A neutral placeholder standing in for a photo of Swedish Meatballs in Cream Gravy
Pan Gravy

Swedish Meatballs in Cream Gravy

Prep 30 min Cook 30 min Total 1 hr Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Jump to recipe
About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

A panade (bread soaked in milk) keeps meatballs tender instead of dense.

Ingredients

Method

  1. 01

    Mix soaked crumbs, meats, onion, egg, salt and spices; roll into 1 1/4-inch balls.

  2. 02

    Brown in butter in batches 8 minutes; remove.

  3. 03

    Whisk flour into the fat 1 minute, then broth, cream and Worcestershire; simmer until thick.

  4. 04

    Return meatballs and simmer 10 minutes until cooked through (160°F).

  5. 05

    Serve with jam and dill.

Notes & swaps

  • A panade (bread soaked in milk) keeps meatballs tender instead of dense.