The Best Swedish Meatballs

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy.  The meatballs are packed with such delicious flavor.  You will quickly agree these are the BEST you have ever had! 

The Best Swedish Meatballs

The countdown until school starts is happening at our house.  We have been SO busy getting ready.  My oldest is starting Jr High!  I just can’t believe it.  Even when I was registering him I remembered walking down the halls of my jr high like it was yesterday.  It is so weird to be a parent and watch your kids grow up so fast.  And then you remember that you are just getting old. 😉

With school starting I am all about easy and delicious weeknight meals.  Swedish meatballs are such a classic perfect meal!

And the best part…  my entire family LOVES them!

The Best Swedish Meatballs 2

I used similar ingredients for the meatballs from my mom’s recipe here.  But the creamy sauce has a secret ingredient that our family loves which I think adds such amazing flavor.  Worcestershire sauce.  It really adds good flavor to the creamy sauce and takes it to the next level.

The creamy gravy sauce is really what makes this meal so incredible!

The Best Swedish Meatballs3

This meal is ready in just 30 minutes and perfect for feeding a hungry family during the week.  We loved serving ours over egg noddles, but it would also be great served over mashed potatoes or rice.  It is such a classic recipe and this one I believe is the best!  I know that it will become a favorite in your family as well.


4.3 from 50 reviews
The Best Swedish Meatballs
Prep time
Cook time
Total time
The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!
Serves: 6
  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ cup onion, finely chopped
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
  1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
Recipe inspired by Taste of Home magazine

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. These meatballs look amazing! I too love to make a broth-
    based gravy to serve with meatballs. However, I use ground
    chicken for the meatballs and chicken broth in the gravy as
    my family does not eat red meat.;) I thought that your idea to serve
    meatballs over egg noodles was ingenious, why didn’t I think of that?

  2. Kerry Cherep says:

    I made these – the recipe was perfect and dinner was delicious! Thank you for sharing!

  3. We tried these for dinner the other night with mashed potatoes. Needless to say it won’t be the only time. They were so yummy. The whole family loved them.

  4. this recipe looks fabulous.i am going to make and keep this one.
    thank you ever so much for sharing it.

  5. I cannot wait to try this recipe! The meatballs look amazing and I bet they taste even better!

  6. Andromeda Nguyen says:

    We don’t like mustard. Can I just leave it out or substitute something else for it?

    • Yes. Or you can just leave it out all together.

      • I am going to try this recipe and going to leave out the mustard and add in all spice, which is commonly used in Swedish Meatballs.

    • It will be just fine without mustard. Dijon just adds a hint of tangy flavor to it.

    • Born and raised in Sweden and only spice I have ever used is salt and white pepper, and that’s it for meatballs.

    • I don’t like mustard either, but I do cook with it. It lends depth more than anything. I also got a chuckle about adding Worcestershire sauce. My family uses it in most meat recipes. Our family recipe came from the Lea & Perrins Worcestershire cookbook! LOL

  7. Kathy Mader says:

    This is an excellent recipe. Delicious. I prefer my gravy a little thicker so next time will try reducing the beef broth to 1 and 1/2 cups. I use the sort of paste that comes in a jar, Organic Better Than Bouillon Beef Base, and stir it into hot water. Love that stuff. I also was afraid my meatballs would fall apart with all the constant flipping and stirring. Most held together pretty well. Really tasty, thanks, Alyssa.

  8. Varga Zsuzsanna says:

    I have just finished making this meal, still cooling but I can tell you it is very-very delicious. My husband is away at the moment so I am experimenting on our son and myself but this recipe will definately be added to my “to cook” list for when my husband arrives back home. Thanks a lot! 🙂

  9. Susie Williams says:

    Yum, yum, yum I think DH and I died and went to Swedish Meatball Heaven. Thank you so much for sharing this fabulous recipe. There was enough left over sauce to have it 2 nights later reheated and poured over meatloaf and mashed potatoes. Your comfort food is a big hit in out household in Melbourne, Australia.

  10. Lovely:-) I baked my meatballs in the oven instead of frying (healthier option). It was delicious!!!!

  11. Beckie Anderson says:

    I’ve made this recipe twice in two weeks and my three picky kids love it! Thanks for the recipe!

