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This Swedish meatball recipe is a top favorite recipe on the site for a reason! Juicy meatballs, rich creamy gravy, and SO MUCH FLAVOR! They’re easy to make and, in my opinion, way better than IKEA’s.
Reasons This Recipe is the BEST!
- Fan Favorite: With 400+ five-star reviews, these meatballs are actually the best.
- Creamy Sauce: The secret lies in the sauce. It’s rich, creamy, and full of flavor thanks to classic spices. You will be licking the spoon, I promise.
- Better than IKEA: Ever had IKEA Swedish Meatballs? These ones are so easy and WAY better!
A Reader’s Review
This is my absolute favorite Swedish meatball recipe. The flavor is mouthwatering. Thank you for sharing this with us!
-Renee
Ingredients in Swedish Meatballs
- Use lean ground beef: It helps keep the meatballs tender without making them greasy.
- Spices: Trust me, nutmeg and allspice are what make these Swedish meatballs special. Don’t skip them if you want that authentic flavor.
- No Panko Breadcrumbs? No Problem: If you’re out of breadcrumbs, make a panade by blending two pieces of bread into crumbs and mixing with 1/4 cup of milk to form a paste. Add an egg, mix it all up, and you’ll get the same great texture in your meatballs.
- Go for low-sodium beef broth: This keeps the creamy gravy from turning too salty and gives you more control over the final flavor.
How to Make Swedish Meatballs
These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy! I have a few variations of this recipe you have to try! Swedish meatball casserole, soup, and slow cooker method!
- Combine: In a medium-sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
- Roll Meatballs: Roll into 12 large meatballs or 20 small meatballs.
- Cook: In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- Make the sauce: Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown.
- Whisk: Slowly stir in beef broth and heavy cream, and whisk to combine.
- Add meatballs and simmer: Add Worcestershire sauce and Dijon mustard, and bring to a simmer until the 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 mashed potatoes.
All Things Swedish Meatballs
I know how much you love my Swedish meatballs! I’ve rounded up every version of a Swedish meatball recipe that I have on my site, from quick and easy to homemade favorites! You can find them all in one place!
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Swedish Meatballs
Tender, flavorful Swedish meatballs that simmer in a rich, creamy sauce are pure comfort food! They're easy to make and impossible to resist.
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 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, ¼ cup onion, ½ teaspoon garlic powder, ⅛ teaspoon pepper, ½ teaspoon salt, and 1 egg. Mix until combined.
- Roll into 12 large meatballs or 20 small meatballs. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- Add 4 tablespoons butter and 3 tablespoons flour to the skillet and whisk until it turns brown. Slowly stir in 2 cups beef broth and 1 cup heavy cream. Add 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard and bring to a simmer until the 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 mashed potatoes.
Video
Notes
Can You Freeze Swedish Meatballs?
- Freezing Cooked Meatballs: Let them cool, then freeze them on a baking sheet until solid (2–4 hours). Transfer to a freezer bag or an airtight container. They’ll keep up to 3 months. Reheat in the microwave or warm them up in the sauce.
- Skip Freezing the Sauce: Creamy sauces don’t freeze well—they can separate. For best results, make the gravy fresh when you’re ready to serve.
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!
More Yummy Meatball Recipes
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?