These perfectly seasoned Swedish Meatballs with Gravy are made with ground beef and lamb, spices and fresh herbs. The creamy, savory gravy is amazing poured on top and served over mashed potatoes, noodles or rice.
Swedish Meatballs are one of those comfort food dishes that have quite a few variations out there like the infamous Ikea Swedish meatballs.
When the feeling hits me for one of my favorite comfort foods, meatballs, these are one that’s near the top of my list to make.
What’s the difference between a Swedish and Italian meatball?
Traditional Swedish meatballs typically use a beef and pork combination, but I enjoy lamb too, and it works well in this with the spices and fresh herbs. Feel free to substitute with more beef or pork if you prefer, but I hope you give this a try. The gravy or sauce if you prefer, is a white, rich and creamy one made with pan juices, flour and cream and sour cream.
Typically Italian meatballs are made using a ground beef and veal mix usually served with a savory, tomato based sauce using different herbs.
Lingonberry jam is also served along side these, also known as mountain cranberries or partridge berries in North America, and can be found at World Markets, Walmarts and on Amazon.
After the Swedish meatballs have been shaken and browned in the skillet set them aside, covered to stay warm.
Next we need to make that gravy!
What is Swedish meatball sauce or gravy?
For my Swedish meatball I add butter and diced shallots to the skillet that has the remaining oil and browned bits leftover from the sautéed meatballs. If you don’t have a shallot then use an onion. Worcestershire sauce, sherry and beef broth are added to the flour and sautéed shallots, then cream and sour cream are whisked in. It’s dreamy. Really, really good.
The browned meatballs go back in the sauce and get heated through.
Truth be told one of my favorite ways to serve this is over very thin crispy, golden brown french fries, but feel free to spoon over mashed potatoes, noodles or rice.
Swedish Meatballs with Gravy
- 1 lb ground beef
- 1 lb ground lamb (or beef if not preferred)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 cup parsley chopped
- 2 tbsp fresh dill chopped
- 1 egg
- 1/4 cup milk
- 1/3 cup Panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp butter
- 1 shallot medium sized diced (or 1/2 onion, diced)
- 1/4 cup flour
- 1/2 cup sherry
- 3 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1 cup beef broth
- 1/2 cup heavy cream or Half and Half
- 1/4 cup sour cream
- chopped dill for garnish optional
- In a small bowl add the breadcrumbs and milk. Toss to absorb and set aside.
- Add the ground beef and lamb (See Note 1) to a large bowl. Add the egg, breadcrumb mixture, salt, pepper, allspice, nutmeg and half of the chopped parsley and dill. Mix together by hand until incorporated completely.
- Use a 2-inch scoop or a heaping tablespoon and roll into small balls. Makes 32 meatballs depending on size rolled. Set aside.
- In a large frying pan add the olive oil and over medium heat sauté meatballs, shaking and turning until brown on all sides and cooked throughout. Transfer to a plate, cover with foil and set aside.
- In same skillet add the butter and over medium heat sauté the shallot/onion for 3 minutes or until soft. Whisk in the flour and cook for a minute more. Stir in the sherry, Worcestershire sauce, salt, broth, cream and sour cream. Bring to a boil, reduce heat to low and cook for several minutes until thickened. Add remaining parsley and dill. Stir to incorporate, season to taste.
- Place meatballs in skillet, tossing to coat with sauce and simmer for 1-2 minutes. Serve over mashed potatoes, noodles, rice or French fries.
- Feel free to substitute the ground lamb for ground pork or beef.