The Best Swedish Meatballs and Gravy

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Best Swedish Meatballs and Gravy is a mix of ground pork and beef with the perfect spices for delicious meatballs Pair it with a rich and flavorful gravy!

This recipe has gone through many rounds of testing, but we’re happy to say we’ve finally perfected Swedish Meatballs. What makes this recipe so delicious? It’s full of flavor. We’ve taken a traditional flavor and turned it up a notch. We hate bland food and have had many bland versions of Swedish meatballs. This recipe is anything but boring. What you get with a delicious meatball and a rich and flavorful sauce is just amazing.

Sausage Options:

To add even more flavor to this recipe, you can always use country-style pork sausage instead of just ground pork. This can really add a lot to this recipe. Just make sure you stay away from the Italian style ground pork sausage. It’s just not the right flavor profile.

Egg substitutes:

There are several options for egg substitutes in meatballs:

cheese: 2 tbsp per egg
yogurt: 1/4 cup per egg
Sugar-Free Applesauce: 3 tablespoons per egg
Ricotta cheese: 1/4 cup per egg

Oven Instructions:

Simply place the formed meatballs on a lightly greased baking sheet. Bake in a 400°F oven for about 30 minutes.


Step 4 of this recipe involves making the batter. The flour in the recipe acts as a thickening agent. If you just add flour to the liquid, you’ll end up with a mess. By mixing the flour with the fat source (melted butter), you distribute the thickener throughout the sauce without leaving clumps. The same principle can be applied to any sauce or soup that needs to be thickened. A batter is equal parts flour and fat. Cornstarch is a stronger thickener that I use in puddings and creme pies (with butter).

Service suggestion:

We prefer swedish meatballs to egg noodles. Another more traditional option is to serve it with mashed potatoes. You can also serve them over rice if you like.

Overhead view of a cast iron skillet filled with swedish meatballs and gravy.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in these other delicious meatball recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Skewered Swedish meatballs and gravy with a fork.

Best Swedish Meatballs and Gravy is a mix of ground pork and beef, spiced to perfection for delicious meatballs, served with a rich and tasty gravy!

Preparation time 10 minute

cooking time 30 minute

total time 40 minute

raw material


  • 1 pound lean beef (84-93%)
  • 1 pound ground pork or Country Style Ground Pork Sausage
  • 1/2 cup panko bread crumbs
  • 2 tablespoon Worcestershire sauce
  • 1 big Egg
  • 1/2 teaspoon five spice powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 tablespoon olive oil


  • 1/4 cup salted butter
  • 1/2 cup all purpose flour
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon five spice powder
  • 4 cup beef soup
  • 2 tablespoon Worcestershire sauce (optional)
  • 2/3 cup sour cream
  • 1/4 teaspoon Salt or tasting
  • 1/4 teaspoon Black pepper or tasting

service for something

  • 1 pound boiled egg noodles or mashed potatoes
  • 1 tablespoon chopped fresh parsley for garnish (optional)


  • In a medium mixing bowl, combine ground beef, ground pork, bread crumbs, Worcestershire sauce, eggs, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon of ground pepper and stir together. Form into 1-inch meatballs.

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, fry the meatballs in the oil until browned and cooked on all sides. Be sure not to overcrowd the pot. Remove cooked meatballs from pan and set aside to drain excess fat.

  • Melt the butter in the same skillet used to cook the meatballs to make the gravy. Once the butter has melted, add the flour, nutmeg and allspice and stir to form a paste.

  • Slowly pour in beef broth and 2 tablespoons Worcestershire sauce (if using for extra flavor) and heat over medium-high heat until thickened. Season with salt and pepper. Stir in the sour cream until combined.

  • Return cooked meatballs to skillet and toss with gravy. Serve warm over mashed potatoes or hard-boiled egg noodles. Garnish with chopped parsley, if desired.


Oven Instructions:

Instead of cooking the meatballs in a pan, you can also bake them in the oven. Simply place the formed meatballs on a lightly greased baking sheet. Bake in a 400 degree oven for about 30 minutes.

Calories: 906kcal | carbohydrate: 71G | protein: 41G | fat: 49G | Saturated fat: twenty oneG | cholesterol: 270mg | sodium: 1250mg | Potassium: 938mg | fiber: 3G | sugar: 4G | Vitamin A: 545unit | Vitamin C: 3.7mg | calcium: 132mg | iron: 6mg

The Best Swedish Meatballs and Gravy