Divine Swedish Meatballs + Gravy

Jump to recipe. The magic of this divine Swedish Meatballs + Gravy recipe lies in the tender blend of pork and beef, perfectly spiced for a burst of flavor in every bite. Each meatball is smothered in a rich, dreamy gravy you’ll want to drizzle over everything! ~Insert drool here~

It took quite a few test runs, but I’ve finally cracked the code for the perfect Swedish Meatball! So what makes this recipe stand out? It’s packed with flavor—taking those traditional tastes and turning the volume way up.

After suffering through too many bland meatballs, I vowed to make this version anything but boring. The result? A juicy, flavor-packed meatball paired with a rich, velvety sauce that’s pure magic on a plate!

Serving Suggestion:

I love serving Swedish Meatballs over a bed of egg noodles for a cozy meal. For a more traditional twist, mashed potatoes make a perfect pairing. Feeling adventurous? You can also serve them over rice!

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Divine Swedish Meatballs + Gravy Recipe

Ingredients:

Meatballs:

• 1 pound ground pork

• 1 pound lean ground beef

• 1 large egg

• 1/2 cup panko bread crumbs

• 2 tablespoons Worcestershire sauce

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1 tablespoon olive oil

Gravy:

• 1/4 cup salted butter

• 1/2 cup all-purpose flour

• 4 cups water

• 1 tablespoon + 1 teaspoon Better than bouillon, beef

• Pinch ground nutmeg

• Pinch ground allspice

• 1 tablespoon Worcestershire sauce

• 1/4 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

To Serve:

• Cooked egg noodles

Instructions

1. Make the Meatballs: In a large bowl, mix the ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt, and pepper. Form 1 1/2 tablespoon portions of the mixture into meatballs.

2. Cook the Meatballs: Heat a large skillet over medium-high heat with a splash of olive oil. Add the meatballs, browning them on all sides. They don’t need to be fully cooked just yet. Once browned, transfer them to a plate and set aside.

3. Prepare the Noodles: Boil a large pot of salted water and cook the egg noodles until just underdone—about 2 minutes less than package instructions. They’ll finish cooking in the oven.

4. Make the Sauce: Using the same skillet, melt butter, once butter is melted, whisk in flour, nutmeg, and allspice until it forms a paste. Cook for 2-3 minutes. Slowly pour in the water while continuously whisking. Bring to a simmer, then add bouillon and Worcestershire sauce. Scrape up any browned bits from the skillet bottom for extra flavor. Let the sauce simmer until it thickens a bit, about 10 minutes. Season with salt and pepper to taste, then remove from heat.

5. Assemble: In a large baking dish, layer the partially cooked noodles and nestle the browned meatballs on top. Pour the cream sauce evenly over everything.