Swedish meatballs made easy! This homemade Swedish meatball recipe is a simplest way to make both the meatballs and the sauce.
The first time that I had Swedish meatballs was at IKEA. And they were delicious. The combination of the tender meatballs, warm spices, and creamy sauce was pretty fantastic.
Luckily, Swedish meatballs are pretty easy to make. I’ve included step-by-step photos and tips below to help you master making Swedish meatballs at home!
How to make Swedish meatballs
Step 1: Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
Step 2: In a 12-inch sauté pan over medium heat, melt 1 tablespoon of the butter.
Step 3: Add the onion and a pinch of salt, and cook until onions are soft, about 4-5 minutes.
Step 4: In a large bowl, combine the bread/milk mixture, ground beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions.
Step 5: Using a 1.5 tablespoon cookie scoop, portion out meatballs.
Step 6: Heat the remaining tablespoon butter in the now-empty sauté pan over medium-low heat.
Step 7: Working in batches, add the meatballs and sauté until golden brown on all sides, about 7-10 minutes.
Step 8: Remove the meatballs to a platter and tent with aluminum foil.
Step 9: Once all of the meatballs are cooked, decrease the heat to low, and melt 2 tablespoons butter.
Step 10: Add the flour to the pan, and cook until lightly browned, whisking regularly, about 1 minute.
Step 11: Gradually add the beef stock and cream, and whisk until sauce begins to thicken.
Step 12: Stir in sour cream and Dijon mustard and cook until sauce begins to simmer.
Step 13: Season to taste with salt and pepper.
Step 14: Add the meatballs back to the skillet, and simmer for 1-2 minutes.
Step 15: Serve over egg noodles or mashed potatoes topped with fresh parsley, if desired.
Recipe Tips!
- If you use the ends of the loaf of bread, you will need 1/3 cup milk instead.
- You don’t want to overcrowd the pan because the meatballs will steam instead of brown.
- It’s important to just simmer the beef stock/cream mixture and the sour cream mixture. If you boil the gravy once you’d added dairy, it can separate.
How are Swedish meatballs different than Italian Meatballs?
These meatballs vary from Italian meatballs in a few ways.
First, they have different seasoning. These meatballs have nutmeg and allspice in them rather than Italian seasons like oregano and basil.
Second, they use a mixture of beef and pork. Some Italian meatball recipes also call for using more than one meat, but it isn’t uncommon for Italian meatballs to use only ground beef in the recipe.
Third, the sauce is different. These meatballs are in a creamy gravy rather than a tomato-based gravy (or sauce).
What to serve with Swedish meatballs
Swedish meatballs go well with mashed potatoes or egg noodles. I like to serve the meatballs with either green peas or steamed green beans.
I also serve whole berry cranberry sauce alongside the meatballs because lingonberry jam isn’t available in stores nearby. However, if you can find lingonberry jam, it’s fantastic with the meatballs.
Storage
Store any leftover Swedish meatballs in an airtight container in the refrigerator. The meatballs and sauce should last for up to 4 days when properly stored in the fridge.
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Swedish Meatballs
Ingredients
Meatballs
- 2 slices fresh white bread
- 1/4 cup milk
- 2 tablespoons butter divided
- 1/2 cup finely chopped yellow or white onion
- 1 teaspoon kosher salt
- 1 pound ground chuck
- 1/2 pound ground pork
- 1 large egg yolk
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon grated nutmeg
Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 ½ cups beef broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Parsley optional
Instructions
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch saute pan over medium heat, melt 1 tablespoon of the butter.
- Add the onion and a pinch of salt, and cook until onions are soft, about 4-5 minutes.
- In a large bowl, combine the bread/milk mixture, ground beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions.
- Using a 1.5 tablespoon cookie scoop, portion out meatballs.
- Heat the remaining tablespoon butter in the now-empty saute pan over medium-low heat.
- Working in batches, add the meatballs and saute until golden brown on all sides, about 7-10 minutes.**
- Remove the meatballs to a platter and tent with aluminum foil.
- Once all of the meatballs are cooked, decrease the heat to low, and melt 2 tablespoons butter.
- Add the flour to the pan, and cook until lightly browned, whisking regularly, about 1 minute.
- Gradually add the beef stock and cream, and whisk until sauce begins to thicken.
- Stir in sour cream and dijon mustard and cook until sauce begins to simmer.
- Season to taste with salt and pepper.
- Add the meatballs back to the skillet, and simmer for 1-2 minutes.
- Serve over egg noodles topped with fresh parsley, if desired.
Notes
- If you use the ends of the loaf of bread, you will need 1/3 cup milk instead.
- You don’t want to overcrowd the pan because the meatballs will steam instead of brown.
- It’s important to just simmer the beef stock/cream mixture and the sour cream mixture. If you boil the gravy once you’d added dairy, it can separate.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Najat AlQallaf says
Looks very delicious. Thank you🌹
Kate says
Thanks!
Andrea says
This recipe is confusing. You literally cook the onion and never incorporate the onion in the recipe.
Kate says
Hi! I’m not sure what’s confusing. You mix the onions in with the other ingredients in step 4.
Lynn says
My crazy phone Will not let me put five stars up there! We made this last night for supper and it was excellent I love it I did change the heavy whipping cream and used half-and-half because I didn’t have heavy whipping cream. But it really turned out great thank you for the recipe! I was able to also freeze half of the meatballs so I will have them for a another fast meal at another date! Thank you Kate!
Kate says
Thank you so much!
Amy says
Just the recipe I was looking for! The meatballs were delicious. I may double the sauce next time because we like a lot of sauce for the noodles. Thanks!
Kate says
Thanks! I’m glad you liked the recipe! Thank you for commenting. =)
Kristine | Kristine's Kitchen says
This homemade version looks so much better than what you’d find in any store. The creamy sauce looks amazing!
Kate says
Thank you so much! =)