Swedish-Style Meatballs with Creamy Gravy & Lingonberry Sauce
5 colorSTHE WHY BEHIND THIS RECIPE
I’ve been eating these meatballs every holiday season for basically my entire life. They’re a Christmas Eve staple in my family, but honestly they show up all throughout the holidays. I recently made them for our housewarming, and multiple people asked for the recipe so that was my cue to write this one up!
This is our family’s take on Melissa Clark’s Swedish meatballs, which we’ve been making for years. I love her recipe, but we always felt like the spice level could go further and she didn’t include cardamom, which is essential in Swedish meatballs in our family’s opinion! We’ve also made a few other tweaks based off her recipe.
They’re best served exactly how we’ve always eaten them: in a creamy gravy, with a little tart lingonberry on top. You can also make them as a delightful appetizer with a little toothpick on top for easy eating (see photo below)
Rich, savory, warm and festive.
Yields: 4 dozen meatballs (serves 6–8, with leftovers you’ll be thrilled about)
Total time: ~45 minutes
Prep time: ~25 minutes
Cook time: ~20 minutes
WHAT YOU NEED
TOOLS
Microplane or fine grater
Food processor (optional, for breadcrumbs)
INGREDIENTS
Meatballs + Gravy (it looks like a long list, but it’s really not!)
1 cup gluten-free breadcrumbs
½ cup warm milk
4 tablespoons unsalted butter, divided
1 large yellow onion, finely diced
2 teaspoons kosher salt, divided
1 tablespoon brandy
1½ tablespoons gluten-free flour
1 cup beef or chicken broth
½ cup heavy cream
1 teaspoon Dijon mustard
1 pound ground beef
1 pound ground pork
2 large eggs
4 garlic cloves, grated or finely minced
½ teaspoon freshly ground black pepper
1½ teaspoons ground cardamom
1 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground allspice
Extra-virgin olive oil, for drizzling
Lingonberry Sauce
1 cup lingonberries (fresh or frozen)
3 tablespoons raw honey
1/3 cup water
HOW TO DO IT
1. Soak the breadcrumbs
In a medium bowl, combine 1 cup gluten-free breadcrumbs with ½ cup warm milk. Stir and let soak while you prepare the onions.
Note: If you don’t have breadcrumbs, toast or roast gluten-free bread until completely dry, then pulse it in a food processor to make your own.
2. Cook the onions
In a large skillet over medium heat, melt 1 tablespoon unsalted butter.
Add 1 large diced onion and a pinch taken from the 2 teaspoons kosher salt. Cook for 3–4 minutes, until soft and pale golden.
Transfer half of the cooked onions to a large mixing bowl and leave the other half in the skillet.
3. Make the creamy gravy
With the skillet still over medium heat, add 1 tablespoon brandy to the onions and carefully ignite (or let it cook off). This is one of the most fun part of recipe IMO! Once the flame dies down, add the remaining 3 tablespoons unsalted butter.
Sprinkle in 1½ tablespoons gluten-free flour and cook, stirring constantly, for about 3 minutes, until lightly golden.
Slowly whisk in 1 cup broth, followed by ½ cup heavy cream and ¼ teaspoon kosher salt. Simmer for 5 minutes, whisking, until thickened.
Stir in 1 teaspoon Dijon mustard, taste, and adjust salt if needed. Lower heat and keep warm.
4. Mix the meatballs
To the large bowl with the reserved onions, add remaining 1¾ teaspoons kosher salt, the soaked breadcrumb–milk mixture, 2 large eggs, 4 grated garlic cloves, ½ teaspoon black pepper, 1½ teaspoons ground cardamom, 1 teaspoon freshly grated nutmeg, ½ teaspoon ground ginger ½ teaspoon ground cinnamon, ½ teaspoon ground allspice. Whisk all of this together.
Then add the 1 pound ground beef, 1 pound ground pork. Mix gently with your hands until combined.
Roll into 1-inch meatballs (about 2 tablespoons each) and place on rimmed baking sheet(s) sprayed with avocado oil
5. Broil the meatballs
Heat the broiler. Drizzle meatballs lightly with extra-virgin olive oil.
Broil for 8–10 minutes, rotating pans if needed, until deeply browned and cooked through.
6. Make the lingonberry sauce (while meatballs cook)
In a small saucepan, combine 1 cup lingonberries, 3 tablespoons raw honey, and 1/3 cup water.
Bring to a simmer over medium heat and cook for 5–10 minutes, stirring occasionally, until berries burst and the sauce thickens to your liking.
Taste as you go, you want it tart with just enough sweetness, not overly jammy. Add a splash of water if it thickens too much.
Shortcut: Use lingonberry jam (available at most Whole Foods) and thin slightly with warm water.
Alternative: Cranberries work perfectly if lingonberries are hard to find.
SWAPS, TIPS & TRICKS
TipsDon’t overmix the meat. Once you add the 2 pounds total ground meat to the bowl, mix just until combined. Overworking the mixture will make the meatballs dense instead of tender.
Use freshly grated nutmeg if you can. That 1 teaspoon of nutmeg makes a bigger impact than you’d expect—freshly grated adds warmth and depth without overpowering.
Cardamom is the secret. The 1½ teaspoons ground cardamom are what give these meatballs their unmistakable Swedish flavor. Don’t skip it!!
Broiling = better browning. Broiling gives you deep color quickly without drying out the meatballs. Just keep an eye on them and rotate pans if needed.
Make ahead: You can roll the meatballs up to 24 hours in advance and store them covered in the fridge until ready to cook.
Freeze for later: Freeze uncooked or cooked meatballs in a single layer, then transfer to a freezer bag. They’ll keep well for up to 3 months.
Reheating tip: Reheat meatballs gently in the gravy with a splash of broth to keep them juicy.
SwapsNo lingonberries? Use cranberries. Swap 1 cup cranberries for lingonberries and follow the same stovetop method. The flavor profile stays bright and balanced.
Too tart? Adjust gently. If your sauce is too sharp, add ½–1 tablespoon extra honey at a time. You want contrast, not dessert.
No brandy? Skip it or replace with 1 tablespoon apple cider vinegar or white wine for acidity—no flambé required.
Dairy-free option:
Use full-fat coconut milk in place of the ½ cup heavy cream
Swap butter for ghee or olive oil. The flavor shifts slightly, but it still works beautifully.
Serving IdeasSpoon meatballs and gravy over mashed potatoes or roasted root vegetable. For Christmas Eve we usually do mashed potatoes.
Add a simple green salad or something acidic on the side to balance the richness.
Nutritional Info
About 4 meatballs per serving, yields 4-6 servings
Calories: 409
Carbohydrates: 18g
Fiber: 1g
Net carbs: 17g
Protein: 19g
Fat: 28g
Sodium: 554mg
Sugar: 8g