  12. Cook this last night! Was fantastic!! It will be added to the rotation for sure. Thanks Alyssa! Served with Pasta and was yum.

  13. Very good, made a double batch to have leftovers. None left over.

  14. Where’s the cardamom? That’s what makes them Swedish!

    • Cardamom? I’ve never, ever heard of that being used in Scandinavia. We tend to use it in baked goods, not in savory food. Nutmeg, however, can be used for a more authentic taste.

  15. Stupid question maybe but do you drain the grease from the meatballs before making the gravy or use the grease?

  16. Thank you for sharing this recipe. I made the meatballs with mashed potatoes last night and my husband nearly ate them all! I was very happy with the result and simple preparation.

  17. To make them gluten free, in place of Panko Curmbs , I use instant potato flakes. The meatballs hold together .

  18. I love these. I make a similar dish but I bake the meatballs. Much easier. I add anchovies to the cream sauce to give it a salty tang and serve with sauerkraut. Very delish.

  19. Jayma Brunelle says:

    These were really good, but it definitely was not enough to feed my family of 6!

  20. Made these for dinner tonight and they are so good! My husband loved them and so did I.💜 It won’t let me mark the stars but 5 stars!

  21.!!! Our whole family loved it! Will definitely be making this again. I made it exactly as written, and it was seriously amazing. Thank you!!

  22. I am making these meatballs now, and there is a lot of grease. I’m not sure if I should drain the pan before I add the flour and butter or leave it in. Maybe drain some of it. Any help would be greatly appreciated. Thanks.

  23. Hi!! Do you think this could be made in the crockpot?

    • The Clever Magpie says:

      I am a big crockpot fan, but with all the cream and butter in the gravy I doubt it would be a good idea for this recipe… If you are worried it will take too much time to cook on a week time just do a big batch and freeze it ( sauce and all), it will be perfect once reheated ( meetballs covered in a 425 oven and the sauce heated in a pot until hot).

  24. This was wonderful. Everybody loved this. I added a pound of sliced mushrooms to it to give the illusion of a veggies, haha. It’s on the heavy side, so I will experiment with replacing some of the heavy cream with half and half in the future. The meatballs themselves are a keeper as well – very tasty! Thank you.

  25. Suzanne Smith says:

    I made this today and it was delicious! So easy and quick, will definitely be making this every couple weeks. I served it over egg noodles and the gravy coated them so well and the meatballs were scrumptious.

  26. Erica Salemink says:

    I absolutely LOVED this recipe!!

  27. Thanks for sharing! I made this 2 nights ago and my family loved it. Unfortunately we still have so much left. Have you ever froze the leftovers? I mixed the meatballs with egg noodles so I’m worried how the noodles will be after they thaw.

  28. Do I drain the grease that the meatballs were cooked in?

  29. These aren’t Swedish meatballs. They might be good, haven’t tried them, but the spices have nothing to do with Swedish meatballs.

    • Camille Y. says:

      Then, by all means, let us know what spices are needed to make these Swedish. Another person said Cardamom.

  30. Yuuuummy! First time I made it, I didn’t have cream, so I used milk. I also added mushrooms. It was awesome. Tonight we made it again. This time I didn’t have panko crumbs so we just crumbed up some bread. This time I also added sauteed mushrooms and red onion to the sauce. It was even more awesome. My son thinks I should use the meatball recipe in spaghetti, so maybe we will.

  31. What would really help is getting rid of these ads that cover your recipies, annoying

  32. This was so easy to make and absolutely delicious. I used ground turkey and added sliced mushrooms and onions when meatballs were almost done. Also used light cream instead of heavy cream. Served over noodles.
    I will definitely make this again! Thanks for sharing!

  33. These might be tasty, but please don’t call them Swedish meatballs, there is absolutely nothing Swedish about them, they bear no resemblance to any kind of Swedish meatballs, the spices and the ingredients are all wrong. Please get your facts/ingredients right before you call something by the wrong ethnicity.

    • You mean nationality? Swedish is a nationality, not ethnicity. Please use the right term. Thanks.

    • Alex Andrite says:

      Yours can be called “Anette Meatballs”. So can all of you others, call them your choice. There you are !
      Make Meatballs Great Again !!

