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These Swedish Meatballs are smothered in the most amazing rich and creamy gravy and packed with such delicious flavor. You will quickly agree these are the BEST you have ever had!
Serve these scrumptious meatballs over buttered noodles or rice with a Caesar Salad, and these Perfectly Soft Buttery Rolls for a dinner the whole family will love!
Reasons This Recipe is the BEST!
- 300+ 5 Star Reviews: This recipe, trusted by millions, boasts over 300 five-star reviews. I am confident you’ll love it too!!
- Creamy Sauce: The secret lies in the sauce. These meatballs are crafted with a perfect blend of traditional Swedish spices and complemented by a rich, creamy gravy
- Better than IKEA: Ever had IKEA Swedish Meatballs? These ones are so easy and WAY better!
A Reader’s Review
I already have a favorite Swedish meatball recipe that I’ve been making for years. So I wasn’t sure the family would like this version and if I’d regret not sticking to my usual. Well, I can say, this is now the family Swedish meatball recipe! So perfect! The sauce was silky and delicious, and the meatballs were juicy and had a lovely flavor. Highly recommend!
-Anna
Swedish Meatball Ingredients
These meatballs have so much flavor and are easy to make! Don’t let this long list intimidate you. I bet you already have most of the ingredients in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.
What’s in Swedish Meatballs?
- Ground beef: The main protein base for the meatballs, providing flavor and texture.
- Panko bread crumbs: Adds lightness and helps bind the meatballs together.
- Parsley: I use fresh parsley to enhance the taste.
- Ground allspice: Introduces a warm, slightly sweet flavor.
- Ground nutmeg: Adds a subtle nutty, warm flavor that complements the beef.
- Onion: This surprisingly adds a slight sweetness to the meatballs.
- Garlic powder: You can’t go wrong with garlic!
- Pepper: This adds in some mild heat.
- Salt: The salt enhances all of the flavors of the ingredients in the Swedish meatballs.
- Egg: Acts as a binder to hold the meatball mixture together.
- Olive oil: Used for cooking the meatballs, adding flavor and helps the meatballs to brown.
- Butter: Adds richness and helps in browning the meatballs.
What is Swedish Meatball Sauce Made of?
- Butter: Forms the base of the sauce, providing richness.
- Flour: Combined with butter to create a roux, the flours helps thicken the sauce.
- Beef broth: Adds depth of flavor and forms the liquid base of the sauce.
- Heavy cream: Provides a creamy texture and rich flavor.
- Worcestershire sauce: Adds a tangy, savory depth to the sauce.
- Dijon mustard: Introduces a slight tang to the sauce without being overwhelming.
- Salt and pepper: Essential for seasoning and balancing the flavors of the sauce.
How to Make Swedish Meatballs
These will come together quick and cook in about 30 min total, so dinner is fast and easy!
- Combine beef, egg and seasonings: In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
- Roll and cook: 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.
- Make the sauce: 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 meatballs and simmer: Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
Tips and Variations
- Meat: I love using a mix of beef and pork for these Swedish meatballs. The pork adds extra fat, making them incredibly moist and tender. If you prefer, ground turkey, chicken, or a combination can work beautifully too.
- Spices: Trust me, the nutmeg and allspice are what make these Swedish meatballs special. Don’t skip them if you want that authentic, divine flavor.
- Overmixing: Take it from me, be gentle when mixing your meat. Overmixing can make your meatballs tough, and we want them to stay tender.
- No Bread Crumbs? No Problem: If you’re out of bread crumbs, make a panade by blending two pieces of bread into crumbs and mixing with 1/4 cup milk to form a paste. Add an egg, mix it all up, and you’ll get the same great texture in your meatballs.
- Sauté for Sweetness: Sauté your onions first. It gives them a softer, sweeter flavor that really enhances the meatballs.
- Cream: Stick with heavy cream for the sauce to keep it smooth and rich. If you want to add a bit of tang, swap out some of the cream for sour cream—it’s a delicious twist.
Different Cooking Methods
- Baked: For a foolproof method, brown your Swedish meatballs in a skillet with oil and butter, then finish them in a 350°F oven. This ensures they’re cooked through without any pink.
- Slow Cooker: Try out this recipe in a slow cooker in a pinch! You an even use frozen meatballs Check out that recipe here: Slow Cooker Swedish Meatballs Recipe.
Can You Freeze Swedish Meatballs?
Yes! One of the best parts about this recipe is that it’s perfect for doubling up and freezing some for later. These tips will help you enjoy delicious meatballs anytime, without sacrificing flavor or texture.
- Freeze: After cooking the meatballs, place them on a cookie sheet, ensuring they don’t touch to prevent sticking. Freeze for 2-4 hours, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. When ready to use, you can thaw them in the microwave or oven. I prefer partially cooking them in the microwave and finishing them in the sauce.
- Don’t Freeze the Sauce: Dairy-based sauces, especially those with heavy cream, can separate and turn grainy when thawed. For best results, make the rich gravy fresh when you’re ready to serve.
- Freezer to Pan: You can also freeze the meatballs raw and cook them directly from frozen. They’ll take longer to cook through but will maintain their shape better than fresh ones. Just ensure they’re fully cooked with no pink remaining.
More Yummy Meatball Recipes
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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 agree these are the BEST you have ever had!
Ingredients
Meatballs
- 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
- ⅛ teaspoon pepper
- ½ teaspoon salt
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon worcestershire sauce
- 1 teaspoon 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
Notes
Originally Posted on August 18, 2016
Photos Updated on May 16, 2024
Nutrition
Calories: 499kcalCarbohydrates: 10gProtein: 17gFat: 43gSaturated Fat: 22gCholesterol: 162mgSodium: 712mgPotassium: 327mgFiber: 1gSugar: 1gVitamin A: 987IUVitamin C: 2mgCalcium: 59mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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.
Stupid question maybe but do you drain the grease from the meatballs before making the gravy or use the grease?
I used pretty lean ground beef so I didn’t have a lot of grease left over.
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.
Very good, made a double batch to have leftovers. None left over.
Cook this last night! Was fantastic!! It will be added to the rotation for sure. Thanks Alyssa! Served with Pasta and was yum.
I’ve made this recipe twice in two weeks and my three picky kids love it! Thanks for the recipe!
Lovely:-) I baked my meatballs in the oven instead of frying (healthier option). It was delicious!!!!
How long did you bake them for? Actually can you describe your baking process?
for how long at what temp? you put them on a baking sheet or shallow pan?
I too bake my meatballs. I bake them at 325 and it really depends how big you make them, but I just kind of check at 20 minutes and you can pretty much tell.
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.
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! 🙂
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.
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.
You can definitely just add the spices you like. I customized it to our families taste.
And cavemen started out eating only berries. It is ok to evolve.. Don’t be afraid of flavor.
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
I cannot wait to try this recipe! The meatballs look amazing and I bet they taste even better!
this recipe looks fabulous.i am going to make and keep this one.
thank you ever so much for sharing it.
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.
I made these – the recipe was perfect and dinner was delicious! Thank you for sharing!
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?
Love your recipes, but is there any chance you could include imperial measurements as the difference in US and English can differ a lot.
Here’s a handy converter: http://www.traditionaloven.com/culinary-arts/volume/volume-multimenu.html