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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: 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: The nutmeg and allspice are unique to this swedish dish. Don’t leave them out if you want truly divine fare.
- Overmixing: Be Careful to not overmix the meat mixture or it can become tough.
- No Bread crumbs: 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: For softer sweeter flavor to your onions saute them first.
- Bake: 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: 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: 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: 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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The Best Swedish Meatballs
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
- ⅛ 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 recipe is delicious! Lots of sauce. Meatballs are well seasoned. Followed the recipe and it was perfect! A keeper! 💜
Didn’t expect much from the taste test once done making. Left it covered on the stove while I cleaned up, etc.. Served it over rice and steamed broccoli maybe 20 minutes later and, wow, what flavor! Lots of sauce left over so will try it over fried eggs and hash browns for breakfast…already can’t wait!
Does it matter which lean of chop meat is used, 80 or 90%?
Legit delicious. A little too much gravy for the amount of meat by this recipe – but that’s ok. I’d just cut it 25% next time. Add a little “Tsardust” to the gravy as a finisher (a Penzey’s spice with cinnamon, garlic, pepper and marjoram) … and we have a winner! Great recipe.
These were so yummy! Everyone in my family agreed enthusiastically. Thank you!
Absolutely delicious!
Saw this recipe after researching many others, including a tutorial on Utube from The Fenchguy at an authentic rustic Sweden restaurant in Stockholm. This is just the right recipe I’ve been looking for! I am going to make it tonight over egg noodles. I am very certain this will taste superb! Also love the versatility that has been mentioned in the comments above!
Thank you!
I am not a “follow the recipe” kind of gal. I see a recipe and roll on with the idea. I did not measure anything and added peas (I was too tired to make a veggie side dish). This was a FANTASTIC dish! I am glad I followed a (THIS) recipe. Thank you!
Can I use chicken broth instead of beef broth??
Yes, that sounds great!
I added mushrooms and some spicy bbq sauce to the mix yummo!
Can I use frozen meatballs? Will it change the flavor at all?
Frozen meatballs will work too with this recipe.
Could I put this in the crock pot? If so would I need to change anything?
Thank you
First brown the meatballs to hold their shape while being in the slow cooker.
Very tasty and easy!
I only used 1 cup broth and 1 C 1% organic milk and it was still creamy and had plenty of sauce for the 18 I made.
What if you don’t have Dijon mustard?
You can leave it out or use yellow mustard or honey mustard.
This is a really tasty dish. I look forward to trying some of your other recipes.
I would love to try the Swedish meatballs but I am gluten-free and dairy free. So my question is can I substitute something for the flour/thickener Like corn starch. And something for the cream as well?
Yes, cornstarch will work great! Cream substitute could be greek yogurt or silken tofu or half and half. Let me know how it turns out.
What are the numbers per serving? Thanks
This will feed about 4 to 6 people depending on how many meatballs each person has. This will give each person about 5 to 6 meatballs each.