There’s something so comforting about Swedish meatballs, especially with that rich, savory gravy. I first tried them at a Scandinavian restaurant on a cold winter day, and I was hooked.
Tender meatballs, creamy sauce, and mashed potatoes—what could be better? I’ve made this recipe countless times since, and it always hits the spot.
Swedish Meatballs
Swedish meatballs are surprisingly easy to make, even for beginners.
The steps are simple, and the results will wow your family or guests. As someone who loves cooking healthy, homemade meals for busy families, I can say this dish is perfect for those hectic weeknights.
If you're looking to add a traditional touch, don’t forget the lingonberry sauce!
And if you love meatballs, check out my meatball soup or hot honey meatballs—they're both delicious and easy to whip up!
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Ingredients
- Onion - I finely dice the onion for a sweet and aromatic flavor that really adds to the meatballs.
- Garlic - I always mince the garlic for that savory kick that makes everything taste amazing!
- Panko breadcrumbs - These are my go-to for keeping the meatballs light and tender. They just work so well. This being said, regular breadcrumbs are ok too!
- Parmesan cheese - A little Parmesan goes a long way, adding a salty depth to the meatballs.
- Milk - Milk helps keep the meatballs moist and adds a bit of creaminess.
- Spices - These classic Swedish spices are what give the meatballs that distinct flavor that makes them so delicious.
- Ground beef and ground pork - I love using a mix of both—beef for flavor and pork for juiciness, making the meatballs tender and juicy.
- Butter - Butter is key for making the rich, creamy gravy. It really makes everything taste so smooth. You can also use ghee.
- Heavy cream - I use heavy cream for that velvety, creamy texture in the gravy that takes it over the top. Don't have it? Use sour cream or plain yogurt!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Swedish Meatballs
- Prepare the onions and garlic: Heat half of the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic and cook until softened (about 5 minutes). Set aside to cool.
- Mix the meatball ingredients: In a large bowl, combine the breadcrumbs, Parmesan cheese, egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Let it sit for 5 minutes, then add the ground beef and pork. Mix gently—don't overwork the meat mixture.
- Roll the meatballs: Shape the mixture into 1½-inch meatballs and place them on a plate. Chill them in the fridge for at least 15 minutes.
- Make the broth mixture: While the meatballs chill, combine beef broth, chicken bouillon, Worcestershire sauce, mustard powder, and parsley in a measuring cup. Set aside.
- Brown the meatballs: Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, cooking about 1 minute per side. Remove and set aside.
- Make the sauce: In the same skillet, melt the butter. Stir in the flour and cook for 2 minutes until it browns slightly.
- Add the broth and cream: Gradually pour in the beef broth mixture, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the heavy cream and adjust the seasoning.
- Simmer the meatballs: Return the meatballs to the skillet, spooning sauce over them. Cook for 10-15 minutes on low heat until the meatballs are fully cooked.
- Garnish and serve: Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or your favorite side.
Can I make Swedish meatballs without heavy cream?
Yes! You can substitute the heavy cream with sour cream or even Greek yogurt for a lighter version.
Tips
- Chill the meatballs. I like to chill the meatballs before cooking. It helps them hold their shape while cooking, so they don’t fall apart.
- Switch up the meats. If you want to make a lighter version, you can swap in ground turkey or even veal for a bit of variety.
- Brown in batches. Don't overcrowd the pan when browning the meatballs. Doing it in batches ensures they cook evenly and get a nice crispy outside.
- Thicken the sauce. If the sauce is a bit too thin, I add a little more flour to the butter and cook it for another minute. That usually does the trick.
- Add lingonberry jam. For the perfect Swedish touch, I love adding a dollop of tart lingonberry or cranberry sauce or jam. It’s such a nice, sweet contrast to the savory meatballs.
What to Serve With Swedish Meatballs
These meatballs are incredibly versatile, and I love serving them with a variety of sides.
- Lingonberry or cranberry jam
- Mashed potatoes: try this crockpot recipe, garlic or cauliflower mash recipes.
- Egg noodles
- Peas
How do I know when the meatballs are done?
The best way is to check with a meat thermometer. They should reach an internal temperature of 160°F (71°C).
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. These meatballs freeze well! Store them in a freezer-safe container for up to 3 months.
- To Reheat. Gently reheat in a skillet over low heat, adding a splash of broth if needed.
- To Make Ahead. You can make the meatballs and sauce a day or two in advance. Just reheat before serving.
More Meatball Recipes
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Recipe Card
Swedish Meatballs
Juicy Swedish Meatballs smothered in a creamy gravy sauce, served over mashed potatoes or noodles. A simple, comforting dish for busy weeknights!
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INGREDIENTS
For the Meatballs
- 2 tablespoons olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese
- 1 large egg, beaten
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon pepper
- 1 pound ground beef, 80% lean
- ½ pound ground pork
For the Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder, or Dijon mustard
- 1 teaspoon parsley, chopped
- ½ cup heavy cream, at room temperature
INSTRUCTIONS
- Prepare the onions and garlic: Heat half of the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic and cook until softened (about 5 minutes). Set aside to cool.½ cup yellow onion, 2 cloves garlic
- Mix the meatball ingredients: In a large bowl, combine the breadcrumbs, Parmesan cheese, egg, milk, onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Let it sit for 5 minutes, then add the ground beef and pork. Mix gently—don't overwork the meat mixture.½ cup yellow onion, 2 cloves garlic, ½ cup panko breadcrumbs, ¼ cup parmesan cheese, 1 large egg, ¼ cup milk, 1 teaspoon salt, ½ teaspoon oregano, ¼ teaspoon allspice, ⅛ teaspoon ground nutmeg, 1 pound ground beef, ½ pound ground pork, ¼ teaspoon pepper
- Roll the meatballs: Shape the mixture into 1½-inch meatballs and place them on a plate. Chill them in the fridge for at least 15 minutes.
- Make the broth mixture: While the meatballs chill, combine beef broth, Worcestershire sauce, mustard powder, and parsley in a measuring cup. Set aside.2 ½ cups beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon parsley
- Brown the meatballs: Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, cooking about 1 minute per side. Remove and set aside.2 tablespoons olive oil
- Make the sauce: In the same skillet, melt the butter. Stir in the flour and cook for 2 minutes until it browns slightly.4 tablespoons butter, 4 tablespoons flour
- Add the broth and cream: Gradually pour in the beef broth mixture, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the heavy cream and adjust the seasoning.½ cup heavy cream
- Simmer the meatballs: Return the meatballs to the skillet, spooning sauce over them. Cook for 10-15 minutes on low heat until the meatballs are fully cooked.
- Garnish and serve: Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or your favorite side.
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. These meatballs freeze well! Store them in a freezer-safe container for up to 3 months.
- To Reheat. Gently reheat in a skillet over low heat, adding a splash of broth if needed.
- To Make Ahead. You can make the meatballs and sauce a day or two in advance. Just reheat before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 104kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 230mgPotassium: 84mgFiber: 0.1gSugar: 0.4gVitamin A: 118IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia
easy and creamy swedish meatballs that kids love!