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Home / Recipes
50 minutes
4.54 from 39 votes
47 Comments

Swedish Meatballs

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  • 629
by: Joanna Cismaru
05.24.22

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pin for swedish meatballs.

These Swedish Meatballs are the mother of all meatballs in an epic creamy gravy. These savory and delicious meatballs are perfectly seasoned and spiced a hint of nutmeg and allspice. They’re great served over noodles or creamy mashed potatoes.

swedish meatballs with gravy in a skillet with a spoon in it.
Table of Contents Open
  • 1 The Best Swedish Meatballs Recipe
  • 2 Swedish Meatballs Highlights
  • 3 Ingredients You’ll Need
    • 3.1 Meatballs
    • 3.2 Gravy
  • 4 How To Make Swedish Meatballs
    • 4.1 Meatballs
    • 4.2 Gravy
  • 5 What Are Swedish Meatballs?
  • 6 How To Roll Meatballs
  • 7 Can I Bake The Meatballs?
  • 8 Expert Tips
  • 9 Leftovers
  • 10 More Meatball Recipes To Try
  • 11 Swedish Meatballs
    • 11.1 Ingredients
    • 11.2 Instructions
    • 11.3 Video
    • 11.4 Recipe Notes
    • 11.5 Nutrition Information:

The Best Swedish Meatballs Recipe

Let’s talk Swedish meatballs. You all know I love my meatballs, and this is a recipe I originally posted in my early blogging career, which believe it or not was over a decade ago. These juicy meatballs are one of my favorites and it’s primarily because of the delicious creamy gravy, and you won’t believe how easy they are to make.

I love shopping at Ikea, but more than shopping we love to go there and eat. Besides the really cheap breakfasts they have, I go there for the Swedish meatballs. It’s not that the meatballs at Ikea are so good, it’s more the fact that they are so cheap and I always love a good deal.

swedish meatballs with gravy in a skillet with a spoon in it.

Swedish Meatballs Highlights

  • Juicy And Perfectly Spiced. These juicy meatballs get their signature Swedish flavor from the hint of nutmeg and allspice which sets them apart from all other meatballs.
  • Easy To Make And Versatile. I’ve made these meatballs with chicken, pork, beef or a combination of meats. Use what you have in your freezer. They’re really easy to make, mix the meatball ingredients together, shape into balls, fry and make the easy gravy. Easy as pie!
  • Crowd Favorite. Meatballs and gravy? Nobody is going to turn down that dinner, they’re literally everyone’s favorite comfort food.

Ingredients You’ll Need

ingredients needed to make swedish meatballs.

Meatballs

  • Ground Meat – I’ve used ground beef here, but I’ve made these before with a combination ground beef and ground chicken, or ground beef and ground pork which will give you the juiciest meatballs because pork is normally fatter.
  • Bread and Milk – While you typically see breadcrumbs in meatballs, these babies use plain white sandwich bread that’s soaked in milk, resulting in extra soft meatballs.
  • Spices – You’ll need some nutmeg and allspice to give these meatballs their signature flavor.
  • Onion – Make sure to grate your onion using a box grater, to avoid big chunks in your meatballs.
  • Eggs – We only need 2 egg yolks to bind the meatballs. You can sub this with one whole egg if you wish.
ingredients needed to make gravy for swedish meatballs.

Gravy

  • Butter and Flour – You’ll need butter and all-purpose flour to make a roux which is the base of our Swedish meatballs sauce. I like to use unsalted butter, then I can season my gravy with salt and pepper to my liking.
  • Chicken Broth – I always opt for a no salt added or low sodium chicken broth.
  • Sour Cream – The sour cream is what’s going to make our gravy extra creamy. You can sub this with ½ cup of heavy cream.

How To Make Swedish Meatballs

process shots showing how to make swedish meatballs.

Meatballs

You know meatballs are not hard to make at all, the only time consuming part is the shaping of the meatballs. But don’t be afraid to make them. But here’s how I make them.

  1. Soak the bread. Add the bread to a large bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes.
  2. Combine meatball ingredients. Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs, see below for instructions on how to easily roll your meatballs.
  3. Cook the meatballs. Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn’t big enough to fit all the meatballs, you will have to do this in batches. Transfer the meatballs to a dish.
process shots showing how to make sauce for swedish meatballs.

Gravy

  1. Make gravy. Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Cook for a couple minutes until the gravy thickens from the flour. Whisk in the sour cream.
  2. Add the meatballs to the gravy. Bring the gravy to a boil then add the meatballs to it and cook for another 10 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
  3. Garnish and serve. Garnish with fresh parsley and serve over pasta, egg noodles or Mashed Potatoes.
swedish meatballs with gravy over noodles in a blue bowl.

