What do you serve with Swedish meatballs?

Mashed or boiled potatoes, lingonberry jam, pickled cucumber and the cream gravy. Egg noodles are a common American alternative.

Can I make them with all beef?

Yes, though the pork keeps them more tender. If you use all beef, choose 80 percent lean.

Swedish Meatballs (Köttbullar) with Cream Gravy

Small, tender beef and pork meatballs seasoned with allspice and white pepper, browned in butter and simmered in a silky cream gravy. Served with mashed potatoes and lingonberries. Serves 4.

Gluten-free with swaps Vegetarian with swaps Low-carb Freezer-friendly

Contains: milk, egg, wheat, soy. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 25 min
Cook 30 min
Total 55 min
Yield 4 servings (about 30 meatballs)
Level Intermediate

Updated November 4, 2026

Swedish meatballs in cream gravy with mashed potatoes, lingonberry jam and pickled cucumber

Prefer it vegan? Try our Vegan Swedish Meatballs.

Swedish meatballs are smaller and more delicate than Italian ones. A mix of beef and pork, bread crumbs soaked in milk and a little grated onion keeps them tender, and a pinch of allspice gives them their gentle warmth.

They are served the same way in nearly every Swedish home: in a cream gravy with mashed or boiled potatoes, a spoonful of lingonberry jam and some quick pickled cucumber.

Ingredients

Meatballs

1/3 cup plain dry bread crumbs
1/2 cup whole milk
1 small yellow onion, very finely chopped
3 tablespoons unsalted butter, divided
1/2 pound ground beef
1/2 pound ground pork
1 large egg
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground allspice

Cream gravy

2 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
1 teaspoon soy sauce
Salt and white pepper, to taste

To serve

Mashed or boiled potatoes
Lingonberry jam
Pickled cucumber (pressgurka)

To make it gluten-free

For the bread or cracker crumbs, use gluten-free bread crumbs or panko.
For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).
For the soy sauce, use tamari or a soy sauce labeled gluten-free.

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

large skillet
large bowl
whisk

Instructions

Soak the crumbs. Stir the bread crumbs into the milk and let them soak for 5 minutes.
Soften the onion. Melt 1 tablespoon of the butter in a large skillet and cook the onion over medium heat for 3 to 4 minutes, until soft. Let it cool slightly.
Mix. In a large bowl, combine the beef, pork, soaked crumbs, onion, egg, salt, pepper and allspice. Mix with your hands just until evenly combined.
Shape. With wet hands, roll the mixture into balls about 1 1/4 inches across. You should have about 30.
Brown. Melt the remaining 2 tablespoons butter in the skillet over medium heat. Brown the meatballs in batches for 8 to 10 minutes, turning often, until browned all over and 160°F in the center. Move them to a plate.
Make the gravy. Pour off all but about 2 tablespoons of fat. Whisk in the flour and cook for 1 minute, then whisk in the broth, scraping up the browned bits. Simmer for 2 minutes, then stir in the cream and soy sauce and season with salt and pepper.
Simmer and serve. Return the meatballs to the pan and simmer for 3 to 4 minutes, until heated through and coated in gravy. Serve with potatoes, lingonberry jam and pickled cucumber.

Nutrition per serving (estimated)

580Calories

15 gCarbohydrates

1 gFiber

14 gNet carbs

26 gProtein

46 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb Budget-friendly Gluten-free with swaps Vegetarian with swaps

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
The teaspoon of soy sauce is a common Swedish home trick for giving the gravy a deeper color and flavor.
Mix the meat gently; overworking it makes the meatballs dense.
Uncooked meatballs freeze well on a tray; brown them straight from the freezer, adding a few minutes.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate in the gravy up to 4 days, or freeze up to 3 months. Uncooked meatballs freeze well on a tray; brown them straight from the freezer, adding a few minutes.

Questions about this recipe

What do you serve with Swedish meatballs?: Mashed or boiled potatoes, lingonberry jam, pickled cucumber and the cream gravy. Egg noodles are a common American alternative.
Can I make them with all beef?: Yes, though the pork keeps them more tender. If you use all beef, choose 80 percent lean.