Swedish Meatballs

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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These tender and juicy Swedish Meatballs are smothered in a thick, rich, and creamy gravy! Ready in 40 minutes and served over egg noodles or mashed potatoes, you’ll crave them time and time again.

Swedish meatballs are plated with steamed green beans and mashed potatoes.

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My love for Swedish Meatballs first started in middle school when my friend’s mom would make them for dinner. They were so different than the meatballs I was used to with their spiced flavor, but I never knew they had a special name. Years later as an adult, I visited Ikea and found out that they are actually called Swedish Meatballs! Now-a-days everyone can just google, but back then we had to find things out the hard way. 😉 Trying them again renewed my cravings and I set off on trying to figure out how to make them. Everyone makes them a little differently, but after many tests, this is *my* favorite Swedish meatball recipe!

Why You’ll Love This Swedish Meatball Recipe

  • Quick & Easy:ย Ready in 40 minutes, they’re easy enough for a weeknight.
  • Comfort Food Classic: Always a crowd favorite, no one can resist them!
  • Creamy Sauce: The rich, velvety sauce is truly irresistible.
  • Perfectly Spiced: A touch of nutmeg and allspice adds warmth and depth.
  • Kid-Friendly:ย Our kids love these meatballs, and I bet yours will too!

What Makes Swedish Meatballs Unique?

As their name suggests, Swedish meatballs are originally from Sweden and quickly gained popularity in the states thanks to IKEA. Similar to Italian meatballs, but seasoned with warm spices like allspice and nutmeg for their signature flavor. The meatballs are smothered in a creamy Swedish meatball sauce and served with lingonberry jam on the side.

Ingredients You’ll Need

Below you will find helpful notes for key ingredients used to make this recipe for homemade Swedish meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

  • Ground Meat: I like to use a combination of ground beef and ground pork. This gives them the best flavor, but you can use whatever type of ground meat you like the best.
  • Panko Breadcrumbs: Make sure you are using panko breadcrumbs, not regular breadcrumbs. Panko breadcrumbs have a lot more texture to them, creating a great final meatball.
  • Egg: To prepare your egg for this recipe, lightly beat it in a small dish.
  • Whole Milk: You can use a less fattening milk, like 2% milk as well. Whole milk will add a little more fat though, giving you a juicier meatball.
  • Olive Oil: The oil will be used to fry your meatballs to perfection! You could also use avocado oil.
  • Beef Broth: This will give your sauce an explosion of savory flavor. If you don’t have beef broth, chicken broth will also work in a pinch.
  • Heavy Cream: Sour cream also works for this recipe, but I personally prefer heavy cream for a creamier sauce. You could also do a combination of sour cream and heavy cream!
  • Worcestershire Sauce: You could opt for low-sodium soy sauce instead, if desired.
  • Dijon Mustard: Make sure to use a good dijon mustard, not regular yellow mustard.
  • Seasonings: Salt, pepper, allspice and optional nutmeg. If using the nutmeg, I highly recommend grating it fresh for the most flavor!

Can I Use Frozen Meatballs?

Yes, frozen meatballs can be used in a pinch. However, theย allspiceย andย nutmeg are what give the meatballs that traditional Swedish meatball flair. If you opt for frozen meatballs, you may want to add 1/4 tsp. of each to the cream sauce. Pro Tip: You can also buy frozen Swedish Meatballs at Ikea if you have one nearby!

Fresh parsley garnished a large serving of Swedish meatballs.

How to Make Swedish Meatballs

With juicy meatballs simmered in a creamy, rich sauce, itโ€™s the kind of meal that feels like a hug on a plate! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

  • Make Meatball Mixture: Mix together the ground beef and pork. Then, mix in all the other meatball ingredients.
  • Shape Meatballs: Shape the mixture into meatballs. You can cook them right away, but if you have the time, I like to refrigerate them for 30 minutes. This helps the meatballs to hold their shape!
  • Cook the Meatballs: Cook the meatballs in a little bit of olive oil until browned on all sides. Since they’re on the smaller side, this usually only takes me about 5 minutes. Work in batches if your pan is not big enough!
  • Make the Cream Sauce: Make a roux with butter and flour. Once it’s lightly brown (don’t burn it), whisk in the broth and heavy cream. Then, whisk in the Worcestershire and mustard. Simmer gently for a few minutes to thicken.
  • Add the Meatballs: Add the cooked meatballs back to the pan and let them warm through in the cream sauce.
A spoon is placed in a skillet filled with homemade Swedish meatballs in a creamy Swedish meatball sauce.

Chef’s Tips & Variations

  • Don’t Make Meatballs Too Large: If you make your meatballs thicker than 1 1/2 inches, it will be difficult to cook them evenly.
  • Avoid Crowding the Pan: It’s a good idea to separate your meatballs into batches. They won’t brown correctly, and you risk them falling apart easily, if you stuff them all into your skillet at once.
  • Turn Meatballs as They Cook: In order to get your meatballs nice and brown all around, make sure you turn them constantly as you fry them.
  • Bake the Meatballs: You can bake them on a baking sheet for 20 minutes at 400ยฐF if preferred.
  • Add Ginger: Some people enjoy a little ginger flavor in their meatballs, feel free to add 1/4 to 1/2 teaspoon ground ginger.
Thick, creamy gravy is being drizzled over Swedish meatballs on a plate.

