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!

Love meatballs as much as me? Then give these Meatball Stroganoff a try!

Meatballs on top of mashed potatoes smothered in a brown gravy.

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    The Absolute BEST Swedish Meatballs

    Using just one pan, you can make Swedish meatballs that are super savory with warm spices that are so comforting to eat! If you have ever had the Swedish meatballs from IKEA, you are in for a treat because these are even better made at home.

    Plus, meatballs are an easy meal that is sure to please everyone. I like to serve these over mashed potatoes, but they are also great over egg noodles. Just as long as you have something to soak up all of that heavenly sauce!

    Meatballs in a skillet simmering in brown sauce with a metal spoon in the skillet.

    Ingredients Needed

    For the Meatballs

    • White Bread: Tear your white bread into cubes. I like to use a soft sandwich bread or soft country loaf. The bread in these meatballs helps to keep them super moist inside!
    • Whole Milk: Some whole milk is used to soak the white bread. This is the moisture that will be contained in the meatballs to keep them from getting dry.
    • Ground Beef & Ground Pork: A combination of beef and pork makes absolutely delicious meatballs!
    • Onion & Garlic: Onion and garlic provide lots of flavor and aroma.
    • Eggs: Eggs will help to bind the meatballs to keep them in their shape!
    • Parmesan Cheese: Parmesan cheese adds flavor and more savory goodness.
    • Nutmeg & Allspice: A bit of nutmeg and allspice are the warm flavors that set these meatballs apart and make them classic Swedish meatballs.

    Ingredients needed for Swedish meatballs.

    For the Gravy

    • Butter & Flour: Butter and flour will first be cooked together to create a roux. The roux is what thickens up this gravy to perfection!
    • Beef Broth: Beef broth offers the most flavor and goes super well with the meatballs. Depending on the sodium content of the broth that you use, you might have to add salt to the gravy according to your taste.
    • Sour Cream: Sour cream adds a creamy texture to the sauce! Make sure to add room temperature sour cream so the sauce doesn’t separate or curdle.
    • Worcestershire Sauce: Worcestershire adds a hint of tang and a great umami flavor.
    • Parsley: Top it off with parsley for serving!

    Ingredients needed for Swedish meatball gravy.

    How to Make This Recipe

    • Prep the Bread: Place the torn bread into a large bowl and pour milk on top. Soak for 5 minutes.

    White bread torn into pieces in a white bowl.

    • Mash the Bread: Using two forks, break up the soaked break into smaller crumbs.

    White bread soaked in milk in a white bowl with two forks smashing the bread.

    • Mix the Meatball Mixture: Add the ground beef, pork, grated onion, garlic, eggs, parmesan cheese and spices to a large bowl. Using your hands, mix to combine. Make sure not to over mix.

     

    Meatball mixture in a white bowl with a hand taking out a scoop of the mixture.

    • Portion: Portion out heaping tablespoon sized meatballs.

    Raw meatballs lined up on a baking sheet.

    • Cook: 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.

    Meatballs going into a white skillet with olive oil in it. Browned meatballs in a white skillet.

    • Remove: Remove the meatballs from the pan and set aside on a plate.

    Cooked meatballs placed on a white plate.

    • Start the Gravy: To make the gravy, start by melting butter into the same skillet the meatballs were cooked in. Don’t wipe the pan out, since the brown bits stuck to the pan add a lot of flavor to this sauce! Stir in the flour and whisk for 1-2 minutes until the mixture turns more tan in color.

    Butter and flour being whisked together in a white skillet.

    • 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.

    Sauce in a white skillet with a white whisk.

    • Add Meatballs: Add the Swedish meatballs back to the pan and simmer for 6-8 minutes or until the meatballs reach an internal temperature of 165 degrees. Serve immediately with fresh chopped parsley for garnish!

    Meatballs being cooked in a sauce in a skillet.

    Tips for Success

    • 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.
    • 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.
    • 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.
    • 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!

    Swedish meatballs in a skillet.

    Frequently Asked Questions

    How should I store leftover swedish meatballs?

    Store leftover Swedish meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through.

    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.

    More Comforting Recipes to Try

    Swedish Meatballs

    5 from 5 votes
    Rate Print
    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. 
    Servings: 6
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes

    Ingredients 

    Gravy

    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.
    6.  

    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

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