Swedish Meatballs Recipe: Easy Creamy Gravy & Lingonberry Sauce

Name: Swedish Meatballs Recipe: Easy Creamy Gravy & Lingonberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1/2 lb ground beef (80/20 preferred); 1/2 lb ground pork; 1/2 cup plain breadcrumbs (can use gluten-free); 1/4 cup whole milk (or unsweetened plant-based milk); 1 small onion, finely chopped; 1 large egg; 1/2 tsp ground nutmeg; 1/2 tsp ground allspice; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp unsalted butter (for frying); 2 tbsp unsalted butter (for gravy); 2 tbsp all-purpose flour (or 1:1 gluten-free flour blend); 2 cups beef broth; 1 cup heavy cream (or half-and-half, or dairy-free cream); 1 tsp Worcestershire sauce; 1/2 tsp Dijon mustard; Salt and pepper, to taste; 1/2 cup lingonberry preserves (or cranberry sauce/red currant jelly); 1 tbsp water (to thin lingonberry sauce as needed)

Written by

lara

Posted on December 3, 2025

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Comfort Food

December 3, 2025

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Let me set the scene: the rich aroma of ground beef and pork sizzling in butter, mingling with the warmth of nutmeg and allspice, fills my kitchen. It’s like stepping into a Scandinavian cottage on a snowy afternoon—cozy, comforting, and honestly, kind of magical. The first time I made these Cozy Swedish Meatballs in Creamy Gravy with Lingonberry Sauce, it was a chilly Saturday, and I was craving something that felt like pure, nostalgic comfort. I remember rolling each meatball by hand, laughing at how uneven some of them turned out (they tasted perfect anyway), and the anticipation as the silky gravy bubbled away on the stove.

I was instantly hooked. There’s this moment—the kind where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My grandma used to make a version of Swedish meatballs when I was knee-high to a grasshopper, and making this recipe brought back all those warm memories of her bustling kitchen and the sound of spoons clinking against plates. I stumbled on my own twist after trying to recreate that same comfort on a rainy weekend with my kids. If only I’d found this exact combination years ago, I could have saved myself so many bland dinner nights!

My family couldn’t stop sneaking meatballs off the cooling rack (and I can’t really blame them). There’s just something about the creamy gravy—rich but not heavy—and the sweet-tart kick of lingonberry sauce that gets everyone coming back for seconds. These Swedish meatballs have become a staple for family gatherings, potlucks, and even gifting a warm meal to neighbors (pure happiness in a casserole dish). Honestly, this recipe feels like a warm hug in food form, and you’re going to want to bookmark this one. I tested it half a dozen times in the name of research, of course, and it’s officially my go-to for cozy dinners, holiday mornings, and brightening up any Pinterest board!

Why You’ll Love This Recipe

There’s a reason why Swedish Meatballs in Creamy Gravy with Lingonberry Sauce have stood the test of time—trust me, I’ve made more meatballs than I care to admit. Through plenty of trial and error (and a few kitchen disasters), I’ve landed on a version that ticks all the boxes for flavor, ease, and crowd-pleasing appeal. Here’s what makes this recipe shine:

Quick & Easy: Ready in under 45 minutes, which is perfect for busy weeknights or those last-minute “what’s for dinner?” moments.
Simple Ingredients: No fancy grocery trips needed; you likely have most of these in your fridge or pantry right now.
Perfect for Gatherings: Whether it’s a cozy dinner, a potluck, or a holiday brunch, these Swedish meatballs fit beautifully into any occasion.
Crowd-Pleaser: Kids and adults alike rave about these—my own crew always asks for seconds, and even picky eaters clean their plates.
Unbelievably Delicious: The creamy gravy is rich but not overpowering, and the meatballs are tender, flavorful, and absolutely addictive. The lingonberry sauce adds just the right pop of sweet-tart magic.

What sets this Swedish meatballs recipe apart? It’s all in the details—blending ground pork and beef for the perfect texture, adding a touch of allspice and nutmeg (don’t skip these, they make all the difference), and using breadcrumbs soaked in milk for extra tenderness. The gravy is silky, not gloopy, thanks to slowly whisking in the broth and cream. And that lingonberry sauce? It’s the classic Nordic sidekick, giving every bite a little sparkle.

