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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.
More Yummy Meatball Recipes
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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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As I am sure these are delicious meatballs, I feel the “Swedish” should be deleted from the name. I think just because they are small people consider them Swedish. Raised in a Swedish home with family from Sweden, this is nothing like the meatballs they would make and serve! Can we get a rename please??? Oregano? Nope, allspice. Just sayin!
This looks like a very tasty recipe, and I will try it for sure. I bet it will win over the hearts of my Norwegian kids. I will add, however, these bare rather little resemblance to Swedish meatballs. You will never, for one, find oregano in Swedish meatballs. That is purely Italian/Mediterreanean. I’m sure it is delicious, though, and I might try it, myself. A more Scandinavian twist would be to use nutmeg. Calling these Swedish is comparative to Mexican and Tex-mex. Perhaps even further.
Where are you seeing oregano in this recipe?
It’s odd that there’s no allspice or nutmeg, that’s pretty much what gIves Swedish Meatballs their distinctive flavor compared to another gravy. I’ve seen it in the meatball mixture and gravy ingredients, and sometimes both, but never missing. I hate to be critical but this recipe needs to be renamed. It’s like calling a recipe Italian Meatballs but having no basil, oregano or garlic.
All spice and nutmeg ARE listed in the ingredients.
Made this delicious recipe tonight. It’s a keeper. Quick and easy. Cooked it in the oven. I added fresh mushrooms and served it on garlic mashed potatoes.
These are NOT SWEDISH MEATBALLS! It looks like a wonderful and tasty dinner, but NOT SWEDISH MEATBALLS.
Swedish Meatballs are seasoned with ALLSPICE.
A better name for this dish would be ‘Super Tasty Creamy Meatballs”.
Made this dish for dinner tonight and served with egg noodles. It was delicious!
These are not Swedish meatballs. Real Swedish meatballs have nutmeg and sour cream in the mix.
This recipe looks really delicious! I have a couple questions cause I’m going to make it tonight. Can I use nutmeg in the recipe? Also do you have any non-dairy substitutes for heavy cream? And can I add garlic because there’s only garlic powder in the recipe or should I substitute the garlic powder for two cloves of garlic?
I made these non dairy by using coconut milk (about a half a cup in 3 pounds of meat) and another 2 cups mixed with 2 cups of beef broth and they were amazing.
sounds really good and will try, but have been making Swedish Meatballs for at least 40 years and they always call for nutmeg and have never used oregano in them
I agree with others who have said that in order to be Swedish meatballs they have to contain either nutmeg, cinnamon, or cardamom. Your recipe is good but it’s a basic meatball recipe. Instead of heavy cream I use a can of cream of mushroom soup along with some beef broth. I refer to them simply as meatballs in gravy. Yes, they are yummy!
This recipe looks delicious, but Swedish meatballs (at least in my experience) are made with a combination of beef, pork and veal; NO garlic nor oregano, but nutmeg is used. I’ll make the meatball recipe, but won’t call it “Swedish”.
Looks so good. I’m going to try to make this this week. Thanks for the recipe!
The recipe looks and sounds delicious, but they are not Swedish meatballs. From my very Swedish grandparents’ recipes, a mix of ground pork and beef make for a very tender meatball. And no mustard, garlic, or oregano….use allspice, perhaps even a hint of nutmeg. And serve with lingonberry jam on the side. So thank you for the recipe; it just needs to be renamed! 🙂
Can I use something in place of the heavy cream?
Can u use milk instead of heavy cream? It’s something I don’t keep in my fridge. Lol
In my experience milk might separate while cooking. Cream is better for this kind of dish and gives a richer consistency. I think I read somewhere you could use evaporated milk -but the thought of milk in a can kind of grosses me out! Just plan ahead and get a carton of cream 🙂 You won’t be sorry 🙂
This is a great recipe! It’s also very flexible, I add mushrooms to mine It also freezes well.
These might be tasty, but please don’t call them Swedish meatballs, there is absolutely nothing Swedish about them, they bear no resemblance to any kind of Swedish meatballs, the spices and the ingredients are all wrong. Please get your facts/ingredients right before you call something by the wrong ethnicity.
You mean nationality? Swedish is a nationality, not ethnicity. Please use the right term. Thanks.
Yours can be called “Anette Meatballs”. So can all of you others, call them your choice. There you are !
Make Meatballs Great Again !!