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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!
I’ve been using this recipe for a year or two- not sure how long but it is my go-to every single time I want a comforting dish of Swedish meatballs. If you find your gravy to be bland, try some salt. Garlic powder. Pepper. Jazz it up to your liking. Amazing recipe thank you so much for sharing!
This is a regular at our house. One of the few meals my whole family enjoys. My daughter loves it so much she asked me to make it for her birthday dinner. I find the recipe flavorful, but not so much so that my 1 yo won’t like it. The directions are clear and easy to follow. I’ve almost memorized the recipe. The only change I have made is I bake the meatballs for 20min at 400 instead of fry in the pan. My meatballs weren’t getting done all the way and it made the process time consuming. Now I start the water for the egg noodles roll the meatballs and pop them in the oven, then make the sauce. It may not be authentic Swedish meatballs, but it definitely a winner for my family.
This was awful. Followed the recipe to the letter. Bland was an understatement. Oily and greasy. Tried sour cream like others suggested. The entire batch went into the garbage. Total waste of money!
Absolutely delicious!!!!
Crazy good!! Made it *exactly* as the recipe reads. So delicious.
Awful recipe. The taste is bland at best & it’s written awkwardly so it’s hard to follow the directions. Clearly just to sell ads
Hi,
I’m wondering if I’m making these for a future party, should i freeze the meatballs raw or bake them first?
I would bake them and then freeze them WITHOUT the sauce. After cooking the meatballs transfer to a cookie sheet. Make sure they are not touching or they will freeze together. Freeze for 2-4 hours on the cookie sheet, then transfer to an airtight container or freezer bag. These will keep for up to 3 months. To thaw you can cook in the microwave,or oven. I like to partially cook them in the microwave and then finish heating them in the sauce.(Make the sauce fresh and then add the meatballs to it to warm up).
Is there a particular reason why you do not recommend thawing overnight in the fridge – versus microwave or oven? Thanks!!
You can do that as well!
Raises a very Swedish eyebrow at this decidedly non-Swedish recipe
They may be good but definitely not Swedish…my little Swedish mom in law made such delicious meatballs and always had the lingonberry jam with them..p
Mikkel, I agree with you! This is not a very Swedish recipe. 🥴
This recipe was very good did not change a thing , I found the taste and consistency perfect.
Great recipe. I used a tbsp of Dijon mustard instead of a tsp and about a third cup of sour cream and 2/3 heavy whipping cream and salted to taste. The sauce was yummy and had a little more zest. The meatballs are good with plenty of sauce.
Crazy delicious! I’ve made this several times and it’s always a hit. The only change I made was using half ground sausage and add a dollop of sour cream at the end. Fantastic! Thank you❤
Yum! That sounds delicious!
These are good but the meat was a little tough. Add more panko and maybe a little milk. Also add heavy doses of dill weed. Yum!
Just made this for dinner! I think the flavor was great and tangy! Followed the recipe exactly and I agree that the sauce is watery! Make sure when you mix the butter and flour that it becomes clumpy first before adding beef broth and heavy cream. I doubled the flour after my mistake and let it simmer for 5-7 min and it was delicious! Never made a dish like this and my boyfriend was raving over it. Excited to have leftovers for lunch!
Has the makings of a good recipe, however you don’t need half as much flower as the recipe calls for to thicken it 3tbsp is way too much! Spent ages trying to get the gravy to the correct consistency and because of that the cream split. So as a contingency if I made this again I absolutely wouldn’t add the cream at the same time as the beef broth, wait until it’s just slightly thicker than you’d like so it’s easier to get the perfect consistency. Nice flavour but overall disappointing
I loved these and my family did too. I made the recipe exactly as written. This is what I expect Swedish meatballs and sauce to taste like. I have never added Dijon to Swedish meatball sauce before but it was delicious. Will definitely make this again! Thank you for the delicious dinner. 🙂
Thank you for trying it! This is one of my family’s all-time favorites!
This was delicious… not understanding the “bland” comments? I did use 1/2c sour cream in place of 1/2c of the cream (as #therecipecritic suggested as an option in her notes. Also, I used 1/2 ground pork and half ground beef (also an option in the notes). The one deviation from the instructions was that I drained the fat out of the skillet after browning the meatballs and before adding the butter and flour to make the roux. Can’t imagine not doing that – the sauce would’ve been way too thin and greasy otherwise (roux should be equal ratio of fat to flour, so 3T each of butter and flour). Maybe just an oversight in the instructions? I didn’t scrape the onions or browned bits out (that gives sauce flavor!) – just drained off the fat from the meat. This is the only reason I took one star off. I did add extra pepper and a bit of salt before serving. Excellent!
As other have said, very bland. The gravy I can adjust as I cook, but the meatballs themselves are bland. I’ve never had Swedish meatballs to compare them to, but the flavor these plain, reminded me of the horrid store bought frozen ones. Texture was nice. I would definitely try with pork and double the salt and garlic and add a dash of Worcestershire to the meatmix.
I think they lots of flavor and the texture makes for a great comfort food. Yum