Ways to Serve Swedish Meatballs

  • Ligonberry Jam: To serve them like they do in Sweden, don’t forget theย ligonberry jamย on the side! You could also use cranberry jam in a pinch.
  • Mashed Potatoes: I can’t help it, I think of Swedish meatballs and I immediately crave mashed potatoes with them! Roasted garlic mashed potatoes go perfectly with these meatballs and help to soak up that rich creamy gravy. Or, to save some carbs, try my favorite cauliflower mashed potatoes. You can also serve these over egg noodles or rice.
  • Vegetables: Meat and veggies will never get old. Serve your meatballs with some green beans or my easy air fryer asparagus!

Make Ahead Tips

  • Storing Uncooked Meatballs: Prepare the meatballs, but do not cook them. Instead cover, and refrigerate them for up to 48 hours.ย When ready to cook them, follow the recipe as directed!
  • Freezing Cooked Meatballs: The meatballs freeze wonderfully! Cool the meatballs completely and then freeze them on a cookie sheet in an even layer for 30 minutes. Transfer to an airtight freezer-safe bag and freeze for up to 3 months. When ready to serve, bake the meatballs from frozen at 400ยฐF for 10 minutes (or heat in the microwave). Whip up a batch of gravy and toss the warmed meatballs in!
Fresh parsley garnished a large serving of Swedish meatballs.
4.4 from 53 votes
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Yield: 6 servings

Easy Swedish Meatballs

Ready in just 40 minutes, these tender and juicy Swedish meatballs are smothered in a thick, rich, and creamy gravy. In a rush? Use pre-made frozen meatballs with our Swedish meatball sauce!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

Swedish Meatballs

  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • ยฝ cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons whole milk
  • 1 teaspoon salt
  • ยฝ teaspoon pepper
  • ยผ teaspoon allspice
  • ยผ teaspoon ground nutmeg, optional
  • 2 tablespoons olive oil, for frying pan

Swedish Meatball Sauce

  • โ…“ cup unsalted butter
  • ยผ cup all-purpose flour
  • 1 ยฝ cups beef broth
  • ยพ cup heavy cream, or sour cream
  • 1 tablespoon Worcestershire sauce, or low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • Salt and freshly cracked pepper, to taste

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Instructions 

Meatballs

  • In a large bowl, combine ground beef and pork. Mix in all the other meatball ingredients by hand (except the olive oil) until well combined.
  • Using a cookie scoop, or your hands, to shape the mixture into 1 1/2-inch balls. Optional: Place on a clean platter, cover, and refrigerate for 30 minutes or up to 24 hours. This helps the meatballs retain their round shape when cooking, but can be skipped!
  • In a large non-stick skillet, warm the olive oil over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs. Cook meatballs, turning continuously until browned on all sides and cooked through, about 6 to 7 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil to keep warm.

Swedish Meatball Sauce

  • Add the butter to the skillet and scrape up any stuck on meat pieces. Once butter is melted, whisk in the flour. Cook, stirring constantly, for about 1 minute, until no lumps remain and flour just begins to brown.
  • Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard and bring to a simmer. Turn the heat down to a gentle simmer, cooking and stirring constantly until the sauce thickens, about 1 to 2 minutes.
  • Season sauce to taste with salt and pepper. Then, add the meatballs back to the skillet and simmer for another 3 minutes to warm through.
  • Serve over mashed potatoes, rice, egg noodles, or my favorite cauliflower mash for a low carb option. To serve them like they do in Sweden, don't forget the ligonberry jam on the side!

Video

Notes

  • Bake Meatballs: Place meatballs on a baking sheet and bake at 400ยฐF for 20 minutes, until cooked through.
  • Store:ย Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat: Warm gently on the stovetop or in the microwave under a dampened paper towel, adding in a splash of cream to thin the sauce if needed.
  • Freeze: I do not recommend freezing the cream sauce as it can separate one frozen and thawed, however you can freeze the meatballs themselves. Freeze baked – or unbaked – meatballs on a cookie sheet in an even layer for 30 minutes, then transfer them to a freezer safe airtight container. Freeze for up to 3 months.ย 

Nutrition

Serving: 1 serving, Calories: 605kcal, Carbohydrates: 12g, Protein: 33g, Fat: 47g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 810mg, Potassium: 634mg, Fiber: 1g, Sugar: 3g, Vitamin A: 815IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 3mg

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5 stars
The 5 star rating is for the cream sauce. I used frozen meatballs that I already had in my freezer & made mashed potatoes with yellow potatoes & a ricer. But, what a fabulous dinner!!! thanks to the cream sauce.

The cream sauce was so easy to make & tastes exactly like IKEA. Well, maybe even better than IKEA!

Thank you so much for the recipe

The best Swedish meatballs I have ever made! Delicious!

Can you use all ground pork for this recipe? Thank you.

I am looking forward to trying these..my question..can you bake the meatballs instead of frying them? If so, at what temperature and how long?

I baked mine for 4 minutes on 350. Came out perfectly.

That shouldโ€™ve read 40 minutes on 359!

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.