The Best Swedish Meatballs and Gravy are made with a combination of ground pork and beef and spiced to perfection for a flavorful meatball — all with a rich and flavorful gravy to go with it!
This recipe took quite a number of rounds of testing, but we’re happy to say that we’ve finally perfected the Swedish Meatball. What makes this recipe so good? It’s full of flavor. We’ve taken traditional flavors and kicked it all up a notch. We hate bland food, and have eaten a lot of bland versions of Swedish meatballs. This recipe is anything but bland. You get a flavorful meatball combined with a rich and flavorful sauce and it’s just magic.
To add even more flavor in this recipe, you can always use a country style pork sausage instead of just ground pork. That can really add a lot to this recipe. Just make sure you stay away from Italian style ground pork sausage. It just isn’t the right flavor profile.
You have a few options for egg substitutes in meatballs:
Buttermilk: 2 tablespoons per egg
Yogurt: 1/4 cup per egg
Unsweetened Applesauce: 3 tablespoons per egg
Ricotta Cheese: 1/4 cup per egg
Simply place shaped meatballs onto a lightly greased baking sheet. Bake in a 400 degrees Fahrenheit oven for approximately 30 minutes.
Step 4 in this recipe involves making a roux. The flour in the recipe acts as a thickening agent. If you just added flour to a liquid you’d end up with a clumpy mess. By combining the flour with a fat source (melted butter), you will be able to distribute the thickening agent throughout the sauce without leaving clumps behind. This same principle can be applied to any sauce or soup that needs to be thickened. A roux is equal parts flour to fat. Cornstarch is a stronger thickening agent that I use (with butter) in things like puddings and cream pies.
We prefer to serve Swedish Meatballs over egg noodles. Another more traditional option is to serve them with mashed potatoes. You can also serve them over rice if you want.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30 second increments until warmed through.
If you like this recipe, you may be interested in these other delicious meatball recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Racheal love your recipes, I continue to learn new things from you.
We grew up eating Swedish Meatball, my recipe calls for the additional l lb of Veal, you might try it sometime. 🙂
Thanks for all you do – Love your beautiful smile!
Big hit! Delicious
My first time eating and making swedish meatballs and these are amazing! Thanks for another great recipe 🙂