatballs are cooked through and browned on the outside.
3Create the Velvety Gravy: While the meatballs bake, start the gravy. In a large skillet or braiser, melt the butter over medium heat.
Whisk in the flour and cook, whisking constantly, for 1-2 minutes until it turns a light golden brown. This cooks the raw flour taste out and forms your roux.
Very gradually whisk in the beef broth, a splash at a time, ensuring it’s fully incorporated and smooth before adding more. This prevents lumps.
Whisk in the heavy cream, Worcestershire sauce, brown sugar, and a pinch of nutmeg (if using). Bring to a gentle simmer. Let it cook for 3-5 minutes until thickened to a gravy consistency that coats the back of a spoon. Taste and season with salt; the amount needed will depend on the saltiness of your broth.
4Simmer Together & Serve: Once the meatballs are out of the oven, add them directly to the skillet with the gravy. Gently stir to coat.
Let them simmer together over low heat for 5-10 minutes to allow the flavors to marry. This soaking time makes the meatballs even more tender and delicious.
Serve hot over a bed of buttered egg noodles or creamy mashed potatoes. Garnish with fresh parsley and a side of lingonberry or cranberry sauce for the perfect sweet tangy contrast.
Serving Suggestions & Expert Tips
- The Panade is Non Negotiable: This bread and cream paste is the secret to the most tender meatballs you’ll ever eat. Don’t skip it!
- Handling the Meat: Mix with a light touch and use damp hands when rolling to prevent sticking. If the mixture feels too wet, you can chill it for 20 minutes or add a tablespoon of breadcrumbs.
- Choosing Your Meat: The classic blend of beef and pork is ideal, but you can use all beef if you prefer. For extra richness, try a mix of beef, pork, and veal.
- Gravy Consistency: If your gravy gets too thick, thin it with a splash of beef broth or water. If it’s too thin, let it simmer uncovered for a few more minutes.
- Make Ahead Magic: You can prepare the meatballs and gravy separately up to 3 days in advance. Reheat the gravy and add the meatballs to warm through before serving.
This recipe for The Best Swedish Meatballs is more than just a meal; it’s a warm, delicious hug on a plate. I hope it brings as much comfort and joy to your table as it does to mine!
The Best Swedish Meatballs with Cream Gravy
Ingredients
For the Meatballs:
- 4 slices white bread crusts removed
- ½ cup heavy cream
- 1 tsp onion powder
- ¾ tsp garlic powder
- 1 lb ground beef 85/15
- 1 lb ground pork
- 1 large egg
- 2 tbsp brown sugar
- 2 tsp kosher salt
- Black pepper
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 ½ cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1-2 tsp brown sugar
- 1 tsp kosher salt or to taste
- Tiny pinch of ground nutmeg optional
For Serving: Egg noodles, mashed potatoes, lingonberry sauce, parsley.
Instructions
- Make Panade: Soak bread pieces in ½ cup cream for 5-10 mins; mash into a paste.
- Mix Meatballs: In large bowl, combine panade, onion & garlic powders, beef, pork, egg, 2 tbsp sugar, 2 tsp salt, and pepper. Mix gently until just combined.
- Bake: Preheat oven to 400°F. Roll mixture into 1.5 inch meatballs; place on parchment-lined sheet. Bake 18-22 mins until cooked.
- Make Gravy: Melt butter in large skillet over medium heat. Whisk in flour; cook 1-2 mins. Gradually whisk in beef broth until smooth. Whisk in 1 cup cream, Worcestershire, 1-2 tsp sugar, and nutmeg. Simmer 3-5 mins until thickened. Season with 1 tsp salt (to taste).
- Combine: Add baked meatballs to gravy. Simmer together 5-10 mins.
- Serve: Over egg noodles or mashed potatoes with lingonberry sauce.
Notes
- Panade: The soaked bread paste is essential for tender meatballs.
- Handling: Mix meat gently and use damp hands to roll.
- Make Ahead: Meatballs and gravy can be made 3 days ahead and reheated together.