This isn’t just another version—it’s my best version, tested and tweaked until the balance was spot-on. Comfort food, yes, but with a lighter touch and zero fuss. Perfect for impressing guests (without breaking a sweat) or just turning a simple meal into something memorable. You know what? After the first bite, you’ll understand why people close their eyes and savor it. Swedish meatballs recipe magic, right in your kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap or substitute as needed. Here’s what you’ll need for these cozy Swedish meatballs in creamy gravy with lingonberry sauce:

For the Meatballs:
- 1/2 lb (225g) ground beef (I prefer 80/20 for juiciness)
- 1/2 lb (225g) ground pork (adds richness and flavor)
- 1/2 cup (60g) plain breadcrumbs (fresh or store-bought, can use gluten-free)
- 1/4 cup (60ml) whole milk (or unsweetened plant-based milk for dairy-free)
- 1 small onion, finely chopped (adds sweetness)
- 1 large egg (room temperature)
- 1/2 tsp ground nutmeg (classic Swedish flavor!)
- 1/2 tsp ground allspice (don’t skip this—it’s key)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter (for frying—use olive oil if preferred)
For the Creamy Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for gluten-free, use 1:1 GF flour blend)
- 2 cups (480ml) beef broth (I like Better Than Bouillon for depth)
- 1 cup (240ml) heavy cream (or half-and-half, or dairy-free cream)
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard (adds zing)
- Salt and pepper, to taste
For the Lingonberry Sauce:
- 1/2 cup (120ml) lingonberry preserves (I use Felix brand; substitute with cranberry sauce if you can’t find it)
- 1 tbsp water (to thin, as needed)

Ingredient Notes & Substitutions:

If you’re out of ground pork, use all beef—the meatballs will still be flavorful but slightly less rich.
No lingonberry preserves? Cranberry sauce or red currant jelly works in a pinch (it’s all about that sweet-tart contrast).
Dairy-free? Use oat milk and a plant-based cream; the results are surprisingly close.
For a lighter version, swap half the cream for unsweetened Greek yogurt (just whisk gently so it doesn’t curdle).

These ingredients come together for a Swedish meatballs recipe that’s hearty, flavorful, and totally fuss-free. You can even prep the meatballs ahead of time—just chill covered for up to a day before cooking.

Equipment Needed

You don’t need a fancy kitchen setup to whip up this Swedish meatballs recipe. Here’s what I use—and a few tips for making do if you’re missing something:

Large mixing bowl: For combining meatball ingredients (any sturdy bowl works).
Small bowl: To soak breadcrumbs in milk.
Frying pan (12-inch or larger): Cast iron is great, but nonstick or stainless steel is totally fine.
Slotted spoon or tongs: For turning and removing meatballs.
Whisk: Essential for smooth, lump-free gravy.
Measuring cups & spoons: I use the classic stainless steel kind (dishwasher-safe—makes cleanup easy).
Wooden spoon: For stirring the gravy and scraping those tasty browned bits.
Plate or tray: To rest cooked meatballs before adding them back to the pan.

If you don’t have a frying pan big enough, cook the meatballs in batches (I do this when making double recipes for parties). A hand mixer can help blend the meatball mixture if you don’t want to get your hands messy. My cast iron skillet is a workhorse, but I’ve made this recipe in everything from nonstick pans to budget aluminum skillets—just keep an eye on heat and stir often to avoid sticking. Clean your whisk right after making the gravy; dried flour is no fun to scrub off!

Preparation Method

Ready to make the coziest Swedish meatballs in creamy gravy with lingonberry sauce? Here’s my step-by-step method—including all the little tricks I’ve learned over years of meatball making.