What Are Swedish Meatballs?

Perhaps the better question would be what differentiates Swedish meatballs from Italian meatballs for example. There are a few differences. The most noticeable one is that Swedish meatballs are a bit smaller than Italian meatballs. The other difference is in the spices used. Swedish meatballs tend to use spices like nutmeg and allspice, sometimes ground ginger.

The main difference, of course, is the meatball sauce. Unlike their Italian counterpart, these meatballs are served in a rich and creamy sour cream/gravy, roux based sauce, alongside Mashed Potatoes with lingonberry jam.

How To Roll Meatballs

Rolling meatballs is super easy. Best way is to use a cookie scoop with a lever, an ice cream scoop is too big, these meatballs should be golf ball size. Start by scooping out all the meatballs and placing them on a baking sheet or cutting board. After you scooped them all, roll them each between your hands so they’re perfectly round.

Can I Bake The Meatballs?

Absolutely! Simply coat a baking sheet with cooking spray, or use a baking rack. Bake in the oven at 375°F for 25 minutes until golden brown. Don’t worry if they’re not completely cooked inside because they will continue to cook in the gravy later on.

swedish meatballs with gravy in a skillet with a spoon in it.

Expert Tips

  1. Make-ahead: Prep the meatballs and fry them as instructed, then refrigerate them in an airtight container for up to 4 days. When ready to serve make the gravy and reheat the meatballs in the gravy, right before serving.
  2. For leaner meatballs use ground chicken or ground turkey or a combination of both.
  3. You can also sub the sour cream with heavy cream or yogurt if you’re looking for more of a reduced fat version of gravy.

Leftovers

Refrigerate leftovers in an airtight container for up to 3 or 4 days. To freeze the meatballs and gravy, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to two months.

swedish meatballs with gravy over noodles in a blue bowl.

More Meatball Recipes To Try

  • Salisbury Steak Meatballs
  • Porcupine Meatballs
  • Indonesian Meatballs
  • Thai Red Curry Turkey Meatballs
  • Chimichurri Meatballs
  • Firecracker Chicken Meatballs
  • Italian Meatballs

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

swedish meatballs with gravy in a skillet with a spoon in it.

Swedish Meatballs

4.54 from 39 votes
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
These Swedish Meatballs are the mother of all meatballs in an epic creamy gravy. These savory and delicious meatballs are perfectly seasoned and spiced a hint of nutmeg and allspice. They're great served over noodles or creamy mashed potatoes.

Ingredients

Meatballs

  • 2 slices bread cut up into cubes
  • ¼ cup milk
  • 2 pounds ground beef or mixed with ground chicken
  • 1 medium onion grated or chopped
  • 2 egg yolks
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ teaspoon nutmeg ground
  • ¼ teaspoon allspice ground
  • 2 tablespoons butter unsalted
  • 1 tablespoon olive oil

Gravy

  • 3 tablespoons butter unsalted
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth low sodium, or beef broth
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • ¾ cup sour cream
US Customary – Metric

Instructions

  • Soak the bread. Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes.
  • Combine meatball ingredients. Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
  • Cook the meatballs. Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn't big enough to fit all the meatballs, you will have to do this in batches. Transfer the meatballs to a plate.
  • Make gravy. Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Cook for a couple minutes until the gravy thickens from the flour. Whisk in the sour cream.
  • Add the meatballs to the gravy. Bring the gravy to a boil then add the meatballs to it and cook for another 10 minutes, stirring occasionally to ensure meatballs don't stick to bottom of pan.
  • Garnish and serve. Garnish with fresh parsley and serve over noodles or Mashed Potatoes.

Video

Recipe Notes

  1. Nutritional information is for meatballs and gravy only.
  2. This recipe will work with any type of ground meat. 
  3. Recipe should yield about 35 meatballs.
  4. Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375°F for 25 minutes until golden brown.
  5. To freeze the meatballs and gravy, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to two months.
  6. Refrigerate leftovers in an airtight container for up to 3 or 4 days.
  7. Make-ahead: Prep the meatballs and fry them as instructed, then refrigerate them in an airtight container for up to 4 days. When ready to serve make the gravy and reheat the meatballs in the gravy, right before serving.
  8. For leaner meatballs use ground chicken or turkey or a combination of both.
  9. You can also sub the sour cream with heavy cream or yogurt if you’re looking for more of a reduced fat version of gravy.

