Combine all ingredients for meatballs in a bowl and mix until everything is evenly incorporated.
Use a scoop to get even amount of meat mixture so that all the meatballs are the same size. Roll all the meatballs before starting to cook and lay them out on a sheet of parchment paper or aluminum foil.
Melt butter in a large cooking pan over medium heat.
Add meatballs to the pan and cook until about half way done and bottoms are browned. Flip the meatballs and cook until almost done.
Take the meatballs out of the pan and leave all the juices in the pan.
Sauce:
In the same pan where you cooked the meatballs, melt a little more butter and whisk in flour. Once the flour mixture looks smooth, keep whisking and start pouring in warmed beef stock.
Let the mixture come to simmer, while still slowly whisking. Add sour cream, Dijon mustard, heavy whipping cream, salt, nutmeg, and pepper.
Once the sauce starts to thicken, add meatballs back in and simmer everything together for a few minutes. Take off heat and serve.
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Notes
Gluten Free Notes: To make this recipe gluten-free, simply use gluten-free bread in the meatballs and gluten-free all-purpose flour in the sauce. Double check the labels on the remaining ingredients just in case.
Lingonberry Jam: Swedish meatballs pair perfectly with lingonberry jam! It is the authentic way to serve these meatballs with a little side of lingonberry jam. It’s a slightly sweet jam made from lingonberries and it balances the savory gravy and meatballs in the best way.
Storing: In an airtight container in the fridge, your meatballs and gravy will stay good for about 2-3 days.
Reheating: While it’s okay to reheat individual portions in the microwave, the results are better to do it in the pan on stove-top. In the microwave, make sure to reheat them in increments of about 30-45 seconds and just until hot. You don’t want to scald or overheat the sauce. In a pan, reheat over medium-low and covered with a lid just until hot.