This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor. Savory, comforting and smothered with a sauce that melts in your mouth. You will quickly agree these are the BEST you have ever had!

Serve these scrumptious vittles over buttered noodles or rice with a Caesar Salad, Fruit Salad and Rolls for a dinner to satisfy!

Swedish Meatballs in a frying pan with a metal spoon.

The Best Swedish Meatballs

Swedish meatballs have always been super delectable, and Ikea has made them popular. With this recipe you can make them in the comfort of your own home without the making an adventure to the store. And I dare say they are even better! Super easy to make you’ll be surprised you haven’t made them sooner. So what are you waiting for?!

The secret to these heavenly swedish delights is the unique spices of allspice and nutmeg. And then in the sauce you add worcestershire sauce and dijon mustard for tantalizing flavor. The combination is irresistibly the best meatballs ever!

Swedish Meatball Ingredients

There’s a list of ingredients here, but don’t stress, it’s super simple and totally worth it.

  • Ground Beef: Regular ground beef
  • Bread Crumbs:  I used Panko
  • Parsley: Freshly chopped
  • Allspice and Nutmeg: Trust me, these spices are what make it uniquely delicious.
  • Onion: Finely chopped
  • Garlic Powder: Gives flavor without the bulk.
  • Salt and Pepper To taste.
  • Egg: The binder for the meatballs
  • Olive Oil: To brown the meatballs in.
  • Butter: Creates the perfect flavor while helping the beef brown, you’ll add more for the sauce.
  • Flour: The thickener.
  • Beef Broth: Creates the base for the sauce
  • Heavy Cream: This creates the creamy velvety sauce.
  • Worcestershire Sauce: Secret ingredient that creates a rich flavor.
  • Dijon Mustard: Spice

Constructing these Swedish Vittles

These will come together quick and cook in about 30 min total, so dinner is quick.

  1. Mix: In medium sized bowl combine ground beef, panko, parsley, all spicee, nutmeg, onion, garlic powder, salt and pepper and egg. Mix till combined.
  2. Roll: Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter.
  3. Brown: Add the meatballs and cook turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
  4. Sauce: In the same skillet add 4 Tablespoons butter and flour and whisk till it turns brown. Slowly stir in beef broth and heavy cream. Add the worcestershire sauce and mustard and bring to a simmer till it starts to thicken.
  5. Simmer: Add the meatballs back to the skillet and simmer for another 1-2 minutes. Add salt and pepper to taste.

 

Close up of Swedish Meatballs in a frying pan with a metal spoon.

Tips and Variations

A few ideas to keep in mind for a dinner that’ll tickle the taste buds.

  • Meat: You can use a combination of beef and pork for this recipe. Using pork add extra fat which will give a moist tender meatball. You can also use ground turkey, chicken or combination of meats.
  • Spices: The nutmeg and allspice are unique to this swedish dish. Don’t leave them out if you want truly divine fare.
  • Overmixing:  Be Careful to not overmix the meat mixture or it can become tough.
  • No Bread crumbs:  You can get the same result by making a panade (bread and milk mixture) Use two pieces of bread and process till crumbs, add in 1/4 cup milk to create a paste. Add the egg and mix. Add to your meat mixture.
  • Saute: For softer sweeter flavor to your onions saute them first.
  • Bake: Brown the meatballs in the skillet in oil and butter. Then remove to a baking tray and finish cooking in the oven at 350 degrees F. till done. There shouldn’t be any pink.
  • Cream: Do not substitute out the heavy cream for half and half, it could separate. You can also cut some of the cream for sour cream for a nice tang to the sauce.

Close up overhead photo of Swedish Meatballs with a metal spoon.

Freezing and Storing

One of the best things about this recipe is I can double it and freeze some for another meal.

  • Freeze: After cooking the meatballs transfer to a cookie sheet. Make sure they are not touching or they will freeze together. Freeze for 2-4 hours on the cookie sheet, then transfer to an airtight container or freezer bag. These will keep for up to 3 months. To thaw you can cook in the microwave,or oven. I like to partially cook them in the microwave and then finish heating them in the sauce.
  • Don’t freeze the Sauce:  Dairy, especially a sauce with heavy cream can sometimes separate when thawing and turn grainy. I don’t recommend it. Make the rich gravy fresh when ready to serve.
  • Freezer to Pan: As long as you cook them through you can also freeze these raw and cook them in the pan the same way. They will take longer to cook through however.  This is a great way for your meatballs to keep their shape. Frozen will hold up better than fresh. Just be sure to cook till no longer pink.

 

The Best Swedish Meatballs over noodles in a White Bowl

More Meatball Loving Recipes

Meatballs are just fun to eat and the flavors in these recipes are spot on!

 

Pin this now to find it later

Pin It

The Best Swedish Meatballs

4.71 from 421 votes
By: Alyssa Rivers
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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

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

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.

Additional Info

Course: Main Course
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Save

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




889 Comments

  1. 5 stars
    Just wanted to say that the Swedish Meatballs recipe is delicious. I fixed this fish for our dinner this eve, everyone enjoyed it. Thanks for the recipes. Look forward to trying more.

  2. 5 stars
    This is my go-to recipe for Swedish meatballs. My only addition/change is to add 1 tablespoon of brown sugar. My family loves this recipe so much I usually 1 and a half times the meat and double the gravy.

    1. Brown sugar always helps in any recipe:)! Just an extra sweet flavor! I am so happy you loved it and it turned out great for you! XOXO

  3. 5 stars
    They were completely gobbled up and the husband LOVED them! Needless to say, I’m cooking them again right now- only difference this time is the recipe is doubled!! Thanks, Alyssa! ?

  4. 5 stars
    These are delicious! I make them a lot, I was inspired by Ikea and serve mine over mashed potatoes and peas with some cranberry sauce on the side. It’s divine.

  5. 5 stars
    These were amazing! We all loved them so much. I served them with mashed potatoes and steamed carrots. I definitely have to make them again because I keep thinking about them. They were sooooo good!

  6. I made this for dinner tonight as written. It was really good. Thank you for posting it. I plan on making it again.

  7. 5 stars
    First time I made this it was great, and I made it last night for my neighbors too. They loved it. Only thing I do is add 1 extra spoonful of Dijon and Worcestershire sauce to it to add a little extra flavor. Thanks for sharing a delicious recipe!!

    1. That sounds even better!! I love your addition of the extra flavor!! That all sounds delicious! Thank you for sharing!! XOXO

    1. That is always a great feeling to see everyone eating seconds!! I am so happy to hear! Thanks for sharing!!XOXO

  8. Really yum. But even though I followed the recipe, gravy was far to thick and I ended up adding another cup of broth. Will back off the flour next time to half the amount. Will make again VERY soon. Cheers

    1. That is awesome to hear!! Thanks for your feedback and letting me know how it turned out! I am glad that you are able to adapt it your way!! XOXO

  9. 4 stars
    All that grease is going to add a lot of flavor to your sauce, so I always embrace it. If you want less grease, use a ground beef with a lower fat content. But if it’s truly a lot, maybe cut back on the butter for the sauce.

  10. 5 stars
    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~!