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Swedish meatballs in a skillet with a spoon lifting one.
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3 from 3 votes

Swedish Meatballs

Fill up with a hearty serving of Swedish meatballs! This savory recipe combines ground beef and pork to make a flavorful meatball that is smothered in a super delicious gravy.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Swedish
Keyword: beef, meatballs, pork
Servings: 6 servings
Calories: 599kcal
Author: Kasey Schwartz


  • Large saute pan
  • Mixing bowl
  • Rubber spatula
  • Baking sheet pan
  • whisk



  • 1 Tablespoon unsalted butter
  • 1 medium onion minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2/3 cup breadcrumbs
  • 2 egg yolks
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 Tablespoons canola oil


  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 2 cups beef stock
  • 1/4 cup full-fat sour cream
  • Kosher salt and pepper to taste
  • 1 pound egg noddles cooked
  • 2 Tablespoons fresh parsley chopped


  • In a saute pan, heat the butter over medium heat until hot. Add the onions and cook until soft, about 5 minutes. Set aside to cool.
    1 Tablespoon unsalted butter, 1 medium onion
  • In a large mixing bowl, add the onions, ground beef and pork, breadcrumbs, yolks, salt, pepper, and nutmeg. Mix thoroughly with your (clean) hands until well mixed and combined. Roll into 1 ½” meatballs and set aside. You should end up with 20-25.
    1 pound ground beef, 1 pound ground pork, 2/3 cup breadcrumbs, 2 egg yolks, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg
  • In a large saute pan, heat the oil until hot. Add the meatballs, in batches, and cook on all sides until browned, about 6-7 minutes. Remove to a baking sheet lined with paper towels to drain. Repeat until finished.
    2 Tablespoons canola oil
  • For the gravy, add the butter to a pan over medium heat until melted. Add the flour and whisk. Cook for 2 minutes. Add the beef stock and whisk constantly until thickened, about 7-8 minutes. Stir in the sour cream, season to taste, and add the meatballs. Reduce to a simmer and cook for 10-12 minutes or until the meatballs are fully cooked and gravy is thick.
    3 Tablespoons unsalted butter, 3 Tablespoons all-purpose flour, 2 cups beef stock, 1/4 cup full-fat sour cream, Kosher salt and pepper to taste
  • Serve over egg noodles. Garnish with chopped parsley.
    1 pound egg noddles, 2 Tablespoons fresh parsley


Serving: 1serving | Calories: 599kcal | Carbohydrates: 15g | Protein: 31g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1120mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 3mg