This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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
Made this tonight. I followed the recipe exactly as written. It was very bland to us. I think I will have to add more nutmeg and allspice. I suppose you can add more to adjust to your taste. The gravy was a good consistency and overall the gravy tasted good. Just wish the meatballs didn’t taste so bland. Perhaps the flavors will come out more after sitting in the fridge over night. I’ll check that when we reheat it.
I don’t know if you do have tried this, but when I’m making meatballs of any kind, meatloaf, Salisbury steak, hamburgers, etc., I get a little bit of the meat enough for a bite or two and cook in my smallest pan I have a tiny lodge pan. It cooks up quickly, and I taste for seasoning and adjust if needed.
Easy to follow recipe. My son loved this dish! I will definitely cook this again. Thank you!
My favorite easy go to meal!!
I’ve made this many times now, always exactly as written, and my family loves it. It’s one of those rare meals that’s quick and easy but also from scratch and delicious. I cook a bag of egg noodles and add them into the meatballs and sauce at the end. It makes good leftovers too.
I have made this a couple times. I like a tender meatball so I cook the meatballs put them in crockpot make the sauce and pour it over and cook it on low for 4 hours. Comes out great!
I followed this recipe exactly, which is not something I normally do, and it was delicious! The sauce was such a hit!
I paired this recipe with mashed potatoes, fresh asparagus, and cranberry sauce.
Can I make this without the cream? I don’t do well with dairy.
Yuu can try replacing it with almond milk or coconut milk. There is also non-dairy whipping cream that you could try too!
Yep- these are the best. It tasted just like beef stroganoff except with ground beef
This recipe is delicious! I had pre-made frozen meatballs I wanted to use up, so I put all the spices into the sauce. I didn’t have heavy cream, but used 1/2 sour cream instead. It was perfection – and made it a super easy week day meal!
I loved them. I doubled the garlic, nutmeg, pepper, and all spice and added a bit of DIjon to the meat. Also, didn’t have an egg so I soaked a slice of bread in the milk and mixed that in as well. These were soft and tender and combined with the sauce excellent. Better than IKEA!
I thought about doing the same as you did. But I did not. Mine was bland. I’ll add more next time.
Delicious! Soo glad I found this recipe!
Packed with flavor, simple, and easy to follow.
This was soooo good and my picky husband even loved it. The only thing I change was adding some hidden veggies to the meatballs and I used one cup of bread crumbs to soak up the extra moisture.
The gravy is sooo delicious but I had to be patient. At first it wouldn’t come together but after ten minutes of simmering and the right amount of salt to balance it was divine.
These are amazing! I pretty much followed the recipe and my family loved them!
I used fresh-from-the-garden parsley, which was extra delicious.
I used only the pan drippings (no added butter) to make the gravy, and that was just fine (and fabulous, actually).
I made extra meatballs and put half in the freezer uncooked, to be used at a later date.
This will definitely become a favorite comfort-food menu item in our home. Thank you!
So ridiculously good. And they’re super easy to make! Did everything as written and turned out perfect!
So I’ll admit it. I’ve never had “real” Swedish meatballs. I read some comments that said this recipe wasn’t authentic. It doesn’t matter if it isn’t authentic, the recipe is amazing. And I’m not understanding the reviews about the dish being bland. There’s a lot of flavor, it’s just subtle. It’s beef and cream for heaven’s sake, it’s not going to be spicy. Anyway, it’s so good, give it a try