Swedish Meatballs Recipe
Amazing recipe for Swedish Meatballs. Soft and juicy meatballs in a rich and creamy gravy sauce that adds so much flavor to the meatballs.
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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.
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.
How to Make Swedish Meatballs:
Here’s a detailed guide on how to make the BEST Swedish Meatballs in cream sauce.
Make the Meatballs:
- 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.
- Add remaining meatball ingredients, mix well, and shape into 1″ balls.
- 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:
- In the same skillet over medium heat, melt the butter. Whisk in the flour and cook until golden brown.
- 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.
- Add the meatballs back and toss in the sauce until reheated.
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.
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:
- Meatloaf – with the best glaze
- Salisbury Steak – in a rich mushroom gravy
- Perfect Burgers – how to make a juicy burger every time
- Shepherd’s Pie – loaded with veggies
- Mini Stuffed Peppers – in the best sauce
Swedish Meatballs Recipe
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.
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:
- 4 Tbsp unsalted butter
- 3 cups regular beef broth
- 1 cup heavy whipping cream
- 3 Tbsp all-purpose flour
- ½ tsp Dijon mustard
- salt and pepper, to taste
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 Fat
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hi LeAnn! So glad that this is your go-to recipe! Thank you for sharing your experience.
These swedish meatballs are soft, moist, perfect, tastier than in Sweden
I’m so glad you loved the recipe.
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.
Thank you so much for your great comments and feedback, Erica. Happy to know that the recipe was a huge hit!
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.
Thank you for your feedback, Sonya. I hope you’ll love all the recipes that you will try!
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?
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.
So good!! But one tip, Swedish meatballs go over noodles, nothing else!! My mom was Swedish; noodles, always. Swedes didn’t traditionally eat rice (where would they get it?) ; potatoes, maybe, boiled.
Thanks for the tip, Debbie.
I am of Swedish decent also, and it was always over egg noodles!
Can the meatballs be made in my oven using the air-fryer option?
Hi Joanne, I have to test it out to advise if that’s okay. If you do an experiment, we’d love to know how it goes!
I made this for supper tonight and everyone loved it! It’s definitely a recipe I will make again! Thank you!!
I’m so glad to hear that, Joan! Thank you for sharing.
Totally worth the effort! Tripled the recipe for a big football party! Put it in the crockpot after finishing the recipe to stay warm for the game but they didn’t make it past the first quarter 😆 You are my go to for fun, interesting and delicious recipes!! ❤️❤️
I’m so glad it was a hit, Jen! Thank you for sharing your awesome review with me!
This has been in our rotation for over two years, yours is our fav. I did add a dash of all spice and nutmeg with some thyme in the gravy. It’s a winner!
Yum! Thank you so much for sharing that with me, Sue! I’m so glad you found a favorite on my blog!
This recipe looks great but I was wondering if I’m able to use a crockpot instead of cooking them
Hi Franci! I haven’t tried this recipe in a crockpot to advise on the outcome. If you experiment, please let us know how it turns out. 🙂
Hi, can you show me with video so I have a better idea? with Swedish meatballs. you need put Jazz music. Thank
Lisa
Hi Lisa! At this time, we do not have a video for this recipe.
So you cant freeze the sauce cause it has heavy cream in it? Ive seen other recipes use sour cream instead of cream.
I would recommend it before adding the gravy. 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.
I made a few revisions,,,using what i had on hand…it still turned out wonderful. Thank you for allowing me to follow and use your recipes.
Glad to hear that, Cindy. You’re very welcome.
Sooo yummy! It was a big hit. We have a new family favorite 🙂
That’s wonderful! I’m happy you found a new family favorite!
That’s just awesome! Thank you for sharing your wonderful review, Marie! I’m so glad this was a hit with your family!
Curious to know what the garnish on the finished dish is, as it is not mentioned on ingredient list, but, is shown in picture?
I often use Parsley to garnish many of my dishes.
If I were to use siced bread instead of bread crumbs, how many slices would I need?
Hi Elena, I have not tested this to advise how many slices you’d need. Here is what one of my other readers said, “Instead of Panko for meatballs I always like to add sliced bread to a mixture of milk and egg, and let it get all mushy before adding to the beef and pork mixture.” I hope this helps.
I am making this for Sunday dinner can’t wait it sounds delish
I hope you love it, Shirley!
So far trying new recipes that you share has been awesome.. thank you
I’m so glad you’re enjoying my recipes, Marcella! Thank you so much for sharing that feedback with me!
