Seriously Amazing Swedish Meatballs in Brown Gravy
My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It’s so good you’ll wanna slurp it through a straw!

Here it is. More comfort food. I hope you aren’t sick of it yet, because there’s soo much more where this ↑ came from. What, you didn’t get the memo? It’s comfort food FRIDAY my friend.
Gimme a big bowl of egg noodles topped with Swedish meatballs and a healthy drizzle of that brown gravy with a good show on Netflix and a cozy blankie. It’s all I ask for. I’ll be living that #blanketburrito life from now all the way into next year. Anyone with me? Next year. Yes, I said it. Guys it’s like, 3 months away. Where did this year go? And can December just not come around this time, pleaseandthankyou. Someone in the room is about to turn the big 3-0 and I really just don’t want it to be me. Speaking of turning thirty, I’m as old as the Oprah Winfrey show. Uh… well if I didn’t feel old before… Would you mind If I just stayed twenty-nine-and-some-change till the end of time?
I’ll just stay here in my sweat pants and drown my twenty-something self in a vat of the most comforting comfort food known to man.
My Swedish meatballs recipe is easy to make…
and they’re also possibly the best thing to come out of my kitchen, ever. That’s not saying I don’t love most of the food I share with you here on LSJ. It just means that this kinda recipe holds a big place in my heart. Perfectly browned little nuggets that are tender and juicy on the inside. Isn’t it amazing how many different ways there are to serve up meatballs? I’d have to say, my favorite is when they’re snuggled in a tangy, creamy and rich gravy that’s so good you’ll wanna bathe in it.

How to make the best Swedish meatballs:
In terms of flavor we’re using onions and a few spices. Keepin’ it simple yet flavorful. To make sure the onions don’t add too much additional moisture to the meatballs, we’re sautéing them in a little bit of butter to cook off some of that liquid. The spices used for my swedish meatballs are just a hint of nutmeg, allspice, salt and pepper. Nutmeg and all spice are the heart and soul of a good swedish meatball recipe.
Now for that texture and moisture. I’m using an age-old trick to keep these meatballs nice and tender. This is something I learned from my mom and she from hers. You can never go wrong with a tip that’s been passed for generations. All you need is a couple slices of bread soaked in a 3 tablespoons of milk for a few minutes and friends, i’m telling you, not a dry meatball in sight. The onions that we sautéed also add moisture but just enough.
Too much moisture in a meatball is a BAD thing.


I don’t like to use too much binder in my meatball recipes because it takes away from the actual MEAT-ball. You know? Just enough to get the job done. A couple slices of bread soaked in milk, an egg, onions, and a few spices.
Once we mix up the meatballs, we’re going to sear them in a skillet until all the sides brown up nicely. This helps hold all the juices inside the meatball while gently browning up the outside. Don’t worry if they don’t cook all the way through, we’re going to simmer them in the sauce a little later.
Now for the brown gravy. Since the meatballs bring the onions to the party, I like to flavor the gravy with a hint of garlic. Did you think i’d make meatballs without garlic? We’ve been friends for too long, you should know me better than that! I know, it’s not a traditional Swedish meatball recipe, but you know what?
It’s kinda better.
Along with garlic we’re using beef or chicken broth, a hint of mustard, worcestershire sauce, and sour cream. If you’re thinking it’s starting to sound a little like stroganoff, well, you’re right.
It kinda does.

These Swedish meatballs are perfect for busy weekdays and even better for lazy Sunday suppers. I’d double the recipe and serve them with egg noodles over the weekend and then again a couple of days later with mashed potatoes.
Because the only thing better than Swedish meatballs in gravy is meatballs and gravy on top of mashed potatoes.

shop this post:
[show_shopthepost_widget id=”3114096″]
Seriously Amazing Swedish Meatballs in Brown Gravy
My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It's so good you'll wanna slurp it through a straw!

Ingredients
- 1 small onion, finely chopped
- 5 tablespoons butter
- 2 slices of bread, torn into small pieces
- 3 tablespoons milk
- 1 ¼ pound lean ground beef
- 1 large egg
- 1 teaspoon salt + ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon EACH ground allspice AND garlic powder
- 1 tablespoon EACH oil AND Worcestershire sauce
- 2 tablespoons flour
- 1 ¾ cup beef or chicken broth, low sodium
- ½ cup sour cream
- ½ - 2 teaspoons yellow mustard
- buttered egg noodles or mashed potatoes, for serving
Instructions
- In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
- In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
- When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
- Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.
- Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
- Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!
Notes
- Edit: 05/19/2019 some readers have mentioned that they thought the mustard flavor was a little strong in this recipe. The original recipe calls for 2 teaspoons, however, if this is your first time making this recipe, I suggest starting with a ½ teaspoon and then adjusting it as desired, up to 2 teaspoons.
- I've only tested the recipe with sour cream so not sure if greek yogurt can be substituted. But really, it's Swedish meatballs, go with the sour cream, just this once.

