Swedish Meatball Recipe (2024)

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by Stephanie on September 5, 2022 (Updated February 10, 2024)387*This post may contain affiliate links. Read more »

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These juicy and flavorful Swedish Meatballs are smothered in a savory gravy cream sauce and are perfect over noodles or mashed potatoes. This is like no other recipe you’ve ever tried!

Swedish Meatballs

I’ll just go ahead and say it: I do believe that these Swedish Meatballs are quite possibly the best of the best!

These are not an IKEA replica, (I’ve actually never been to IKEA! 🤯) and I can’t say that I’ve been to Sweden either, but they areamazing, and include some standout ingredients that we’ve come to know and love in America when it comes to this particular dish.

The meatballs themselves are made with a combination of ground beef and pork, along with a touch of allspice and nutmeg. Onions and garlic add flavor and texture, and milk, egg, and breadcrumbs act as a binder. Finally, Parmesan cheese is a little “Cozy” touch that adds a subtle pop of flavor.

The sauce itself is an amazing combination of beef broth, Worcestershire sauce, Dijon, and sour cream. My secret ingredient? Chicken Bouillon.It adds the best depth of flavor and contrasts perfectly with the beef broth.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine the breadcrumbs, Parmesan cheese, egg, milk, onions, garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined.

Swedish Meatball Recipe (2)

Roll into 1+ 1/2 inch meatballs and chill for 15 minutes, (or overnight). Brown in batches and set aside.

Swedish Meatball Recipe (3)

Melt butter in the same skillet and whisk in flour. Add the sauce mixture (beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley), in small splashes, stirring continuously. Add the sour cream to a medium bowl along with some of the sauce, and stir until combined. Stir it into the skillet.

Swedish Meatball Recipe (4)

Add the meatballs back and spoon the sauce on top. Cover partially, and simmer for 10-15 minutes, or until cooked through. Serve over mashed potatoes or egg noodles!

Swedish Meatball Recipe (5)

Using Frozen Meatballs

  • Frozen meatballs can be used in a pinch, just note that the allspice and nutmeg seasonings are what give the meatballs themselves that traditional Swedish meatball flavor, consider adding 1/4 tsp. of each to the sauce itself instead.

Make Ahead Method

  • Roll out the meatballs, cover, and refrigerate for up to 2 days prior to serving, then follow recipe as outlined.
  • You can alsoflash freeze the uncooked meatballs on a tray for 1 hour. Transfer them to a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then follow recipe as outlined.

Pro Tips

  • The chicken bouillon in the sauce adds depth of flavor and contrasts nicely with the beef broth. Beef bouillon can be used instead if needed.
  • Use full-fat sour cream to ensure that it doesn’t curdle.
  • Heavy cream can be used instead of sour cream if preferred.
  • Any combination of ground beef, pork, and veal can be used in this recipe.
  • 1 + 1/4 lbs. of meat is perfect for fitting in a 12-inch, high-walled skillet.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftovers freeze fairly well, let them thaw prior to reheating.
  • Reheat in a makeshift double boiler for best results. Refrain from reheating over heat that is too high, as the sauce can break.

Swedish Meatball Recipe (6)

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Swedish Meatball Recipe (13)

Swedish Meatball Recipe

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

4.99 from 151 ratings

Servings: 33 Meatballs

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These juicy and flavorful Swedish Meatballs are smothered in a savory gravy cream sauce that you can serve with noodles or mashed potatoes.

Ingredients

US Customary - Metric

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, whisked
  • 1/3 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon oregano
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • ¾ lb. ground beef, 80% lean
  • ½ lb. ground pork

Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef broth
  • 1 cube chicken bouillon, see notes
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard, can sub mustard powder
  • 1 teaspoon dried parsley
  • ½ cup sour cream, at room temperature

Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.

  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).

  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.

  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.

  • Heat remaining olive oil in a large skillet over medium-high heat.

  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.

  • Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.

  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.

  • Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.

  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Notes

Pro Tips:

  • The chicken bouillon in the sauce adds depth of flavor and contrasts nicely with the beef broth. Beef bouillon can be used instead if needed.
  • Use full-fat sour cream to ensure that it doesn’t curdle.
  • Heavy cream can be used instead of sour cream if preferred.
  • Any combination of ground beef, pork, and veal can be used in this recipe.
  • 1 + 1/4 lbs. of meat is perfect for fitting in a 12-inch, high-walled skillet.

Storage:

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftovers freeze fairly well, let them thaw prior to reheating.
  • Reheat in a makeshift double boiler for best results. Refrain from reheating over heat that is too high, as the sauce can break.

Nutrition information is an estimate, is per meatball, and includes the sauce. This recipe makes 33 meatballs.

