Tender, juicy, and full of warm spice, these Mini Swedish Meatballs with Mashed Potatoes are the ultimate comfort food. Served with a creamy, rich gravy, this dish is perfect for cozy dinners any night of the week.
Why You’ll Love This Recipe
These Swedish meatballs are delightfully soft thanks to milk-soaked bread, while ground beef delivers deep flavor. The nutmeg and allspice give them that signature Scandinavian touch. Paired with buttery mashed potatoes and a velvety gravy, it’s a satisfying meal that feels both hearty and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs: 1 slice white bread, finely diced ¼ cup milk 2 tablespoons unsalted butter ½ small onion, finely diced 1 garlic clove, minced 1 pound ground beef 1 large egg ¾ teaspoon salt ½ teaspoon black pepper ¼ teaspoon allspice ¼ teaspoon ground nutmeg
For the gravy: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups beef broth Salt and pepper to taste ¼ cup heavy cream (optional)
For serving: Creamy mashed potatoes and fresh parsley (optional)
Directions
Preheat the oven to 375°F (190°C).
In a large bowl, combine diced bread and milk. Let sit for a few minutes until the bread absorbs the liquid.
Melt butter in a pan over medium heat and sauté onion and garlic for 3–4 minutes until translucent. Add to the bread mixture and let cool slightly.
Add ground beef, egg, salt, pepper, allspice, and nutmeg. Mix until just combined.
Shape into small 2-teaspoon-sized meatballs and place on a baking sheet.
Bake for 10–12 minutes until cooked through.
For the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in beef broth, stirring constantly until smooth.
Simmer until thickened, 3–5 minutes. Stir in cream (if using).
Add meatballs to the gravy and simmer for 5 minutes to coat evenly.
Serve over mashed potatoes and garnish with parsley.
Substitute turkey or chicken for a lighter version.
Add a splash of soy sauce or Worcestershire for deeper umami flavor.
Use half mashed potatoes and half buttered egg noodles for a fun twist.
Make it dairy-free by using plant-based milk and vegan butter.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat until warmed through. To freeze, place cooled meatballs and gravy in separate freezer-safe bags for up to 3 months. Reheat gently from frozen, adding a splash of broth if needed.
FAQs
1. Can I make these meatballs ahead of time?
Yes, you can prepare and bake the meatballs in advance, then store them in the fridge or freezer until ready to serve.
2. What type of bread works best?
Plain white or sandwich bread works well since it absorbs the milk easily and blends smoothly.
3. Can I fry the meatballs instead of baking them?
Absolutely. Pan-fry in butter or oil over medium heat until browned and cooked through.
4. How do I keep the meatballs tender?
Avoid overmixing the meat mixture; this can make them dense.
5. What can I use instead of heavy cream in the gravy?
Half-and-half, sour cream, or a dairy-free cream alternative all work well.
6. Are Swedish meatballs spicy?
No, they’re mildly seasoned with warm spices like nutmeg and allspice.
7. Can I use lean beef for this recipe?
Yes, but adding a bit of milk-soaked bread helps keep them moist.
8. How can I thicken my gravy if it’s too thin?
Simmer longer or whisk in a small amount of cornstarch slurry.
9. Can I serve these meatballs without mashed potatoes?
Yes, they’re great with noodles, rice, or even steamed vegetables.
10. How long can I store leftover gravy?
Gravy keeps for up to 4 days in the refrigerator or 3 months in the freezer.
Conclusion
Mini Swedish Meatballs with Mashed Potatoes are the definition of comfort food — creamy, savory, and perfectly spiced. Whether for a family dinner or meal prep, this classic dish delivers warmth and flavor in every bite.
Tender mini Swedish meatballs seasoned with nutmeg and allspice, baked and simmered in a rich, creamy gravy. Served with buttery mashed potatoes, this comforting dish is perfect for cozy weeknight dinners.
Author:Sophia
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner
Method:Baked
Cuisine:Scandinavian
Diet:Halal
Ingredients
1 slice white bread, finely diced
¼ cup milk
2 tablespoons unsalted butter
½ small onion, finely diced
1 garlic clove, minced
1 pound ground beef
1 large egg
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon allspice
¼ teaspoon ground nutmeg
3 tablespoons unsalted butter (for gravy)
3 tablespoons all-purpose flour
2 cups beef broth
Salt and pepper to taste
¼ cup heavy cream (optional)
Creamy mashed potatoes, for serving
Fresh parsley, optional for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine diced bread and milk. Let sit for a few minutes until the bread absorbs the liquid.
Melt butter in a pan over medium heat and sauté onion and garlic for 3–4 minutes until translucent. Add to the bread mixture and let cool slightly.
Add ground beef, egg, salt, pepper, allspice, and nutmeg. Mix until just combined.
Shape into small 2-teaspoon-sized meatballs and place on a baking sheet.
Bake for 10–12 minutes until cooked through.
For the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in beef broth, stirring constantly until smooth.
Simmer until thickened, 3–5 minutes. Stir in cream (if using).
Add meatballs to the gravy and simmer for 5 minutes to coat evenly.
Serve over mashed potatoes and garnish with parsley.
Notes
Don’t overmix the meat mixture to keep the meatballs tender.
You can pan-fry the meatballs instead of baking them.
Use plain white bread for the best texture.
Add a splash of Worcestershire sauce for deeper flavor.
Gravy thickens as it cools—reheat gently and add a splash of broth if needed.
