These Swedish Meatballs are tender, juicy, and smothered in a rich, creamy homemade gravy! Made with perfectly seasoned meatballs and a flavorful sauce, this easy comfort food recipe is even better than IKEA’s famous Swedish meatballs. Ready in just 45 minutes, they’re perfect served over creamy mashed potatoes or egg noodles for a cozy, family-friendly dinner!

Meatballs in a skillet simmering in brown sauce with a metal spoon in the skillet.
Kelley Simmons Kelley’s Tips

Kelley’s Tips For the Best Swedish Meatballs

  • Make the meatballs uniform sizes. You want the meatballs to be all about the same size so they cook through at the same rate. And make sure they are not too big, as it will take longer for them to cook through.
  • Use room temperature sour cream. Make sure the sour cream is not cold when you add it to the sauce. It can cause the sauce to curdle due to the temperature difference.
  • Don’t overmix the meatball mixture. Mix until everything is just combined- it doesn’t have to be perfect. If you overmix, the meat can become tough!
Kelley

Ingredients

Ingredients needed for Swedish meatballs.
  • White Bread: Soft sandwich bread works best. Tear the bread into small pieces before soaking it in milk to create a panade, which helps keep the meatballs tender and juicy. I use this technique in my Italian Meatball Recipe too!
  • Whole Milk: Used to soak the bread and add moisture to the meatballs, preventing them from drying out as they cook.
  • Ground Beef & Ground Pork: A combination of ground beef and pork creates flavorful, juicy meatballs with the perfect tender texture.
  • Onion & Garlic: Freshly grated onion and minced garlic add plenty of savory flavor. Grating the onion also helps it blend seamlessly into the meatball mixture.
  • Eggs: Help bind the ingredients together so the meatballs hold their shape while cooking.
  • Parmesan Cheese: Adds a rich, savory flavor and a little extra saltiness to the meatballs.
  • Nutmeg & Allspice: These warm spices give Swedish meatballs their signature flavor and set them apart from traditional Italian meatballs.
    Meatballs on top of mashed potatoes smothered in a brown gravy.

    How To Make Swedish Meatballs

    1. Make a panade: Soak the bread in milk until softened. This helps bind the meatballs together while keeping them extra tender and juicy as they cook.
    Torn bread in a bowl with milk.
    Mashed bread in a bowl with forks.
    1. Mix the Meatball Mixture: Add the ground beef, pork, grated onion, garlic, eggs, Parmesan cheese, spices, and soaked bread mixture (panade) to a large bowl. Gently mix with your hands until just combined, being careful not to overmix, which can make the meatballs tough.
    2. Shape the Meatballs: Scoop out heaping tablespoons of the mixture and gently roll into evenly sized meatballs. This helps ensure they cook evenly.
    Meatball mixture in a bowl with a cookie scoop holding a portion.
    Raw meatballs on a baking sheet.
    1. Brown Meatballs: In batches for 2-3 minutes a side or until they are golden brown on both sides. The meatballs won’t be fully cooked and will continue to cook in the sauce. Remove meatballs from the pan and set aside.
    Raw meatballs in a frying pan.
    Cooked meatballs in a frying pan.
    1. Start the Gravy: Melt the butter in the same skillet used to cook the meatballs. Be sure to leave the browned bits on the bottom of the pan—they add tons of flavor to the gravy! Stir in the flour and whisk continuously for 1–2 minutes, until the mixture turns lightly golden and the raw flour taste cooks off.
    Cooked meatballs transferred to a plate.
    Simmering gravy in a frying pan with a whisk.
    1. Add the Broth: Slowly whisk in the beef broth. Add in the sour cream and Worcestershire sauce and whisk until the sauce is smooth and lump-free.
    2. Return the meatballs to the pan: Simmer for 6-8 minutes or until the meatballs reach an internal temperature of 165 degrees. Serve immediately with fresh chopped parsley for garnish!
    Gravy in a frying pan with a whisk.
    Meatballs and gravy in a frying pan.

    Serving Suggestion

    Swedish Meatballs FAQ

    Can you make Swedish Meatballs ahead of time?

