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These Swedish Meatballs are smothered in the most amazing rich and creamy gravy and packed with such delicious flavor. You will quickly agree these are the BEST you have ever had!
Serve these scrumptious meatballs over buttered noodles or rice with a Caesar Salad, and these Perfectly Soft Buttery Rolls for a dinner the whole family will love!
Reasons This Recipe is the BEST!
- 300+ 5 Star Reviews: This recipe, trusted by millions, boasts over 300 five-star reviews. I am confident you’ll love it too!!
- Creamy Sauce: The secret lies in the sauce. These meatballs are crafted with a perfect blend of traditional Swedish spices and complemented by a rich, creamy gravy
- Better than IKEA: Ever had IKEA Swedish Meatballs? These ones are so easy and WAY better!
A Reader’s Review
I already have a favorite Swedish meatball recipe that I’ve been making for years. So I wasn’t sure the family would like this version and if I’d regret not sticking to my usual. Well, I can say, this is now the family Swedish meatball recipe! So perfect! The sauce was silky and delicious, and the meatballs were juicy and had a lovely flavor. Highly recommend!
-Anna
Swedish Meatball Ingredients
These meatballs have so much flavor and are easy to make! Don’t let this long list intimidate you. I bet you already have most of the ingredients in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.
What’s in Swedish Meatballs?
- Ground beef: The main protein base for the meatballs, providing flavor and texture.
- Panko bread crumbs: Adds lightness and helps bind the meatballs together.
- Parsley: I use fresh parsley to enhance the taste.
- Ground allspice: Introduces a warm, slightly sweet flavor.
- Ground nutmeg: Adds a subtle nutty, warm flavor that complements the beef.
- Onion: This surprisingly adds a slight sweetness to the meatballs.
- Garlic powder: You can’t go wrong with garlic!
- Pepper: This adds in some mild heat.
- Salt: The salt enhances all of the flavors of the ingredients in the Swedish meatballs.
- Egg: Acts as a binder to hold the meatball mixture together.
- Olive oil: Used for cooking the meatballs, adding flavor and helps the meatballs to brown.
- Butter: Adds richness and helps in browning the meatballs.
What is Swedish Meatball Sauce Made of?
- Butter: Forms the base of the sauce, providing richness.
- Flour: Combined with butter to create a roux, the flours helps thicken the sauce.
- Beef broth: Adds depth of flavor and forms the liquid base of the sauce.
- Heavy cream: Provides a creamy texture and rich flavor.
- Worcestershire sauce: Adds a tangy, savory depth to the sauce.
- Dijon mustard: Introduces a slight tang to the sauce without being overwhelming.
- Salt and pepper: Essential for seasoning and balancing the flavors of the sauce.
How to Make Swedish Meatballs
These will come together quick and cook in about 30 min total, so dinner is fast and easy!
- Combine beef, egg and seasonings: In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
- Roll and cook: 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.
- Make the sauce: 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 meatballs and simmer: Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
Tips and Variations
- Meat: I love using a mix of beef and pork for these Swedish meatballs. The pork adds extra fat, making them incredibly moist and tender. If you prefer, ground turkey, chicken, or a combination can work beautifully too.
- Spices: Trust me, the nutmeg and allspice are what make these Swedish meatballs special. Don’t skip them if you want that authentic, divine flavor.
- Overmixing: Take it from me, be gentle when mixing your meat. Overmixing can make your meatballs tough, and we want them to stay tender.
- No Bread Crumbs? No Problem: If you’re out of bread crumbs, make a panade by blending two pieces of bread into crumbs and mixing with 1/4 cup milk to form a paste. Add an egg, mix it all up, and you’ll get the same great texture in your meatballs.
- Sauté for Sweetness: Sauté your onions first. It gives them a softer, sweeter flavor that really enhances the meatballs.
- Cream: Stick with heavy cream for the sauce to keep it smooth and rich. If you want to add a bit of tang, swap out some of the cream for sour cream—it’s a delicious twist.
Different Cooking Methods
- Baked: For a foolproof method, brown your Swedish meatballs in a skillet with oil and butter, then finish them in a 350°F oven. This ensures they’re cooked through without any pink.
- Slow Cooker: Try out this recipe in a slow cooker in a pinch! You an even use frozen meatballs Check out that recipe here: Slow Cooker Swedish Meatballs Recipe.
Can You Freeze Swedish Meatballs?
Yes! One of the best parts about this recipe is that it’s perfect for doubling up and freezing some for later. These tips will help you enjoy delicious meatballs anytime, without sacrificing flavor or texture.
- Freeze: After cooking the meatballs, place them on a cookie sheet, ensuring they don’t touch to prevent sticking. Freeze for 2-4 hours, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. When ready to use, you can thaw them in the microwave or oven. I prefer partially cooking them in the microwave and finishing them in the sauce.
- Don’t Freeze the Sauce: Dairy-based sauces, especially those with heavy cream, can separate and turn grainy when thawed. For best results, make the rich gravy fresh when you’re ready to serve.
- Freezer to Pan: You can also freeze the meatballs raw and cook them directly from frozen. They’ll take longer to cook through but will maintain their shape better than fresh ones. Just ensure they’re fully cooked with no pink remaining.
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The Best Swedish Meatballs
The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!
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 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
Notes
Originally Posted on August 18, 2016
Photos Updated on May 16, 2024
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.