Soak breadcrumbs: In a small bowl, combine 1/2 cup (60g) breadcrumbs and 1/4 cup (60ml) milk. Let sit for 5 minutes until breadcrumbs are soft. (Don’t skip this step—it keeps the meatballs tender!)
Make meatball mixture: In a large bowl, mix soaked breadcrumbs, 1/2 lb (225g) ground beef, 1/2 lb (225g) ground pork, 1 small finely chopped onion, 1 large egg, 1/2 tsp nutmeg, 1/2 tsp allspice, 1 tsp salt, and 1/2 tsp pepper. Use clean hands for best mixing—try not to overwork or the meatballs get tough.
Shape meatballs: Roll mixture into balls about 1 inch (2.5cm) in diameter. You should get 20-24 meatballs. (If the mixture is sticky, wet your hands lightly.) Place meatballs on a plate.
Brown meatballs: Heat 2 tbsp butter in a large frying pan over medium-high heat. Add meatballs in batches, turning gently until browned on all sides—about 5-7 minutes per batch. (Don’t overcrowd the pan or they’ll steam instead of brown.) Transfer browned meatballs to a plate.
Make gravy: Pour off excess fat if needed, leaving about 2 tbsp in the pan. Add 2 tbsp butter and melt over medium heat. Sprinkle in 2 tbsp flour, whisking for about 1 minute until bubbly. Slowly whisk in 2 cups (480ml) beef broth, scraping up any browned bits. Add 1 cup (240ml) heavy cream, 1 tsp Worcestershire sauce, and 1/2 tsp Dijon mustard. Bring to a gentle simmer, whisking often, until thickened—about 5 minutes.
Simmer meatballs: Return meatballs (and any juices) to the pan. Reduce heat to low, cover, and simmer gently for 10-12 minutes until meatballs are cooked through. (Check one by cutting—it should be juicy, not pink inside.) Taste and adjust seasoning with salt and pepper if needed.
Prepare lingonberry sauce: In a small saucepan, warm 1/2 cup (120ml) lingonberry preserves with 1 tbsp water over low heat, stirring until smooth. (You can microwave for 30 seconds if you prefer.)
Serve: Arrange meatballs on a warm platter, spoon gravy over the top, and serve with lingonberry sauce on the side.

Prep Notes & Troubleshooting:

If your meatballs fall apart, the mixture might be too wet—add a tablespoon more breadcrumbs and remix.

For an extra golden crust, use a combo of butter and oil when browning.

Don’t rush the simmering step; it lets the flavors meld and keeps the meatballs juicy.

Honestly, Swedish meatballs are one of those recipes where you can taste the love put into every step. If you’re multitasking, prep the gravy ingredients while browning the meatballs—it’ll save you a few precious minutes!

Cooking Tips & Techniques

Getting Swedish meatballs just right takes a bit of know-how, but with these tips, you’ll be a pro in no time. Here’s what I’ve learned after countless batches—some perfect, some, well, not so much.

Don’t Overwork the Meat: Mix gently and stop as soon as the ingredients are combined. Overmixing makes meatballs dense and tough (I learned this the hard way!).
Bread Crumb Soak Matters: Letting the breadcrumbs soak in milk ensures the meatballs stay moist instead of dry. You know how some meatballs are rubbery? This step prevents that.
Browning Is Key: Sear meatballs in batches for an even crust. If you crowd the pan, they steam instead of brown. Give them space—it pays off in flavor.
Gravy Consistency: Don’t rush the roux; let the flour and butter bubble for a minute before adding liquid. Whisk constantly when adding broth and cream to avoid lumps.
Season Gradually: Taste the gravy before returning the meatballs. Sometimes a pinch more salt or pepper makes all the difference.
Multitasking: While meatballs are browning, measure out gravy ingredients to keep things moving. Timing is everything—nobody likes cold meatballs!
Personal Failures: Once I tried making these with lean ground turkey—big mistake. They turned out dry and bland. If you need a leaner option, add extra onion and swap half the meat for mushrooms.
Consistency for Success: Use a cookie scoop for even-sized meatballs, or just eyeball it—imperfections are part of the charm. Rest the meatballs for a few minutes after browning to let juices redistribute.

With these Swedish meatballs recipe tips, you’re set for delicious results every single time. Trust me—these little tweaks make a huge difference!

Variations & Adaptations

Want to make this Swedish meatballs recipe your own? There are plenty of ways to tweak, swap, and adapt based on your tastes, dietary needs, or what’s in your fridge.

