The BEST Swedish Meatballs

The BEST Swedish Meatballs – Savoury spiced meatballs in a creamy, velvety sauce… without the schlep to Ikea. Since lingonberry jam can be hard to come by, we love serving them with a quick homemade cranberry sauce.



  • 450 g beef mince
  • 450 g pork mince
  • 50 g bread crumbs
  • 2 large egg yolks
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • Salt
  • 1/2 white onion, chopped
  • 4 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 3 tbsp. plain flour
  • 720 ml low-sodium beef stock
  • 60 ml double cream
  • 5 g freshly chopped parlsey
  • Freshly ground black pepper
  • Cooked pappardelle pasta


  1. In a large bowl, mix together beef and pork, bread crumbs, egg yolks, allspice, and nutmeg and season with salt. Stir to combine, then mix in onion. Form mixture into small meatballs.
  2. In a large pan over medium heat, melt 1 tablespoon butter and olive oil. Add meatballs and brown until golden, 3 minutes per side, then transfer to a plate. Drain fat in pan.
  3. Make gravy: Melt remaining 3 tablespoons butter in pan. Whisk in flour until golden, 2 minutes, then add beef stock and whisk until no clumps remain. Bring to a simmer and let thicken, 2 minutes.
  4. Add double cream and parsley and return meatballs to pan. Spoon gravy over meatballs and let simmer in sauce until cooked through, 5 to 6 minutes more. Season with freshly ground black pepper.
  5. Serve over pappardelle pasta.

Keywords: swedish meatballs, meatballs