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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 suggest to either half the sauce or double the meatballs as the recipe makes way too much sauce to meatball ratio! It’s really delicious though.
Review update. Made the recipe yesterday for dinner and followed the recipe as written. Great flavor, absolutely delicious! My wife loved it, my sister in law loved it, I loved it! Thank you so much Alyssa for the great recipe! Will definitely make again.
Made this the other night and it was fantastic! Doubled the meatball part of the recipe to freeze some and did half beef, half turkey. I’m gunna try making the sauce with milk next time instead of heavy cream.
Fantastic! For Gluten Free I uses crushed GF pretzels and Bob’s Red Mill 1 to 1 flour.
I normally cook in advance. Made the meatballs and the rue on Sunday then made sauce on Tuesday. My first time making them from scratch, I will never go back to the package. Thank you for sharing your recipe.
Thank you for this recipe. Made this recipe as stated. My husband and I enjoyed it very much…..so tasty, as most of your recipes are.
The meatball is good but the sauce was missing something.
Also too much grease
I always add a little bit more of Dijon and Worcestershire sauce
Usually a recipe is as good as it is rated or not bad. This is terrible! Way too much fat and grease. Is this a joke? I feel stupid for making this. I should have known it was a joke recipe when it said to put both butter and olive oil in the pan. That should have been a red flag. So much oil it is disgusting.
Kitchen professionals add olive oil when browning with butter to keep the butter from burning. Sounds like too much fat came from a high fat content ground beef. Not taking sides, just saying.
I agree with your post, I use butter with my oil and it has never made my meals greasy. A lower fat content of beef would have worked out better.
I bake meatballs, turns out so much better and I also do half beef half pork in meatballs
Use this recipe as a basis for a keto swedish meatball. Really good starting point. I suggest adding some cardamom to the spices.
WOW what a hit!
I doubled the recipe and didn’t have the patience to cook them in a pan. I baked them in the oven on a cookie sheet at 350 for 30 minutes. I made the gravy while they baked in the oven. The meatballs were perfectly browned!!! I added the cooked meatballs and their juices from the pan right into the gravy.
Did you use a drip pan on the cookie sheet or put the meatballs directly onto the cookie sheet?
They sound delicious. I think I will try them.
These are not only straight forward and simple, especially browning and tossing in the oven, they taste like a high end restaurant made dinner! I browned mushrooms as well for the sauce which just added in my family the cherry on top! I’m looking forward to trying your other meatball recipes!
MATH!!!!!!!
recipe calls for 3 TBLS flour
instructions call for 4 TBLS flour
4-3 = 1
there is an unaccounted for 1 TBLS of flour!
what is the solution?????????????
Instruction say to add 4 Tablespoon Butter and the Flour .
Recipe list 5 Tablespoon Butter, You use 1 Tablespoon to fry meatballs with the Olive oil .
Your not reading it right .
Add 4 Tablespoon remaining butter and the 3 Tablespoon Flour to skillet .
Swedish meatballs are a classic for a reason; once you know how make them, you need a different excuse to whip around to IKEA. I had several hungry mouths to feed – not just myself, but my big sister with her husband, five kids (albeit one is a baby), and the parents. I needed to go big and up the quantity.
Cooking the meatballs in the oven was a good call, and serving them and the sauce separately. Something about cooking meat, even ground meat, for a longer period of time that truly treats it with respect. This was a hearty meal that was the pick of a small bunch of recipes I had done shortly before writing this message. I know that there will be all sorts of times that these will be dinner in the future, and experimenting with all different sides outside of the standard spaghetti.
Smells like my grandmas kitchen! Can I freeze to take away? I don’t want to make the sauce if I can’t freeze and thaw
Does GF flour work with this recipe? I can use the GF Panko, but I’m wondering about the flour.
Yes, it should be fine!
I used gf panko and rice flours for this and it was amazing!
This is a excellent recipe and I’ve made it several times. Absolutely nothing needs to be changed
Quick and easy recipes.
I made this and love it!!