The Best Swedish Meatballs

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The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor. Savory, comforting and smothered with a sauce that melts in your mouth. You will quickly agree these are the BEST you have ever had!

Serve these scrumptious vittles over buttered noodles or rice with a Caesar Salad, Fruit Salad and Rolls for a dinner to satisfy!

Swedish Meatballs in a frying pan with a metal spoon.

The Best Swedish Meatballs

Swedish meatballs have always been super delectable, and Ikea has made them popular. With this recipe you can make them in the comfort of your own home without the making an adventure to the store. And I dare say they are even better! Super easy to make you’ll be surprised you haven’t made them sooner. So what are you waiting for?!

The secret to these heavenly swedish delights is the unique spices of allspice and nutmeg. And then in the sauce you add worcestershire sauce and dijon mustard for tantalizing flavor. The combination is irresistibly the best meatballs ever!

Swedish Meatball Ingredients

There’s a list of ingredients here, but don’t stress, it’s super simple and totally worth it.

  • Ground Beef: Regular ground beef
  • Bread Crumbs:  I used Panko
  • Parsley: Freshly chopped
  • Allspice and Nutmeg: Trust me, these spices are what make it uniquely delicious.
  • Onion: Finely chopped
  • Garlic Powder: Gives flavor without the bulk.
  • Salt and Pepper To taste.
  • Egg: The binder for the meatballs
  • Olive Oil: To brown the meatballs in.
  • Butter: Creates the perfect flavor while helping the beef brown, you’ll add more for the sauce.
  • Flour: The thickener.
  • Beef Broth: Creates the base for the sauce
  • Heavy Cream: This creates the creamy velvety sauce.
  • Worcestershire Sauce: Secret ingredient that creates a rich flavor.
  • Dijon Mustard: Spice

Constructing these Swedish Vittles

These will come together quick and cook in about 30 min total, so dinner is quick.

  1. Mix: In medium sized bowl combine ground beef, panko, parsley, all spicee, nutmeg, onion, garlic powder, salt and pepper and egg. Mix till combined.
  2. Roll: Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter.
  3. Brown: Add the meatballs and cook turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
  4. Sauce: In the same skillet add 4 Tablespoons butter and flour and whisk till it turns brown. Slowly stir in beef broth and heavy cream. Add the worcestershire sauce and mustard and bring to a simmer till it starts to thicken.
  5. Simmer: Add the meatballs back to the skillet and simmer for another 1-2 minutes. Add salt and pepper to taste.

 

Close up of Swedish Meatballs in a frying pan with a metal spoon.

Tips and Variations

A few ideas to keep in mind for a dinner that’ll tickle the taste buds.

  • Meat: You can use a combination of beef and pork for this recipe. Using pork add extra fat which will give a moist tender meatball. You can also use ground turkey, chicken or combination of meats.
  • Spices: The nutmeg and allspice are unique to this swedish dish. Don’t leave them out if you want truly divine fare.
  • Overmixing:  Be Careful to not overmix the meat mixture or it can become tough.
  • No Bread crumbs:  You can get the same result by making a panade (bread and milk mixture) Use two pieces of bread and process till crumbs, add in ¼ cup milk to create a paste. Add the egg and mix. Add to your meat mixture.
  • Saute: For softer sweeter flavor to your onions saute them first.
  • Bake: Brown the meatballs in the skillet in oil and butter. Then remove to a baking tray and finish cooking in the oven at 350 degrees F. till done. There shouldn’t be any pink.
  • Cream: Do not substitute out the heavy cream for half and half, it could separate. You can also cut some of the cream for sour cream for a nice tang to the sauce.

Close up overhead photo of Swedish Meatballs with a metal spoon.

Freezing and Storing

One of the best things about this recipe is I can double it and freeze some for another meal.

  • Freeze: After cooking the meatballs transfer to a cookie sheet. Make sure they are not touching or they will freeze together. Freeze for 2-4 hours on the cookie sheet, then transfer to an airtight container or freezer bag. These will keep for up to 3 months. To thaw you can cook in the microwave,or oven. I like to partially cook them in the microwave and then finish heating them in the sauce.
  • Don’t freeze the Sauce:  Dairy, especially a sauce with heavy cream can sometimes separate when thawing and turn grainy. I don’t recommend it. Make the rich gravy fresh when ready to serve.
  • Freezer to Pan: As long as you cook them through you can also freeze these raw and cook them in the pan the same way. They will take longer to cook through however.  This is a great way for your meatballs to keep their shape. Frozen will hold up better than fresh. Just be sure to cook till no longer pink.

 

The Best Swedish Meatballs over noodles in a White Bowl

More Meatball Loving Recipes

Meatballs are just fun to eat and the flavors in these recipes are spot on!

 

The Best Swedish Meatballs

4.74 from 273 votes
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 6

Ingredients
  

  • 1 pound ground beef
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • ¼ cup onion finely chopped
  • ½ teaspoon Garlic Powder
  • 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

Instructions
 

  • In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  • 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.
  • 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.
  • Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Video


Nutrition

Serves: 6

Calories499kcal (25%)Carbohydrates10g (3%)Protein17g (34%)Fat43g (66%)Saturated Fat22g (110%)Cholesterol162mg (54%)Sodium712mg (30%)Potassium327mg (9%)Fiber1g (4%)Sugar1g (1%)Vitamin A987IU (20%)Vitamin C2mg (2%)Calcium59mg (6%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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. 5 stars
    I made this today and though I didn’t follow exactly because I don’t measure ingredients I eyeball them, this was absolutely full of flavor and delicious!! This is a keeper!! 😊

  2. 5 stars
    I made these for dinner the other night and OMG it was delicious! Everyone loved it. It was so easy to make. I will definitely make I again! Thanks for such a good recipe!

  3. 3 stars
    These were delicious, but very greasy. They don’t sit in the pan well, or reheat well, so if you make them they need to be eaten right away otherwise puddles of grease and oil form.

  4. 5 stars
    Just wanted to say, I’ve been going back to this recipe for at least a year if not more!!! Definitely my go-to.if you want a little more tang, add a 1/2 cup sour cream to the gravy before serving. Love to double or triple it and freeze for leftovers. Sometimes I add beef consommé instead of broth….just as good! Thankyou!

  5. 5 stars
    Great recipe! My husband doesn’t really like meatballs and he ended up loving the recipe! My only issue that I had was that the meatballs kind of broke apart while I was turning them but other than that, love the recipe! Will definitely be making this again!

  6. I’ve made this recipe more times then I can count, it’s one of our families favorite dinner. My 2 year old, 3 year old and husband can’t get enough. Thank you. I make this to go over a 16oz bag of egg noodles however I make an extra 1/4 sauce or the noodles end up too dry.

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