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These Swedish Meatballs are a top favorite recipe on the site for a reason—juicy meatballs, rich creamy gravy, and have SO MUCH FLAVOR. They’re easy to make and way better than IKEA’s (yes, really!).
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!
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 creay gravy from turning too salty and gives you more control over the final flavor.
Skip the Pork- Here’s Why
Some people like to use a mix of beef and pork for Swedish meatballs, and while the pork can add a little extra tenderness, I’ve found that it’s not enough of a difference to justify the extra cost of buying 2 kinds of meat. The rich, creamy sauce and yummy flavors in the meat make these meatballs turn out perfectly tender and delicious with just ground beef!
How to Make Swedish Meatballs
These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy!
- 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 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.
Variations to Try
Since Swedish Meatballs are one of YOUR favorite recipes on the site, I thought you might want to see other ways I have cooked them up!
- Casserole: My Swedish Meatball Casserole is a simple way to serve everything in one dish, and it’s great for feeding a crowd.
- Soup: Want the same great flavor in a different form? Swedish Meatball Soup is an easy twist that’s perfect for cooler days.
- Slow Cooker: Short on time? My Slow Cooker Swedish Meatballs Recipe is a great hands-off option, and you can even use frozen meatballs!
Can You Freeze Swedish Meatballs?
Yes! This recipe is perfect for doubling and freezing for later. Here’s how to do it without losing flavor or texture:
- 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.
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The Best Swedish Meatballs
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 reduce to a simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is ultra yum but the gravy is like water. I added 6 tbsp. flour instead of 3 and it was just right.
This came out amazing! My fiancé and his son were hesitant because they’re used to plain ole spaghetti meatballs but these are now a new favorite in our family! I doubled the meat part of the recipe and added another pound of ground pork, since those 2 boys eat a LOT. Also I had to leave out the nutmeg since I didn’t have any. The gravy came out sooo good.. creamy and savory. I served these with homemade mashed potatoes and buttered corn. Everyone got seconds! We even had enough to pack for 2 lunches portions. Will definitely make these again.
This has been one of my go-to recipes since my first year of college! They are absolutely delicious and such an easy weeknight meal. Everyone who I have made these for can’t get enough, even family from Sweden! Don’t forget to serve with lingonberry sauce- it cuts the “heaviness” of the dish really nicely 🙂
Great recipe!!
Delicious – I will say that is the best tasting cream sauce for Swedish meatballs I have ever tried.Only thing different is the spices- I had recently bought Kashat spices- Baharat 7 spice which basically were the ones mentioned with a couple more. Now my new meatball go to recipe
Tried this recipe and it was excellent and easy to follow. Followed it but only slightly browned the meatballs in the skillet and finished it in the oven for about 10 minutes. Used the same frying pan for the sauce but used a paper towel to wipe off the excess grease. I only used with a tad of the recommended mustard. Tasted and added a tad more. Kudos for the recipe!
WONDERFUL. My husband loved this recipe.
Excellent! I used store bought meatballs and it still was so tasty and flavorful. Took less than 15 minutes to make dinner.
These meatballs were so good! I made enough to freeze some and wow. I have a feeling I will be making them a lot more often. The allspice & nutmeg really set these apart.
I made this into a meatloaf because I have a large family and was in a hurry. Rolling out 75 meatballs I just didnt have time for. Anyway. Was the most delicious Swedish meatballs meatloaf ever!!!
Great recipe! The only thing I did add was a splash of white wine to deglaze the pan after searing the meatballs before adding the butter/flour. Easy, fast and delicious.
Wonderful recipe — turned out very well. Thanks!
Love this! Wondering if anyone has ever tried baking the meatballs instead of frying.
Looks great! Will have to give this recipe a try for sure.
Very good recipe. Couple of tips:
Make the meatballs. Do not use store bought. I switched out the onion for shallot. Much butter.
Use the best broth you can make/find as this is the base for the gravy.
Served mine on German spätzle and it was a delicious meal.
MSG in either the sauce, meat balls, or both is your choice.
Making this recipe for the second time tonight! Absolutely love it. We swap the beef for beyond beef and it works just as well ?