5.0 from 60 votes
Swedish Meatballs
These Swedish meatballs are cooked in a creamy, mouthwatering gravy.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 397 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Meatballs
- 1 pound lean ground beef
- ½ pound ground pork or additional ground beef
- ½ cup bread crumbs or Panko bread crumbs
- 1 large egg beaten
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- 1/16 teaspoon ground nutmeg
- pinch ground cloves
For the Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon white pepper or finely ground black pepper
- 2 cups beef stock *
- ½ cup heavy whipping cream
- 2 teaspoons soy sauce
- chopped fresh parsley for garnish, optional
Instructions
- To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).
- Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.
- To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.
- Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.
- Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.
- Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.
Cup of Yum
Notes
- *If you replace the beef stock with beef broth, you may need to add extra seasoning or a bit of bouillon.
- Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
- If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
- Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
Calories
397
(20%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
139mg
(46%)
Sodium
666mg
(28%)
Potassium
593mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
529IU
(11%)
Vitamin C
0.4mg
(0%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 397
% Daily Value*
| Calories | 397 | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 666mg | 28% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.