These Swedish Meatballs are cooked to perfection and coated in a thick and creamy pan gravy for the perfect appetizer or family meal!
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Swedish Meatballs

These Swedish Meatballs are cooked to perfection and coated in a thick and creamy pan gravy for the perfect party appetizer or as part of a family meal!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer, Main Course
Cuisine: Swedish
Keyword: meatballs, appetizers, main course, party foods
Servings: 10 Servings
Calories: 304kcal
Author: Lisa Johnson


For the Meatballs

  • 1 pound ground beef (I used 90/10)
  • 1/2 pound ground pork
  • 1/2 cup yellow onion (finely chopped)
  • 3/4 cup unseasoned bread crumbs (can substitute panko crumbs)
  • 1 Tablespoon Italian parsley (chopped)
  • 1 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup milk (I used unsweetened CashewMilk)
  • 1/4 cup light olive oil (for frying)

For the Gravy

  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/8 teapoon ground black pepper
  • 2 cups chicken stock (I used Swanson's no sodium added)
  • 3/4 cup Fage Greek yogurt (or sour cream)


For the Meatballs

  • Mix the beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk together in a large bowl.
  • Cover with plastic wrap and refrigerate for two hours.
  • Scoop the mixture and roll into tablespoon sized balls.
  • Heat the oil in a large skillet over medium-low heat. Add the meatballs and cook until no longer pink.
  • Remove the meatballs from the skillet and keep warm.

For the Gravy

  • Mix the flour, paprika, salt, and pepper together in a small bowl. Add the seasoned flour to the skillet and cook over low heat, stirring until the mixture is smooth and bubbly.
  • Slowly pour in the warm chicken stock. Bring to a boil stirring constantly and scraping the browned bits off the bottom of the skillet. Simmer and stir for one minute until thickened.
  • Reduce heat to low and stir in the yogurt or sour cream, stirring until thoroughly combined and smooth.
  • Return the meatballs to the skillet. Gently toss the meatballs in the sauce until thoroughly coated. Serve immediately


  • Swedish Meatballs are traditionally made with sour cream, but I substitute Fage Greek Yogurt for a lactose-free recipe.
  • If you do not have a large skillet (12″+) cook the meatballs in two separate batches.
  • If you do not want to use pork, substitute additional ground beef or veal.
  • I used panko crumbs instead of bread crumbs because I prefer them. It’s a matter of choice, both will work.
  • Chicken stock should be room temperature or heated so the roux will not seize up. We don't want lumps in our gravy!
  • You will end up with about 60 meatballs. The serving size is based on 6 per person as an appetizer. This was just a guess, serving size will vary.


Calories: 304kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 537mg | Potassium: 312mg | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1.4mg | Calcium: 60mg | Iron: 1.9mg