Gluten-Free: Use a 1:1 gluten-free flour blend for the gravy and swap breadcrumbs for gluten-free oats or crushed rice crackers.
Dairy-Free: Substitute plant-based milk and cream for the dairy, and use olive oil instead of butter. Oat milk works surprisingly well in both meatballs and gravy.
Vegetarian: Replace meat with a mix of finely chopped mushrooms, lentils, and walnuts. Add extra breadcrumbs to help bind. The flavor is earthy and satisfying!
Seasonal Swaps: In fall, add a pinch of dried thyme to the gravy or use cranberry preserves instead of lingonberry for a festive twist.
Spicy Kick: Mix in a dash of cayenne or a chopped chili for a bit of heat. My husband loves this version when he’s craving something bolder.
Baked Version: For lower fat, arrange shaped meatballs on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, then finish in gravy.
Allergen Substitutions: Egg-free? Use a flaxseed egg (1 tbsp ground flax + 3 tbsp water) as a binder.

Personally, I’ve tried swapping the pork for ground chicken—lighter but still delicious. I also love adding sour cream to the gravy for a tangy twist. Make it your own; you really can’t go wrong!

Serving & Storage Suggestions

Swedish meatballs in creamy gravy are best served piping hot, spooned over buttery mashed potatoes or classic egg noodles. The lingonberry sauce is a must—just a dollop on the side brings out all the flavors. For presentation, I like to sprinkle fresh parsley and maybe a few extra grinds of black pepper for color.

Pair these meatballs with a crisp cucumber salad or steamed green beans for a complete meal. If you’re feeling fancy, a light-bodied red wine or a sparkling elderflower drink fits right in. Leftovers are a gift—store meatballs and gravy together in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight (sometimes I think they’re even better the next day!).

To freeze, arrange cooled meatballs with a bit of gravy in a freezer-safe container—up to 2 months. Reheat gently in a saucepan with a splash of broth or cream, stirring occasionally. Lingonberry sauce keeps in the fridge for weeks, so you can always have some on hand for snacking or breakfast toast.

Tip: If reheating in the microwave, cover and use a low setting to keep the meatballs juicy. Stir the gravy halfway through for even warming. Meatballs can be made ahead and kept in the fridge overnight before browning for super fast weeknight prep.

Nutritional Information & Benefits

This Swedish meatballs recipe balances comfort and nutrition in every bite. Here’s what you get per serving (about 4 meatballs with gravy and lingonberry sauce):

Calories: ~410
Protein: 20g
Carbs: 16g
Fat: 29g
Fiber: 2g

Beef and pork provide a hearty dose of protein, while the onions and spices offer natural antioxidants. Lingonberries are high in vitamin C and add a bright kick without loads of sugar. For gluten-free or low-carb adaptations, swap breadcrumbs for almond flour and use cauliflower mash as a side.

Potential allergens: wheat, dairy, eggs, and pork. For those with sensitivities, see the adaptations above—everyone deserves a cozy plate of Swedish meatballs! I love knowing this meal is as nourishing as it is comforting.

Conclusion

Let’s face it—some recipes are just worth coming back to, and this Swedish meatballs recipe is one of them. It’s easy, comforting, and packed with those classic flavors that make every bite memorable. Whether you’re feeding a crowd or just your hungry family, you’ll find yourself making these again and again.

Don’t hesitate to tweak and adapt the recipe to suit your tastes or dietary needs. Maybe you’ll find a favorite variation that becomes your own family tradition! Personally, I love how these meatballs bring people together—there’s something about that creamy gravy and sweet lingonberry sauce that feels like home.

If you try this recipe, share your feedback below—I’d love to hear how you made it your own! Bookmark it, pin it, and bring a little Swedish coziness to your kitchen. Happy cooking, friends—and enjoy every bite!

FAQs

Can I make Swedish meatballs ahead of time?

Absolutely! Shape and chill the meatballs up to a day in advance, then cook fresh when you’re ready. The flavors actually improve overnight.

What if I can’t find lingonberry sauce?

No worries—use cranberry sauce or red currant jelly for a similar sweet-tart flavor. It’s the contrast that counts!

Can I freeze Swedish meatballs?

Yes, these freeze beautifully. Cool completely, then store meatballs and gravy in a freezer-safe container for up to 2 months. Thaw overnight and reheat gently.

How do I keep meatballs from falling apart?

Soak breadcrumbs well and don’t skip the egg—it helps bind everything. If the mixture feels too wet, add a touch more breadcrumbs before shaping.

What’s the best side dish for Swedish meatballs?

Mashed potatoes or egg noodles are classic, but you can also serve with rice, steamed veggies, or even crusty bread for mopping up that delicious gravy!

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