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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
Amazing recipe! I’ve followed some before where there was a little to much Dijon Mustard, but not this one it was perfect!
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.