Fantastic! I made these for family and they were a huge hit. Thank you!
This came out so good! I loved it and will make it again. It’s so much better than traditional swedish meatballs.
I’ve cooked them also this week. It was funny to read about your family secret – bread with milk. The point is it’s classic for Soviet cuisine and now most people in ex-Soviet countries add bread with milk to their meatballs 🙂 Previously in public cafeterias (Soviet) they used to add more bread than meat to save the meat and take it home.
Hi, I made these the other day and I must say they were amazing!! my family loved them!
I have a blog I created on Facebook that I post all my dinners on that I make and I had one of my members say that these are not true Swedish Meatballs! I think she is wrong!! these were the best thanks for the recipe! I will also try some of your other creations!
This is the first time I have ever made Swedish meatballs. I used garlic in both the meatballs and sauce, and honey dijon mustard. They were delicious! I do not like cooking meatballs in a frying pan, so baked a large pan and fried about 8, so I would have leavings to make the sauce in. I made another change and used 2/3 ground beef and 1/3 ground pork.
This is so amazing!! My family has been begging for me to make swedish meatballs again, they love this recipe! Thank you so much for sharing!
Absolutely delicious! I used ground turkey (we don’t eat beef/pork) and it worked beautifully. Also used light sour cream because that’s what I add in the fridge and it was fine. Thank you!
Delicious! I have to double the gravy for my hubby because he never seems to get enough. Thanks for this awesome recipe!
Best EVER!! (voted unanimously by my entire family) 🙂
I love this recipe! I want to make it for a party. Can I put it in a crockpot to keep warm without having problems with the sauce separating?
Not really sure if the sauce would separate as I’ve never held it in a crock before, sorry!
Tasted like something from an upscale Italian restaurant! So good! I’m a picky eater so I didn’t use mustard and I didn’t have any Worcestershire sauce. So good!
Loved this recipe! I had to cook my meatballs a bit longer than indicated, and finished them in the oven at 350 F for about 12 minutes with a bit of loose tin foil over the pan. They turned out wonderfully!
Thanks!
This was a huge hit at my house. I used 1lb ground turkey and 1lb ground pork sausage for the meatballs. Also omitted the allspice since I didn’t have any and no one at my house likes it. I baked my meatballs at 420° degrees for 15 mins. I think they come out better baked. Then simmered them in the sauce for awhile. This was super delish and I will definitely make it again!
Not good. Made sauce only the mustard taste is overwhelming!
This was my first time eating/making Swedish meatballs. I ended up not liking it, but that was entirely personal preference. I’m sure the recipe was spot on! That being said, even though I didn’t like the sauce I thought the meatballs were AMAZING!! I’m definitely keeping the recipe for the meatballs for next time I make spaghetti and home made meatballs. Thanks for sharing.
I’m a total food snob and sometimes wonder how something gets five stars and what people think is good….
…this recipe is DELICIOUS. My spouse had thirds AND is taking it for lunch today.
I tightened up the sauce a little bit more with some slurry but other than that, followed the recipe exactly.
These turned out pretty good! I ended up doubling the gravy and next time would maybe add a little less Worcestershire. I had a little trouble with the way the recipe was written. I think it would be more clear if the ingredients for the meatballs was separate from the ingredients for the gravy. I ended up throwing the garlic powder into the meatballs before I realized it didn’t go there. I think the fact it was on the same line as the allspice was what threw me. Maybe I shouldn’t cook distracted!
I’ve made these twice and I must say that this recipe is one of the best meatball and gravy recipe there is out there if not the best. Absolutely delicious. I was actually very surprised at how good these turned out. The mestballs were very tasty, juicy and soft. The gravy was nice and salty, creamy and I don’t know how to describe this sour-ish taste But it was delicious! Definitely will be making more~
I’m making these on a perfectly crisp fall Friday night. We needed a little comfort food! I used ghee, instead of butter because it’s what I had on hand. They’re simmering now and the house smells amazing— sauce is also beautifully smooth. I also snuck some tastes of the sauce and A bite of a meatball-it’s delicious. I didn’t have worshteshire, so I subbed a little A1. Perfect recipe! Thanks for sharing and for making our Halloween movie night comforting and delicious!
Best meatballs I’ve ever made! Such a great recipe!
Great recipe! Does the nutrition information include the egg noodles or mashed potatoes?
Best meatball recipe I have had! I used ground venison. They came out crisp on outside and juicy on inside. I also added mushrooms to the sauce. And instead of noodles I served over jasmine rice. Thanks for recipe!
These are definitely THE BEST swedish meatballs!! I have different dietary restrictions in my house so I used ground turkey instead of beef and gluten free ‘bread’ crumbs. This recipe resulted in delicious, flavorful, moist meatballs. The sauce was delicious! I am trying again with ground chicken just because that is what I have on hand.
I made these meatballs for dinner a few nights ago, and the title is absolutely on point. These are seriously amazing! So delicious. I followed the recipe as written and wouldn’t change a thing……..well, except I’d double it the next time. This is one of those recipes that tastes even better the next day. Mmmmmmm 🙂
Awesome recipe, thank you!! The meatball recipes I have made in the past always seem to fall apart, but these stayed together perfectly and they were delicious! My whole family loved them! I was not able to cook them the day I made them, so I froze the meatballs on a parchment lined baking sheet (uncooked) and then kept them in a freezer bag until I needed them for dinner tonight. I defrosted them in the microwave just before cooking. Also, I never have sour cream on hand so I used regular (not Greek) plain yogurt and the gravy was sooooo good, I had no texture issues using the yogurt. Thank you again so much for this recipe, I will definitely be making it again!
Hi, could I make this with lamb, I wonder.
You might need to play around with the binding ingredients based on the fat content of the ground lamb; but I think it could work 🙂
Recipe is delicious but for anyone who is making this for the first time I would definitely recommend half the mustard but my family loves this dish
Great dish, glad i found it. I would make again and have passed the recipe on to a few other People. Like the note says use a little less mustard.
Happy to hear you enjoyed it, Mike! Appreciate you taking the time to circle back and leave a comment 🙂
I used mustard powder instead… I only had a grainy mustard or a hot Dijon mustard in refrigerator. Worked great.
I made just the gravy, to go with some meatballs I’d previously frozen. Man was this a delicious recipe. Wow. I will absolutely do this again, without hesitation!
Thank you!!
So glad to hear you enjoyed it, Gwen! Appreciate you circling back to leave a review 🙂