Swedish Meatballs with Creamy Gravy recipe

This recipe makes a yummy meatball that doesn't taste Italian but tastes way better than the frozen kind you purchase at IKEA Swedish furniture stores. Makes 8 servings.


  • 4 tablespoons butter, divided
  • 1 cup minced onion
  • 2 slices bacon, minced
  • 1 pound ground beef
  • 3/4 pound ground pork
  • 3 large eggs
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons pepper
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 1 cup breadcrumbs
  • 2 1/3 cups beef stock, divided
  • 2 tablespoons flour
  • 2 tablespoons sour cream


  1. In a small saute pan over medium heat, cook together one tablespoon butter, bacon and onion until the bacon is crisp and the onion is translucent, about 5 minutes.

  2. Put the onions and bacon into a large bowl and add the beef, pork, eggs, spices, breadcrumbs, and 1/3 cup stock. Mix thoroughly.

  3. Form the meatballs into small balls about 1 inch in size.

  4. In a large skillet heat one tablespoon butter over medium heat and cook the meatballs in 4 batches until cooked and browned, about 6 to 8 minutes per batch. Add one more tablespoon of butter for each batch.

  5. After all the meatballs are cooked add the flour and cook until a paste forms, about 2 minutes.

  6. Add 2 cups of stock, bring to a simmer, and stir until slightly thickened.

  7. Return the meatballs to the pot and stir in the sour cream. Serve hot.

Author: Rachael Daylong.

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Published: October 12, 2011