These Swedish meatballs are one of the favorite recipes on the site for a reason! Juicy meatballs, rich, creamy sauce and LOTS OF FLAVOR! They are easy to make and, in my opinion, definitely better than the IKEA one.
Reasons why this recipe is the BEST!
- Fan Favorite: With over 400 five-star reviews, these meatballs are actually the best.
- Creamy sauce: The secret is in the sauce. It’s rich, creamy and full of flavor thanks to classic spices. You’ll lick the spoon, I promise.
- Better than IKEA: Have you ever had IKEA Swedish meatballs? These are so easy and SO much better!
A reader’s review
This is my all-time favorite Swedish meatball recipe. The flavor is appetizing. Thanks for sharing this with us!
Swedish meatballs ingredients
- Use lean ground meat: It helps keep the meatballs soft 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 milk until a paste forms. Add an egg, mix everything together and you’ll get the same great texture as your meatballs.
- Choose a low-sodium beef broth: This keeps the creamy gravy from becoming too salty and gives you more control over the final flavor.
How to prepare Swedish meatballs
These will come together quickly and cook in about 30 minutes total, so dinner is quick and easy! I have a few variations of this recipe for you to try! Swedish Meatball Casserole, Soup and Slow Cooker Method!
- Combine: In a medium bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until you obtain a homogeneous mixture.
- Rolled Meatballs: Form 12 large meatballs or 20 small meatballs.
- Cooked: 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 constantly until browned on each side and cooked through. Transfer to a plate and cover with cling film.
- Prepare the sauce: Add 4 tablespoons butter and flour to the pan and beat until brown.
- Whip: Slowly stir in the beef broth and cream and whisk to combine.
- Add the meatballs and cook: Add the Worcestershire sauce and Dijon mustard and bring to a boil until the sauce begins to thicken. Salt and pepper to taste. Add the meatballs back to the pan and simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.
All about Swedish meatballs
I know how much you love my Swedish meatballs! I have collected all the versions, from the quick and easy ones to the homemade ones! You can find them all in one place!
Press
Swedish meatballs
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup panko breadcrumbs
- 1 table spoon 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 table spoon olive oil
- 1 table spoon butter
Sauce
- 4 spoons butter
- 3 spoons Flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 table spoon Worchestershire 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 breadcrumbs, 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 saltAND 1 egg. Mix until you obtain a homogeneous mixture.
-
Form 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 constantly until browned on each side and cooked through. Transfer to a plate and cover with cling film.
-
Add 4 tablespoons butter AND 3 tablespoons of flour into the pan and whisk until brown. Mix slowly 2 cups beef broth AND 1 cup cream. Add 1 tablespoon Worchestershire sauce AND 1 teaspoon Dijon mustard and bring to the boil until the sauce begins to thicken. Salt and pepper to taste.
-
Add the meatballs back to the pan and simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.
Video
Notes
- Freezing cooked meatballs: Let them cool, then freeze on a baking sheet until solid (2-4 hours). Transfer to a freezer bag or airtight container. They will keep for up to 3 months. Reheat them in the microwave or heat them in the sauce.
- Skip Freezing the Sauce: Creamy sauces don’t freeze well – they can separate. For best results, make the sauce fresh when you are ready to serve.
Nutrition
More delicious meatball recipes
Dinner
Slow cooked porcupine meatballs
4 hours and 20 minutes
Dinner
Easy Teriyaki Meatballs
35 minutes
Appetizers
Easy meatballs with grape jelly
2 hours and 5 minutes
Dinner
Baked Turkey Meatballs
30 minutes
