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!

The Best Swedish Meatballs3

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.

swedishmeatballs5

The Best Swedish Meatballs

4.67 from 171 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. 5 stars
    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. 5 stars
      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. 5 stars
    Made this recipe and it came out very good! I would make it again and it’s great for a weeknight easy meal.

  3. 5 stars
    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. 5 stars
    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. 4 stars
    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.

    1. Honestly, I line my pans with foil for easier clean up but you don’t have to. Line a shallow cookie sheet baking pan with aluminum foil. I use the extra long foil and it will generally cover up to the edges of my shallow baking sheet. Place meat balls on the sheet in the oven at 350 for about 10-12 min. There will still be plenty of grease to make your roux when you remove your pan from the oven use a slotted spoon or tongs and put meat balls in a dish. Then poor the grease from the pan(s) into the skillet and proceed with recipe using the flour to make your roux. Throw out the foil when your done.

  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!

  8. These were awesome but as usual I am a modification cook. I added extra bullion to the beef to make it stronger and added 2 T sherry in the sauce with some garlic. I also doubled the dijon an worsheshire sauce. It was a hit with a local chef who wants the recipe. 2 thumbs up!

  9. 5 stars
    These really were delicious and easy. We were having guests over so I needed to increase the recipe. I used 2lbs of turkey and 1lb of beef. Only used a half a cup of cream and the gravy was still delicious. Everyone raved and wished that I had made more. This recipe is a keeper.

    1. 4 stars
      Made this into a meatloaf and added Sherry like the recipe States, I also used french onion soup mix in ground turkey with black pepper and omitted the nutmeg spice has since I didn’t have any on hand what’s a gravy made it delicious

  10. 5 stars
    This was amazing. I was a little hesitant on putting Dijon mustard in this, but that really put this dish over the top. The only change I made was dried parsley — as I used up all of my fresh stuff from the garden. Absolutely superb. Thank You!!!

      1. Thank you. Egg noodles are finishing up. Tasted the gravy and it tastes awesome. I’ve never personally had Swedish meatballs, my boyfriend requested this dish and he says it tastes great as well. Thank you!

  11. 5 stars
    LOVE, this recipe. I think if I made this for a group, I would leave out the dijon because you can definitely taste it, some people might not like that. I added a little beef bouillon, cayenne, and garlic powder(I live in the south🌶). Also threw in corn starch to thicken my gravy quicker! Oh and I completely forgot to put egg in my meatballs!! 🤦🏼‍♀️ They still came out good tho.

  12. 5 stars
    I have just finished making this meal and Oh my gosh, it is just beautiful.
    Such an easy meal and great to make ahead and that sauce, well, I could drink it.
    Thank you for sharing such an amazing meal.

  13. 5 stars
    I want to hate Alyssa because she’s so dang perfect, but I just can’t because these really are the best Swedish meatballs. No modifications necessary, perfect as is. I sometimes use this recipe to make hamburgers and they are the juiciest. Try a lingonberry burger – shape the meat into a burger, cook, place the burger on a bun with the gravy and lingonberry. It’s amazing.

  14. a little white wine ‘n sour cream added= perfection. I too now use frozen meatballs as it is that gravy sauce everyone crave so they don’t even know! Years before I’d make meatballs with dry onion soup mix, hamburger and sweet sausage, eggs, nutmeg, onion, etc—but why bother?! soooo yum. We only have ’em on Christmas Eve but this post is making me change my thinking! 🙂

  15. 4 stars
    I added some port and lemon juice after tasting the gravy, which I made with the pan juices, wish I had some sour cream after reading the comments.

    I used pork mince and added a pinch of oregano and some ground fennel seeds…

  16. 5 stars
    I love this recipe! I’ve made it now few times… it’s a hit thank you for sharing!!!
    I do have question- what’s best to serve it with Mash or Pasta? I have few guests arriving for dinner and wanted your opinion please ?

  17. 5 stars
    Amazing Meatballs! I doubled the recipe so it could be savored for days to come. This goes in my keeper file. Thank you for sharing.

  18. I’d like to serve 6 a good size plate should I double this recipe?? I’m so excited to try this for my husband that is a sweetish meatball counseair!! Thank you for sharing!!💓

    1. Hi Dawn!
      Yes, I would suggest that you double it. The great think is that you can always freeze them or refrigerate for anther day! Please let me know how it goes! Thanks for following along with me!

  19. 5 stars
    This was awesome, I made the meat balls a couple days before, and my teenager ate half of them before I made the dish! I did make the dish and it was great, served it over egg noodles. The sauce is amazing! Thank you for this recipe I was in a dinner idea slump.

  20. 5 stars
    Best recipe ever!!! I have made this probably 8 times since discovering the recipe 2 months ago. It has a permanent spot in our dinner rotations. I’m in LOVE. I will say though, it makes a TON of sauce, so I double the meatball recipe and leave the sauce the same and its perfect to me.

  21. 5 stars
    This is a family favourite, the recipe is bold and flavourful. I reduce the nutmeg ever so slightly to make it a bit more palatable to my small kids. But these are a winter favourite for everyone. Great recipe.

  22. I am about to mak this recipe…but can I do it in the crock pot. I will fry the meatballs. Could I make the sauce, but all of it in the crockpot and then add the cream at the end so it doesn’t’ separate?

  23. 5 stars
    Wow!!! I’m not a huge fun of meatballs and I was a bit skeptical about making this. But I’m glad I tried, this is indeed The Best Swedish Meatballs I’ve ever ate. The creamy sauce is simply amazing!!! My husband loved it! It was a hit. Thank you for sharing!!!

  24. 5 stars
    AWESOME!

    As a test run, I used pre-cooked meatballs and had to do some modifications since I as making them for only myself Still, served over egg noodles, they were delicious. This recipe is definitely a keeper. This is the first time I’ve replied after using a recipe. Thank you!

  25. I want to make this recipe big enough for a half tray at a catered party I’m having. Any idea how many meatballs this makes, so I know how many times I need to double the recipe? Thanks!

    1. Yes! These meatballs do great in the freezer. Simply, bake them and place them on a baking sheet. Let them cool and place in the freezer. Once frozen add them into a ziplock bag or airtight container where they will store for 1 month in the freezer. Freezing them before placing them in the airtight container will ensure they do not stick together.

  26. Love this recipe! I’ve used it multiple times. It’s quick and easy and my family loves it. I use a meatball mix of veal, pork and beef instead of all beef, and I’m keto, so I substituted almond flour for the bread crumbs.

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