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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!
Hi, I’m wondering if I can freeze
What’s left of my meatball sauce as I have made too much
Thanks Michelle xx
Yes, that is a great idea! Thanks for making one of my recipes!! XOXO
Can I substitute the egg with something else
I have seen people use applesauce with baking powder but I have not tried that. Let me know how it turns out! XOXO
Meatballs are one of my “go-to” meals and I can usually spice them either up or down, depending on my sauce recipe. These were just okay.
I used a half & half mixture of pork and beef, and added just a touch of paprika for added taste. I baked them in a 350 degree oven for 30 minutes, they were perfectly browned without the effort of frying. They looked great and were moist and tender. But for me, they tasted really bland. Even with the mustard, worchester sauce, and other spices, they tasted more like plain old burgers, nothing special. The sauce was good though, and the only cheat I had there was upping the salt and pepper to taste. But I cook only for myself, and don’t have to worry about toning down spices especially for kids. All in all, I will make them again but I’m going to doctor up the spice factor for a bit more punch. They were easy to make which is the main issue for me. Here’s a tip I learned from another blogger,** helpful for getting the most flavor from onion and breadcrumbs. I grate the onion and mix in the breadcrumbs**, and let that sit for about 20 minutes. The breadcrumbs absorb all the juice from the onions and keeps you from getting bites of raw onion in the final dish. It also gives the breadcrumbs lots of moisture which is sometimes missing when using a lean cut of meat. Thanks for posting this recipe, it gives a good basic start to a simple meal plan.
**NAGI: RecipeTinEats
I actually agree with you. This was my second time making this and I doctored it up by adding slap ya mama seasoning and the Tony’s Cajun seasoning as well. I thought the sauce needed more flavor so I added some chicken buillon cubes, seasoning salt, and sour cream. It turned out pretty good. Both of those seasonings will change your life! I recommend purchasing them!
I make mine with cream of mushrooms soup and sour cream, adding g in heavy cream all of these sound so good! Super bowl Sunday and swedish meatballs! Let’s go !
The thing is Swedish meatballs are all about the meat and texture with simple seasoning. Most of the flavour is in the sauce. If you’re used to more heavily flavoured meatballs then this probably isnt the right recipe for you.
To many comments on how you do your own recipe… If you have your own post it on another site… This is a basic fast dinner for moms on the go… Plus all the mistakes you made the first time or couple of times tells me to are a newbie to cooking…
I tried the recipe but I cheated and bought a bag of swedish meatballs and just made the sauce but tge sauce was wonderful! I added just a little allspice and nutmeg to the sauce just for extra flavor! Next time I will do it all from scratch. Delicious!
haha! That is awesome! I am so glad that it tasted great! That is a great idea! Thank you for sharing! XOXO
What do you think if I added some dill to this?
MMM! Sounds delicious!
This was delicious and so easy! I served mine over mashed potatoes and I could see this being great with some sautéed mushrooms added into the sauce… I’ll try that next time!
Thanks for this recipe. Exactly what I was seeking for tonight’s meal.
Could i use regular bread crumbs instead of panko?
Yes, that is a great idea! Enjoy!
Can you freeze this dish
Yes! That is a great idea and easy to warm up too! Thanks for following along with me! XOXO
I got complimented for this dish and was asked to repeat it another time. The sauce is the secret for this success. I cooked the meatballs in one skillet and cooked the sauce in another skillet before combining both. I only got 4 main course servings over egg noodles.
Can this be made a day ahead
Yes, that will be good! They are so good and easy to warm up. XOXO
Tested and my kids & hubs Love all these recipes.
The mongolian beef in crockpot recipe was absolutely delicious. My husband liked it also and he is a picky eater. Thanks i will try other recipes
I made this as a great base. I caramelized the garlic and added chopped mint leaves to the meat mixture and added a tablespoon of Lingonberry jelly to the sauce and didn’t have to add any salt or pepper at the end to taste. Spooned over egg noodles…fantastic!
Can I make this recipe with ground chicken and chicken broth?
Yes, that sounds great! Let me know how it turns out! XOXO
Absolutely positively delicious!!!!!! This was my first time ever making Swedish Meatballs, and decided to try this recipe! Thank you SO much for sharing your family recipe with us!!!!!! We love it!!!!!!! Yummmmmmm!!!!!