Top-down pic of swedish meatballs in light brown gravy in white pan


As the cold weather continues to rage across the country, why not whip up a batch of warmly spiced Swedish meatballs?  They are an absolute crowd-pleaser (kiddos included) because who can say no to yummy meatballs covered in creamy gravy.  We are grateful to Holly and Natalie of the beloved food blog The Modern Proper for sharing their to-die-for recipe with us below.  We recently had the privilege of speaking to them on our podcast (listen here) and enjoyed hearing all about the genesis of their blog, how and why hospitality is the cornerstone of their work, plus how they balance life and work while raising their families.  They inspire us to rediscover hospitality by opening up our homes and tables to gather, cook, and share life with one another.  Listen in to hear their story.



Grid of pictures showing preparation of swedish meatballs


We are pretty big fans of swedish meatballs and not just because of IKEA.  There’s something so yummy about a good meatball but when you add those wintery spices and a creamy sauce, it’s next-level satisfying.  The blend of pork and beef set them up for supreme flavor and grated onion incorporates and melts in while delivering extra umami.  If you decide to whip these up, make a double batch because the meatballs freeze well and are great to have on hand when needed.  This is a one-pan meal and really not too difficult to throw together.

We hope you’ll give this recipe a try.  For all the details, head over to Natalie and Holly’s site The Modern Proper and don’t be surprised if you end up staying a while drooling over their food.  

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Swedish Meatballs
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1 ratings

Yield: 8

Swedish Meatballs


  1. 1 lb ground pork
  2. ¾ Cup yellow onion, (grated, ~ 1 medium onion)
  3. 4 cloves garlic (minced)
  4. 2 tsp salt
  5. ¼ Cup flat leaf parsley (minced)
  6. ½ tsp ground allspice
  7. ½ tsp ground nutmeg
  8. ½ tsp pepper, freshly ground
  9. ¾ cup panko*
  10. 2 eggs
  11. 2 Tbsp olive oil
  1. ½ Cup butter
  2. ½ Cup flour*
  3. 4 Cups beef broth
  4. 1 tsp salt
  5. ¼ tsp pepper
  6. 1 Tbsp lemon juice
  7. ¼ tsp ground allspice
  8. ¼ tsp ground nutmeg
  9. 1 Cup heavy cream


  • In a large mixing bowl, blend the beef, pork, grated onion, spices, garlic, salt & pepper, panko and eggs until combined
  • Using a tablespoon or cookie scoop, form the mixture into 1.5 inch balls (makes about 35)**
  • In a large skillet, heat olive oil over medium-high heat
  • Add half of the meatballs and cook until browned on all sides (about 5 mins) and set aside **
  • Pour off any excess grease and lower the heat to medium
  • Add the butter to the pan and when it begins to bubble, sprinkle in the flour and cook for 1 minute Add beef broth gradually.***
  • Whisk the gravy until the broth is all incorporated
  • Add the salt, pepper, lemon juice, allspice and nutmeg
  • Whisk a few more times then slowly pour in the cream
  • Once the gravy begins to simmer****, add the meatballs back into the skillet
  • Simmer until the gravy has thickened up slightly and the meatballs are cooked all the way through*****, (~8-10 mins)
  • Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam
    Cooking Notes:
  • *Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up.
  • ** Shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes.
  • *** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall.
  • **** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.
  • ***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.



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