Swedish Meatballs (Plus VIDEO)

Swedish meatballs are crazy delicious ground beef meatballs in a rich and creamy gravy sauce. These little beauties are so family-friendly and make for a no-fuss meal on a busy weeknight! Even better, you can serve them solo, over egg noodles, or with mashed potatoes.

Contents… What are Swedish Meatballs? Swedish Meatball Ingredients Alternative Ingredients Tips and Tricks Serving and Storage Instructions FAQs What Goes with Swedish Meatballs? More Meatball Recipes to Try How To Make Swedish Meatballs Watch How To Make It

I drove past IKEA recently, only to remember that I haven’t shared one of the most popular meatball recipes on the entire planet on this blog.

Now, you know I love me some IKEA (I could stay there all day!), and I’ve even driven there on occasion just to get a Swedish meatballs fix.

But ever since our big move last year, I decided I just don’t want to get stuck in traffic for those meatballs anymore. That gave me the perfect reason to finally make my own homemade version. 😉

What are Swedish Meatballs?

Compared to the traditional meatballs that most of us are accustomed to, Swedish meatballs are on the smaller side.

They are served with a uniquely Swedish gravy that is creamy and just divine.

Another thing that makes these meatballs special are the spices – parsley, allspice, and nutmeg all combine for a flavoring so good you’ll be tempted to chow down before you’ve even doused them in that famous sauce.

Swedish Meatball Ingredients

• Ground Beef – Finely ground beef is the leading player in Swedish meatballs. Oh yeah!
• Panko Breadcrumbs – A Japanese variety of breadcrumbs that has a light, airy, and delicate texture. These breadcrumbs absorb less oil than regular breadcrumbs.
• Parsley – A distinctive herb that brings out the unique flavors of this dish. It also makes a picture-perfect garnish.
• Allspice – An aromatic and savory spice with a hint of pepperiness that is warm and delightful.
• Nutmeg – Another warm, aromatic spice that is nutty with subtle notes of clove.
• Onion – Sharp and tangy, onions add a boost of flavor to just about any dish.
• Garlic – Fresh, minced garlic ups the flavor game of every dish it graces. It also gives a lovely aroma to savory plates.
• Salt – A key ingredient that brings out and intensifies the unique flavor combinations of Swedish meatballs.
• Pepper – You can’t have salt without pepper, am I right? It adds a (mild) kick of heat with this simple ingredient.
• Egg – A pivotal binder, the egg helps the meatballs keep their shape in this recipe.
• Olive Oil – Aromatic and flavorful, this oil is perfect for cooking up the meatballs without making them greasy and heavy.
• Butter – A super versatile ingredient, butter adds flavor and a creamy texture to Swedish meatball sauce.
• Flour – This pantry staple really can do so many things. In this recipe, it helps thicken up the sauce.
• Beef Broth – This beef-flavored liquid adds flavor and nutrients. Win-win!
• Heavy Cream – High-fat content make this the perfect ingredient to create a rich, creamy sauce.
• Garlic Powder – Garlic powder is less intense than fresh garlic. However, it still adds a beautiful aroma and flavor to this dish.
• Thyme – While I prefer fresh, this wonderfully earthy herb thyme is fabulous fresh or dried.
• Worcestershire Sauce – Sweet and bold flavors make this multi-purpose ingredient a delicious sauce base.
• Dijon Mustard – A tangy, bold flavor makes this ingredient another key to creating that perfect meatball sauce.
• Sour Cream – A creamy ingredient that adds just the right amount of tang.

Alternative Ingredients

Ground Beef – For this recipe, you can go all ground beef, as I do, or you can try a 50-50 pork and beef ratio. You could also make meatballs with ground chicken or turkey.

Panko Breadcrumbs – For a lower-carb option, you may replace Panko breadcrumbs with almond meal.

Heavy Cream – If you’re watching your calorie intake, you can replace heavy cream with reduced-fat cream. Half-and-half will work, too, but be careful NOT to bring it to a boil, or it may separate.

Tips and Tricks

Swedish meatballs don’t always have garlic, so feel free to omit it if you aren’t a fan (or don’t want garlic breath 😂). Personally, I love the extra depth of flavor this potent plant adds to the dish.

Avoid overmixing the meat mixture as this can result in tough Swedish meatballs.

If you’re not sure your meatballs are cooked through, then cut one open. There shouldn’t be any pink inside when they are done.

Serving and Storage Instructions

Serve Swedish meatballs as soon as they are cooked with a healthy dose of sauce poured all over them. Garnish with fresh chopped parsley. You can serve these meatballs over rice, pasta, or mashed potatoes, but they’re great all on their own too.

Keep leftovers in an airtight container in the fridge for 3-5 days.

You can reheat leftovers on the stovetop at medium heat until the sauce just starts to bubble and the meatballs are warmed through.

FAQs

What Goes with Swedish Meatballs?

Homemade Swedish meatballs are best on top of egg noodles (or any pasta, really). They also taste fantastic served with warm rice – especially if you drizzle the rice with the meatball sauce before serving. 🤤

Other amazing sides to serve with Swedish meatballs include garlic mashed potatoes and crusty garlic bread. For an authentic IKEA experience, add a dollop of lingonberry jam on the side.

More Meatball Recipes to Try

• Baked Meatballs
• Pineapple Glazed Meatballs
• Chicken Meatball Soup
• African-Style Meatballs in Tomato Sauce
• Sausage Balls

How To Make Swedish Meatballs

Make the Meatballs

• In a medium-sized mixing bowl, combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic, salt, pepper, and egg. Mix well using a spatula until thoroughly combined. (Photos 1-3)
• Roll the meat mixture into 12 large meatballs or 16 small meatballs. (Photo 4)

• Heat oil in a large skillet or cast iron pan over medium-high heat.
• Add the meatballs in batches and cook, turning continuously until brown on each side and cooked throughout. (Photos 5-6)
• Transfer cooked meatballs to a plate and cover with foil.

Make the Sauce

• Add butter to the skillet. Once it melts, add the flour and whisk until it turns brown and smooth. (Photo 7)
• Slowly stir in beef broth and heavy cream, cook for about a minute. (Photos 8-9)
• Add garlic, thyme, Worcestershire sauce, and Dijon mustard. Slowly stir until the sauce comes together. Add the sour cream and stir until the sauce is even throughout. (Photo 10)
• Bring sauce to a boil and simmer until it starts to thicken, about 5 to 7 minutes.
• Time for a taste test! Add salt and pepper as needed.

Complete the Dish

• Add the meatballs back to the skillet and simmer them in the sauce for another 1-2 minutes.
• Garnish with parsley and serve over egg noodles, mashed potatoes, or rice.

Watch How To Make It

This blog post was first published in August 2019 and has been updated with an additional write-up, and a video.