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These Swedish Meatballs are a top favorite recipe on the site for a reason! Juicy meatballs, rich creamy gravy, and SO MUCH FLAVOR! They’re easy to make and, in my opinion, way better than IKEA’s.

A pan filled with cooked Swedish Meatballs with a wooden spoon. A pan filled with cooked Swedish Meatballs with a wooden spoon.

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!

-Renee

Ingredients in Swedish Meatballs

A top down shot of the ingredients for the swedish meatballs. A top down shot of the ingredients for the 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.
A top down shot of the ingredients for the Swedish meatball sauce. A top down shot of the ingredients for the Swedish meatball sauce.
  • Go for low-sodium beef broth: This keeps the creamy gravy from turning too salty and gives you more control over the final flavor.

How to Make Swedish Meatballs

These will come together quickly and cook in about 30 minutes total, so dinner is fast and easy! I have a few variations of this recipe you have to try! Swedish meatball casserole, soup, and slow cooker method!

  1. Combine: In a medium-sized bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
  2. Roll Meatballs: Roll into 12 large meatballs or 20 small meatballs.
  3. 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.
  4. Make the sauce: Add 4 Tablespoons butter and flour to the skillet and whisk until it turns brown.
  5. Whisk: Slowly stir in beef broth and heavy cream, and whisk to combine.
  6. Add meatballs and simmer: Add Worcestershire sauce and 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 simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.
Ground beef and spices combined in a glass bowl.Ground beef and spices combined in a glass bowl.
Someone rolling out the meat into balls. Someone rolling out the meat into balls.
The top view of Swedish meatballs cooking in a pan. The top view of Swedish meatballs cooking in a pan.
Cooking a roux with butter and flour in a saucepan with a whisk. Cooking a roux with butter and flour in a saucepan with a whisk.
Heavy cream being added into a pan. Heavy cream being added into a pan.
Dijon mustard and Worcestershire sauce being added into the Swedish meatball sauce. Dijon mustard and Worcestershire sauce being added into the Swedish meatball sauce.

All Things Swedish Meatballs

I know how much you love my Swedish meatballs! I’ve rounded up every version, from quick and easy to homemade favorites! You can find them all in one place!

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  • 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 simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.

Can You Freeze Swedish Meatballs?

  • Freezing 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.

Calories: 499kcalCarbohydrates: 10gProtein: 17gFat: 43gSaturated Fat: 22gCholesterol: 162mgSodium: 712mgPotassium: 327mgFiber: 1gSugar: 1gVitamin A: 987IUVitamin C: 2mgCalcium: 59mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Swedish meatballs on top of egg noodles in a bowl. Swedish meatballs on top of egg noodles in a bowl.

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