I’ve cooked this a couple of times and each time it gets better. This time it was out of this world! Keep those recipes coming – love what you cook and give us the opportunity to replicate.
Love it, thank you for the awesome feedback!
It’s my birthday and this is what I decided to make for my special dinner. Oh my God, this is so good. It’s gonna be hard not to eat all the meatballs after I brown them. But I have to wait for the sauce. Thank You, Thank You, Thank You. We will have the Swedish meatballs over noodles with steamed asparagus, cucumber salad with sour cream and dill, and fried yellow squash. And coconut cream pie for dessert. That’s what I call a birthday dinner!
Sounds great! Happy birthday, I hope it becomes a huge hit. Enjoy your day and all the food that you will be having. Thank you for the review, Carol.
Can this sauce be made and put in crockpot with frozen meatballs and cooked for 3hrd?
Hi Andra, I haven’t tried this recipe in a crockpot to advise on the outcome. Substitutions in the recipe or process may hinder the recipe outcome. I always suggest making a recipe as written. Also, we do have a note on freezing meatballs in the recipe. I hope that helps!
These look amazing! Could you bake the meatballs like the ones used in your spaghetti recipe?
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 yellow mustard be used instead of dijon? Will low fat milk make a difference in the meat mixture?
Hi Josie, we really enjoy it with dijon best!
This is comfort food at its best! The meatballs are moist and flavorful.
Comfort food is a must! I’m so glad you enjoyed it!
I have a question. I made a large bunch of meatballs, cooked them and froze. The recipe I used was very similar to yours except for the nutmeg and allspice addition. Should I put these spices in the sauce since they are not in the cooked meatballs? Thank you for your help. Love all your recipes! Deb
Hi Deborah, I haven’t tried that, but I bet that could work! I’d love to know how that flavor profile works out for you!
May I make a suggestion- a friendly suggestion for busy people/or those that sometimes fly through reading entire recipe before starting?
When you say “Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs”
You may want to specify add everything BUT the oil. I added the oil 😭😱 and realized I shouldn’t have when I went to do next step.
I know and always do read entire recipe 1st- but the way it was worded- I threw the oil in my meatballs. I’m praying they don’t come out terrible. I’m so nervous. Making this for a family of 7 right now.
I’m usually better about reading this stuff amd thinking ahead- but I worked all day and flew through it.
Pray for me!! I have picky people in my family 😭
I will make this next week!
I’ve never made Swedish meatballs before so I have questions.
Would you add Worcestershire sauce to the gravy (1 Tbsp)?
I’ve seen recipes that use sour cream instead of heavy cream.
Why use one over the other, in your opinion?
Hi Maria, you’re absolutely welcome to add Worcestershire if that is your preference for flavor.
I have made Natasha’s recipe for “Swedish Meatballs” and I must say it turned out delicious. The difference between Natasha’s recipe and others I have tried do not have the mixed spice and nutmeg which makes the dish so flavoursome. So it is Natasha’s recipe for “Swedish Meatballs” from now on. Thank you Natasha.
Hello Joan, you are so welcome. Thank you for sharing your comments with us, glad you enjoyed these meatballs!
Natalie,
Can beef stock be used instead of beef broth?
Hi Mark, yes they can be used interchangeably.
Delicious! Kids loved it. Apparently the sauce was cheesy
… But no cheese was added. Thanks and will definitely make again!
That is the best when kids love what we parents make. That’s so great!
HI Natasha
Can eliminate the pork, i am not a pork eater
Hi Clary, it would change the flavor profile, and pork tends to be a little juicier. I would use a dark meat chicken or turkey if possible.
Planning on making this recipe this week. It says it makes 24 meatballs and serves 8. Usually that means 8 people, but there are 8 meatballs in the plated pic. Something doesn’t add up. We are a family of 5. I’m trying to figure out if this recipe should be doubled.
I know chiefs work hard on perfecting their recipes, so no dis respect. We do not eat pork. My husband thinks ground chicken would not be a good replacement and we’re not sure about the veal ‘taste’. What other meat would you recommend in place of ‘porky”?
Hi Pam! No worries, I understand, and I think that would work – it would change the flavor profile, and pork tends to be a little juicier. I would use a dark meat chicken or turkey if possible.
So I am also not a big eater of pork or beef for that matter. I make mine mixed with chicken and turkey and its bomb also very juicy and delish. Hope this helps.
Hi Linda, that is so helpful! Thank you so much for sharing that with us.
wow tellement bon j avait pas de panco j ai pris du pain tramper dans le lait et tellement bon merci pour vos tres bonnes recettes
I’m so glad you enjoyed it, Lortie! Thank you so much for sharing that with me.
