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 quickly agree these are the BEST you have ever had! 

The Best Swedish Meatballs

The countdown until school starts is happening at our house.  We have been SO busy getting ready.  My oldest is starting Jr High!  I just can’t believe it.  Even when I was registering him I remembered walking down the halls of my jr high like it was yesterday.  It is so weird to be a parent and watch your kids grow up so fast.  And then you remember that you are just getting old. 😉

With school starting I am all about easy and delicious weeknight meals.  Swedish meatballs are such a classic perfect meal!

And the best part…  my entire family LOVES them!

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I used similar ingredients for the meatballs from my mom’s recipe here.  But the creamy sauce has a secret ingredient that our family loves which I think adds such amazing flavor.  Worcestershire sauce.  It really adds good flavor to the creamy sauce and takes it to the next level.

The creamy gravy sauce is really what makes this meal so incredible!

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This meal is ready in just 30 minutes and perfect for feeding a hungry family during the week.  We loved serving ours over egg noddles, but it would also be great served over mashed potatoes or rice.  It is such a classic recipe and this one I believe is the best!  I know that it will become a favorite in your family as well.

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The Best Swedish Meatballs

4.86 from 21 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
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!
Course Main Course

Ingredients

  • 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
  • teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste

Instructions

  1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

  2. Roll into 12 large meatballs or 20 small meatballs. In a [url:2]large skillet[/url] 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.
  3. 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.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

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  1. Returned from Sweden and was craving the meatballs. This recipe is wonderful! I did add some sherry to the gravy at the end. My family loves these meatballs. I tripled the recipe to be able to freeze some!


    1. I made this recipe a day ahead of time and put the meatballs in the sauce. Heated it up the next day and it was great. I used ground turkey instead of ground beef.


  2. Made this recipe and it came out very good! I would make it again and it’s great for a weeknight easy meal.


  3. Absolutely delicious!!! I used a few subs since the subs are always cheaper to have on hand. I used bullion to make broth and used evaporated milk instead of heavy cream. Other than that… I had everything else. I would def taste better with cream tho. (next time!). I will definitely be making this again!

  4. I have made this on several occasions and it has been a hit every time. I will admit that I usually double the dijon and Worcester sauce, ground turkey and I usually use light whipping cream instead of heavy but those are the only alterations I make. This is a delicious recipe and I highly recommend!


  5. Thanks for posting this recipe! I tried it last week, loved it and have been reheating the leftovers. They get better and better each time I eat them. A real keeper – I’m adding it to my book.


  6. These are delicious. My 19 year old son loved them and my husband raved about them. The only downside is they were a little more work than I anticipated. The work is cooking them in batches over the stove. That process took about twenty minutes. As much as my family loved them, I am going to try the slow cooker version the next time. The flavor is phenomenal.

  7. I was lazy and bought frozen meatballs, but otherwise I followed the recipe fully except for sprinkling in a little more flour to thicken the gravy. Turned out awesome! My wife was hospitalized a few years ago and still has nightmares about the hospital Swedish meatballs. She vowed to never eat the dish again. I took a chance. These changes her mind!

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