  34. This is a great recipe! It’s also very flexible, I add mushrooms to mine It also freezes well.

  35. Can u use milk instead of heavy cream? It’s something I don’t keep in my fridge. Lol

    • In my experience milk might separate while cooking. Cream is better for this kind of dish and gives a richer consistency. I think I read somewhere you could use evaporated milk -but the thought of milk in a can kind of grosses me out! Just plan ahead and get a carton of cream 🙂 You won’t be sorry 🙂

  36. Can I use something in place of the heavy cream?

  37. Christine Carlson Doney says:

    The recipe looks and sounds delicious, but they are not Swedish meatballs. From my very Swedish grandparents’ recipes, a mix of ground pork and beef make for a very tender meatball. And no mustard, garlic, or oregano….use allspice, perhaps even a hint of nutmeg. And serve with lingonberry jam on the side. So thank you for the recipe; it just needs to be renamed! 🙂

  38. Looks so good. I’m going to try to make this this week. Thanks for the recipe!

  39. Sandra Ericson says:

    This recipe looks delicious, but Swedish meatballs (at least in my experience) are made with a combination of beef, pork and veal; NO garlic nor oregano, but nutmeg is used. I’ll make the meatball recipe, but won’t call it “Swedish”.

  40. sounds really good and will try, but have been making Swedish Meatballs for at least 40 years and they always call for nutmeg and have never used oregano in them

    • I agree with others who have said that in order to be Swedish meatballs they have to contain either nutmeg, cinnamon, or cardamom. Your recipe is good but it’s a basic meatball recipe. Instead of heavy cream I use a can of cream of mushroom soup along with some beef broth. I refer to them simply as meatballs in gravy. Yes, they are yummy!

  41. This recipe looks really delicious! I have a couple questions cause I’m going to make it tonight. Can I use nutmeg in the recipe? Also do you have any non-dairy substitutes for heavy cream? And can I add garlic because there’s only garlic powder in the recipe or should I substitute the garlic powder for two cloves of garlic?

  42. Sandra Hancock says:

    These are not Swedish meatballs. Real Swedish meatballs have nutmeg and sour cream in the mix.

  43. Janelle C. says:

    Made this dish for dinner tonight and served with egg noodles. It was delicious!

  44. These are NOT SWEDISH MEATBALLS! It looks like a wonderful and tasty dinner, but NOT SWEDISH MEATBALLS.
    Swedish Meatballs are seasoned with ALLSPICE.

    A better name for this dish would be ‘Super Tasty Creamy Meatballs”.

  45. Does anybody have an idea of what the calorie count might be for a serving of this? I plan to make it for dinner tonight, it looks so good! Accidently hit the five stars so don’t go by that until after I try it! Lol

  46. Made this delicious recipe tonight. It’s a keeper. Quick and easy. Cooked it in the oven. I added fresh mushrooms and served it on garlic mashed potatoes.

  47. promethea says:

    It’s odd that there’s no allspice or nutmeg, that’s pretty much what gIves Swedish Meatballs their distinctive flavor compared to another gravy. I’ve seen it in the meatball mixture and gravy ingredients, and sometimes both, but never missing. I hate to be critical but this recipe needs to be renamed. It’s like calling a recipe Italian Meatballs but having no basil, oregano or garlic.

  48. This looks like a very tasty recipe, and I will try it for sure. I bet it will win over the hearts of my Norwegian kids. I will add, however, these bare rather little resemblance to Swedish meatballs. You will never, for one, find oregano in Swedish meatballs. That is purely Italian/Mediterreanean. I’m sure it is delicious, though, and I might try it, myself. A more Scandinavian twist would be to use nutmeg. Calling these Swedish is comparative to Mexican and Tex-mex. Perhaps even further.

  49. As I am sure these are delicious meatballs, I feel the “Swedish” should be deleted from the name. I think just because they are small people consider them Swedish. Raised in a Swedish home with family from Sweden, this is nothing like the meatballs they would make and serve! Can we get a rename please??? Oregano? Nope, allspice. Just sayin!