    Yes! These Swedish Meatballs are perfect for making ahead of time and enjoying as leftovers throughout the week. You can even prepare and shape the meatballs up to 2 days in advance. Simply store them covered in the refrigerator until you’re ready to cook them and make the creamy gravy!

    Can I freeze Swedish meatballs?

    Definitely! You can freeze the meatballs after you have browned them and let them cool. Freeze in an airtight container for up to 2 months. Thaw them in the fridge and allow them to heat through in the freshly made sauce. You can also freeze uncooked meatballs and let them thaw before browning them up!

    Swedish meatballs over mashed potatoes on a white plate.

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      Swedish meatballs in skillet topped with fresh chopped parsley
      Recipe

      Swedish Meatballs

      5 from 8 votes
      Savory, tender, and smothered in sauce, these are the Best Swedish Meatballs you will ever eat! Serve these alongside some creamy mashed potatoes for a comforting and satisfying meal!
      Author: Kelley Simmons
      Prep Time: 30 minutes
      Cook Time: 15 minutes
      Total Time: 45 minutes
      Serves 6
      Rate Print

      Ingredients 

      • 2 cups white bread, torn into cubes
      • 1/2 cup whole milk
      • 1 lb ground beef
      • 1 lb ground pork
      • 1 large onion, grated
      • 3 cloves garlic, minced
      • 2 large eggs
      • 1/4 cup parmesan cheese
      • 1 tsp salt
      • 1/2 tsp pepper
      • 1/4 tsp nutmeg
      • 1/4 tsp all spice
      • 1 tbsp olive oil, for frying the meatballs

      Gravy

      • 4 tbsp unsalted butter
      • 4 tbsp all purpose flour
      • 2 cups beef broth
      • 1/2 cup sour cream, room temperature (see note)
      • 1 tbsp Worcestershire sauce
      • fresh chopped parsley for serving

      Instructions

      • Add bread to a large bowl and pour milk on top. Soak for 5 minutes.
      • Using two forks break up the soaked bread into smaller crumbs.
      • Add the ground beef, pork, grated onion, garlic, eggs, parmesan cheese and spices to a large bowl.
        Using your hands mix to combine making sure not to over mix.
      • Portion out heaping tablespoon size meatballs.
      • Heat olive oil in a large skillet. In batches cook meatballs 2-3 minutes a side or until they are golden brown on both sides. The meatballs won't be fully cooked and will continue to cook in the sauce.
      • Remove the meatballs from the pan and set aside on a plate.

      Gravy

      • To make the gravy start by melting butter in the same skillet the meatballs were cooked in. (No need to wipe the pan down the brown bits add flavor to the gravy!)
        Stir in flour and whisk for 1-2 minutes until the mixture turns a bit more tan in color.
      • Slowly whisk in the beef broth. Add in the sour cream and Worcestershire sauce and whisk until the sauce is smooth and lump free.
      • Add the meatballs back to the pan and simmer for 6-8 minutes or until the meatballs reach and internal temperature of 165 degrees.
        Serve immediately with fresh chopped parsley for garnish!

      Notes

      1. Switch out for different meat! If you prefer, you can make these meatballs with all beef, or half beef and half ground turkey, or all ground turkey.
      2. Make the meatballs into uniform sizes. You want the meatballs to all be about the same size so they cook through at the same rate! Also, make sure not to make them too big or it will take longer for them to cook through.
      3. Use room temp sour cream! Make sure the sour cream is not cold when you add it to the sauce. It can cause the sauce to curdle due to the temperature difference.
      4. Don’t over mix the meatball mixture! Mix until everything is just combined- it doesn’t have to be perfect. If you over mix, the meat can become tough
      5. Store leftover Swedish meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through.

      Nutrition Information

      Calories: 649kcalCarbohydrates: 17gProtein: 34gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 207mgSodium: 993mgPotassium: 639mgFiber: 1gSugar: 4gVitamin A: 518IUVitamin C: 3mgCalcium: 180mgIron: 4mg
      Swedish meatballs in skillet topped with fresh chopped parsley

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