Swedish Meatballs With Ground Beef and Pork Recipe

Swedish meatballs
Classic Swedish meatballs with ground beef and pork.

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  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 1/2 pound (6 to 8 Servings)
Nutritional Guidelines (per serving)
499 Calories
29g Fat
17g Carbs
40g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1/2 pound (6 to 8 Servings)
Amount per serving
Calories 499
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 66%
Cholesterol 245mg 82%
Sodium 977mg 42%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 40g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These excellent Swedish meatballs are made with a mixture of ground beef and pork, bread crumbs, and sautéed onions. The meatballs are browned and then simmered in a creamy gravy.

For traditional Swedish meatballs, serve them with boiled potatoes, and lingonberry jam.


  • 1 large egg
  • 1/3 cup milk
  • 1/2 cup fine, dry breadcrumbs (plain)
  • 1/4 cup onion (finely chopped)
  • 2 tablespoons butter
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • For the Sauce:
  • 2 tablespoons water
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream

Steps to Make It

  1. In a large bowl, beat the egg; add 1/3 cup milk and breadcrumbs and blend thoroughly.

  2. In a heavy skillet over medium heat, cook the onions in 2 tablespoons butter until lightly browned; cool slightly. 

  3. To the egg and crumb mixture, add the cooked onion, salt, black pepper, ground beef, and ground pork. Shape the meat mixture into 1-inch meatballs.

  4. Place the skillet used to cook the onions over medium heat and cook the meatballs, turning to brown all sides. Add the 2 tablespoons of water, cover, and simmer for 15 minutes.

  5. Transfer the meatballs to a bowl with a slotted spoon and pour off all but 1 tablespoon of the drippings. Stir in 2 tablespoons of flour. Gradually add 1 1/2 cups of milk and 1/2 cup heavy cream, stirring constantly. When well blended, add meatballs back to skillet and bring to a boil. Reduce heat to low, cover, and simmer the meatballs for 10 to 15 minutes longer. 

  6. Serve with boiled potatoes, rice, or pasta.