  50. Michael Adams says:

    My wife just made this recipe for dinner. It was just fantastic. She doubled the recipe and it came out great. Looking forward to the leftovers. Thanks so much for sharing. This recipe is a keeper.

  51. Suzanne Walters says:

    I made this recipe for clients of mine (I work as a personal chef). They absolutely loved it! I personally thought it was WAY too much cream and lacked flavor. Though I salted it, I ended up squeezing lemon juice into the sauce and adding much more dijon. When I cook a new dish, I typically scour the internet and get a general recipe and tips from people from all over. This time I did not do that and just went with this one. I would be curious what a recipe from a Swede would be like. Next time….

  52. Made these tonight. Used meatloaf mix and half-half instead. They were pretty good. Made a double batch and will freeze the other batch. I want to star this but that’s not working. 3 stars

  53. Amazing! I HATE Swedish Meatballs, but these are fabulous. For us, there was a little too much salt in the meat mix, but that is an easy fix. This will definitely stay in my recipe rotation. Thank you!

  54. Could I replace the cream with whole milk and the beed broth with wine?

  55. Terrific. Made exactly as the recipe…Will make again and again.

  56. This sounded much better than it was. The spice wasn’t even noticeable. I should have increased Allspice and Nutmeg. After the balls were cooked I left the grease thinking it would add more flavor to the gravy. Not so much, gravy was way too thin.

  57. So excited to try these! Not sure if people are having difficulty reading this recipe but I see people complaining about the use of oregano and not using nutmeg or allspice. Maybe we see different recipes but there is NO oregano listed and there IS nutmeg and allspice listed. Hate to see unnecessary criticism. Thanks for the recipe!

  58. Dear Alyssa,
    I made these tonight and I really did not care for the allspice and nutmeg in it. It just didn’t coincide with my taste at all. I think the best Swedish Meatballs so far, for me, is the basic old-fashioned recipe.

  59. This was so delicious! Having it again this week. The kids all loved it. Thanks for sharing!

  60. Taelor Perry says:

    So this was amazing. The food science behind just adding 2 ingredients is phenomenal. Thank you, the Husband loves Swedish Meatballs and now the whole family does too! Awesome. 🤓

  61. I can’t wait to try this, but has anyone tried to do this in a crockpot? I was planning on cooking the meatballs first in the oven and then add to the crockpot with the ingredients for the gravy…just wondering if anyone has tried it.

  62. Absolutely perfect with the creamy sauce! My mother always a coffee based sayce, but this recipe is better. Thank you for sharing, it has quickly become a family favorite!

  63. Georgette Jurczewsky says:

    Delicious easy recipe. My husband loved it served over egg noodles. Thank you for sharing your recipe.

  64. I made them last night, even ran to the store for the All Spice and Nutmeg. I really didn’t like the strong taste of either, neither did the kids. seems to have too much All Spice and Nutmeg! I would cut back on them. And I thought the gravy was too thin also.

  65. Tiffany Foust says:

    These look so yummy. I want to make for my party this weekend and in would like to make the meatballs ahead of time but do the sauce the day of and then keep warm in crock pot will that work?
    I at going to use a mix of ground chuck & pork would I use 1/2 lb of each or more beef than pork. I also want to double my recipe to, so I will double sauce also.

  66. Wondering if anyone has made these ahead and frozen them. Trying to simplify the Christmas Eve Banquet by cooking ahead. Thought about maybe leaving out the cream, making the sauce extra thick and then adding in the cream after all is thawed? Looks yummy!

  67. Made these and they were the best meatballs ever. I used just half of the cream and the sauce turned out good and rich. Spices were perfect! Thanks Alyssa

  68. Can I make this in the crockpot after I make the meatballs?

  69. One more observation. Obviously the ingredients have been altered due to the overwhelming response from readers who suggest that allspice is the commonly used ingredient in Swedish Meatballs and not oregano. I’ve had this recipe imported into Pepperplate for awhile now, and it says oregano. There’s no allspice or nutmeg the way it is written now. I just wanted to help solve the confusion for those wondering why people are seeing the recipe differently. I think those who are seeing/using oregano did it prior to when the recipe was updated. 🙂

