Moist and tender Swedish meatballs covered in a creamy gravy sauce. These flavorful meatballs make a delicious weeknight dinner that the whole family will love.
Table of Contents
The Best Swedish Meatball Recipe
These are one of those classic dinners that’s super family-friendly. They are requested often at our house and loved by all. Some of our other family favorites are sloppy joes, chicken pot pie, pot roast, goulash, chicken and rice and spaghetti with meat sauce.
If Swedish meatballs aren’t on your monthly dinner rotation, you need to add them ASAP! They make the perfect family-friendly meal and are delicious served over egg noodles or mashed potatoes. My family always gobbles them up!
Maybe you’ve never tried them, but have heard of the famous Swedish meatballs from IKEA. Well I’m here to tell you, this easy homemade version is way better! They’re super moist and tender and are covered in a creamy and thick sauce that’s hearty and delicious.
You can make them on either the stove or in the oven…both ways are equally delicious! They even make a great freezer meal and are perfect to reheat during busy weeknights. I have no doubt that these Swedish meatballs will become one of your go-to dinner recipes!
Recipe Ingredients
Other than ground beef, most of the ingredients are probably already in your pantry and just waiting to create the best Swedish meatballs recipe.
Find the full printable recipe with specific measurements below.
Swedish Meatball Ingredients
- Ground beef: I typically use 80% lean ground beef. It’s not overly greasy, while still containing enough fat to make the meatballs moist and juicy. You could also use half beef and half Italian sausage.
- Egg: This is used as a binder to hold the meat mixture together. Whisk the egg first before combining with the beef.
- Breadcrumbs: These help absorb the juices in the meat, so that your meatballs stay juicy and flavorful on the interior.
- Parmesan cheese: Freshly grated parmesan cheese will give you the best flavor.
- Onion: Fresh chopped onion is my preference, but onion powder is also a great substitute if you don’t have any on hand.
- Garlic: Fresh minced garlic adds a robust flavor. You may also swap with garlic powder if you’d like.
- Nutmeg: this spice sets Swedish meatballs apart from other meatballs, and goes well with the creamy gravy.
Gravy Ingredients
- Unsalted butter: This mixed with flour makes a roux that helps thicken the gravy.
- Flour: I use all-purpose flour to make the roux that thickens the gravy.
- Worcestershire sauce. This adds a really nice umami flavor to the otherwise rich sauce.
- Beef broth: The beef broth adds a depth of flavor. You can use chicken broth in a pinch, but it won’t be quite so rich.
- Sour cream: The tang of sour cream helps balance all the other flavors and makes the sauce extra creamy. You can use heavy cream, but it might not be as flavorful.
What to Serve with Swedish Meatballs
- Lingonberry jam (very traditional)
- Egg noodles
- Mashed potatoes
- Green beans
- Asparagus
- Rice
- Roasted red potatoes
- Baked potato
- Chopped salad
- Garlic mashed red potatoes
How to Make Swedish Meatballs
This Swedish meatball recipe can be made either on the stove or in the oven. My preferred method is in the oven, but both ways are simple and delicious. You’ll end up with about 24 meatballs total, leaving around 4 per serving. Scroll down for the printable recipe.
In the Oven:
- Preheat oven. Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick spray.
- Combine the meatball mixture. Add all meatball ingredients in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
- Scoop mixture onto pan. Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2″ balls and place on the pan.
- Bake in oven. Bake uncovered until no longer pink in the middle. Turn halfway through.
On the Stove:
- Follow steps 1-3 above. Complete instructions 1-3 above, however place formed meatballs on a plate until ready to fry.
- Heat skillet. In a large skillet, heat 2 Tablespoons oil over medium-high heat.
- Cook. Add meatballs to skillet and cook until cooked through. Flip halfway through.
Make the Sauce:
- Make the roux. While the meatballs are cooking, make the roux. Melt the butter in a skillet over medium heat. Once it starts to bubble, slowly whisk in the flour. Cook until is has turned a caramel color.
- Add remaining ingredients. Slowly whisk in the broth and Worcestershire sauce until smooth. Remove from heat and mix in sour cream. S&P to taste.
- Add in meatballs and simmer. Once they are cooked through, add them to the sauce and let simmer an additional minute.
- Serve and enjoy! Serve over egg noodles or mashed potatoes. Top with fresh parsley, if desired.
Cooking Tips
- To make this recipe even easier, try using frozen meatballs.
- If you don’t have fresh garlic and onions, you can use 1/2 teaspoon of both garlic powder and onion powder.
- For juicer meatballs, use 1/2 pound ground beef and half pound ground pork. Pork is fattier and creates a more tender meatball.
- Use a medium cookie scoop to evenly scoop out the meatball mixture.
- Top with fresh parsley for more fresh flavor!
