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 Recipe & Dish

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.

The Best Swedish Meatballs Recipe in White Bowl - The Recipe Critic

The Best Swedish Meatballs

4.69 from 183 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 6
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!
Course Main Course


  • 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


  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 [url:2]large skillet[/url] 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.


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 these the other night for dinner and, Wow! I served them with mashed potatoes and my picky hubby even loved them! I followed the recipe exactly with the exception of the Worcestershire (I only used a teaspoon). I sent a friend the link, she made them for her family family and it was a hit with them too! So easy to make and it will definitely go into the dinner menu rotation! Thanks for a great recipe!

  2. If you need to double this recipe to serve a larger crowd, do you just double everything? Also, why no pork in your meatballs? I usually go with a 3/4 beef 1/4 pork for tenderness alone with any meatball I make…

    1. I doubled this recipe and used half pork and half beef and it was wonderful. Also used bread soaked in egg and milk instead of panko. Delightfully moist meatballs.

  3. 5 stars
    i doubled the recipe so i could freeze some. i didn’t not double the sauce and it still makes a huge amount. i stick with the ingredients and the flavor is great. this recipe is perfect.

  4. Hi! I have made this before and it is delicious. I was thinking of making for a crowd and keeping the cream sauce and meatballs in a crockpot. Do you think this will work?

  5. 5 stars
    Love this recipe! Made it tonight and followed the directions exactly, everyone wanted seconds. The only issue I had…there were no leftovers!

  6. 5 stars
    Whole family loved this meal! Came together quickly and I can’t wait to eat the leftovers for lunch today. I did do a few things differently. Instead of a cup of heavy cream I did 1/2 cup cream and 1/2 cup sour cream which worked perfectly. I also used ground beef and ground pork which gave the meatballs great flavor. Thanks so much for this amazing recipe!

  7. This recipe is similar to how my Mother used to make them. Only difference is she used cream of mushroom soup to make the gravy.

  8. 5 stars
    This is the only recipe I use for Swedish meatballs. My family loves it so much! My now four year old daughter requests it for every special meal. The only thing I do different is I replace the onions with Lipton onion soup mix. So good!!

    1. I tried unsweetened soy milk (I use to be able to find unsweetened soy cream) …. sauce didn’t thicken unfortunately. Since no one else seemed to have this issue, I blame the Soy substitute…. if you find something that works, let me know! Hubby loves the stuff, but also is lactose intolerant.

  9. 5 stars
    I made the recipe with all beef last week. And, this week I used half beef and half pork. Equally delicious! Thank you for putting the recipe out there for Swedish backgrounds to see!

  10. I would love to try the Swedish meatballs but I am gluten-free and dairy free. So my question is can I substitute something for the flour/thickener Like corn starch. And something for the cream as well?

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