  70. We use ground wild game meat & these turn out fabulous! Thank you!

  71. Amazing sauce/gravy! I made everything as listed, with the exception of leaving out the allspice since I didn’t have any, and baking the meatballs instead of sautéing in a skillet to reduce calories. The meatballs had a lot of great flavor and were moist, and the sauce flavor was so yummy and rich, and had a very pretty velvety texture. Saving this page, and can’t wait to make it again! Thank you for sharing your recipe. 🙂

  72. These were great! I don’t care what you call them, but if someone is offended by using the “swedish” you can call them the melting pot meatballs or the mixing pot meatballs! If the gravy was too thin, you could thicken it, if it was too thin, possibly add more beef broth…. Just saying, how about using a little common sense and not blaming the recipe for your inept at cooking.

  73. I haven’t made this yet, but they do look tasty. Pinned to my meatball board. People need to learn how to read a recipe[and read it at least twice] before commenting or cooking it and realize that there is more than one way to make an ethnic dish which totally depends upon where your family lives. I normally bake my meatballs, but for this dish they need to be pan fried so there are nice crispy flavorful bits for the gravy. Thanks for all you do to share wonderful FREE recipes with us.

  74. has an Ikea recipe which includes 2 Yukon riced potatoes. Definitely allspice and no garlic or Worchestershire. My Scandinavian cookbook includes 1/4 tsp nutmeg.

  75. Now this stuff is g o o d!
    Definitely a keeper recipe for us.

  76. What’s with everyone getting all huffy about these being called Swedish meatballs? The recipe DOES include nutmeg and allspice, which seem to be the necessary spices most people are so concerned about. The whole point of sharing recipes is that we’re actually providing something new or a little different. Otherwise we would all just be making the exact same dish over and over. I doubt that Swedish people are so boring that they never want to add anything new to their recipes.

  77. This recipe is a keeper! So delicious. My occasionally picky 6-year old son even loved it. I will make it a routine option for sure!

  78. Outstanding recipe 👍👍 but I made too much can I freeze it ??

  79. Natalie Jurrius says:

    Looks good….So far so good….But….DAMN!!!!! I Could have used 2 lbs. Of GR.beef (or at least another 1/2 lb.)there’s SOOO much sauce!!… Just waiting for Hubster to try it…..Still waiting….”Holy…OMG!!” HE said…So… It’s GREAT!!! THANKS 😁

  80. We are following a low carb diet, so I adjusted this recipe by adding a ¼ cup almond flour to the meat and a tsp of Konjac powder in place of the flour in the sauce. It came out perfect! I browned the meatballs first, and finished them off in the oven at 350 for 20 mins. I also added mushrooms to the sauce, because we’re not eating rice, noodles or potatoes right now.

    • Thanks for the tip about the almond flour. I am eating low-carb as well, so I will use psyllium husk to thicken the sauce and serve this with riced or mashed cauliflower for myself, and noodles for my family.

  81. For everyone stating their opinion that these are NOT your grandmother’s famous swedish meatballs…PLEASE. It’s a recipe. Not the bible. There will be as many variations as there are for fried chicken. Read the recipe, appreciate the time the blogger took to do the post, and either like it, pin it, or move on. Use mustard, or not. Use spices…or not. Rant over. 🙂

    • Pat Calhoun says:

      Good rant! With all the problems in the world, oh why, must we fuss over the name of a meatball?! Either enjoy them or not, call them what you want! Just be nice and say thank you for the delicious recipe!

  82. Michelle Fletcher says:

    My father’s family were German and Slavic so they always made their Swedish meatball gravy and meat itself with lots of horseradish. They aren’t true Swedish meatballs unless you use zwieback crackers for your crumbs/filler

  83. Nathalie says:

    I made this and my family really loved it.

  84. Always looking for new recipes for my 17 year son as he is on the ” picky ” side . Both he & my husband absolutely loved it ! Very flavorful dish & definitely comfort food .
    The sauce is delicious ! I used both ground turkey & ground beef . As I prefer ground turkey . Both ways are great !
    I also double the sauce ingredients as they live to smother the noodles in sauce . As the dish is very filling , I always make a green vegetable or salad for a side & apple sauce .
    Although the weather is getting warmer , they still request this recipe almost every week !
    First few times I made it it took longer than than 30 minutes to prepare . However , now that I’ve made it more often I can pull it off . Careful not to overlook noodles, especially if your adding sauce to them . Try it out .. you won’t be disappointed . Awesome recipe !

