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.
Sausage Options:
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.
Egg Substitutes:
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
Oven Instructions:
Simply place shaped meatballs onto a lightly greased baking sheet. Bake in a 400 degrees Fahrenheit oven for approximately 30 minutes.
Roux:
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.
Serving Suggestion:
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 we will walk you through every step of the recipe with a video demonstration.
I will be making this as a meal to take to my 93 year old dad. He can just reheat and enjoy. Thanks for the inspiration.
This isn’t exactly a review, but I made a similar recipe for New Year’s Eve and they were excellent. Made them again (for guests!!) and, well, was disappointed. I will make your recipe next time. I have gotten to the point that I trust your recipes more than other similar ones because yours never disappoint. Thanks for all your hard work. You rock!
Rachel,
Can you make the meatballs and gravy minus the sour cream and freeze then when your reheat the gravy then add the sour cream
Yes, that should work just fine.
This was very very delicious! I made the meatballs by baking in oven. Husband also liked it.
I really enjoy your recipes and love the way you present them. You are prepared and make it look so easy.
Thank you for sharing. I would like to get a recipe book of yours. How do I order one?
Marilu, Rachel’s recipe books are sold on Amazon.
Absolutely delicious! The spices are wonderful! Now we have leftovers and can’t wait for tomorrow!
This was simple to make which I really liked. The sauce is fantastic. My family raved about the meatballs, but I think that next time I might add a bit more allspice . The meatballs are really good, but have a slightly different taste than what the Swedish ladies in our church make. However , I will make this recipe again.
I have loved every Stay at Home Chef recipe that I have tried, except this one🙁 Only one person in our family would eat it, and that’s because he said you should never waste food. I think they were expecting my usual meatballs, but these had an overwhelming taste of Worcestershire and nothing else. I feel bad that I didn’t like them because her recipes are so good. But we thought this one was a big NO😢
The meatballs and sauce are the best I’ve ever made. The Worcestershire sauce adds a delicious tang to the sauce, and the use of sour cream rather than heavy cream adds creaminess without being cloying. Absolutely use the nutmeg and allspice in the meatballs and sauce. They’re the “secret ingredients” that give the meatballs and sauce their authentic flavor.
The Swedish meatballs and sauce was easy to make and your video made it easier. It was delicious and will make this recipe again. Five stars!
These were probably the BEST and most flavourful meatballs I’ve ever tasted (and made)! Served over egg noodles as suggested/shown. The sauce was incredible!