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This Swedish Meatballs Recipe is packed with tender homemade meatballs simmered in a rich, creamy gravy that’s perfect served over mashed potatoes, egg noodles, or rice. Warm spices like allspice and nutmeg give them their classic flavor, while a silky cream-based sauce makes them the ultimate comfort food dinner.
Years ago, a friend of a family member made tiny Swedish meatballs with gravy for a party. I remember thinking they were one of the most delicious things I’d ever eaten, and I’ve been making some version of them ever since.
Over the years I’ve tweaked and tested this recipe more times than I can count, but the biggest change came when I swapped the traditional sour cream for heavy cream in the gravy. Both versions are delicious, but the cream creates an incredibly silky, rich sauce that takes these Swedish meatballs to a whole new level.
Why You Will Love This Swedish Meatballs Recipe
- Tender, juicy homemade meatballs
- Rich and creamy gravy
- Better than IKEA Swedish meatballs
- Perfect comfort food dinner
- Great for meal prep
- Freezer-friendly
- Easy enough for weeknights
- Family-friendly recipe
- Made with simple ingredients
- Delicious over potatoes, noodles, or rice
Ingredients You’ll Need
The secret to the best Swedish meatballs is a combination of tender meatballs, warm spices, and a rich homemade gravy. Every ingredient works together to create the classic flavor everyone loves.
For the Meatballs
- Olive Oil: Used to sauté the onions and brown the meatballs.
- Yellow Onion: Adds sweetness and flavor to the meat mixture.
- Garlic: Brings savory depth to every bite.
- Panko Breadcrumbs: Keeps the meatballs tender and light.
- Parmesan Cheese: Adds richness and savory flavor.
- Eggs: Help bind the meatballs together.
- Milk: Adds moisture and tenderness.
- Kosher Salt: Enhances all the flavors.
- Oregano: Adds subtle herb flavor.
- Ground Allspice: A classic Swedish meatball ingredient.
- Ground Nutmeg: Adds warmth and depth.
- Black Pepper: Provides gentle heat.
- Ground Beef: Creates a hearty, flavorful meatball.
- Ground Pork: Adds richness and tenderness.
For the Sauce
- Beef Stock: Forms the base of the Swedish meatball sauce.
- Worcestershire Sauce: Enhances the beef flavor.
- Dijon Mustard: Adds subtle tang and complexity.
- Kosher Salt: Enhances and balances the flavors in the gravy.
- Black Pepper: Adds a subtle warmth and depth.
- Ground Allspice: Adds the signature Swedish meatball flavor to the sauce.
- Ground Nutmeg: Brings warmth and complements the creamy gravy.
- Fresh Lemon Juice: Brightens and balances the richness.
- Unsalted Butter: Creates a rich roux for the gravy.
- Flour: Thickens the sauce.
- Heavy Cream: Makes the gravy silky smooth and rich.
How to Make Swedish Meatballs
These homemade Swedish meatballs take a few extra minutes to prepare, but every step is worth it. The result is incredibly tender meatballs smothered in the most luxurious gravy.
- Make the Meatballs: Sauté the onions in olive oil until softened, then add the garlic and cook briefly. Let cool.
- Mix the breadcrumbs, Parmesan, eggs, milk, seasonings, and cooled onion mixture together. Add the beef and pork and gently mix until combined.
- Form into 1½-inch meatballs and refrigerate for at least 15 minutes.
- Prepare the Gravy Base: Whisk together the beef stock, Worcestershire sauce, Dijon mustard, and seasonings.
- Brown the Meatballs: Brown the meatballs in batches, leaving space between each one to ensure even browning. Transfer to a plate.
- Make the Gravy: In the same skillet, melt the butter and whisk in the flour. Cook for 2 minutes until lightly golden. Slowly whisk in the broth mixture and bring to a simmer. Stir in the heavy cream and cook until smooth and thickened.
- Finish the Dish: Return the meatballs to the skillet and simmer gently for 10-15 minutes until cooked through and coated in the gravy. Squeeze the lemon juice over the top right before serving.
Tips for the Best Swedish Meatballs
- Don’t skip the onions. Cooking them first softens their flavor and helps keep the meatballs tender and moist.
- Don’t overmix the meat mixture.
- Use a cookie scoop for uniform meatballs.
- Chill the meatballs before cooking.
- Brown in batches for the best crust.
- Let the gravy simmer until thick and silky.
- Heavy cream creates a richer gravy than sour cream.
What to Serve with Swedish Meatballs
These homemade Swedish meatballs are traditionally served over mashed potatoes, but they’re just as delicious over noodles or rice. Add a simple vegetable side and you’ve got the ultimate comfort food dinner. Here are some more ideas for sides:
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of broth or cream if the gravy thickens too much.
