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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 was easy and delicious. I stumbled into your blog maybe a week and a half ago and I’ve made three of your recipes. All of them have been keepers. So nice to find you. Thanks~!
Recipe was delicious however I have 14 people coming on Mother’s Day and need to make more. Can I triple the ingredients for the sauce or will it not come out the same? Thanks
I have not doubled or even tripled the recipe before but I would think that it would still turn out the same as long as you use the right amounts of ingredients and smoother the meatballs as much as possible. I hope that helps and that it turns out well for you all! Happy cooking!
Your Recipe Critic,
Alyssa
My boyfriend and I made this last night. It was very good but I did make alterations to the recipe. For the sauce I added in 2 tablespoons of garlic powder, 1 teaspoon of ground nutmeg, 1/2 tablespoon of honey and 1/2 tablespoon of Worcestershire sauce than the recipe called for. I thickened up the gravy with flour to our liking also. Overall the best Swedish meatballs we’ve had.
It was absolutely fantastic. I followed the recipe to the letter, and it turned out wonderfully. I found that all of the spices blended quite well together and doubling the sauce recipe was a good idea for my family as they wanted some for the next day! Thank you for this recipe… it really made the night.
Definitely in the “Keeper” file 🙂
Double the sauce, you’re gonna need it.
As a non-mustard fan, I don’t recommend this recipe. The sauce tasted overwhelmingly like mustard. Tried to modify it by adding additional parsley and pepper. Still not great. Maybe reducing the mustard by half. I’m still looking for the perfect Swedish Meatball recipe! I won’t make this one again.
Interesting. I have never received a comment about the mustard being over powering and I couldn’t even tell.
I agree Alyssa. I actually doubled the mustard and used whole grain dijon. It was great!
Just curious, but how much mustard did you put in exactly? Even doubling the recipe, it only amounts to two teaspoons, which is not very much considering the amount the rest of the ingredients ask for. I have a feeling you mismeasured the mustard by mistake, as I doubled the recipe last night and barely tasted the mustard.
We have an egg allergy in our house, is there anything you can use in place of the egg or may I omit it?
You can leave it out. It just helps to hold the meatball together but should still work fine.
I just made this recipe for dinner. Both of us loved it. I’ve made this before but this time I forgot that there weren’t any eggs! Made it anyway and the meatball held together very well. Instead of cream I always use 1% milk.
I made a gluten free dairy free version of this, but followed it closely otherwise. In step 1, I omitted the panko, and added an extra egg, then let it set up in the fridge for about an hour. In step 2, I put the meatballs back in the fridge for another 15 minutes after I shaped them. This helps keep them firm, without breadcrumbs. In step 3, instead of flour, I added a package of mushrooms, and browned them up. Then I added 2 TB of cornstarch to the beef broth, instead of the heavy cream. Did everything else the same – the gravy is divine and the meatballs are very tasty with good texture! Didn’t miss the gluten or the dairy!
Your recipes all look amazing! I’m love this one but maybe it’s becuase I’ll eat any kind of meatballs you give me. I’m looking forward to trying the sauce. Thank you!
This is a great recipe! You will have to let me know how you like it!
Swedish meatball were excellent. I doubled the ingredients for the sauce. We like sauces!
Used my own meatball recipe but added the nutmeg which I don’t usually use.
Will make again.
This looks so delish! I was wondering if I can use coconut milk instead of cream? My system can’t handle dairy..
My extremely picky 7yr old loved this. I made it with the egg noodles because he won’t “do” mash potatoes. My 1.5yr old was literally shoveling it into her mouth. I think next time I’m going to try adding just a little beefy onion dry soup mix just to amp up the sauce. Thank you
Always looking for new recipes for my 17 year son as he is on the ” picky ” side . Both he & my husband absolutely loved it ! Very flavorful dish & definitely comfort food .
The sauce is delicious ! I used both ground turkey & ground beef . As I prefer ground turkey . Both ways are great !
I also double the sauce ingredients as they live to smother the noodles in sauce . As the dish is very filling , I always make a green vegetable or salad for a side & apple sauce .
Although the weather is getting warmer , they still request this recipe almost every week !
First few times I made it it took longer than than 30 minutes to prepare . However , now that I’ve made it more often I can pull it off . Careful not to overlook noodles, especially if your adding sauce to them . Try it out .. you won’t be disappointed . Awesome recipe !
I made this and my family really loved it.
My father’s family were German and Slavic so they always made their Swedish meatball gravy and meat itself with lots of horseradish. They aren’t true Swedish meatballs unless you use zwieback crackers for your crumbs/filler