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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 review is from a non-cook, the instructions were clear and concise. I think I read don’t use half n half, but I did because that’s all I had. I mixed Swedish meatballs with my olive oiled hands! (Like my Italian girlfriend taught me)
The recipe turned out delicious!!! If I can do this anyone can!
This was easy and tasty. I followed as written and we felt the Dijon was a bit heavy and it needed more flour to get to a desirable consistency. Overall, very tasty.
I made them with some ground turkey we needed to use, and aside from having to add a fair bit more bread crumbs so they’d stick together, these were delicious!
These are the best!! So glad you loved them too!
Do u clean out the skillet after meatballs or use that leftover oil and seasoning to make the gravy
I don’t clean the skillet in between!
Just amazing! I had never made meatballs before. The instructions were great and the meatballs were wonderful over the rice
I’m glad you loved them! This is one of my all-time favorite recipes!
I love this recipe. I also tweak a little. We use Pabst Worcestershire. It ads a ton of flavor. My husband also treagers the meatballs. Amazing
Overall good cooking instructions! The meatballs taste great but I agree with other reviews that the sauce ends up very bland. I tasted as I cooked and for the sauce I just added a couple punches of garlic and onion sauce and extra Dijon and it made a huge difference, tastes amazing.I also recommend using Italian Pablo bread crumbs for the extra flavor!
I am so glad I wasn’t the only one who felt the sauce was a bit bland! I kept adjusting added seasoning salt, beef bullion powder, more Worcester and more Dijon. What clinched it was adding about 1 TBS soy sauce to the sauce. It enhanced the flavor and then became delicious! Lol KarenB
Agree and I put in Xtra Worcestershire sauce .
I don’t understand the people saying this recipe is flavorless. I think it’s delicious! I don’t think they were imagining their experience; I just don’t understand the variations in how it tasted for people. Anyway this recipe ROCKS but the sauce is like water. I would not hesitate to double the flour.
Followed the recipe exactly, but thought it was incredibly bland and flavorless. I will try again but double the spices and mustard.
One of the things that sets Swedish meatballs apart from others, besides the allspice and nutmeg, is blending the meat mixture with a hand mixer. I followed your recipe, but then tried it with a little more work (so this is “if you have the time”). First, I cooked the onions with some garlic, allowed them to cool and then blended in the bread crumbs. Then, once all the rest was combined, I ran the meat through with the hand mixer, first on slow and then on high speed. Form into balls and cook.
that would just make the meatballs tough and dry because the ground meat would be overworked. Meatballs always need a light hand when mixing. Very bad advice.
Flavorless and followed the recipe to a tee.
This is by far one of the easiest and delicious renditions to a timeless recipe. I served over extra wide egg noodles and top off the dinner with salad and home made garlic bread… All under 40$ to serve 6 people!! Thanks Again!
Yep! Easy, delicious, and versatile. I was feeling lazy so used some ground Turkey that was already thawed, as well as dried onion and parsley instead of fresh. It was still a keeper the lazy way! Will try subbing in some sour cream for heavy cream next time. Thanks for the great recipe!
This recipe was easy and delicious.👌
Tried this recipe tonight and it was awesome! The meatballs have some sweet notes from the allspice and nutmeg, and is wonderfully complimented with the savory gravy. Definately a repeat for us!
Not Swedish meatballs, but it looks delicious.
We don’t use nutmeg, garlic and parsley in our meatballs. The minced meat is pork or mix of pork and beef.
The “swedish allspice” is sort of a bbq seasoning, Grillkrydda as we say in Sweden, Google: Santa Maria Grillkrydda and you will see what I mean.
The sauce is madecwith milk or milk and double cream, no mustard, no olive oil.
We only use butter.
IKEA meatballs are not typical swedish meatballs
I will rate this a 5 because I do think these taste lot better then IKEA’s, never liked them
I made this recipe and it was yum! I didn’t have time to make the meatballs, so I used prepared meatballs from the store and it worked out perfectly. The sauce is amazing!!
Thank you for sharing.
Sherry