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!
Could you use sour cream verses heavy cream?
Yes, that will work great.
Hi! I have made this before and it is delicious. I was thinking of making for a crowd and keeping the cream sauce and meatballs in a crockpot. Do you think this will work?
Yes, this will work well in the slow cooker.
i doubled the recipe so i could freeze some. i didn’t not double the sauce and it still makes a huge amount. i stick with the ingredients and the flavor is great. this recipe is perfect.
If you need to double this recipe to serve a larger crowd, do you just double everything? Also, why no pork in your meatballs? I usually go with a 3/4 beef 1/4 pork for tenderness alone with any meatball I make…
Yes, you can double everything. If you would like to substitute beef or pork for your meatball meat that will work too.
Do you think using all ground turkey would be okay? Would you need to make any adjustments for that?
Yes, ground turkey would be delicious! No adjustments. Let me know how it turns out!
Could you use chicken broth if you used ground chicken for meatballs?
Yes, that is a great idea for flavoring.
I used turkey and they were fantastic!
I doubled this recipe and used half pork and half beef and it was wonderful. Also used bread soaked in egg and milk instead of panko. Delightfully moist meatballs.
Oh! Please tell me more about how you did that soaking and what amounts? 🙂
For two pounds ofmeat, soak 6 slices of bread in one cup of water for about 15 minutes.
One cup of milk, not water.
How much of the bread and milk? Thank you
You will need 1 cup of heavy cream and 1/4 cup panko bread crumbs. To use milk instead of heavy cream: melt 1/4 cup unsalted butter then allow it to cool to room temperature and mix in to 3/4 cup milk.
After I made these, I couldn’t wait to make them again. Perfect. I didn’t change a thing to this recipe.
I made these the other night for dinner and, Wow! I served them with mashed potatoes and my picky hubby even loved them! I followed the recipe exactly with the exception of the Worcestershire (I only used a teaspoon). I sent a friend the link, she made them for her family family and it was a hit with them too! So easy to make and it will definitely go into the dinner menu rotation! Thanks for a great recipe!
Absolutely delicious! A great succes at home!
Love this recipe! I’ve used it multiple times. It’s quick and easy and my family loves it. I use a meatball mix of veal, pork and beef instead of all beef, and I’m keto, so I substituted almond flour for the bread crumbs.
Can you freeze this?
Yes! These meatballs do great in the freezer. Simply, bake them and place them on a baking sheet. Let them cool and place in the freezer. Once frozen add them into a ziplock bag or airtight container where they will store for 1 month in the freezer. Freezing them before placing them in the airtight container will ensure they do not stick together.
Delicious! Thank you for a complete, tested, and excellent recipe!
I want to make this recipe big enough for a half tray at a catered party I’m having. Any idea how many meatballs this makes, so I know how many times I need to double the recipe? Thanks!
It makes about 18-20 meatballs depending on the size you make them.
AWESOME!
As a test run, I used pre-cooked meatballs and had to do some modifications since I as making them for only myself Still, served over egg noodles, they were delicious. This recipe is definitely a keeper. This is the first time I’ve replied after using a recipe. Thank you!
Could 2% milk be substitutes for the heavy cream? Would love to save some calories! 🙂
It can be substituted but not recommended. It will not be as full and thick. It will also have a different consistency and taste.
This is fabulous! Made it several times.
Wow!!! I’m not a huge fun of meatballs and I was a bit skeptical about making this. But I’m glad I tried, this is indeed The Best Swedish Meatballs I’ve ever ate. The creamy sauce is simply amazing!!! My husband loved it! It was a hit. Thank you for sharing!!!
Can you add cream of mushroom soup to gravy
Yes, that sounds delicious!
I am about to mak this recipe…but can I do it in the crock pot. I will fry the meatballs. Could I make the sauce, but all of it in the crockpot and then add the cream at the end so it doesn’t’ separate?