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The Ultimate Quick & Easy Homemade Swedish Meatballs with Secretly Creamy Gravy

Close-up of savory Swedish meatballs covered in rich cream sauce and topped with fresh parsley.
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Make tender, flavorful Swedish meatballs smothered in a rich, creamy gravy. This easy recipe delivers the best homemade IKEA style meatballs flavor in under 45 minutes, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 small yellow onion, finely minced
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, divided
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Fresh parsley, chopped, for garnish

Instructions

  1. Combine the ground beef, ground pork, minced onion, breadcrumbs, milk, egg, salt, allspice, and nutmeg in a large bowl. Mix gently with your hands until just combined; avoid overmixing to keep the meatballs tender.
  2. Roll the mixture into small, uniform balls, about 1 inch in diameter. You should have about 30 to 35 meatballs.
  3. Heat 1 tablespoon of butter and the vegetable oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides until they develop a nice crust. Remove the browned meatballs and set them aside on a plate.
  4. Reduce the heat to medium-low. Add the remaining 1 tablespoon of butter to the skillet. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  5. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until the gravy thickens slightly, about 3 to 5 minutes.
  6. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Taste the gravy and add more salt or pepper if needed. This is the best Swedish meatball sauce secret for richness.
  7. Return the browned meatballs to the skillet. Reduce the heat to low, cover, and let the meatballs simmer gently in the gravy for 10 to 15 minutes, or until they are cooked through and juicy.
  8. Serve the Swedish meatballs immediately over mashed potatoes or egg noodles, spooning plenty of the creamy meatball gravy over the top. Garnish with fresh parsley.

Notes

  • For extra moist meatballs, soak the breadcrumbs in the milk for 5 minutes before mixing them into the meat.
  • You can substitute frozen, pre-made meatballs for a quicker version, but you will skip the initial browning step and simmer them directly in the gravy until heated through.
  • This recipe makes excellent freezer meals; cool the meatballs and gravy completely before storing them in an airtight container.

Nutrition

Find it online: https://seventhflavour.com/swedish-meatballs-quick-easy-creamy-gravy/