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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!
can I add some buttermilk instead of heavy cream
Hi!
Thanks for the question! Yes, you can use buttermilk but it may not be as thick. Thank you for following along with me!
can I use buttermilk instead of heavy cream
Hi!
Yes, you can sure try buttermilk instead. It may however make it a little less thick. I hope you love it! Thanks for following along with me!
I never had Swedish meatballs before tonight. They are sooo good. My son (35) ate 3 helpings!
I want to hate Alyssa because she’s so dang perfect, but I just can’t because these really are the best Swedish meatballs. No modifications necessary, perfect as is. I sometimes use this recipe to make hamburgers and they are the juiciest. Try a lingonberry burger – shape the meat into a burger, cook, place the burger on a bun with the gravy and lingonberry. It’s amazing.
Super good, but could use a bit more flavor !
If I don’t have enuff beef stock what can I add to make it be the 2 cups needed?
You can always add chicken stock or water.
Love this recipe! Wasy, quick, and delicious!
I love Swedish Meatballs and have tried so many recipes over the years. Need to try your version.
I have just finished making this meal and Oh my gosh, it is just beautiful.
Such an easy meal and great to make ahead and that sauce, well, I could drink it.
Thank you for sharing such an amazing meal.
LOVE, this recipe. I think if I made this for a group, I would leave out the dijon because you can definitely taste it, some people might not like that. I added a little beef bouillon, cayenne, and garlic powder(I live in the south?). Also threw in corn starch to thicken my gravy quicker! Oh and I completely forgot to put egg in my meatballs!! ??♀️ They still came out good tho.
I have everything but nutmeg. Would this still be delicious without it or is there a good substitution?
Yes, it will still be delicious without it.
Thank you. Egg noodles are finishing up. Tasted the gravy and it tastes awesome. I’ve never personally had Swedish meatballs, my boyfriend requested this dish and he says it tastes great as well. Thank you!
This was amazing. I was a little hesitant on putting Dijon mustard in this, but that really put this dish over the top. The only change I made was dried parsley — as I used up all of my fresh stuff from the garden. Absolutely superb. Thank You!!!
These really were delicious and easy. We were having guests over so I needed to increase the recipe. I used 2lbs of turkey and 1lb of beef. Only used a half a cup of cream and the gravy was still delicious. Everyone raved and wished that I had made more. This recipe is a keeper.
Made this into a meatloaf and added Sherry like the recipe States, I also used french onion soup mix in ground turkey with black pepper and omitted the nutmeg spice has since I didn’t have any on hand what’s a gravy made it delicious
These were awesome but as usual I am a modification cook. I added extra bullion to the beef to make it stronger and added 2 T sherry in the sauce with some garlic. I also doubled the dijon an worsheshire sauce. It was a hit with a local chef who wants the recipe. 2 thumbs up!
I was lazy and bought frozen meatballs, but otherwise I followed the recipe fully except for sprinkling in a little more flour to thicken the gravy. Turned out awesome! My wife was hospitalized a few years ago and still has nightmares about the hospital Swedish meatballs. She vowed to never eat the dish again. I took a chance. These changes her mind!
I tried this recipe. It was quick and easy, very tasty.
These are delicious. My 19 year old son loved them and my husband raved about them. The only downside is they were a little more work than I anticipated. The work is cooking them in batches over the stove. That process took about twenty minutes. As much as my family loved them, I am going to try the slow cooker version the next time. The flavor is phenomenal.
Honestly, I line my pans with foil for easier clean up but you don’t have to. Line a shallow cookie sheet baking pan with aluminum foil. I use the extra long foil and it will generally cover up to the edges of my shallow baking sheet. Place meat balls on the sheet in the oven at 350 for about 10-12 min. There will still be plenty of grease to make your roux when you remove your pan from the oven use a slotted spoon or tongs and put meat balls in a dish. Then poor the grease from the pan(s) into the skillet and proceed with recipe using the flour to make your roux. Throw out the foil when your done.