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This Swedish meatball recipe is a top favorite recipe on the site for a reason! Juicy meatballs, rich creamy gravy, and SO MUCH FLAVOR! They’re easy to make and, in my opinion, way better than IKEA’s.
Reasons This Recipe is the BEST!
- Fan Favorite: With 400+ five-star reviews, these meatballs are actually the best.
- Creamy Sauce: The secret lies in the sauce. It’s rich, creamy, and full of flavor thanks to classic spices. You will be licking the spoon, I promise.
- Better than IKEA: Ever had IKEA Swedish Meatballs? These ones are so easy and WAY better!
A Reader’s Review
This is my absolute favorite Swedish meatball recipe. The flavor is mouthwatering. Thank you for sharing this with us!
-Renee
Ingredients in Swedish Meatballs
- Use lean ground beef: It helps keep the meatballs tender without making them greasy.
- Spices: Trust me, nutmeg and allspice are what make these Swedish meatballs special. Don’t skip them if you want that authentic flavor.
- No Panko Breadcrumbs? No Problem: If you’re out of breadcrumbs, make a panade by blending two pieces of bread into crumbs and mixing with 1/4 cup of milk to form a paste. Add an egg, mix it all up, and you’ll get the same great texture in your meatballs.
- Go for low-sodium beef broth: This keeps the creamy gravy from turning too salty and gives you more control over the final flavor.
How to Make Swedish Meatballs
These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy! I have a few variations of this recipe you have to try! Swedish meatball casserole, soup, and slow cooker method!
- Combine: In a medium-sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
- Roll Meatballs: Roll into 12 large meatballs or 20 small meatballs.
- Cook: 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.
- Make the sauce: Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown.
- Whisk: Slowly stir in beef broth and heavy cream, and whisk to combine.
- Add meatballs and simmer: Add Worcestershire sauce and 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.
All Things Swedish Meatballs
I know how much you love my Swedish meatballs! I’ve rounded up every version of a Swedish meatball recipe that I have on my site, from quick and easy to homemade favorites! You can find them all in one place!
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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.
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: 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.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Yummy Meatball Recipes
This is the best Swedish meatball recipe out there hands down! We’ve made them all by this point. Some are too bland, too mushy, etc. This is the Goldilocks recipe for sure! As other commenters have said, this is a very forgiving recipe. I’ve made chicken meatballs, beef, beef and pork, beef and chicken, pork and chicken, used chicken broth when I had no beef broth, cream, milk, half and half, a dollop of sour cream, various breadcrumbs, etc. They all come out awesome! If you can, try to make it at least once as close to the original recipe on this site, though, as it truly is wonderful! The kids and I will be making it today, and everyone freaks out over meatball night!
No way this recipe can be good. Guess what it’s great! Perfect flavor, perfect texture. Not to hard or soft. I’m picky with meatballs so I’m thrilled! Followed the recipe exactly. I’ll never try another recipe. Thanks!
Wow! I bought a pack of freshly made Italian meatballs, but the family didn’t really want the penne pasta with spinach and ricotta bake that I was planning to make, so I hit the inter-webs, and when my son saw this recipe, he said, “That’s the one!” So…I used the meatballs anyway…they loved them, but for me, the sauce was the best I’ve ever made, and that’s thanks to your recipe! I only did a few alterations: I added 4 cloves of fresh garlic to the drippings, and finished with about 1/4 cup of sour cream at the end. I made extra wide egg noodles and mixed it in with the meatballs and sauce. I can’t wait to make this again, but I will either make my own meatballs or use ground beef or stew meat. Truly was the best sauce recipe EVER!
Ode to a meatball:
There once was a girl who was hungry
She had plenty of meat but no money
Inspiration was calling
For a Swedish-y balling
So she went to the web in a hurry.
I rarely rate recipes but I enjoyed this so much I kept rhyming about it in my head. I made lots of swaps out of necessity. Venison for beef, stale hamburger buns ground into breadcrumbs for panko, basil for parsley, half and half for cream, chicken broth for beef. And I forgot the egg entirely. The result was soooooo scrumptious over egg noodles. Definitely keeping this!!
haha, you are awesome! Thank you for your rhyme and comments!
Thanks! Still loving the leftovers. My 17 month old can’t get enough of this 🙂
Alas….nothing quite so poetic or inspiring as the meatball!
“A Swedish-y balling” hahaha! Thanks for making my day!
I figured it out! Thanks
Made this for dinner tonight and it was a real hit. My super fussy husband loved it, and my daughter wants me to make it once a week! Used 1/2 pork and 1/2 beef and then followed your exact recipe.
Made this tonight and it is delicious. It’s rich and creamy I made sure to use the drippings in the pan from cooking the meatballs in my sauce and it is very good It’s a rich hearty dish that pairs well with a fresh crisp salad Will certainly make again
This recipe is so good! We loved the meatballs and I’ve made it a few times already. The spices are perfect. This quickly became a family favorite! So happy I came across this recipe!
Made this for dinner and I have to say they are sooooooo delicious, made them exactly as your recipe. Thank you so much for sharing, will definitely not be going back to my old recipe.
This is locked in as one of our family’s favorite recipes. We always get rave reviews when we make it for company.
I made this recipe and received RAVE reviews! Will definitely keep this in rotation!
Ermagerd!!! In your face IKEA Swedish meatballs! Boo yah! Delicious!!
Delicious! I used vegetable and chicken broth since I didn’t have beef and it still turned out well. Thanks for the recipe.
This was absolutely delicious. My family loved it and said they will request I make this at least once a week now. I suggest you double the recipe!
To anyone who has made this recipe: I have two lactose intolerant family members, do you think the gravy/sauce would work okay with milk (lactose free milk) rather than the heavy cream?
I use the Silk brand heavy whipping cream because it’s non-dairy. It turns out ah-mazing!
You can buy lactose free whipping cream. I have 3 family members who are lactose intolerant and I use it all the time as it is nicer than using lactose free milk for sauces. I’m in Canada and buy Natrel lactose free dairy products.
Hi, Dot! I’ve made these with milk many times! (Including lactose-free) This is a versatile recipe, and I think it will be a bit hit with your family!
This is my absolute go to. There are hardly ever leftovers when I make this, and I make double batches! For parties I make it, then serve in a slow cooker. I also make extra gravy because it is *divine* and eat it alllll over white rice. Thank you so much! ???