I don’t have all spice – or the ingredients to make it. Is there a substitute or can it just be omitted?
Hi Terri, if you don’t have whole allspice, mix together equal parts of cinnamon, nutmeg, cloves, and pepper.
OMGG I so loved this recipe!! I made this in combination with your creamy mashed potatoes and it was so good, definitely going to make again! (there were also leftovers for the next day and still tasted quite good so I’m very pleased:) )
I’m so glad you enjoyed it Alexandra!
Thanks for sharing. My family loved it. If they know that I am making a new recipe from Natasha’s website; they can’t wait to try it.
I am so happy to hear that. Thanks so much for sharing that with me!
I made this for dinner today and it’s good, my husband love it and his Aunt too. Thanks 😋😋
That’s so great, Triza! Thank you so much for sharing that with me!
This recipe is so good. I use a meatball mix( beef,pork,veal) from our local Italian market and put them over wide egg noodles. They are so good and filling .
I’m so glad you enjoyed it!
do you use plain panko crumbs or seasoned in this recipe Id like to make it looks great
Hi Kathy, this is the exact bread crumbs that I used.
Panko Breadcrumbs
Seasoned or Plain
Hi Kathy, we have the exact product we used linked to the recipe. You can also find them here. We used plain panko bread crumbs.
This recipe was delicious. The only fault I found was the flour didn’t make the gravy as thick as we like so I added corn starch and voila, beautiful gravy.
I would definitely make this again. Served over broad noodles with sweet peas.
Thank you so much for sharing that with me.
I followed the recipe exactly but the sauce was way too runny. That was a problem then trying to figure out how to thicken now??
Hi Lynette, for a thicker sauce, a little more flour in the roux will definitely help. Also, make sure to use heavy whipping cream instead of a lighter cream which helps thicken up the sauce.
I made this dish several weeks ago and everyone LOVED it! I am making it again tonight. This has become a staple meal for my family like so many recipes you share.
By the way, I love that I can tell you know the Truth. Many blessings.
Hello Holly, thank you so much for your wonderful comments and review. I’m glad that this recipe is now one of your favorites at home!
I just found this recipe and cant wait to try it ,will comment after have I make it looks delicious
Hi Juanita, sounds great! Can’t wait to hear your feedback.
Yum! One of my favorites. I make this recipe often! So easy and quick to make!
Thank you for your support! Good to know that this is one of your favorite recipes. Thanks for sharing.
These had great flavor, but they stuck to my pan while cooking. I used Neese’s Sausage for the pork, maybe that has something to do with it. But the Neese’s added great flavor. I’ll try these again but I will bake them in the oven. We don’t eat dairy so I substituted butter and milk for the heavy cream which turned out fine. Added a little cornstarch mixture to thicken the sauce.
I usually do the Russian version of meatballs, in tomato sauce-based gravy, decided to try something different, and loved it! Juicy meatballs, great creamy sauce. I served it with a pasta side.
Sounds awesome! I’m glad you enjoyed this recipe, Juliya. Thanks for trying this out!
Delicious swedish meatballs and gravy!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this the other night and served over noodles. It was amazing. I had a lot more meatballs out of this than the recipe called for so fried and froze for next time. My family loved it and leftovers heated up nicely. Thanks for another fantastic recipe. So glad I found you on Facebook!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I want to make this but I’m gluten free. Can I sub the white flour for almond flour? TIA
Hi Laura, I haven’t tested that but I think it’s worth experimenting to make it gluten free.
I make gluten free with gluten free Panko bread crumbs and I use a corn starch slurry instead of flour to thicken gravy and it’s delicious
Hello, I would like to make these 1-2 days in advance for bringing to shelter meal. What suggestions or adaptations would you recommend? Thank you in advance for the reply. OT
Hi, you could make the meatballs and the cream sauce separately and then heat them together until heated through before serving. That is a wonderful thing you are doing.
If you want a nice, easy, comfort-food recipe for meatballs in gravy, this is a good one. If you want something that has a distinct flavor, that leaves behind the “comfort food” genre, this isn’t the recipe for you. The onion and garlic overwhelm the tiny allspice and nutmeg (both of which I doubled) contribution and you end up smack in the middle of American home cooking.