Recipe FAQS
The spices used and the sauce they’re served with is what sets these meatballs apart. Italian meatballs are typically seasoned with Italian spices like parsley or oregano and are served in a fresh marinara or tomato sauce. Swedish meatballs are seasoned with spices like nutmeg or allspice and are served in a creamy sauce that starts with a Roux that’s similar to gravy.
The sauce in this recipe is creamy like a gravy and is made from a roux (butter and flour) mixed with Worcestershire sauce, beef broth, and sour cream.
I wish I had the answer to this, but I can say that they are made with all-natural ingredients so that does help.
Storing + Freezing
Storage: Store in a covered container in the fridge up to 3 days.
Freeze: I recommend freezing the meatballs before adding them to the sauce. Cream sauces don’t tend to freeze and reheat well, so it would be best to make the sauce the day you’re ready to serve.
- Bake meatballs according to directions and allow to cool.
- Place the baking sheet in the freezer and allow to freeze for 60 minutes.
- Once frozen, transfer to a freezer bag.
- When ready to use, thaw in the refrigerator overnight or defrost in the microwave. Bake in the oven at 325°F for 8-10 minutes, or until warm.
Want even more great ways to use ground beef? Check out 50+ Easy Ground Beef Recipes.
Other Meatball Recipes
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Swedish Meatball Recipe
Ingredients
Meatballs
- 1 pound lean ground beef (could sub with half ground pork)
- 1 large egg (beaten)
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¼ teaspoon ground nutmeg
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Gravy
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 (15-ounce) can beef broth
- ⅓ cup sour cream
- Kosher salt , to taste
- Ground black pepper , to taste
For serving: Cooked noodles, Mashed potatoes, or Fresh parsley
Instructions
Meatballs
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
- In a large bowl, mix the beef, egg, breadcrumbs, parmesan, onion, garlic, nutmeg, salt, and pepper with your hands until just combined, being careful not to overmix. Add 1 to 2 Tablespoons water, as needed, to keep mixture moist.
- Using a medium cookie scoop or a spoon, portion the mixture onto the baking sheet. Using your hands, shape each portion into 1 1/2-inch balls. Return to the baking sheet.
- Bake uncovered, turning halfway through, 17 to 20 minutes, or until no longer pink in the center.
Gravy
- While the meatballs are cooking, make the roux. In a skillet, melt the butter over medium heat until bubbling. Slowly whisk in the flour and cook 3 minutes, or until caramel in color. Stir in the Worcestershire sauce. Slowly whisk in the broth until smooth. Add more flour, if needed, to thicken, or more broth to thin.
- Remove from heat and whisk in the sour cream. Season with salt and pepper.
- Add the meatballs to the sauce and let simmer an additional minute. Serve over egg noodles or mashed potatoes. Top with fresh parsley, if desired.
Video
Notes
- Bake meatballs according to directions and allow to cool.
- Place the baking sheet in the freezer and allow to freeze for 60 minutes.
- Once frozen, transfer to a freezer-safe container.
- When ready to use, thaw in the refrigerator overnight or defrost in the microwave. Bake in the oven at 325°F for 8 to 10 minutes, or until warm.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Dinner, Freezer-Friendly, Freezer-Friendly, Low Carb, Meal Prep, Stovetop
This recipe is amazing! These are truly the best Swedish meatballs I’ve ever tasted. My family doesn’t eat beef so I used ground chicken, vegetable broth and vegan worcestershire sauce. Thank you Jamielyn for bringing these meatballs to my life!
So glad you enjoyed the recipe! Thanks for your review Tiffany!
Hi Jamielyn! I just found your blog and super excited to try these meatballs! I love how your blog is so visual and you included videos. This will be my new go-to. Thanks!
I hope you enjoy them! Thanks for stopping by. :)
Made this recipe last night and the only thing I did different was to use greek yogurt instead of sour cream (it was what I had on hand). I LOVED the flavor of the meatballs and the gravy. My husband was ok about it, he just does not love meatballs the way I do!!
I’m so glad you enjoyed it! Thanks for sharing your substitution with the greek yogurt. :)
I think I may have found a typo… The ingredients list nutmeg, not parsley. The instructions say parsley, not nutmeg. Is it supposed to be 1/4 tsp nutmeg & 1/4 tsp parsley in the meatball mixture?
Hi Cathy! It is 1/4 tsp nutmeg and the parsley is optional, added to taste.
Looks so tasty and flavorful! Everyone in our house will surely love this. can’t wait to try!
The creamy sauce on these is to die for!
Swedish meatballs are my all-time childhood favorite, these look even better!
My family would love these!! They look SO good!!
These meatballs turned out so tender, juicy and flavorful! Definitely putting this recipe into rotation.
This is a must make for dinner! Looks so delicious!
My family loves Swedish meatballs and your recipe was spot-on! Adding your recipe to my dinner line up, for sure!