Freeze cooled meatballs and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Swedish Meatball FAQs
Swedish meatballs typically include warm spices like allspice and nutmeg and are served with a creamy gravy rather than a tomato-based sauce.
Yes, but the combination of beef and pork creates a more tender, flavorful meatball.
Absolutely. They reheat beautifully and are perfect for meal prep.
Yes. Freeze the cooked meatballs and gravy in an airtight container for up to 3 months.
Yes. Sour cream is traditional and adds a slight tang, while heavy cream creates a richer, silkier gravy.
Yes! Swedish meatballs work wonderfully in the slow cooker. For the best flavor, brown the meatballs first, then transfer them to the slow cooker. Prepare the gravy on the stovetop and pour it over the meatballs. Cook on LOW for 3-4 hours or until heated through and tender.
These easy Swedish Meatballs are the definition of comfort food. Tender, flavorful meatballs simmered in a rich, creamy gravy create a meal that’s impressive enough for a Sunday dinner but easy enough for a weeknight. We love them over mashed potatoes for pure comfort food!
More Easy Comfort Foods to Try…
- Slow Cooker Mississippi Pot Roast
- Classic Meatloaf Recipe
- Cheesy Ground Beef and Potato Casserole
- Cream Cheese Chicken and Rice Casserole
- Honey Roasted Chicken
Watch This Video Tutorial to See How They are Made…
Swedish Meatballs
Ingredients
For the Meatballs
- 2 Tablespoons Olive Oil, divided in half
- ¾ Cup Yellow Onion, minced
- 4 Cloves Garlic, minced
- 1 Cup Panko Breadcrumbs
- ⅓ Cup Parmesan Cheese, grated
- 2 Eggs, large, whisked
- ⅓ Cup Milk
- 1 teaspoon Kosher Salt
- ¼ teaspoon Oregano
- ½ teaspoon Ground Allspice
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Black Pepper
- 1 lb Ground Beef, 85% lean
- 1 lb Ground Pork
For the Sauce
- 4 Cups Beef Stock
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper, freshly cracked
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Ground Nutmeg
- ½ Cup Unsalted Butter
- ½ Cup Flour
- 1 Cup Heavy Cream, or 1/2 cup sour cream
- 1 Squeeze Fresh Lemon Juice
Instructions
- Heat a drizzle of the olive oil in a large skillet over medium heat.2 Tablespoons Olive Oil
- Add the finely diced onions and cook about 4 minutes then add garlic, stirring for another 1-2 minutes. Set aside and let cool.¾ Cup Yellow Onion, 4 Cloves Garlic
- In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked eggs, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper.1 Cup Panko Breadcrumbs, ⅓ Cup Parmesan Cheese, 2 Eggs, ⅓ Cup Milk, 1 teaspoon Kosher Salt, ¼ teaspoon Oregano, ½ teaspoon Ground Allspice, ½ teaspoon Ground Nutmeg, ¼ teaspoon Black Pepper
- Add in the meats, using a wooden spoon until evenly combined, but do not overwork it.1 lb Ground Beef, 1 lb Ground Pork
- Using a cookie scoop, take out 1 ½-inch meatballs. With oiled hands, roll into meatballs and place on a plate. Transfer to the fridge and let them chill for 15 minutes, or up to overnight with saran wrap.
For the Sauce
- Meanwhile, combine the beef broth, Worcestershire sauce, Dijon mustard and seasonings and set aside.4 Cups Beef Stock, 2 teaspoons Worcestershire Sauce, 1 teaspoon Dijon Mustard, 1 teaspoon Kosher Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Ground Allspice, ¼ teaspoon Ground Nutmeg
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leave room around each so that they brown on all sides. Overcrowding will bring too much moisture.2 Tablespoons Olive Oil
- Brown for about 1 minute per side and remove to a plate.
- Melt the butter in the same skillet over medium heat and then sprinkle in the flour. Use a wire whisk to get the browned bits off of the bottom of the skillet.½ Cup Unsalted Butter, ½ Cup Flour
- Cook for 2 minutes, stirring continuously, until it begins to brown.
- Add the beef broth mixture and bring to a boil, then reduce to a simmer.
- Slowly whisk in the cream, stirring on medium low heat until incorporated.1 Cup Heavy Cream
- Turn down to a simmer and add the meatballs. Let them simmer for 10-15 minutes. Squeeze the lemon juice over the top right before serving. Serve over mashed potatoes, rice or noodles.1 Squeeze Fresh Lemon Juice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