Another fantastic recipe. Best meat balls ever! Cut the recipe down for 2 people over 2 nights. For me added more mustard (2 tea spoons for 4) and deglazed pan with vermouth. Served over garlic and parmesan mash. Anothervm success. Love your recipes as they always work. Only comment is quantity is a little large for us soft British types! Thanks again . Stu
Hi Stuart, thank you so much for sharing that with us. I love that you tweaked the recipe a bit and enjoyed it!
Can you convert your recipes to be made in the instant pot Duo
Hi Carla, I haven’t tried this recipe in an Instant Pot to advise. If you happen to experiment, I would love to know how you like that.
Hi! If I double or triple the meat quantity, do I do the same with the spices?
Hi Geraldine, It really depends on how. much sauce you want. You might get away with making triple the amount of meat and double the amount of sauce.
Can I use whole milk instead of heavy whipping cream??
Hi Lisa, I haven’t tried with milk, but I suspect the sauce would be watery without making a roux before adding the milk.
So my sister came visiting a day earlier than I planned, so I stayed up late and made the meatballs for the next day’s meal. I guess I was tired cause I screwed everything up. Misread how much meat I had, forgot to add butter, had to add a little more flour to get it to thicken correctly. And after all that, they came out AWESOME! My family loved them. This is now my go-to Swedish meatball recipe. Thank you, Natasha, for another winning recipe.
Wow so great to hear that it still came out so good! Thank you for sharing that with us, Carol.
It was easy and delicious!!!
Thank you for your good comments and feedback, Angela!
I made this recipe tonight and I sautéed baby Bella mushrooms and reserved the juice. I then added sour cream to the sauce along with the mushrooms and juice. I should have added Worcestershire to the meatball mix, as that is usually my staple in marinades. Or, to the sauce itself. I had a side of egg noodles with butter and parmesan. It was absolutely delicious!
I’m so happy to hear that! Thank you for sharing your great review!
Hi. I made this recipe and it’s delicious. I only did one substitute as didn’t have heavy cream and used cream cheese instead. Thanks for sharing your recipes.
You’re welcome, Maria! I’m so glad you enjoyed this recipe!
The flavour is excellent but my sauce didn’t thicken. I measured, used whipping cream and simmered at least 10 or so minutes. Any suggestions for future? Add more butter and flour for the roux?
HI Maria, for a thicker sauce, a little more flour in the roux will definitely help. Also, make sure to use a heavy whipping cream instead of a lighter cream which helps thicken up the sauce.
I’m confused (what’s new) the author says Valentina Ablaev but everybody comments on your recipe. Can you clear this up for me.
Hi Claudia, thank you for visiting our blog. Every so often we share a guest recipe on our blog, this one happens to be from Valentina. I hope that helps.
Hi Natasha. Whole family loved but just a few questions. Should you leave all the juice and burned stuff left from frying the meatballs or clean the pan before adding butter and flour? Also, on the broth and heavy cream are in the pan how long are you supposed to simmer it? I ask because i simmered mine for what seamed like 7-10 min and it still was kinda watery and did not thicken up enough. Thank you
Hi Chels, make sure to use a heavy cream which has a higher fat content and will thicken easier. There is no need to clean out the pan. Scrape the bottom of the pan to deglaze and it will add flavor to the sauce.
Yet ANOTHER great recipe I’ve gotten from Natashas Kitchen. The few adjustments I made was using ground chuck (80%) instead of lean ground beef. And I was out of allspice, so I substituted mace, which has a similar flavor profile. Instead of Panko, for meatballs I always like to add sliced bread to a mixture of milk and egg, and let it get all mushy before adding to the beef and pork mixture. It adds in moisture. I made a large quantity of this for a big family dinner on Sunday. Served it over egg fettuccini and glazed carrots, home made croissants. All 15 family members loved these meatballs and the sauce! I’ve also LOVED your Swiss Meringue Buttercream recipe and your Pavlova recipe! Have made those a lot! You have quickly become my “go-to” site for new recipes! Always solid!! Thanks!
That’s just awesome! I’m so glad you found our blog!! Thank you for sharing this amazing review with us, Paulette!
It’s amazing!! I would like very much if you will make a video with this reciepe. IT will help me a lot and i like your video very much.
Greetings from Didi
I’m so happy you enjoyed this recipe Diana! Thank you for that suggestion also! I will add it to my list!
I would like to show video, but made gravy was thick and not liquid thanks let me know how make it
Just made this for the first time. Very nice. I think next time I will add marsala wine to the gravy, to kick it up even more
I’d love to know how you like that if you experiment with marsala wine!
Hi Natasha, how clever is that, I has a bit hesitant to write about that but thought it best to see in the event there was something that can be done. And there is will always use that now as I love your recipes. Thank you. from Australia.
