Swedish Meatballs | Feasting At Home | Easy Recipe Ideas

Lightened-up Swedish meatballs made with ground turkey, gently seasoned with a whisper of nutmeg and allspice. Tender and savory, they are simmered in a gravy that feels like pure comfort. Easy to make and always a crowd-pleaser – perfect for weeknight dinners or cozy gatherings.

Why You’ll Love This

Savory, tender, and perfectly spiced, these Swedish Meatballs are homey in the best possible way, simmered until they soak up every bit of flavor. The sauce is irresistibly luscious – silky, creamy, and downright divine – with plenty of it to fully blanket the meatballs and then some. Whether you stick with classic beef and pork or lighten things up with ground turkey (our favorite!) they’re wonderfully versatile and delicious over mashed potatoes, pasta, or rice. Easy enough for weeknights yet special enough for gatherings.

What are Swedish Meatballs?

Swedish meatballs (köttbullar) are traditionally made with a combination of ground beef and ground pork. They are seasoned with warm, wintery spices like nutmeg and allspice, and they are served in a rich brown gravy over mashed potatoes or egg noodles, often with a side of lingonberry jam or cranberry sauce.

Ingredients

• Ground meat: use ground turkey, ground beef, ground pork, ground chicken, or ground plant-based meat. Or you can do a combo! I love using ground turkey as a healthier option, with a lighter taste.  Half ground beef and half ground pork is traditional and adds a richer flavor. 
• Yellow onion and garlic cloves: Add savory, aromatic flavor to balance the richness of the meat and the sweetness of the spices.
• Fresh parsley: Adds a fresh, herbal flavor.
• Panko or fine breadcrumbs: Help shape the meatballs and give a slightly crunchy texture. Use gluten-free breadcrumbs or gluten-free quick oats (oats create a tender interior with a more chewy texture) if needed.
• Egg: Helps bind the meatballs together and adds moisture for tender, juicy meatballs.
• Allspice and nutmeg: Adds cozy, wintery flavor! Freshly grated nutmeg is also nice over the top.
• Gravy: Butter, flour (gluten-free if needed), broth (chicken stock, vegetable broth, or beef broth), Dijon mustard, Worcestershire sauce (or soy sauce), salt, black pepper, allspice, nutmeg, and heavy cream (sour cream or Greek yogurt can be used, but may taste sour – omit Dijon or add to taste).

How to Make Swedish Meatballs

1. Assemble the meatballs. Grate the onion and garlic. If you prefer to mince the onion, increase the amount to 1/2 cup. Mince the parsley. Add ground meat to a medium bowl (if using turkey, add 2 teaspoons olive oil), then add the onion, garlic, parsley, panko, egg, salt, pepper, allspice, and nutmeg, stirring until just combined. Dampen your hands with water and shape the mixture into 18 2-inch meatballs (about 2 tablespoons per meatball).

2. Let the meatballs chill. Place the meatballs in the fridge for 30 minutes, or up to 2 days. Great for meal prep!

3. Cook the meatballs. Warm a large skillet over medium-high heat. Add 2 tablespoons of oil. Add the meatballs to the pan and brown on all sides, then remove from the heat.

4. Make the gravy. Using the same pan, melt butter and whisk in the flour to create a roux. Stir for 2 minutes, then add the stock, Dijon mustard, Worcestershire, salt, black pepper, allspice, and nutmeg. Whisk until the gravy simmers and thickens.

5. Simmer the meatballs in the gravy. Add the meatballs back to the pan with the gravy. Simmer for 5-10 minutes. Push the meat to the side and stir in the cream. Heat for 2 minutes.

How to Bake the Meatballs

1. Preheat the oven to 400°F.
2. Place the meatballs on a parchment-lined pan and bake for 18-22 minutes, or until golden and cooked through.

How to Air Fry the Meatballs

1. Heat your air fryer to 375°F.
2. Add to your air fryer basket and cook for 10-12 minutes, shaking the basket halfway, until cooked through and lightly browned. You’ll likely need to work in batches.

Chef’s Tips

1. Grate the onion. While you can mince the onion, grating it really melts the flavor into the meatball, giving it an even, smooth texture.
2. Use wet hands to form the meatballs. This really helps prevent sticking! Dampen your hands with water to form even and smooth meatballs.
3. Don’t skip the chill! Chill the meatballs for at least 30 minutes. This helps them hold their shape, especially when using ground turkey or chicken. It allows the gelatin to stiffen and the fat to solidify, resulting in a better texture.
4. Don’t wipe out the pan before making the gravy. Use the same pan that you used to sear the meatballs for the gravy, without cleaning it. This further improves the depth of flavor in the gravy.
5. If using sour cream or Greek yogurt, omit the Dijon mustard at first, as these ingredients are already more tangy than heavy cream. Add Dijon to taste after adding the sour cream or Greek yogurt.

Serving Suggestions

• Serve over mashed potatoes, egg noodles, or pasta with a sprinkle of freshly grated nutmeg.
• Serve as a cozy appetizer, with a wooden mini fork inserted in each meatball.
• Serve with condiments such as lingonberry jam (Ikea!), red currant jam, or cranberry relish.
• Add a side of pickled vegetables. It’s a lovely complement to the rich and savory meatballs!

Storage

• Make-ahead: Assemble the meatballs and store them in the refrigerator for up to 2 days before cooking.
• Refrigerator: Store leftovers in the fridge in an airtight container for 3-4 days.
• Freezer: The creamy sauce may separate when frozen, so for best results, freeze the meatballs by themselves (either cooked or uncooked meatballs) for up to 3 months, and plan to make the gravy fresh.

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