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4.74 from 443 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Swedish, Swedish American
Keyword: easy swedish meatballs, easy swedish meatballs with pasta, homemade swedish meatballs, Swedish Meatballs
Servings: 6
Author: Alyssa Rivers

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: 499kcal | Carbohydrates: 10g | Protein: 17g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 162mg | Sodium: 712mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 987IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg

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