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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.
Thanks for posting this recipe! I tried it last week, loved it and have been reheating the leftovers. They get better and better each time I eat them. A real keeper – I’m adding it to my book.
I have made this on several occasions and it has been a hit every time. I will admit that I usually double the dijon and Worcester sauce, ground turkey and I usually use light whipping cream instead of heavy but those are the only alterations I make. This is a delicious recipe and I highly recommend!
Absolutely delicious!!! I used a few subs since the subs are always cheaper to have on hand. I used bullion to make broth and used evaporated milk instead of heavy cream. Other than that… I had everything else. I would def taste better with cream tho. (next time!). I will definitely be making this again!
Made this recipe and it came out very good! I would make it again and it’s great for a weeknight easy meal.
If I want to make Swedish meatballs a day ahead should I keep the meatballs and the sauce separate
I made this recipe a day ahead of time and put the meatballs in the sauce. Heated it up the next day and it was great. I used ground turkey instead of ground beef.
I use bouillon to make beef broth and substitute a cup of water with coffee! Delicious!!
Coffee,? Nice twist
Returned from Sweden and was craving the meatballs. This recipe is wonderful! I did add some sherry to the gravy at the end. My family loves these meatballs. I tripled the recipe to be able to freeze some!
Looking to make these tonight!! I don’t have allspice-is there something I can use as a substitute? Thanks!!
An Italian seasoning is great too!
This was SOOO good. I already had italian style progresso breadcrumbs lying around, so I used them instead. It was great. The best swedish meatballs I’ve ever had!
I haven’t tried making the meatballs yet but the sauce is just divine! Spot on! Thank you so much.
Pretty yummy and Husband approved!! Thanks for the recipe!!
Can this be made in a crockpot?
If so for how long and what setting on crackpot
Yes, this would be great!
These are THE best meatballs EVER! We absolutely love them! The only change we made was to add some seasoning when making the meatballs (onion powder, garlic powder, red pepper) and we double the sauce.
I love Swedish meatballs but had never made them myself but found your recipe and decided to try. This recipe was sooooooo good and so easy! I did cheat and parbake the meatballs for 20 minutes. I couldn’t believe how quick it came together. We served it with mashed potatoes and green beans. My husband basically licked the plate and had to stop himself from eating the rest so he could have it for lunch tomorrow. Thanks for the recipe!!!
This is the first recipient I tried for Swedish meatballs they came out great, I tried another recipient a few months later and came back to this recepie the only thing I’d change is a little more salt.
I think I can tweak this to be gluten-free with a couple of substitutions. Looks fantastic!