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Vegetarian version! (Note: I did not make the sauce, but will try next time!) I simply substituted 12 oz. Impossible ground “meat” and followed the recipe as-is otherwise. I’ve been trying to make veg Swedish “meat”balls for years and this recipe and the arrival of Impossible finally made it happen: thank you!
Must be something in the initials (I’m also AF and also vegetarian). I did the very same and made the sauce as well. I substituted vegetable Better than Bouillon but at 3x concentration to be more “beefy.”
I used 12 oz. Impossible meat as well and made the meatballs smaller (36 meatballs) to get the right inside vs. outside texture.
After 25 years of trying to make veg Swedish meatballs and failing miserably, this recipe plus Impossible meat has made me so happy!
Great recipe, suggest not using egg as a bonding agent, kneading the ground beef works better (a trick I learned form a chef at a meat seminar), the protein strings that form during the kneading tend to make for stronger bonds than the protein in the egg’s white.
Tried tonight. Was so so good. I would recommend.
Swedish Meatballs – I altered the recipe slightly. Prepared meatballs with eggs, cream, and bread crumbs (more Italian style).
Of course I threw in the kitchen sink of herbs, herb de provence, basil, tarragon, parsley and nutmeg, had no allspice, used fresh garlic and onion.
My daughter lived in Denmark for a year and loved the Danish frikadeller. Rather than saute, I roasted in 350 Fahrenheit oven 12 minutes and then turn for another 12 minutes, drained most of the residual beef fat add the butter to create a roux, used low sodium beef stock, worster, and dijon. Let this thicken and simmer about 7 minutes add heavy cream just prior to serving.
We are mashed potato family so served with creamy, garlic mashed potatoes and served elderberry preserves on the side. So we now have renamed “Sweden-Franc Meatballs”.
Was a great add to my meal planner which has been getting a little boring. Thanks Joanne
Delicious!! I’ve made this recipe three times this season and everyone loves it! Thank you.
I tried the recipe last week and I will be making it for the third time tomorrow. It’s excellent! I ended up putting a little less cream in the sauce (about half a cup) and I used salted butter since that’s all I had on hand. Excellent recipe though, highly recommend!
After searching for this recipe… I tried this one! Exactly as thr recipe said… didn’t add or omit anything. Flippin’ Fantastic!
Read all the reviews & will have to say that it drives me crazy when people post all these changes or give bad reviews because they don’t use the recipe as stated.
This one is surely a keeper! Thank you 😊
Thank you Gail! Great information 🤗
Thanks Gail! That’s exactly how I feel! At least try the original recipe before shredding it apart.
Great recipe! I made this tonight and thoroughly enjoyed our dinner! I think they are the best meatballs I have ever eaten!! They are very good with it without the cream sauce!!
Thank you for sharing!!
Sorry, we didn’t like these. The flavor in the meatballs was very mild, nothing like the Swedish Meatballs of my youth. Perhaps increasing the nutmeg and allspice might help. The gravy was heavy and flavorless, requiring too much salt.
This is an awesome, delicious recipe. Made this today and hubby and I said it was a keeper.
One tip for easy prep After mixing ground beef/ground pork, divide mixture into quarters. Make 5 meatballs from each quarter to make 20 meatballs.
I tried this recipe for my husband. He doesn’t like it with sour cream or cream cheese so I tried it. We both enjoyed it,he actually wants more flavor so next time I’ll add more allspice. Super easy to make and I actually enjoyed making it,not a chore or too many steps. Thanks for sharing this recipe!!
To anyone making with frozen meatballs, don’t. Make you’re own and follow the recipe. But, if you do use frozen meatballs, add the nutmeg and allspice to the butter of your gravy and sate fr a few moments on low before adding the cream, since frozen meatballs aren’t going to have those spices in them, and you’ll want the nutmeg flavor. Swedish meatballs aren’t Swedish meatballs without delicious nutmeg, so don’t forget it.
I really loved the cream, I feel like it needed a bit more salt to taste but other than that it was great! The meatballs were alright too. I’ve never tried Swedish meatballs before. It kind of reminds me of Kofta, it has a very similar taste (I used ground beef). The Meat balls weren’t my favourite but I’ll definitely be remaking this cream sauce again for pasta dishes!
Easy and delicious!!
Made just the sauce tonight to go with frozen Italian meatballs and it was sooo delicious. I didnt have Dijon mustard so I added a tsp of dry mustard and it added just enough tang. I made the sauce, added the frozen meatballs, and cooked on medium until they were hot, about 20 minutes. Will definitely make this again and ill try the meatball recipe as well.
While I am not a meat eater, I cook it for my hubby. He eats because his body requires it to live, not a foodie like me. He smashed this. A couple of adjustments based on what was in the fridge (IE:Coconut milk instead of heavy cream) . Served over homemade mashed potatoes. Ya’ll…he smashed it!
Absolutely fantastic! Followed the recipe exactly and had no complaints. 🙂 Husband LOVES it, picky kid likes it, and even my elderly mother-in-law who claimed to not like Swedish meatballs enjoyed the recipe!
These were very good! Great flavor and easy to make! Served with mashed potatoes and a salad.
When I removed the meatballs from the pan, there was so much grease but no instruction on whether or not to drain the grease, that I only added 1 TBSP butter and the flour. Similarly, when it was time to add the broth and cream I did 2 cups broth but only .5 cups cream. That was all I had, but I also felt a whole cup of cream would be too much. Even with those adjustments the sauce was so rich that next time I would probably drain the extra grease, and add another half cup of broth instead of more cream. But I will be making these again!