Classic Swedish Meatball Recipe – Creamy & Better Than IKEA

Have you ever had a meal so comforting it instantly made you feel like everything was okay in the world? That’s exactly what this Swedish meatball recipe does for me. There’s something about tender meatballs smothered in that creamy, savory sauce—it’s pure comfort on a plate.

The first time I had Swedish meatballs wasn’t in Sweden, or even at IKEA—it was in my friend’s kitchen. She served them over buttery mashed potatoes with a big spoonful of lingonberry jam on the side. I still remember how warm and cozy that dinner felt, and since then, I’ve been making my own version at home—easy, rich, and totally weeknight-friendly.

In this recipe, I’ll walk you through everything: the meatball mixture, how to get that golden crust, how to make the sauce rich and smooth, and the best ways to serve and store them. Don’t worry if this is your first time—I’ll guide you every step of the way.

Why You’ll Love This Recipe

• Pantry staples – Ground beef, breadcrumbs, egg, milk, and spices.
• That creamy meatball sauce – Buttery, tangy, and full of flavor.
• Kid-friendly and crowd-pleasing – Even picky eaters go back for seconds.
• Make ahead or freeze – Ideal for busy weeknights or meal prep.
• Pairs perfectly with mashed potatoes or egg noodles – Total comfort food.

This is the kind of meal you serve when you want hugs around the table and leftovers for lunch the next day.

Ingredients You’ll Need

For the meatballs:

• 1 lb ground beef
• ½ lb ground pork (optional for flavor, or use all beef)
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup milk
• ¼ cup grated onion
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp allspice
• ¼ tsp nutmeg
• 2 tbsp olive oil or butter (for pan-frying)

For the Swedish meatball sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• ½ cup heavy cream
• 1 tbsp soy sauce
• 1 tsp Dijon mustard (optional, adds depth)
• Salt and pepper to taste

Tip: Use grated onion in the meatball mixture—it keeps everything moist and adds flavor without chunks.

Ingredient Substitutions

Want to tweak the recipe? Here are a few smart swaps that still taste amazing:

• Ground beef/pork → Use turkey or chicken for a leaner option.
• Breadcrumbs → Use panko, gluten-free crumbs, or crushed crackers.
• Milk → Dairy-free alternatives like almond or oat milk work in the meatballs.
• Heavy cream → Sub with sour cream or half-and-half for a lighter sauce.
• Soy sauce → Use Worcestershire or tamari for a gluten-free version.

If you’re working with frozen meatballs, you can still use the sauce portion of this recipe and simmer them until heated through.

How to Make Swedish Meatball Recipe

Follow these easy steps to get juicy meatballs and a silky sauce every time:

1. Mix the meatballs (5 min)

In a large bowl, combine the ground meat, breadcrumbs, egg, milk, grated onion, and spices. Use clean hands to mix until just combined—don’t overwork it or the meatballs can turn tough.

2. Shape and chill (10 min)

Roll the meat into 1-inch balls and place them on a tray or plate. Chill in the fridge for 15 minutes to help them hold their shape when cooking.

3. Cook the meatballs (10 min)

Heat oil or butter in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides and cooked through. Remove and set aside on a paper towel–lined plate.

4. Make the sauce (10 min)

In the same skillet, melt the butter and whisk in the flour to make a roux. Cook 1–2 minutes. Gradually whisk in the beef broth, then add heavy cream, soy sauce, and Dijon mustard. Simmer until thickened, about 5–6 minutes.

5. Combine and simmer (5 min)

Return the meatballs to the pan, coating them in the sauce. Simmer for 5 more minutes to heat through and let the flavors mingle.

Total Time: About 40–45 minutes

Expert Tips and Common Mistakes to Avoid

A few tricks I’ve learned after making this recipe dozens of times:

• Grate the onion – It disappears into the meat for flavor without texture.
• Chill the meatballs – Helps them stay round and firm during cooking.
• Don’t overcrowd the pan – Work in batches so they brown properly.
• Whisk the sauce slowly – Prevents lumps and keeps it smooth.
• Taste and adjust – Sauce too salty? Add a splash of cream or unsalted broth.

Avoid these:

• Overmixing the meat → can make meatballs tough.
• Cooking over high heat → risks burning the outside before the inside cooks.
• Rushing the roux → gives you raw flour taste in the sauce.

