Mediterranean Swedish Meatballs

This Mediterranean-inspired twist on classic Swedish meatballs brings a lighter, fresher flavor while keeping that cozy, creamy richness intact. The juicy beef meatballs are seasoned with warm spices and fresh parsley, then simmered in a silky gravy enriched with olive oil, Dijon, and a touch of tangy cream. Perfect with rice, mashed potatoes, or even orzo for a Mediterranean touch.

Total Time: 40 minutes
Servings: 4

Ingredients

For the Meatballs:

Ground beef – 1 lb (450 g)

Onion – 1 small, finely chopped

Breadcrumbs (or panko) – ½ cup

Egg – 1 large

Milk – 3 tbsp

Allspice – ¼ tsp

Nutmeg – ¼ tsp

Salt – ½ tsp

Black pepper – ¼ tsp

Fresh parsley – 2 tbsp, chopped

For the Gravy:

Olive oil – 2 tbsp

All-purpose flour – 2 tbsp

Beef broth – 2 cups

Sour cream or heavy cream – ½ cup

Worcestershire sauce – 1 tsp

Dijon mustard (optional) – 1 tsp

Salt and pepper – to taste

Instructions

Prepare the Meatballs:
In a bowl, mix breadcrumbs and milk. Let them soak for a few minutes until soft. Add ground beef, chopped onion, egg, allspice, nutmeg, salt, pepper, and parsley. Mix gently until combined — don’t overwork the meat.

Form and Cook:
Roll the mixture into small balls (about 1 inch in diameter). Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Remove and set aside. They don’t have to be fully cooked yet — they’ll finish in the sauce.

Make the Gravy:
In the same skillet, add a little more olive oil if needed, then whisk in flour. Stir constantly for about a minute until golden and fragrant. Gradually whisk in the beef broth to avoid lumps.

Add Cream and Flavorings:
Lower the heat and stir in sour cream (or heavy cream), Worcestershire sauce, and Dijon mustard if using. Season with salt and pepper. Simmer for a few minutes until the sauce thickens slightly.

Combine and Simmer:
Return the meatballs to the pan. Cover and cook on low heat for about 10 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce is smooth and creamy.

Finish and Serve:
Garnish with chopped parsley. Serve hot over mashed potatoes, rice, or buttered noodles — or try it Mediterranean-style with couscous or roasted vegetables.

Tips & Variations

Choosing the Meat:
You can use a mix of beef and lamb for deeper flavor, or substitute with turkey or chicken for a lighter version. If you use lean meat, add a touch more milk or olive oil to keep the meatballs tender.

Texture Tips:
Soaking the breadcrumbs in milk is key — it keeps the meatballs soft and juicy. Don’t skip it. Mix the meat gently to avoid a dense texture. Using a small cookie scoop helps make uniform balls that cook evenly.

Flavor Boosters:

A bit of grated garlic or shallot in the meat adds richness.

Add a pinch of smoked paprika for a mild Mediterranean smokiness.

Fresh herbs like oregano, thyme, or dill can replace parsley for a different twist.

For a Mediterranean Touch:
Serve these with lemon orzo, herbed couscous, or roasted vegetables like zucchini, peppers, and eggplant. A spoonful of tzatziki or Greek yogurt on the side brightens up the creamy sauce.

Cream Options:
Sour cream gives the gravy tang, while heavy cream makes it richer and silkier. Greek yogurt can work in a pinch, but add it off the heat to prevent curdling.

Gluten-Free or Dairy-Free Adjustments:

Use gluten-free breadcrumbs or almond flour.

Replace milk with oat or almond milk, and use a dairy-free cream alternative.

For the gravy, thicken with cornstarch instead of flour.

Make-Ahead & Storage:
The meatballs and gravy can be made up to 2 days ahead and reheated gently on the stove. They also freeze well — just let them cool, then store in an airtight container for up to 2 months. Thaw overnight before reheating.

Serving Ideas:

Traditional: Mashed potatoes or buttered egg noodles.

Mediterranean-style: Couscous, lemon rice, or orzo with herbs.

Lighter meal: Over sautéed greens or quinoa with a drizzle of olive oil and lemon.

Q&A

Q: Can I bake the meatballs instead of frying them?
Yes. Place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes until browned and cooked through. Then transfer them to the gravy to soak up flavor for a few minutes before serving.

Q: How do I prevent the sauce from curdling when adding sour cream?
Lower the heat before stirring it in and whisk continuously. If the sauce is very hot, add a spoonful of it to the sour cream first to temper it, then pour it back into the pan.

Q: Can I make these ahead for meal prep?
Absolutely. They reheat beautifully. Store cooked meatballs and sauce separately in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the oven with a splash of broth or water.

Q: What can I serve these with for a full Mediterranean-style meal?
Try pairing them with lemon-herb rice, garlic-roasted potatoes, or grilled vegetables. A light salad with olives and feta adds a refreshing contrast.

Q: How do I thicken the gravy if it’s too thin?
Simmer uncovered for a few more minutes, or stir in a small slurry of cornstarch and water (½ teaspoon each) until it reaches your preferred consistency.

Nutrition

(per serving, approximately)

Calories: 460

Protein: 26g

Fat: 33g

Carbohydrates: 15g

Fiber: 1g

Sugars: 3g

Sodium: 620mg
(Values may vary based on ingredients and serving size.)

Conclusion

These Mediterranean Swedish Meatballs combine the cozy comfort of the Scandinavian classic with the brightness and depth of Mediterranean flavors. They’re rich yet balanced, creamy yet fresh — the kind of meal that feels special but comes together on a weeknight. Whether you serve them with traditional mashed potatoes or lemony orzo, they’re guaranteed to be a hit at the table.