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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 quickly and cook in about 30 minutes total, so dinner is fast and easy!
- Combine: 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 the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire 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 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, ¼ cup onion, ½ teaspoon garlic powder, ⅛ teaspoon pepper, ½ teaspoon salt, and 1 egg. Mix until combined.
- Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat 1 tablespoon 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 3 tablespoons flour to the skillet and whisk until it turns brown. Slowly stir in 2 cups beef broth and 1 cup heavy cream. Add 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard and bring to a simmer until the 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.
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Can I use the frozen italian meatballs? I have a great sauce recipe which eveyone raves about but can no longer find the frozen sweedih meatballs. Makes it a lot easier with the frozen meatballs.
Hi Patricia, yes you can use frozen meatballs. The Italian seasoning in them might add extra flavor. You could use just all beef meatballs as well. I do have a slow cooker Swedish meatball recipe you could try as well!
Can this be cooked a day in advance and reheated for a party?
Darcy, yes I think they would reheat nicely!
By far, this is my favorite Swedish meatball recipe ever. I struggled for years to find one that hit all the right notes in my mind, since I really, really dislike sour cream cooked into sauces and gravy. This is now my “go-to” recipe for cold and dreary days, I cannot get enough of them and everyone always raves when I make them.
I love this recipe… and so do my girls. I make a little extra sauce because it’s so tasty.
Wonderful flavor. I followed the recipe exactly. The meatballs tended to fall apart but were still very tasty in the sauce. I had purchased “large”- rather than “extra-large” eggs. These are relatively small, so I should have added one more egg to the mixture. Interesting – allspice was also my Grandmother’s key ingredient for her meatballs, so as soon as I saw that ingredient, I was sold!
For some reason, I don’t see the video no matter what browser I try… To bad…
Hi Rem, that is very strange, here is the link. Let me know if that works?
TERRIBLE recipe! Followed it to the tee no deviations and half the meatballs fell apart in the pan, and the “sauce” was liquid like milk! Had to scramble and find something else. Never trying this site again!
Hi Elizabeth, I’m sorry you didn’t have success with this recipe. It is one of my top recipes and most people seem to love it. That’s super frustrating to have put time and effort into something and it doesn’t turn out. Again I’m sorry.
Alyssa – it was probably something they did wrong. I have this recipe saved as my only meatball recipe. Been making it many times. Love, love this recipe!
Really love this recipe, this time I used yogurt in place of the cream, for a lower calorie version. It was very good, and it’s our favorite Swedish meatball dinner. Served it over egg noodles with a side of steamed carrots, delicious 😋
Thank you
Can I substitute sour cream for the heavy cream?
Hi Valinda, thank you for your comment. Yes you can, but since the sour cream is thicker add a little milk to thin the sauce, unless thick is what you are going for. Let me know how it turns out!
My husband and I love this recipe. I cook many of your recipes. As I find our taste in spices run very close to each other. This is by far one of my comfort meals now.
These were delicious (I used ground turkey). I wish I had realized my broth was so salty – the sauce was salty but not too salty. Luckily I think I forgot to put salt in the water for the noodles! I had to use whole milk because my mother can’t have cream. But it was still so tasty!!
Hi Alyssa, I love your recipes and have made many of them and they are all spot on.
However, I have a sugestion on this recipe. (My mother and aunt were from Sweden so we had these meatballs alot when I was growing up.) Garlic is never used in Swedish Meatballs. Allspice and nutmeg are the traditional spices used. I am a lover of garlic and use it most recipes but not in this one. Your recipe still deserves 5 stars just no garlic in this one for me. Thanks!
I’ve lived in Sweden the last 23 years and haven’t seen meatballs mixed in any sauce. I mean, they don’t put the meatballs inside the sauce. They steak the meatballs and the sauce is done separated. They eat the meatballs beside potatoes and the “brown sauce” as they call it, on the potatoes. They also eat this dish with smashed berries called “lingon”.
So delicious and so easy. Quick weeknight meal
Thank you for sharing
Delicious recipes!!
Silly Question but can I just use Pork Mince cause that’s all I’ve got
Yes, you can use pork instead of beef!
Any kind of minced meat work but gives a bit different taste, my favorite is elk(moose) meatballs
Elk is not moose, but elk is delicious. I’ve never tried moose.