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Homemade Swedish Meatballs

These Swedish meatballs are tender, savory, and full of cozy warm spices like allspice, nutmeg, and a hint of cinnamon. Made with a mix of ground pork and beef and oats instead of breadcrumbs, they’re lighter but just as satisfying. The sauce, enriched with beef bone broth, a splash of red wine vinegar, and a touch of coconut aminos, is tangy, silky, and irresistible. Serve over creamy mashed potatoes with a side of Dijon brown sugar glazed carrots for a meal that will make everyone at the table say, “This is the best thing you’ve ever made!”
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Serving Size 6

Ingredients

Meatballs

  • 1 lb ground pork
  • 1 lb ground beef 80/20 or 85/15
  • 3/4 cup rolled oats
  • 1/2 cup whole milk or heavy cream
  • 1 large egg
  • 1 small onion finely minced or grated
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1-2 tbsp minced fresh parsley

Gravy

  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 3 cups beef bone broth
  • 1 cup heavy cream
  • 2-3 tbsp coconut aminos
  • 1-2 tsp red wine vinegar
  • 2 oz softened cream cheese
  • salt & pepper to taste

Instructions

  • In a small bowl, combine the rolled oats and milk. Let them sit for 5 minutes to soften. This step ensures tender, melt-in-your-mouth meatballs.
  • In a large bowl, add the ground pork, ground beef, soaked oats, egg, onion, garlic, salt, pepper, allspice, nutmeg, cinnamon, and parsley. Mix gently with your hands or a fork until combined — avoid over-mixing so the final texture stays soft.
  • Roll the mixture into meatballs about 1 to 1¼ inches wide. Heat a large skillet over medium heat with a touch of oil or butter. Brown the meatballs on all sides. They do not have to cook through yet — browning simply builds flavor. Transfer the meatballs to a plate.
  • Using the same skillet, melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden. Slowly add the beef bone broth while whisking continuously. Pour in the heavy cream and cream cheese, then bring the sauce to a gentle simmer. Add the coconut aminos. Let the gravy thicken slightly, then taste. Add 1–2 teaspoons red wine vinegar — start with 1 tsp, then adjust for brightness.
  • Return the browned meatballs to the skillet. Simmer uncovered for 10–15 minutes, or until the meatballs are fully cooked and the gravy is silky and smooth.
  • These shine over mashed potatoes, buttered egg noodles, or roasted potatoes. Garnish with extra parsley and fresh black pepper.

Notes

  • Grating the onion helps it disappear into the meat and adds moisture.
  • If your gravy becomes too thick, splash in a little extra bone broth.
  • If it becomes too thin, let it simmer a few extra minutes until it reduces.
  • Coconut aminos add sweetness; increase the salt slightly if needed to balance flavors.