Nutrition Information:

Serving: 1servingCalories: 397kcal (20%)Carbohydrates: 11g (4%)Protein: 27g (54%)Fat: 27g (42%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 154mg (51%)Sodium: 367mg (16%)Potassium: 523mg (15%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 427IU (9%)Vitamin C: 1mg (1%)Calcium: 70mg (7%)Iron: 3mg (17%)
Course:Dinner, Main Course
Cuisine:Swedish
Keyword:meatballs, meatballs and gravy, Swedish food, swedish meatballs
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Recipe originally shared August 26th, 2012

  • 629
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Sara says

    July 22, 2020 at 1:34 pm

    This recipe looks wonderful Jo!I to have looked at a lot of recipes for Swedish meatballs online but I have never made a recipe of yours that I didn’t love. How far in advance could I make the sauce? It will be for an Graduation Party and in a large quantity that I will need to make ahead.

    Reply
    • Jo Cooks Team 2 says

      July 22, 2020 at 2:02 pm

      Awesome! I would say about 3 days.

      Reply
  2. Sara TRisler says

    October 23, 2019 at 8:58 am

    where/When do you like to add the fresh dill?

    Reply
    • Jo Cooks Team says

      October 23, 2019 at 10:12 am

      You can add fresh dill to the meatball mixture, add it to the sauce at the same time as the salt and pepper, or both!

      Reply
  3. Amanda Richey says

    October 13, 2018 at 6:58 am

    5 stars
    Absolutely delicious! Nothing left on plates after…And we’re swedish

    Reply
    • Joanna Cismaru says

      October 14, 2018 at 2:48 am

      So happy to hear that!

      Reply
  4. Chris says

    August 17, 2018 at 9:43 am

    5 stars
    Hi Jo.
    I made this recipe for Swedish Meatballs on Sunday for dinner and it was a great success.
    A must do again by all accounts I have to say.
    So pleased to have found you on FaceBook whitch in turn bought me to this wonderful blog you have created. I’m hoping that your recipe for the Apple Pie Cake is the same one as my gran used to make as we sadly never found a recipe for it when she passed away.

    Reply
    • Joanna Cismaru says

      August 17, 2018 at 10:07 am

      Thanks, Chris! When you try the apple pie cake let me know how you liked it! 🙂

      Reply
  5. Alice Fjeldal says

    June 15, 2018 at 6:57 pm

    5 stars
    Jo, cranberry sauce is a good substitute for lingonberry jam. Really goes well with Swedish meatballs and mashed potatoes.

    Reply
    • Joanna Cismaru says

      June 16, 2018 at 9:13 am

      Great idea! Will try that next time I make these. 🙂

      Reply
  6. Mike from Chili Pepper Madness says

    June 13, 2018 at 3:51 pm

    5 stars
    I need to make these. I’m totally Swedish! Can I do a spicy version?

    Reply
    • Joanna Cismaru says

      June 15, 2018 at 9:16 am

      If anyone could, that’d be you, Mike!

      Reply
  7. Dianna says

    June 13, 2018 at 9:26 am

    4 stars
    This recipe is similar to the one I’ve kept since High School cooking class. With the exception of using a stand mixer to mix the ingredients. Using the mixer gives the meatballs the same texture as IKEA meatballs, which are soft and firmer than hand mixed. Thank you for reminding me and giving us inspiration.

    Reply
  8. Gillian says

    June 13, 2018 at 8:46 am

    Love this recipe especially the sauce.

    Reply
  9. Sylvie Nuckle says

    April 2, 2018 at 4:15 pm

    4 stars
    Hello !!!
    We also love IKEA meatballs 😉 We are lucky to have two IKEA near our home… but we still run out of them one in a while. Since your recipe is very easy and my boys wanted those little balls it was time to do them !!!!! My 2 boys loved them !! Thank you !!!!!! xxx

    Reply
  10. Lin says

    February 14, 2018 at 6:23 pm

    So everything was tiring out great till I stired in the sour cream… curdled …. what did I do wrong? Happy VDay!! ☹️

    Reply
    • Joanna Cismaru says

      February 15, 2018 at 9:47 am

      Not sure what caused your sauce to curdle, usually acids such as lemon juice will cause sauce to curdle but there isn’t any of that in this recipe. Also if there’s not enough fat that might cause curdling too. However, not all is lost. You can fix a curdled sauce. When you sauce starts to curdle take it off the heat immediately. You can take take a starch and make a roux and add it to the sauce. For example I would take a bit of flour and some of the sauce and whisk it separately until smooth, then add it back to the sauce.

      Reply
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