Nutrition

Calories: 75kcal, Carbohydrates: 2g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 177mg, Potassium: 86mg, Fiber: 0.1g, Sugar: 0.5g, Vitamin A: 83IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 0.5mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American

Author: Stephanie

Appetizers + Snacks Beef Recipes Dinner Freezer Food Make Ahead Recipes Meatballs Popular

posted by Stephanie on September 5, 2022 — 387 Comments »

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Leave a Comment & Rate this Recipe

387 comments on “Swedish Meatball Recipe”

  1. Rich February 22, 2024 @ 3:42 pm Reply

    I have used this recipe several times, for several different crowds. Every time , I get great results with a lot of kudos. I always give you the credit for the recipe. And have even shared your link . I now extend all the thank yous back to you !! An Amazing recipe!

    • Stephanie February 22, 2024 @ 5:26 pm Reply

      Thanks so much for the support and for spreading the word Rich! I’m so happy you’re enjoying this one!💖

  2. Pandaman February 20, 2024 @ 8:13 pm Reply

    Absolutely an amazing recipe. Very rich and deep in flavor. Will be making again and recommending to others!!!

    • Stephanie February 20, 2024 @ 8:24 pm Reply

      I’m so happy you enjoyed it! Thanks so much for the great review!💖

  3. Deb February 20, 2024 @ 7:33 pm Reply

    Has anyone ever “overworked” the meat and ended up with tough meatballs? Every meatloaf and meatball recipe gives that warning but I’ve never had it happen. (And I mix the crap out of any recipe that calls for mixing ground meat with milk so that it holds together better.)

    I used bison instead of pork/beef (it’s what I had on hand). Served it over rice.

    Good recipe.

    • Stephanie February 20, 2024 @ 7:42 pm Reply

      Hi Deb!! When you work ground meat a lot, you’re squeezing moisture out of it, which does in fact make it tough 🙂 You may find an appealing difference if you work your meat a little less, but either way, I’m so glad that you loved the recipe!

Swedish Meatball Recipe (2024)

FAQs

What is the sauce for Swedish meatballs made from? ›

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

How do you keep Swedish meatballs from falling apart? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

How many meatballs is enough? ›

A quick guide to figure out how many meatballs you need is as follows: If you are serving 2-ounce meatballs you should plan on having 3 meatballs per person.

What is the secret of a tender meatball? ›

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

Why is my Swedish meatball sauce not thickening? ›

How to Thicken Swedish Meatball Sauce. The all-purpose flour in this recipe should do the trick to thicken your Swedish meatball sauce to the right consistency. But if it doesn't, you can add a cornstarch slurry (1 tablespoon of cornstarch to 2 tablespoons of water) to thicken it up.

What makes Swedish meatballs different from regular meatballs? ›

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

What not to do when making meatballs? ›

5 Mistakes to Avoid When Making Meatballs
  1. Not seasoning the meat.
  2. Not adding any moisture to the meat.
  3. Over-mixing the meat.
  4. Not shaping the meatballs correctly.
  5. Not forming evenly-sized meatballs.
May 1, 2019

What happens if you put too much breadcrumbs in meatballs? ›

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart. The same applies to flour.

Should I put an egg in my meatballs? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Is it better to bake meatballs at 350 or 400? ›

For 1-2 inches of beef, pork, or turkey meatballs without any pre-cooking, use these guidelines for your wall oven:
  • 350°F wall oven:
  • 8–14 minutes for 1-inch meatballs.
  • 14–18 minutes for 2-inch meatballs.
  • 400°F wall oven:
  • 6–10 minutes for 1-inch meatballs.
  • 10–14 minutes for 2-inch meatballs.
  • 425°F wall oven:
Aug 16, 2023

What is the perfect size meatball? ›

If you're eating your meatballs as a main course it's pretty standard to go for a medium one to two-inch size, but bite-sized meatballs like the Dutch bitterballen can be a lot of fun, and give you a higher surface area for sauce.

How many pounds of meatballs do I need for 12 people? ›

Here's how many meatballs per person you'll need: One serving = 4 meatballs. Party of 12 = 2 pounds.

Is it better to fry or bake meatballs? ›

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

What is the best binder for meatballs? ›

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Do meatballs get more tender the longer they cook in sauce? ›

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

What is Ikea meatball gravy made of? ›

Iconic Swedish cream sauce: Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 300ml of bouillon (or consommé) and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of (Dijon) mustard.

What is served with Swedish meatballs? ›

Sweden has become globally renowned for its delicious meatballs. They are traditionally served in a brown sauce, with mashed potato and lingonberry jam on the side.

Do Swedish meatballs contain sour cream? ›

It's All About the Sauce

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce—a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly.

Where did the recipe for Swedish meatballs come from? ›

Last week, Sweden's official Twitter account tweeted out a brief but momentous statement: “Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century.

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