Amazing recipe for Swedish Meatballs. Soft and juicy meatballs in a rich and creamy gravy sauce that adds so much flavor to the meatballs.

Swedish meatballs smothered in a gravy in a skillet topped with greens and two spoons.

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Hey, hey! Valentina with Valentina’s Corner sharing our recipe for Homemade Swedish Meatballs.

Swedish Meatballs Recipe

This is a traditional Swedish dish for meatballs with a hint of allspice and nutmeg that give them a distinct and authentic flavor. These meatballs are served over the most delicious creamy sauce that is so good as a gravy over our Instant Pot Mashed Potatoes or fluffy White Rice.

Once you give the recipe a try, you’ll agree, they taste so much better than IKEA’s famous Swedish Meatballs recipe.

Meatballs in a gravy with a spoon on the side.

What goes into Swedish Meatballs?

  • Panko breadcrumbs- Though you can use bread crumbs for the meatballs, we like the texture of the panko crumbs in this recipe.
  • Ground meat- We used a combination of ground beef and pork. The flavors are great and pork adds a tenderness to the meatballs.
  • Spices- For this recipe, all you need is nutmeg, allspice, salt, and pepper.
  • Onion and garlic- Though not traditional to add these, we love the added flavor they give the meatballs.
  • Beef gravy- the combination of butter, beef broth, heavy whipping cream, and dijon makes for a creamy gravy.

Meatballs and gravy over mashed potatoes topped with greens.

How to Make Swedish Meatballs:

Here’s a detailed guide on how to make the BEST Swedish Meatballs in cream sauce.

Make the Meatballs:

  1. Add the ground beef and pork to a large mixing bowl. Using the star side of a box grater, grate the onion into the meat. In a small bowl mix the panko crumbs and milk, add to the bowl.
  2. Add remaining meatball ingredients, mix well, and shape into 1″ balls.
  3. Heat a large skillet over medium heat with oil and cook meatballs in 2 batches for 6-7 minutes, turning halfway. Cook until golden brown and cooked through. Remove from skillet and cover to keep warm.

Make the Gravy Sauce:

  1. In the same skillet over medium heat, melt the butter. Whisk in the flour and cook until golden brown.
  2. Stir in the broth, cream, Dijon, salt, and pepper to taste. Bring the sauce to a simmer and cook until it thickens, stirring as needed.
  3. Add the meatballs back and toss in the sauce until reheated.

Step by step collage how to make and cook meatballs.

TIPS and Commonly Asked Questions:

  • What to serve meatballs with? Serve the meatballs with gravy over mashed potatoes, egg noodles or your favorite pasta.
  • Can the meatballs be baked? Yes. Line the baking sheet with foil. Bake the meatballs at 400°F, 12-15 minutes or until cooked through and an instant-read thermometer registers at 165°F.
  • Can I freeze the meatballs? Yes. One the meatballs are cooked and cooled, arrange them on a baking sheet and freeze. Then transfer frozen meatballs to a freezer bag. Thaw overnight and continue with the recipe.
  • Uniform in size- You’ll want to be sure to shape the meatballs so they are uniform in size for even cooking. Tip: Use a small ice cream scoop for even meatballs.

Swedish Meatballs Recipe in Creamy sauce served in a skillet garnished with parsley

More Easy Dinner Ideas:

We always keep ground beef and a variety of ground meat in the freezer to make these family-favorite dinner recipes:

Natasha's Kitchen Cookbook

Swedish Meatballs Recipe

4.97 from 185 votes
Author: Valentina Ablaev
Swedish Meatballs in cream sauce with serving spoon
Recipe for Swedish Meatballs. Juicy and tender meatballs with a rich gravy sauce. Serve the meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 servings

For the Swedish Meatballs:

  • 1 lb lean ground beef , (10%-15% fat)
  • 1 lb ground pork
  • 1 small onion, grated on star side of box grater
  • 2 garlic cloves, minced
  • 1 large egg
  • 1/3 cup panko crumbs
  • 1/4 cup whole milk
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 2 Tbsp olive oil, (cooking oil), or as needed

For the Gravy Sauce:

Instructions

How to Make Meatballs:

  • In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
  • Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.

How to Make Gravy Sauce:

  • In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
  • Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
  • Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.

Nutrition Per Serving

458kcal Calories7g Carbs25g Protein36g Fat17g Saturated Fat153mg Cholesterol595mg Sodium472mg Potassium1g Fiber1g Sugar657IU Vitamin A2mg Vitamin C60mg Calcium2mg Iron
Nutrition Facts
Swedish Meatballs Recipe
Amount per Serving
Calories
458
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
17
g
106
%
Cholesterol
 
153
mg
51
%
Sodium
 
595
mg
26
%
Potassium
 
472
mg
13
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
657
IU
13
%
Vitamin C
 
2
mg
2
%
Calcium
 
60
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: swedish meatballs
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 458

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

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Recipe Rating




Comments

  • Marty
    February 4, 2024

    Followed the recipe exactly and the sauce was way to liquidy. Should have been more creamier I thought. What can I do to thicken it up? I did add some more flour but didn’t help. Maybe less broth next time??

