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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!
Was supposed to make chili, but didn’t really want chili. I found this recipe and decided to give it a go. I have half pork and half beef thawed for aforementioned chili, but the seasonings did the trick!!! Super delicious!
Awesome recipe!!! This is my second time making this recipe and each time has been a hit! Thank you!!
I just made these, and they were soooooo good!!! Thank you for the recipe!
This recipe is excellent!
I really can’t believe people are so harsh! All the ingredients and step by step directions are listed. Instead of finding fault and commenting, just say nothing, that would be nice!
Love these! A few changes I made for our family was onion powder instead or chopped onion and I like to make double the meatballs (2 pounds) and still had plenty of sauce. We served over no yoke noodles. Thanks!
Terribly not unique – may as well have made stroganoff
1/4 teaspoon of allspice is nothing – and where is the cream of mushroom.
Trust me, authentic/classic Swedish meatballs are baked not pan fried and laid on top of noodles.
May as well be stroganoff – no need for meatballs if I’m just going to break them up into my noodles.
I was disappointed – should have called mom.
@Eric Ewing: Absolute BS! I lived in Sweden, and I can attest that this is an excellent and quite authentic recipe. The ratio of allspice is correct, unless you have an allspice fetish! While Swedish meatballs are traditionally served on mashed potatoes, they should not be baked in the oven, since they never come out as moist, and you lose the drippings after searing, which are instrumental here. Personally, I prefer a mixture of breadcrumbs and pre-soaked bread in order to accomplish the meatball fluffiness, and I also use ground pork and ground lamb together with beef. Else, TOPS!
My family loves these Swedish Meatballs! So yummy and easy to make, I’ve made them many times. Only thing I do differently is bake the meatballs.
Not sure why others are complaining about there being no measurement amounts, they are clearly posted on the recipe card.
These were amazing!! I will add for a few of the comments I read through if you are critical of the ingredients and making corrections, why are you looking for a recipe? And the measurements are there.. Basically you passed them and jumped to leaving a comment. Anyways, amazing recipe!! Thank you
You list the ingredients, but no quantities. Not helpful!
Hello! All of the ingredients and quantities are are the bottom of the post on the recipe card! Let me know if you need anything else!
Made this a few times and always SO delicious! My husband requests all the time. We use ground turkey in ours and do not miss the beef!
I see no quantities on this recipe. Nothing. And you expect someone to make that?
Hello! The recipe card is at the bottom of the post and lists all of the ingredients, measurements and instructions!
Absolutely delicious! Made twice the meatballs and froze them for another day.
This recipe is awesome! Love these recipes but oh my goodness to many advertisements….my phone jumps around constantly….
Excellent and easy recipe! For those who say they used store bought frozen to save time the mixing of the meat takes 10 minutes max and forming them less than 5 minutes. Try it next time! I used 93% ground beef with just sour cream because I didn’t have heavy cream and they were very good. So good I will make them again using 50/50 beef and pork. I served over Amish egg noodles with a salad for 2 of us and have leftovers for 3 tomorrow for work.
This sauce is rich and delicious. It’s also easy to make. I served the Swedish meatballs over papardelli egg noodles. My family loved the dish and even asked me to think of other dishes to serve the sauce with. I’m hoping to add this to our regular fall/winter meal rotations.
I’ve always wanted to make homemade swedish meatballs.. found your recipe last night, ensured I had all the ingredients (didn’t have panko, but substituted with panade), made them tonight and they were WIFE APPROVED! These turned out so good!
Honestly, for Swedish meatballs this is so easy and tastes delicious! I used ground turkey and had to sub sour cream instead of the heavy cream because I didn’t have any. The meatballs had great flavor and the sauce did as well! I was worried about the mustard flavor, which is kind of strong, but when served with the meatballs and on mashed potatoes it was a perfect balance! Thank you!