This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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
Pin this now to find it later
Pin It
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!
It was easy and delicious.
Thank you?
You have made my husband happy!!!
He loves this and now regularly asks me to make it. I make huge batches of the meatballs and keep them in the freezer so it’s ready to go whenever we want and I can just make the sauce quickly. I have to substitute lactose free cream which hasn’t made too much difference (just a little less rich – boo hoo!). Love this with a simple green salad – thanks for sharing.
Have never left a comment, but I had to for this super delicious recipe! Swedish meatballs is my fave and this sauce is amazing. I cheated a little and used premodern meatballs but the sauce over egg noodles was to die for!!! Thanks for the recipe will def use again.
Many things are better the second day after the flavors have been allowed to meld, so I made this today for my three-year-old granddaughter’s birthday tomorrow. I did have to try one meatball with a bit of sauce and OMG! This is really really good. I had some misgivings since I don’t really care for nutmeg or allspice and wasn’t sure if the sauce would be too bland without the sour cream. It was fantastic. I made 20 meatballs, weighing 1 ounce each, and baked them at 350°F for 20 minutes. Then simmer them in the sauce for just a couple minutes. Thank you for this wonderful recipe. I just tossed out the other meatball and stroganoff recipes I have because these are my two favorites.
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
gravy
– Always use LOTS of parsley!! (Lemon is great too)
Thanks for sharing!
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
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…
There is a spot on top where you can go right to recipe.
Love this dish! Third time making it ♥️
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).
Good show, Mark M! 🙂
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.
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!
This was my first time making this recipe and WOW love them.
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.
I came in search of those because I have noticed that SMB can be bland sometimes and tho I had a recipe saved, upon further reading decided I didn’t want to risk it, this one sounds like it’s really gonna pack some flavor so I’m excited to try it this weekend ?
So delicious!! I’m an avid cook and this recipe was awesome!! The family loved it!!
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.
But to be “authentic Swedish” meatballs, aren’t they suppose to include coffee grounds,also?! And, yes, she should have included sour cream.
I love this recipe. Can I freeze some for later with the sauce?
Yes, that is great!
There is no way there would be any left over to freeze.