The Best Swedish Meatballs and Gravy
About this recipe
Swedish meatballs are a classic comfort food, and this recipe from The Stay At Home Chef makes them easy and delicious. Combining lean ground beef and ground pork, these meatballs are spiced just right and served with a rich, creamy gravy that takes them to the next level.
This version stands out because it includes a mix of Worcestershire sauce and sour cream, giving the dish a depth of flavor that's hard to resist. Plus, you can choose to fry the meatballs or bake them, depending on your preference.
Ingredient notes
- Use lean ground beef with a fat content between 84-93%.
- You can substitute ground pork with country-style ground pork sausage, which is mildly spiced.
- For the gravy, you can adjust the amount of Worcestershire sauce to your taste.
Tips from The Stay At Home Chef’s video
- When shaping the meatballs, aim for uniform 1-inch sizes to ensure even cooking.
- If frying, work in batches to avoid crowding the pan, which helps the meatballs brown properly.
- For the gravy, whisk the flour mixture thoroughly to avoid lumps when adding the beef broth.
Good to know
- How many meatballs does this recipe make?
- The recipe yields approximately 32 meatballs.
- Can I bake the meatballs instead of frying them?
- Yes, you can bake the meatballs in a 400°F oven for about 25-30 minutes until cooked through.
- What can I serve with Swedish meatballs?
- Traditionally, Swedish meatballs are served over mashed potatoes or cooked egg noodles.
No life story here — the video and the recipe are the whole point. All credit to The Stay At Home Chef: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a medium-size mixing bowl, stir together ground beef, ground pork, bread crumbs, Worcestershire sauce, egg, ground allspice, ground nutmeg, salt, and black pepper.
- 2
Form the mixture into 1-inch meatballs.
- 3
Heat olive oil in a large skillet over medium-high heat.
- 4
Working in batches, fry the meatballs in the oil until browned on all sides and cooked through. Remove cooked meatballs from the pan and set aside, draining any excess grease.
- 5
In the same skillet, melt butter. Once melted, stir in flour, ground nutmeg, and ground allspice until it forms a paste.
- 6
Slowly whisk in beef broth and Worcestershire sauce, heating over medium-high until thickened. Season with salt and pepper to taste.
- 7
Stir in sour cream until combined.
- 8
Return cooked meatballs to the skillet and stir with gravy to coat. Simmer until meatballs reach an internal temperature of 165°F.
- 9
Serve hot over mashed potatoes or cooked egg noodles, garnished with chopped parsley if desired.
Heads up — we had to guess a little:
- The quantity for the egg is inferred as '1 large' based on standard recipes.
Credit where it’s due: this recipe was transcribed from The Stay At Home Chef’s original video on YouTube. Follow them there — it’s their dish.
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