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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.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
This is the best Swedish meatball recipe out there hands down! We’ve made them all by this point. Some are too bland, too mushy, etc. This is the Goldilocks recipe for sure! As other commenters have said, this is a very forgiving recipe. I’ve made chicken meatballs, beef, beef and pork, beef and chicken, pork and chicken, used chicken broth when I had no beef broth, cream, milk, half and half, a dollop of sour cream, various breadcrumbs, etc. They all come out awesome! If you can, try to make it at least once as close to the original recipe on this site, though, as it truly is wonderful! The kids and I will be making it today, and everyone freaks out over meatball night!
No way this recipe can be good. Guess what it’s great! Perfect flavor, perfect texture. Not to hard or soft. I’m picky with meatballs so I’m thrilled! Followed the recipe exactly. I’ll never try another recipe. Thanks!
Wow! I bought a pack of freshly made Italian meatballs, but the family didn’t really want the penne pasta with spinach and ricotta bake that I was planning to make, so I hit the inter-webs, and when my son saw this recipe, he said, “That’s the one!” So…I used the meatballs anyway…they loved them, but for me, the sauce was the best I’ve ever made, and that’s thanks to your recipe! I only did a few alterations: I added 4 cloves of fresh garlic to the drippings, and finished with about 1/4 cup of sour cream at the end. I made extra wide egg noodles and mixed it in with the meatballs and sauce. I can’t wait to make this again, but I will either make my own meatballs or use ground beef or stew meat. Truly was the best sauce recipe EVER!
Ode to a meatball:
There once was a girl who was hungry
She had plenty of meat but no money
Inspiration was calling
For a Swedish-y balling
So she went to the web in a hurry.
I rarely rate recipes but I enjoyed this so much I kept rhyming about it in my head. I made lots of swaps out of necessity. Venison for beef, stale hamburger buns ground into breadcrumbs for panko, basil for parsley, half and half for cream, chicken broth for beef. And I forgot the egg entirely. The result was soooooo scrumptious over egg noodles. Definitely keeping this!!
haha, you are awesome! Thank you for your rhyme and comments!
Thanks! Still loving the leftovers. My 17 month old can’t get enough of this 🙂
Alas….nothing quite so poetic or inspiring as the meatball!
“A Swedish-y balling” hahaha! Thanks for making my day!
I figured it out! Thanks
Made this for dinner tonight and it was a real hit. My super fussy husband loved it, and my daughter wants me to make it once a week! Used 1/2 pork and 1/2 beef and then followed your exact recipe.
Made this tonight and it is delicious. It’s rich and creamy I made sure to use the drippings in the pan from cooking the meatballs in my sauce and it is very good It’s a rich hearty dish that pairs well with a fresh crisp salad Will certainly make again
This recipe is so good! We loved the meatballs and I’ve made it a few times already. The spices are perfect. This quickly became a family favorite! So happy I came across this recipe!
Made this for dinner and I have to say they are sooooooo delicious, made them exactly as your recipe. Thank you so much for sharing, will definitely not be going back to my old recipe.
This is locked in as one of our family’s favorite recipes. We always get rave reviews when we make it for company.
I made this recipe and received RAVE reviews! Will definitely keep this in rotation!
Ermagerd!!! In your face IKEA Swedish meatballs! Boo yah! Delicious!!
Delicious! I used vegetable and chicken broth since I didn’t have beef and it still turned out well. Thanks for the recipe.
This was absolutely delicious. My family loved it and said they will request I make this at least once a week now. I suggest you double the recipe!
To anyone who has made this recipe: I have two lactose intolerant family members, do you think the gravy/sauce would work okay with milk (lactose free milk) rather than the heavy cream?
I use the Silk brand heavy whipping cream because it’s non-dairy. It turns out ah-mazing!
You can buy lactose free whipping cream. I have 3 family members who are lactose intolerant and I use it all the time as it is nicer than using lactose free milk for sauces. I’m in Canada and buy Natrel lactose free dairy products.
Hi, Dot! I’ve made these with milk many times! (Including lactose-free) This is a versatile recipe, and I think it will be a bit hit with your family!
This is my absolute go to. There are hardly ever leftovers when I make this, and I make double batches! For parties I make it, then serve in a slow cooker. I also make extra gravy because it is *divine* and eat it alllll over white rice. Thank you so much! 💛😍🤤