Swedish Meatballs with Ground Beef and Pork

Swedish Meatballs
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Ratings (22)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
499 Calories
29g Fat
17g Carbs
40g Protein
(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 sauteed 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

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

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

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.

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.

Transfer the meatballs to a bowl with 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. 

Serve with boiled potatoes, rice, or pasta.

Note: according to USDA guidelines, ground meat must be cooked to a minimum safe temperature of 160 F (165 F for ground poultry).