Swedish meatballs made easy! This homemade Swedish meatball recipe is a simple 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 at home.
How to make Swedish meatballs
Making Swedish meatballs is really a two-part process.
First, you make the meatballs, and then you make the sauce. The entire recipe can be cooked in one skillet, which is nice because then you have fewer dishes to clean up.
What’s in Swedish 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 seasoning (oregano, basil, etc.).
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 beef.
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
I serve these meatballs over egg noodles. I also serve whole berry cranberry sauce alongside because the more traditional lingonberry jam isn’t available in stores nearby.
More meatball recipes!
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Swedish meatball and gravy recipe
- 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
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Parsley optional
- 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.
*If you use the ends of the loaf, you will need 1/3 cup milk instead.
**You don't want to overcrowd the pan because the meatballs will steam instead of brown.
***Nutrition values are estimates.
Nutrition facts per serving (1serving)