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3.47 from 167 votes

Classic Swedish Meatballs

Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Entrees, Most Popular
Product Type: Broths & Stocks
Servings: 6 people



  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1/4 cup whole milk
  • 1 egg
  • 1/2 white onion finely diced
  • 2 cloves garlic minced
  • 1 tsp. sea salt
  • 1/2 tsp. nutmeg
  • 1/8 tsp. allspice

Beef broth gravy:

  • 2 tbsp. olive oil divided
  • 2 tbsp. butter divided
  • 3 tbsp. all-purpose flour
  • 2 cups Pacific Foods Organic Beef Broth
  • 1/2 cup half and half
  • 1/2 tsp. black pepper
  • 1/4 cup fresh parsley roughly chopped, to serve


  • Prepare the meatballs: place all meatball ingredients in a large bowl and use your hands to mix everything into a cohesive mixture.
  • Form meatballs into small balls (roughly the size of a ping-pong ball) using your hands. Set aside on a baking sheet.
  • Cook the meatballs: heat one tablespoon of olive oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add meatballs in batches and cook, turning every 1-2 minutes, until meatballs are browned on all four sides. Transfer meatballs to a plate and repeat with remainder of mixture. It’s OK if meatballs are not fully cooked inside - they will continue to cook in the gravy.
  • Prepare the gravy: sprinkle flour over the remaining browned bits in the non-stick skillet over medium-high heat. Use a wooden spoon to scrape bits around and cook the flour until thick and no longer looks dry - about 1 minute. Add beef broth and pepper and whisk until gravy is smooth and just beginning to simmer.
  • Return meatballs to gravy pan. Simmer meatballs in gravy, uncovered, for 10 minutes, or until meatballs are completely cooked through and gravy has thickened.
  • Remove the pan from heat and stir in half-and-half, gently shaking the pan to combine.
  • Garnish meatballs with chopped fresh parsley and enjoy!
  • Leftover meatballs will keep in an airtight container in the refrigerator for up to five days.