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These Swedish Meatballs are a top favorite recipe on the site for a reason—juicy meatballs, rich creamy gravy, and have SO MUCH FLAVOR. They’re easy to make and way better than IKEA’s (yes, really!).
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!
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 creay gravy from turning too salty and gives you more control over the final flavor.
Skip the Pork- Here’s Why
Some people like to use a mix of beef and pork for Swedish meatballs, and while the pork can add a little extra tenderness, I’ve found that it’s not enough of a difference to justify the extra cost of buying 2 kinds of meat. The rich, creamy sauce and yummy flavors in the meat make these meatballs turn out perfectly tender and delicious with just ground beef!
How to Make Swedish Meatballs
These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy!
- 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 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.
Variations to Try
Since Swedish Meatballs are one of YOUR favorite recipes on the site, I thought you might want to see other ways I have cooked them up!
- Casserole: My Swedish Meatball Casserole is a simple way to serve everything in one dish, and it’s great for feeding a crowd.
- Soup: Want the same great flavor in a different form? Swedish Meatball Soup is an easy twist that’s perfect for cooler days.
- Slow Cooker: Short on time? My Slow Cooker Swedish Meatballs Recipe is a great hands-off option, and you can even use frozen meatballs!
Can You Freeze Swedish Meatballs?
Yes! This recipe is perfect for doubling and freezing for later. Here’s how to do it without losing flavor or texture:
- 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.
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The Best Swedish Meatballs
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 reduce to a simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Dijon mustard listed in your recipe, is it dry mustard or the normal Grey Poupon spreadable type mustard?
Yes, the mustard is the normal Grey Pompon mustard. XOXO
Hello!
Can I substitute beef broth for chicken or vegetable broth? Or could I use beed stock?
Yes, that sounds great! I haven’t tried beed stock but that should work too! Let me know how you like it! XOXO
I made this with ground elk burger, absolutely amazing! Thank you for the recipe! Family favorite now!
The sauce was very good, however there was too much butter needed to make the roux. It could be done with less butter. I also used 1/2 sour cream instead of all heavy cream to add an additional flavor note. I t came out very good. I’d leave onions out of meatballs next time too.
I just made this and as a self-proclaimed chef, I have to say…this is the most silky, delectable gravy I have ever tasted. Wow! I followed the recipe to a T, and there is nothing I would change.
OMG !!!!! Amazing.I made it once as prescribed and the second time I used a cup of Campbell French onion soup. I have to say it went up a notch… Thank you, my go to.
This recipe is amazing! I am always trying to find new ways to use ground beef so I tried something new. I had never made Swedish Meatballs before and both my kids (ages 5 & 8) cleaned their plates! We had no left overs, and I can’t tell you the last time no left overs and cleaned plates happened at the same meal. I will absolutely make again! I am so glad I stumbled onto this page.
My family LOVED this recipe!
I saw you said you can make & freeze these, but can I just make them a day ahead? Will the sauce separate if I do. What do you think
That is great too! You can make them a day ahead! Enjoy! XOXO
This was a great recipe! I followed the recipe but left out the allspice because I don’t you have any and was too hungry for another trip to the store. I served it with sauteed broccolini and my husband had seconds. Will definitely make again. The sauce is amazing.
My kids are quiet the critic for meatballs, and all 3 loved these. will make these again.
YAY! That is exciting! I am so glad that they loved it! XOXO
Thank you!
I received rave reviews when making this recipe. I mixed beef and lamb for the meatballs with homemade breadcrumbs. I added a tad bit of honey to the sauce. Sooo good. My husband said they were the best meatballs he’s ever had. Thanks!
I LOVED this recipe!!!!!!! The nutmeg and allspice give the meatballs a great flavor. I did love the sauce too. Thank you for sharing!
Really delicious! Everyone enjoyed it and that SAUCE was so amazing!! Will definitely make again!
Do i drain the grease after cooking the meatballs?
Yes, that is a great question. Thanks for following along with me! XOXO