    Reply

    • Natasha
      February 5, 2024

      HI Marty, did you make sure to use 3 Tablespoons of flour and not teaspoons? The flour is what thickens the sauce. Also, make sure you are using HEAVY whipping cream which has a higher fat content than half and half or regular whipping cream in which case you would need more flour. To thicken it up quickly, stir together 1 Tbsp melted butter with 1-2 Tbsp of flour to make a paste then stir it into the sauce and simmer it for a bit to cook off the flour and thicken the sauce.

      Reply

      • Marty
        February 19, 2024

        Hi Natasha. Well, turns out it was completely my fault. What I thought was flour was actually powdered sugar. I realized this after I submitted my comment. By the time I was done I used 8 tablespoons of powdered sugar. That explains why it never thickened. My family could see I was very upset but somehow ate some of it. Not much else to do but laugh about it. I hope you and anyone else reading this enjoys a good laugh! With that said, I do give your recipe 5*

        Reply

        • Natashas Kitchen
          February 19, 2024

          Oh no! I can imagine that added quite a bit of sweetness to the recipe as well. I’m glad you got a good laugh out of it, but I hope you give this another try soon!

          Reply

  • Christine
    February 4, 2024

    The meal was delicious! My sauce was thin. How can I thicken it up?

    Reply

    • Natasha's Kitchen
      February 5, 2024

      I’m glad you enjoyed it! One of our readers shared this “I use a corn starch slurry instead of flour to thicken gravy and it’s delicious” Hope that helps.

      Reply

  • Sarah
    February 2, 2024

    I make sooooo many of your recipes but this was not good. Tasted so bland and I ended up having to turn it into an Alfredo, just super disappointing .

    Reply

    • Natasha
      February 4, 2024

      HI Sarah, I’m sorry it didn’t work out for you and your feedback is important to us if there is something we can do to improve. Did you change any of the ingredients or make any substitutions?

      Reply

  • David C
    December 21, 2023

    Awesome recipe. Lots of flavor. 1st time made it and will do it again.Thank you!

    Reply

    • NatashasKitchen.com
      December 21, 2023

      So glad to hear that, David! Thank you.

      Reply

  • fannie
    December 1, 2023

    Bonjour
    If I want to make and freeze it, do I have to freeze the sauce apart?
    Merci Beaucoup
    thanks

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Fannie! Since the sauce has heavy cream, I would not recommend freezing it. Cream doesn’t generally freeze well. See my note above for freezing the meatballs: once the meatballs are cooked and cooled, arrange them on a baking sheet and freeze. Then transfer frozen meatballs to a freezer bag. Thaw overnight and continue with the recipe.

      Reply

  • LeAnn Tucek
    June 16, 2023

    This recipe was so good! It’s just me so I halved the recipe and have plenty of leftovers. I didn’t have any heavy whipping cream so I added about 2 T of sour cream to regular milk. I also added an extra tablespoon of flour. This is my go-to recipe!

    Reply

    • NatashasKitchen.com
      June 16, 2023

      Hi LeAnn! So glad that this is your go-to recipe! Thank you for sharing your experience.

      Reply

  • Kristine
    March 31, 2023

    These swedish meatballs are soft, moist, perfect, tastier than in Sweden

    Reply

    • NatashasKitchen.com
      March 31, 2023

      I’m so glad you loved the recipe.

      Reply

  • Erica
    March 31, 2023

    This was another hit in my house. I added worcestershire sauce and a little bit of sour cream to the sauce and it was a-mazing. I love your recipes Natasha. I’d been looking to change up my weekly/monthly dinners and your recipes never disappoint.

    Reply

    • Natasha's Kitchen
      March 31, 2023

      Thank you so much for your great comments and feedback, Erica. Happy to know that the recipe was a huge hit!

      Reply

  • Sonya
    March 18, 2023

    I made this recipe tonight. It is very similar to several found online. The one thing I felt was missing was depth of flavor, so next time I will definitely add a dash of Worcestershire sauce to help that balance out the creaminess.

    Reply

    • Natasha's Kitchen
      March 20, 2023

      Thank you for your feedback, Sonya. I hope you’ll love all the recipes that you will try!

      Reply

  • Susan Shingler
    March 10, 2023

    This recipe says it’s freezer friendly, but I’m not finding the instructions on how to freeze. I understand that the meatballs are cooked and then frozen, then put into a freezer bag. Do you then make the gravy and add to the bag?

    Reply

    • Natashas Kitchen
      March 10, 2023

      Hi Susan, we have it under the “TIPS and Commonly Asked Questions”: section of the recipe post. See the “Can I freeze the meatballs?” question.

      Reply

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