Variations & Add-Ons

Swedish meatballs are cozy and classic, but here’s how you can make them your own:

• Low-carb – Skip the breadcrumbs and use almond flour or grated Parmesan.
• Dairy-free – Use dairy-free butter and cream alternatives like oat milk.
• Vegan – Use plant-based ground meat, egg replacer, and non-dairy cream.
• Spicy – Add a pinch of cayenne or red pepper flakes.
• Herby – Stir in chopped parsley, thyme, or dill to the sauce.

Try other sauces too:

• Creamy mushroom gravy
• Brown onion gravy
• Garlic herb cream sauce

Serving Suggestions

These meatballs shine when paired with classic sides:

• Mashed potatoes – Buttery, smooth, and perfect for soaking up sauce.
• Egg noodles – Tossed in butter with a sprinkle of parsley.
• Steamed white or brown rice – A great gluten-free base.
• Cucumber salad – Adds a fresh crunch to balance the richness.
• Crusty bread or rolls – Mop up every last bit of sauce!

Presentation tip: Serve the meatballs in a deep dish with extra sauce poured on top and a sprinkle of parsley or dill.

Storage & Reheating

To store:

• Cool leftovers completely.
• Store in an airtight container in the fridge for up to 4 days.

To freeze:

• Place cooled meatballs and sauce in a freezer-safe bag or container.
• Freeze up to 3 months.

To reheat:

• Stovetop: Simmer gently in sauce until warmed through.
• Microwave: Heat in short bursts, stirring between each to prevent drying out.
• Add a splash of broth or cream if needed to loosen the sauce.

Nutrition Information (Per Serving)

(Approximate for 4 servings)

• Calories: 460
• Protein: 25g
• Carbs: 14g
• Fat: 34g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg

Prep, Cook, and Total Time

Conclusion

There’s something irresistible about a plate of homemade Swedish meatballs—tender, spiced just right, and swimming in that rich, creamy gravy. Whether you serve them with egg noodles or mashed potatoes, this dish brings warmth to the table and smiles all around.

Give it a try and let me know how it goes! Leave a comment, rate the recipe, or share your favorite way to serve these cozy little meatballs. Trust me—once you make them from scratch, you’ll never reach for the frozen kind again.

Swedish Meatball Recipe

There’s something irresistible about a plate of homemade Swedish meatballs—tender, spiced just right, and swimming in that rich, creamy gravy. Whether you serve them with egg noodles or mashed potatoes, this dish brings warmth to the table and smiles all around.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Swedish

Servings 4 Servings

Calories 460 kcal

Ingredients

  

• For the meatballs:
• 1 lb ground beef
• ½ lb ground pork optional for flavor, or use all beef
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup milk
• ¼ cup grated onion
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp allspice
• ¼ tsp nutmeg
• 2 tbsp olive oil or butter for pan-frying
• For the Swedish meatball sauce:
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• ½ cup heavy cream
• 1 tbsp soy sauce
• 1 tsp Dijon mustard optional, adds depth
• Salt and pepper to taste

Instructions

 

• Mix the meatballs (5 min)
• In a large bowl, combine the ground meat, breadcrumbs, egg, milk, grated onion, and spices. Use clean hands to mix until just combined—don’t overwork it or the meatballs can turn tough.
• Shape and chill (10 min)
• Roll the meat into 1-inch balls and place them on a tray or plate. Chill in the fridge for 15 minutes to help them hold their shape when cooking.
• Cook the meatballs (10 min)
• Heat oil or butter in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides and cooked through. Remove and set aside on a paper towel–lined plate.
• Make the sauce (10 min)
• In the same skillet, melt the butter and whisk in the flour to make a roux. Cook 1–2 minutes. Gradually whisk in the beef broth, then add heavy cream, soy sauce, and Dijon mustard. Simmer until thickened, about 5–6 minutes.
• Combine and simmer (5 min)
• Return the meatballs to the pan, coating them in the sauce. Simmer for 5 more minutes to heat through and let the flavors mingle.

Notes

• Tip: Use grated onion in the meatball mixture—it keeps everything moist and adds flavor without chunks.
• To store: Cool leftovers completely. Store in an airtight container in the fridge for up to 4 days.
• To freeze: Place cooled meatballs and sauce in a freezer-safe bag or container. Freeze up to 3 months.
• To reheat: Stovetop: Simmer gently in sauce until warmed through. Microwave: Heat in short bursts, stirring between each to prevent drying out. Add a splash of broth or cream if needed to loosen the sauce.

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