You’re welcome Jessie!
Hi. Just found your website and all recipes that I’ve looked at sound delicious! One question on this one – since we don’t eat pork, any chance we could use turkey or ground chicken or just leave it out without sacrificing the deliciousness of this recipe? Thanks!
Hi Marlene, I think that would work – it would change the flavor profile and pork tends to be a little juicier. I would use a dark meat chicken or turkey if possible.
Hi Natasha made these meatballs for tonights dinner, they were enjoyable. But, your recipes cater for larger families, there are only 2 of us and I need to decrease the ingredients I didn’t on this one so was a little too thick thats the sauce, but tasty, need to read then adjust the quantities. Will make again with decreased ingredients
Hi Jessie, if you are at the recipe card, you can go to the number of servings, click on it and you can adjust the number and the ingredients.
Where is this recipe card please ?
Hi Trish, scroll down to the bottom of the post and it is the portion of the page that is highlighted in a light yellow.
Can you freeze the meatballs with the gravy to be cooked all at one time?
Yes but I would recommend it before adding the gravy. 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.
To make extra authentic – Make sure to have the right side dishes- pressed cucumber vinaigrette salad- similar to Slavic recipes and lingonberry jam – full berry is best. And mashed potatoes! So cozy!
So so good! Thank you for sharing that with us Natalya!
Can I use chicken broth instead if I don’t have beef broth?
Hi Aida, I worry that will change the flavor profile too much but it will still work. If you experiment please let me know how you like that.
I just made the meatballs and got 24 just as the recipe says I should have! Still need make the rest of the recipe. I’ll be back with pictures.
That’s so great! Thank you so much for sharing that with me Shelly!
Hi is there a video, on the swedish meetballs recipe?
Hi Vannita, there is not at this time. Thank you for that suggestion.
That was yummy!!!!
I’m so glad you enjoyed it!
Making this dish tomorrow. It looks delish!
I hope you love it!
I have your recipe for this from 2017 and I notice there are a couple of changes: Dijon rather than sour cream for one. Am wondering why. I am giving this five stars because the 2017 was a five star and I am sure this is as well.
Hi Carol, this is our firs Swedish Meatballs recipe. You might be thinking of the chicken meatballs with rice in a cream sauce. I hope you love this also!
Hello! I’m making these today but would like to lighten up the gravy a bit without losing the richness and taste. Can I substitute the 1 cup of cream for milk??
Thank you. You’re recipes are always great!
Hi, I haven’t tried with milk but I suspect the sauce would be watery without making a roux first before adding the milk.
Hello! I’m making these tomorrow but would like to lighten up the gravy a bit without losing the richness and taste. Can I substitute the 1 cup of cream for milk??
Thank you. You’re recipes are always great! 😊
Hi, that could work if you make a roux first – melting some butter into the pan then whisking in four for a minute or two until golden then whisking in the milk. The roux will thicken the milk, otherwise it will be watery.
Could you cook the meatballs in the oven?
Hi Christine, I have always had the juiciest results by sauteeing meatballs but we do have baking instructions listed in the post above under the TIPS and common questions section. I hope that helps.
This is the perfect combination. Loved how tender the meatballs were and the gravy was amazing.
I’m so glad you enjoyed that Laura!
I made this today and it was AMAZING! So easy to make and the depth of flavors are amazing! I thought we’d have leftovers but nope! My husband, one and a half year old and I enjoyed it very much. This is going into the favorite recipe file
That’s the best! Thank you so much for sharing that with me!
could someone kindly show me star side of box grater.
Hi Vince, we have it linked in the recipe but you can also find it in our Amazon Shop. I hope that helps.
This recipe is definitely going in my comfort food collection. A family favorite for sure!
Awesome! I’m so glad you loved it.
How many meatballs are considered a serving?
Hi Sareda, it would be about 3 meatballs per serving. This recipe makes 24 meatballs for 8 servings.
Swedish meatballs over mashed potatoes is the best! It’s just so comforting & tastes amazing! My kids love the meatballs!
So comforting! We really enjoyed this recipe!
I’ve made many of.ypur recipes and my.famiy loves them all. I did misplace the meditarrean salad recipe
Can you re post it.
Thanks Joan. What’s the name of the exact recipe? You can check out these salad recipes if you can find it.
Is it possible to bake the meatballs?
Hi Katie, I have always had the juiciest results by sauteeing meatballs but we do have baking instructions listed in the post above under the TIPS and common questions section. I hope that helps.