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This Swedish meatball recipe is a top favorite recipe on the site for a reason! Juicy meatballs, rich creamy gravy, and SO MUCH FLAVOR! They’re easy to make and, in my opinion, way better than IKEA’s.
Reasons This Recipe is the BEST!
- Fan Favorite: With 400+ five-star reviews, these meatballs are actually the best.
- Creamy Sauce: The secret lies in the sauce. It’s rich, creamy, and full of flavor thanks to classic spices. You will be licking the spoon, I promise.
- Better than IKEA: Ever had IKEA Swedish Meatballs? These ones are so easy and WAY better!
A Reader’s Review
This is my absolute favorite Swedish meatball recipe. The flavor is mouthwatering. Thank you for sharing this with us!
-Renee
Ingredients in Swedish Meatballs
- Use lean ground beef: It helps keep the meatballs tender without making them greasy.
- Spices: Trust me, nutmeg and allspice are what make these Swedish meatballs special. Don’t skip them if you want that authentic flavor.
- No Panko Breadcrumbs? No Problem: If you’re out of breadcrumbs, make a panade by blending two pieces of bread into crumbs and mixing with 1/4 cup of milk to form a paste. Add an egg, mix it all up, and you’ll get the same great texture in your meatballs.
- Go for low-sodium beef broth: This keeps the creamy gravy from turning too salty and gives you more control over the final flavor.
How to Make Swedish Meatballs
These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy! I have a few variations of this recipe you have to try! Swedish meatball casserole, soup, and slow cooker method!
- Combine: In a medium-sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
- Roll Meatballs: Roll into 12 large meatballs or 20 small meatballs.
- Cook: In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. 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.
- Whisk: Slowly stir in beef broth and heavy cream, and whisk to combine.
- Add meatballs and simmer: Add Worcestershire sauce and 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 mashed potatoes.
All Things Swedish Meatballs
I know how much you love my Swedish meatballs! I’ve rounded up every version of a Swedish meatball recipe that I have on my site, from quick and easy to homemade favorites! You can find them all in one place!
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Swedish Meatballs
Tender, flavorful Swedish meatballs that simmer in a rich, creamy sauce are pure comfort food! They're easy to make and impossible to resist.
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 over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. 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 mashed potatoes.
Video
Notes
Can You Freeze Swedish Meatballs?
- Freezing Cooked Meatballs: Let them cool, then freeze them on a baking sheet until solid (2–4 hours). Transfer to a freezer bag or an airtight container. They’ll keep up to 3 months. Reheat in the microwave or warm them up in the sauce.
- Skip Freezing the Sauce: Creamy sauces don’t freeze well—they can separate. For best results, make the gravy fresh when you’re ready to serve.
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!
More Yummy Meatball Recipes
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