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.


4.6 from 122 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. Hi I love Swedish Meatballs and giving it a go. I upped the Allspice,Garlic Powder, Parsley and Nutmeg by 1/2 and glad I did. Also using a 85/15 burger. So far without hesitation started batch 2 and 3 sooo YUM and fragrant.

    Sauce Is awesome! I also added all the meatballs to the sauce and cooked for 40 minutes simering with an extra 2 T of flour and 1 C sour cream (being that I am now working with a triple recipe).

    Thank you for sharing!

  2. Thank you for this amazing idea. I tried your recipe and the food was delicious!
    What got my attention was the brilliant photo of your dish on the Pinterest.

  3. Just made this tonight (first time making meatballs from scratch and first time making Swedish meatballs!) and we loved it! Kinda reminded me of beef stroganoff flavors. The meatballs were seasoned perfectly to me but we did add at least an extra tsp or two of Dijon to amp up the flavor of the sauce (major mustard lovers around here). Thanks for a great tasting and easy recipe!

    1. Same here… first time making meatballs from scratch and first attempt at swedish meatballs. I made ahead the meatballs and sauce tonight for our supper tomorrow night, as I am taking some night classes and won’t have time to make it once I get home from work before I have to leave for class. This way, all I have to do is come home and cook some egg noodles while warming this up and put it all together. We’re opposite about the mustard though. Around here mustard lasts forever because none of us really care much for it. My husband especially dislikes dijon mustard, but I was hoping to slip some by him to add that special oomph the sauce needs. But, he could still taste it, even though I halved the amount. Our son and daughter like regular mustard on cheeseburgers and such, but neither have tried dijon mustard. Hoping they’ll like it once we eat it tomorrow night. I liked the sauce and can’t wait to try it all tomorrow over some yummy egg noodles. I’ll have to come back tomorrow night to rate it once we’ve had a chance to try everything together.

  4. I made this tonight for my family and they loved it. I omitted the egg in the meatballs and I substituted the cream with coconut milk as I have an egg and dairy allergy. It was absolutely awesome. Thank you.

  5. Loved the recipe and the sauce is great!! Served mine the true traditional way with mashed potatoes, lingonnberry sauce and pickled cucumbers!! From this Scandinavian girl your sauce was a perfect match to what I grew up with.

  6. I’ve,add this a few times and it is so delicious I want to eat it every. Single. Day. I make the recipe exactly as described and sometimes serve it with egg noodles, or with Pioneer Woman’s stovetop mashed potatoes. Either way, I could eat the whole thing by myself. Also, this is the first Swedish meatball recipe I ever ate – and it spoiled me. I had a friend bring her version to a party recently and my bite ended up in a napkin and then the trash. And I sighed longingly for this one instead.

  7. Oh. My. GOSH. This is my husband’s new favorite! It was so good, and I’ve tried countless recipes for Swedish meatballs. Thanks for this one!

  8. We’ve made this several times, and every time it’s a hit. Total comfort food. Bringing it to a friend’s for dinner tonight because it’s a no brainer. Thanks so much for sharing this! Note: I often sub sour cream for the cream, or at least half cream half sour. I’ll omit the sour this time and I’m sure it will still be great.

  9. Yummy! I made this, but with a couple of changes. I used sour cream instead of heavy cream (I love the taste). I also added some dill to the cream sauce. Otherwise, my mother and I were licking the bowl (ok, almost).

  10. Oh, a nice recipe. But first let me close down all these ads and popup notices, then scroll past the life story and more ads. Ah, found the recipe! But no, another ad pops up blocking the whole website. Don’t even get me started how bad this is on a mobile device…

  11. Hi I’m trying to lose weight on the keto diet and want to try and get used to preparing healthy foods and keto friendly food as I’ve got a lot of weight to lose.thank you take care bye

  12. love, Love, LOVE this recipe!! So delicious and WONDERFUL with creamy mashed potatoes. After making this dish several times, I’ve found a few helpful tips…

    – Excess meatball mix can be frozen for later use

    – Instead of fried, meatballs can instead be broiled while gravy is being made (it’s a lot
    cleaner, too 😉)

    – Delicious while served warm over parsley-lemon mashed potatoes drowned in

    – Always use LOTS of parsley!! (Lemon is great too)

    Thanks for sharing!

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