  85. Candice Joiner says:

    My extremely picky 7yr old loved this. I made it with the egg noodles because he won’t “do” mash potatoes. My 1.5yr old was literally shoveling it into her mouth. I think next time I’m going to try adding just a little beefy onion dry soup mix just to amp up the sauce. Thank you

  86. This looks so delish! I was wondering if I can use coconut milk instead of cream? My system can’t handle dairy..

  87. Swedish meatball were excellent. I doubled the ingredients for the sauce. We like sauces!
    Used my own meatball recipe but added the nutmeg which I don’t usually use.
    Will make again.

  88. Your recipes all look amazing! I’m love this one but maybe it’s becuase I’ll eat any kind of meatballs you give me. I’m looking forward to trying the sauce. Thank you!

  89. Heather says:

    I made a gluten free dairy free version of this, but followed it closely otherwise. In step 1, I omitted the panko, and added an extra egg, then let it set up in the fridge for about an hour. In step 2, I put the meatballs back in the fridge for another 15 minutes after I shaped them. This helps keep them firm, without breadcrumbs. In step 3, instead of flour, I added a package of mushrooms, and browned them up. Then I added 2 TB of cornstarch to the beef broth, instead of the heavy cream. Did everything else the same – the gravy is divine and the meatballs are very tasty with good texture! Didn’t miss the gluten or the dairy!

  90. Sharon M says:

    I just made this recipe for dinner. Both of us loved it. I’ve made this before but this time I forgot that there weren’t any eggs! Made it anyway and the meatball held together very well. Instead of cream I always use 1% milk.

  91. We have an egg allergy in our house, is there anything you can use in place of the egg or may I omit it?

  92. As a non-mustard fan, I don’t recommend this recipe. The sauce tasted overwhelmingly like mustard. Tried to modify it by adding additional parsley and pepper. Still not great. Maybe reducing the mustard by half. I’m still looking for the perfect Swedish Meatball recipe! I won’t make this one again.

    • Interesting. I have never received a comment about the mustard being over powering and I couldn’t even tell.

    • Christopher M. says:

      Just curious, but how much mustard did you put in exactly? Even doubling the recipe, it only amounts to two teaspoons, which is not very much considering the amount the rest of the ingredients ask for. I have a feeling you mismeasured the mustard by mistake, as I doubled the recipe last night and barely tasted the mustard.

  93. Double the sauce, you’re gonna need it.

  94. Christopher M. says:

    It was absolutely fantastic. I followed the recipe to the letter, and it turned out wonderfully. I found that all of the spices blended quite well together and doubling the sauce recipe was a good idea for my family as they wanted some for the next day! Thank you for this recipe… it really made the night.

    Definitely in the “Keeper” file 🙂

  95. My boyfriend and I made this last night. It was very good but I did make alterations to the recipe. For the sauce I added in 2 tablespoons of garlic powder, 1 teaspoon of ground nutmeg, 1/2 tablespoon of honey and 1/2 tablespoon of Worcestershire sauce than the recipe called for. I thickened up the gravy with flour to our liking also. Overall the best Swedish meatballs we’ve had.

  96. Recipe was delicious however I have 14 people coming on Mother’s Day and need to make more. Can I triple the ingredients for the sauce or will it not come out the same? Thanks

    • I have not doubled or even tripled the recipe before but I would think that it would still turn out the same as long as you use the right amounts of ingredients and smoother the meatballs as much as possible. I hope that helps and that it turns out well for you all! Happy cooking!

      Your Recipe Critic,

  97. anadimae says:

    This was easy and delicious. I stumbled into your blog maybe a week and a half ago and I’ve made three of your recipes. All of them have been keepers. So nice to find you. Thanks~!

  98. All that grease is going to add a lot of flavor to your sauce, so I always embrace it. If you want less grease, use a ground beef with a lower fat content. But if it’s truly a lot, maybe cut back on the butter for the sauce.

  99. Kristine says:

    I have made this before and let me say..OMG! DELICIOUS………love it!

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