Homemade Swedish Meatballs are a cozy weeknight dinner with tender homemade meatballs simmered in a rich, savory gravy. This from-scratch version is inspired by Ikea meatballs we love, but made at home with simple ingredients. Serve it over egg noodles or mashed potatoes for a perfect family dinner.
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Why This Swedish Meatball Recipe Is SO Good!
These are the best Swedish meatballs we’ve ever had! Making them at home means you can use fresh ingredients, adjust the seasonings and salt to your liking, and create a new family favorite dinner.
This sauce both flavorful and rich, without being too heavy while the meatballs are tender and fresh. This whole recipe comes together in just one pan for easy clean up.
Swedish meatballs are quick enough for a weeknight, but cozy enough to serve to guests over mashed potatoes.
Ingredient Tips
- Meat: I love a combination of ground beef and pork for flavor but you can use all ground beef if you prefer. A little bit of fat adds flavor so use lean beef, not extra lean.
- Breadcrumbs & Egg: These bind the meatballs together. Any type of bread crumbs work.
- Spices: A pinch of warm spice in this recipe give the meatballs a traditional flavor.
- Beef stock: Beef stock is a bit richer in flavor than broth. If you use broth, add a beef bouillon cube.
How to Make Swedish Meatballs (overview)
- Mix & shape meatballs according to the recipe below.
- Brown the meatballs for flavor and to help them hold their shape.
- Make the sauce by whisking butter and flour. Stir in brothm and seasonings.
- Simmer the meatballs until cooked through.
Tip: Swedish meatballs are often served with lingonberry jam, which has a flavor similar to cranberry sauce.
Serving Suggestions
Homemade Swedish meatballs are great with a starchy side like egg noodles, mashed potatoes, or rice.
Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!
Equipment
Ingredients
For the Meatballs
- 1 pound lean ground beef
- ½ pound ground pork or additional ground beef
- ½ cup bread crumbs or Panko bread crumbs
- 1 large egg beaten
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- 1/16 teaspoon ground nutmeg
- pinch ground cloves
For the Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon white pepper or finely ground black pepper
- 2 cups beef stock *
- ½ cup heavy whipping cream
- 2 teaspoons soy sauce
- chopped fresh parsley for garnish, optional
Instructions
- To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).
- Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.
- To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.
- Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.
- Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.
- Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course
Cuisine Swedish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe inspired by
FAQs
The meatballs can be assembled up to 48 hours in advance and stored in the refrigerator or frozen until they’re ready to use.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
To make Swedish meatballs with frozen meatballs, use 24 ounces of frozen, fully cooked meatballs. Simmer them in the sauce as directed. There is no need to brown frozen meatballs.
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Wow they were amazing and such a good dinner ,quick and easy it’s in my repertoire now. Thanks 😊
Delicious! Can I freeze the meatballs in the sauce?
Hi Patricia, as mentioned in the recipe this can be stored in the freezer for up to 3 months. When reheating, do so gently over low heat, whisking often to help the sauce come back together.