Swedish Meatballs Holiday Favorite

These Swedish meatballs have been a Christmas tradition in my family for years. The blend of pork and beef makes them tender and juicy every time, and the homemade brown gravy adds a rich, savory creaminess that keeps everyone coming back for more. I often double the recipe and keep it warm in my slow cooker, especially during the holidays, because they taste even better the next day when the flavors have had time to meld.

I first made these meatballs during a family Christmas gathering and they instantly became a staple. Now everyone eagerly awaits them every holiday season.

Ingredients

• Two slices dayold white bread: To soak up cream, ensuring moist meatballs dayold bread works best over fresh
• Half a cup heavy cream: To soften the bread crumbs and add richness
• One teaspoon butter: For sautéing onions and building flavor
• One small onion, minced: Provides a sweet savory base for the meat mix
• Two thirds pound ground beef: Lean but not too lean for juiciness
• One third pound finely ground pork: For tenderness
• One large egg: To bind the meatball mixture together
• One tablespoon brown sugar: Optional, for a subtle hint of sweetness that balances spices
• One teaspoon salt: To season thoroughly
• A quarter teaspoon ground black pepper: For mild heat
• A quarter teaspoon ground nutmeg: Key for authentic Swedish flavor
• A quarter teaspoon ground allspice: For warm aromatic notes
• An eighth teaspoon ground ginger: Optional but adds a pleasant zing
• One tablespoon butter: To brown the meatballs
• Quarter cup chicken broth: For baking and creating moist meatballs
• Three tablespoons allpurpose flour: To thicken the gravy
• Two cups beef broth: To build the gravy base
• Half of an eightounce container sour cream: To finish the gravy with tang and creaminess

Instructions

Saturate the Bread:

Place the crumbled dayold bread in a small bowl. Add the heavy cream and mix gently. Let sit for about 10 minutes until the bread absorbs the cream fully making it soft and custardy.

Sauté the Onion:

Melt one teaspoon butter in a skillet over medium heat. Add the minced onion and cook gently for about 10 minutes, stirring often, until the onion is light brown and sweet. Transfer the onions to a large mixing bowl.

Combine the Meat Mixture:

Add the ground beef, ground pork, large egg, brown sugar, salt, pepper, nutmeg, allspice, and ginger to the bowl with the sautéed onion. Mix lightly to combine the spices evenly. Then fold in the soaked bread crumbs and cream mixture, being careful not to overwork the meat.

Brown the Meatballs:

Melt one tablespoon butter in a large skillet over medium heat. Pinch off roughly one and a half tablespoons of meat mixture for each meatball. Form gently into balls without compressing too tightly. Place the meatballs in the skillet and cook, turning often so all sides brown evenly, about five minutes. The inside will still be pink.

Bake the Meatballs:

Transfer the browned meatballs into a baking dish. Pour the chicken broth over them and cover tightly with foil. Bake in the preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for approximately 40 minutes until the meatballs are tender throughout. Remove the meatballs to a serving dish.

Prepare the Gravy Base:

Pour the drippings from the baking dish into a saucepan over medium heat. Whisk in the flour until the mixture is smooth and bubbling lightly. Gradually whisk in enough beef broth to make about two and a half cups of liquid in total, stirring continuously.

Simmer and Thicken the Gravy:

Bring the mixture to a gentle simmer, whisking constantly. Allow the gravy to thicken, which should take around five minutes. This develops a silky texture and deep flavor.

Finish the Gravy:

Just before serving, whisk in the sour cream to the gravy. Taste and adjust seasoning with salt and black pepper if needed. Serve the gravy alongside the meatballs for dipping or smothering.

I love the nutmeg in this dish because it brings that unique warmth that sets Swedish meatballs apart from other meatball recipes. A memorable moment was when my kids asked for seconds and then thirds the first time I made these for Christmas. It has now become a beloved ritual we look forward to each year.

Storage Tips

Store cooled meatballs in an airtight container in the refrigerator for up to three days. Warm leftovers gently in a skillet or microwave, adding a splash of broth or cream to keep them moist. The gravy keeps well separately and thickens, so reheat with a little extra broth to loosen it up.

Ingredient Substitutions

If ground pork is not available, ground veal or additional ground beef can be used but expect a slightly different texture. For dairyfree options, substitute the cream with coconut milk and use a nondairy sour cream alternative, though the flavor will be less traditional.

Serving Suggestions

Serve Swedish meatballs over buttered egg noodles or creamy mashed potatoes. Lingonberry jam on the side adds a tart contrast that is traditional and delicious. A simple green salad or steamed green beans balance the richness.

These Swedish meatballs are a holiday staple that get even better after a day. Serve with lingonberry jam for a traditional bright contrast.

Common Recipe Questions

→ What meats are used in Swedish meatballs?

The dish blends ground pork and beef to create tender, juicy meatballs with a balanced flavor.

→ How is the brown gravy made?

Brown gravy is made by whisking flour into pan drippings, then gradually adding beef broth and finishing with sour cream for creaminess.

→ Can meatballs be prepared ahead of time?

Yes, these meatballs taste even better the next day and can be kept warm in a slow cooker for serving.

→ What spices enhance the meatballs' flavor?

Nutmeg, allspice, black pepper, and optionally ginger and brown sugar add warm, subtle spice notes.

→ What is the best way to cook the meatballs?

First brown the meatballs in butter on the stove, then finish cooking by baking them in chicken broth covered with foil for tenderness.