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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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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
- 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.
Turned out well – thank you for sharing. I didn’t make’ the meatballs, just used a frozen bag. I needed a lot of sauce so I multiplied the recipe by 4, added 1 pack of french onion seasoning and a teaspoon of Cayenne Pepper to give it a little “umphh”.
Should I drain the grease?carol
If there is access grease, then yes, I would recommend draining the grease.
Taste like pumpkin pie meatballs
Ground veal makes for a quality taste & texture! Maybe exploring what Norwegians use as ingredients in meatloaf & meatballs might really lead to yummy mixture… with the emphasis of ground veal!
I just made the sauce, ended up with different meatballs. But the sauce. OMG this sauce!!! It was so good. My husband complimented me all throughout the meal. It’s creamy and rich and so flavorful. This was insane.
Made it Exactly as written, It is THE BEST!! Thank you for sharing it.
Can I substitute corn starch for flour to
Make the gravy?
Yes, that will thicken up too. Enjoy your meatballs!
I’ve made these twice now, we LOVE them!
This will be perfect to throw in a crockpot on warm for my family on Thanksgiving as an all day appetizer. Will definitely have to triple the recipe!
This was THE BEST Swedish Meatball recipe! My whole family loved it!
These are a staple in my house. They are the best.
Absolutely AMAZING!!! Nothing like quick cook and delicious meals! We made ours over spaghetti squash and the freshness of the squash added a sweet side to it as well! Perfect perfect perfect! We also tried to add mushrooms into the gravy and it was wonderful 🙂
I am planning on making this tonight and wanted to know what percentage lean ground beef to use. Regular? Lean? Extra lean?
Thank you and I can’t wait to try these!
I prefer lean to extra lean ground beef but you are welcome to use regular if that is what you have.
I’ve been making this recipe for about a year now. In the summer months I make them in the instant pot to keep from heating up the kitchen.
We absolutely LOVE this recipe!
My daughter makes it a point to stay for dinner the nights I make these. I can’t wait to try more of your recipes! Thank you so much!
They named this recipe right!!! I left out the allspice (my family doesn’t like it) and these were the best I’ve ever had.
I added one packet of beef onion soup mix and a little more sour cream!
So delicious.
What can I sub for Worcestershire sauce? Will it change the taste?