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The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor. Savory, comforting and smothered with a sauce that melts in your mouth. You will quickly agree these are the BEST you have ever had!
Serve these scrumptious vittles over buttered noodles or rice with a Caesar Salad, Fruit Salad and Rolls for a dinner to satisfy!
The Best Swedish Meatballs
Swedish meatballs have always been super delectable, and Ikea has made them popular. With this recipe you can make them in the comfort of your own home without the making an adventure to the store. And I dare say they are even better! Super easy to make you’ll be surprised you haven’t made them sooner. So what are you waiting for?!
The secret to these heavenly swedish delights is the unique spices of allspice and nutmeg. And then in the sauce you add worcestershire sauce and dijon mustard for tantalizing flavor. The combination is irresistibly the best meatballs ever!
Swedish Meatball Ingredients
There’s a list of ingredients here, but don’t stress, it’s super simple and totally worth it.
- Ground Beef: Regular ground beef
- Bread Crumbs:Â I used Panko
- Parsley: Freshly chopped
- Allspice and Nutmeg: Trust me, these spices are what make it uniquely delicious.
- Onion: Finely chopped
- Garlic Powder: Gives flavor without the bulk.
- Salt and Pepper To taste.
- Egg: The binder for the meatballs
- Olive Oil: To brown the meatballs in.
- Butter: Creates the perfect flavor while helping the beef brown, you’ll add more for the sauce.
- Flour: The thickener.
- Beef Broth: Creates the base for the sauce
- Heavy Cream: This creates the creamy velvety sauce.
- Worcestershire Sauce: Secret ingredient that creates a rich flavor.
- Dijon Mustard: Spice
Constructing these Swedish Vittles
These will come together quick and cook in about 30 min total, so dinner is quick.
- Mix: In medium sized bowl combine ground beef, panko, parsley, all spicee, nutmeg, onion, garlic powder, salt and pepper and egg. Mix till combined.
- Roll: Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter.
- Brown: Add the meatballs and cook turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- Sauce: In the same skillet add 4 Tablespoons butter and flour and whisk till it turns brown. Slowly stir in beef broth and heavy cream. Add the worcestershire sauce and mustard and bring to a simmer till it starts to thicken.
- Simmer: Add the meatballs back to the skillet and simmer for another 1-2 minutes. Add salt and pepper to taste.
Tips and Variations
A few ideas to keep in mind for a dinner that’ll tickle the taste buds.
- Meat: You can use a combination of beef and pork for this recipe. Using pork add extra fat which will give a moist tender meatball. You can also use ground turkey, chicken or combination of meats.
- Spices:Â The nutmeg and allspice are unique to this swedish dish. Don’t leave them out if you want truly divine fare.
- Overmixing:Â Be Careful to not overmix the meat mixture or it can become tough.
- No Bread crumbs:Â You can get the same result by making a panade (bread and milk mixture) Use two pieces of bread and process till crumbs, add in 1/4 cup milk to create a paste. Add the egg and mix. Add to your meat mixture.
- Saute:Â For softer sweeter flavor to your onions saute them first.
- Bake:Â Brown the meatballs in the skillet in oil and butter. Then remove to a baking tray and finish cooking in the oven at 350 degrees F. till done. There shouldn’t be any pink.
- Cream:Â Do not substitute out the heavy cream for half and half, it could separate. You can also cut some of the cream for sour cream for a nice tang to the sauce.
Freezing and Storing
One of the best things about this recipe is I can double it and freeze some for another meal.
- Freeze:Â After cooking the meatballs transfer to a cookie sheet. Make sure they are not touching or they will freeze together. Freeze for 2-4 hours on the cookie sheet, then transfer to an airtight container or freezer bag. These will keep for up to 3 months. To thaw you can cook in the microwave,or oven. I like to partially cook them in the microwave and then finish heating them in the sauce.
- Don’t freeze the Sauce:Â Dairy, especially a sauce with heavy cream can sometimes separate when thawing and turn grainy. I don’t recommend it. Make the rich gravy fresh when ready to serve.
- Freezer to Pan: As long as you cook them through you can also freeze these raw and cook them in the pan the same way. They will take longer to cook through however. This is a great way for your meatballs to keep their shape. Frozen will hold up better than fresh. Just be sure to cook till no longer pink.
More Meatball Loving Recipes
Meatballs are just fun to eat and the flavors in these recipes are spot on!
- Saucy Asian Meatballs
- Easy, Delicious Porcupine Meatballs
- Chipotle Honey Meatballs
- Creamy Cajun Chicken Meatballs
- Slow Cooker Cranberry Balsamic Meatballs
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Ingredients
- 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
- â…› teaspoon Pepper
- ½ teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy to make and absolutely delicious. I used ground turkey and added sliced mushrooms and onions when meatballs were almost done. Also used light cream instead of heavy cream. Served over noodles.
I will definitely make this again! Thanks for sharing!
What would really help is getting rid of these ads that cover your recipies, annoying
You can just simply click out of them. This is how we make our income. 🙂
Yuuuummy! First time I made it, I didn’t have cream, so I used milk. I also added mushrooms. It was awesome. Tonight we made it again. This time I didn’t have panko crumbs so we just crumbed up some bread. This time I also added sauteed mushrooms and red onion to the sauce. It was even more awesome. My son thinks I should use the meatball recipe in spaghetti, so maybe we will.
These aren’t Swedish meatballs. They might be good, haven’t tried them, but the spices have nothing to do with Swedish meatballs.
Then, by all means, let us know what spices are needed to make these Swedish. Another person said Cardamom.
Do I drain the grease that the meatballs were cooked in?
Thanks for sharing! I made this 2 nights ago and my family loved it. Unfortunately we still have so much left. Have you ever froze the leftovers? I mixed the meatballs with egg noodles so I’m worried how the noodles will be after they thaw.
Thanks!
I absolutely LOVED this recipe!!
I made this today and it was delicious! So easy and quick, will definitely be making this every couple weeks. I served it over egg noodles and the gravy coated them so well and the meatballs were scrumptious.
This was wonderful. Everybody loved this. I added a pound of sliced mushrooms to it to give the illusion of a veggies, haha. It’s on the heavy side, so I will experiment with replacing some of the heavy cream with half and half in the future. The meatballs themselves are a keeper as well – very tasty! Thank you.
Hi!! Do you think this could be made in the crockpot?
I am a big crockpot fan, but with all the cream and butter in the gravy I doubt it would be a good idea for this recipe… If you are worried it will take too much time to cook on a week time just do a big batch and freeze it ( sauce and all), it will be perfect once reheated ( meetballs covered in a 425 oven and the sauce heated in a pot until hot).
I am making these meatballs now, and there is a lot of grease. I’m not sure if I should drain the pan before I add the flour and butter or leave it in. Maybe drain some of it. Any help would be greatly appreciated. Thanks.
Oh.my.goodness!!! Our whole family loved it! Will definitely be making this again. I made it exactly as written, and it was seriously amazing. Thank you!!
Made these for dinner tonight and they are so good! My husband loved them and so did I.? It won’t let me mark the stars but 5 stars!
These were really good, but it definitely was not enough to feed my family of 6!
I love these. I make a similar dish but I bake the meatballs. Much easier. I add anchovies to the cream sauce to give it a salty tang and serve with sauerkraut. Very delish.
To make them gluten free, in place of Panko Curmbs , I use instant potato flakes. The meatballs hold together .