These mini Swedish meatballs are bite-sized comfort food at its best. They’re tender and juicy with a creamy, savory gravy that clings to every bite. Whether you serve them with toothpicks or in a little bowl with a spoon, they’re always one of the first things to disappear at a party.
They’re a crowd-pleaser because they check all the boxes: flavorful, satisfying, and easy to keep warm in a slow cooker. Plus, they’re easy to prep ahead, so you’re not scrambling at the last minute. Make a double batch—you’ll be glad you did.
Helpful Tips
- Use a mix of beef and pork: It gives the meatballs better texture and flavor than using just one type of meat.
- Chill before cooking: Letting the meatballs chill in the fridge for 30 minutes helps them hold their shape when frying or baking.
- Keep warm in the sauce: Simmer the meatballs gently in the gravy to keep them tender and juicy until serving.
You Might Also Like
Swedish Meatball Appetizers
These mini Swedish meatballs are bite-sized comfort food at its best.
Ingredients
For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion finely chopped or grated
- 1 clove garlic minced
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter for frying
For the Mashed Potatoes:
- 2 large potatoes peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk adjust as needed
- Salt and pepper to taste
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a small bowl, soak the breadcrumbs in milk for a few minutes until softened. In a large bowl, combine ground meat, soaked breadcrumbs, chopped onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix gently until just combined—avoid overmixing.
- Form small bite-sized meatballs, about 1 inch in diameter.
- Heat butter in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through (about 8-10 minutes). Remove and drain on paper towels.
- Boil the cubed potatoes in salted water until tender (about 15 minutes). Drain well.
- Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. Let cool slightly.
- In the same skillet used for meatballs, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden (this is the roux).
- Gradually whisk in beef broth until smooth, then add cream and Worcestershire sauce.
- Simmer gently until thickened, about 5 minutes. Season with salt and pepper.
- Using a small spoon or piping bag, place a dollop (about 1 tablespoon) of mashed potatoes onto mini appetizer spoons, small plates, or bite-sized serving cups.
- Top each mashed potato mound with one Swedish meatball.
- Spoon warm gravy generously over the meatball and potatoes.
Nutrition
Calories: 133kcalCarbohydrates: 8gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 148mgPotassium: 214mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 6mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.