Swedish Meatballs are something every type of cook, from home cook to master chef, should know how to make. This delicious recipe features a simple and juicy meatball that anyone can make, baked in the absolute best sauce ever. This classic Swedish Meatball Recipe is one your entire family will love.
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Swedish Meatballs in Sauce
This recipe is close to my heart because my Mom has been making them for years. She has so many great recipes (including her Creamy Chicken Soup), but this is one of my favorite recipes that she makes.
It’s great because it can be a meal or an appetizer, and the meatball sauce that goes with it is second to none!
This classic meatball recipe is one that I’ve needed to learn for YEARS and I’m so glad I finally did. They’re great for game day, but also amazing served over pasta for a full meal.
Just try not to pop them all in your mouth while cooking. That’s the biggest hurdle you have to overcome.
These easy Swedish Meatballs are so good on their own, but they’re just too delicious with that SAUCE! What to even call that sauce? I should just make a bunch and bottle it up because it is amaaaazing.
What makes these different than regular meatballs?
The difference is all in the flavor. Yes, it’s still just a ball of meat, but it’s all about the spices we’re using in them (allspice, nutmeg).
And that delicious Swedish Meatball Sauce…Once you try it, you’ll understand what’s so great about this recipe. So creamy and dreamy!
Best Swedish Meatball Sauce
Okay, so WHAT is in that amazing sauce, you ask? Trust me, it’s the absolute BEST sauce for meatballs. It’s just so rich and creamy, I’m drooling just thinking about it.
The meatballs cook up in it and soak up all the flavor, and you can just drench everything in it…yeah, it’s good.
Swedish Meatball Sauce Ingredients:
- Butter
- Beef and Chicken Broth
- Heavy Cream
- Sour Cream
- Beef Bouillon Granules
- Soy Sauce
- All-Purpose Flour
- Dijon Mustard
- Worcestershire Sauce
- Cider Vinegar
- Granulated Sugar
- Salt (to taste, if needed) and Pepper
- Parsley
Tell me you’re not ready to eat these yet? You’re going to LOVE them!
How to Make this recipe – Step by Step
I’ve always kind of avoided meatballs because they seem like so much work. Honestly though, they’re a lot easier than I thought!
Yes, you have to roll up your sleeves and roll them into shape, but it’s truly not that difficult. This easy recipe takes about 10 minutes more work than my recipes normally require, but since all the recipes on here are intentionally EASY, that’s not saying much. Its so worth it, trust me.
You can do it, and your family and guests will thank you. These juicy meatballs simply cannot be beat.
Be sure to watch the video for a quick tutorial, and check the recipe card for the full detailed instructions.
Tip!
For an optional thickener: Before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.
What are Swedish meatballs made of?
Traditionally, they are made from a mixture of pork and beef, but we used chicken (instead of pork) and ground chuck. I just think chicken is a great option for meatballs, and it is a leaner option too.
If you prefer, you can follow this recipe and substitute the pork/beef instead. Or you can use all of one type of meat. It’s totally up to you!
How do you thicken the sauce without sacrificing flavor?
Before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.
Can you freeze these?
ABSOLUTELY! These are such a great thing to make ahead and freeze, especially if you’re preparing for a big party (hello New Year’s Eve appetizers).
Divide the meatballs and sauce into separate freezer safe containers, and then you can store up to 3 months. YUM!
Serving Swedish Meatballs with Lingonberry Jam
Serving these meatballs with Lingonberry Jam sure is a tasty tradition!
We will definitely serve this meal along with this tasty jam going forward. If you can’t find it, cranberry sauce or jelly would be equally as delicious. It’s just a fun little twist to this delicious appetizer.
We tried both the jam and cranberry sauce and loved them both! It’s such a nice savory sweet flavor combination.
How to Serve:
You can serve this easy meatball recipe on its own, bathed in that creamy sauce. This is the perfect way to do it for easy appetizers on game day or at parties.
But if you want to make these for dinner, try serving them over pasta (the traditional way to do it).
Or you could serve them with buttery roasted potatoes and some crusty bread.
You can’t go wrong when that Swedish Meatball Sauce is involved (dip that bread in the sauce and thank me later!).
These Easy Swedish Meatballs with the BEST sauce will knock your socks off. If your family is anything like ours, I know these meatballs will be requested time and time again. Just try your best not to eat all that sauce with a spoon. IT’S TEMPTING, I know!
Looking for a cozy meal? You’ll LOVE this Swedish Meatball Soup!
More Meatball Recipes we Love
If you’re looking for the perfect meatball recipe, don’t worry, we’ve got you covered! If you love the Swedish meatball recipe below be sure to also try our other favorites:
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Swedish Meatballs Recipe
Ingredients
For the Meatballs:
- 1/3 cup breadcrumbs
- ½ cup milk
- 2 tablespoons cream
- 1 egg large
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 tablespoon fresh parsley minced
- 1 tablespoon butter
- 1 tablespoon oil
- ½ yellow onion minced
- 1 clove garlic minced
- 1 pound ground chicken
- 1½ pound ground chuck
For the Sauce:
- 6 tablespoons butter
- 1/3 cup all-purpose flour *See NOTE for an optional thickener
- 14.5 ounces low sodium beef broth
- 14.5 ounces low sodium chicken broth
- 1 cup heavy cream
- ¾ cup sour cream
- 1 teaspoon Beef Instant Bouillon Granules I use Wyler’s
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Salt if needed. Taste first.
- 1-2 tablespoons parsley minced
Optional for Serving
- Lingonberry Jam or Cranberry Sauce
Instructions
For the Meatballs:
- Cover 2 large cooking sheets with foil and spray the foil with cooking spray. Preheat oven to 400F.
- In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.
- Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.
- Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart. Cook 20 minutes or until no longer pink in the center.
For the Sauce:
- While meatballs are cooking, prepare the sauce.
**See NOTE before reading further
- Melt the butter in a large skillet. Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often. Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed. Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently & often, until gravy has thickened. Add chopped parsley and stir gently.
- Serve over egg noodles, mashed potatoes or macaroni.
- If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of Lingonberry Jam or Cranberry Sauce on the side, optional.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
My family really liked the recipe, my youngest asked if it could join the rotation.
I’m going to freeze half and see if how it comes out. Would go really good over mashed potatoes. I did tweak it some for me, since I’m vegetarian. Still came out lovely.
So glad your family loved it, Angie!
UuhhhMmm sugar Dijon mustard and sour cream does not even remotely go into our Swedish meatballs or the sauce 🤦♀️As a sweede born and raised in Sweden I can attest to this
I’m sorry this recipe wasn’t a hit for you, Tina!
Had
This really was delicious! After you make it once or twice you can always modify the measurements (for folks who are not fans of sour cream ) and tweak it to make it your own But we thought it was perfect just the way it was
Thanks for sharing, Barry!
Made this last night for my husband and very picky eater sister in law. The both loved it. The sauce was amazing
I love to hear that!
Love the sauce I’ve made Swedish meatballs before with ok sauce recipe’s. I’m always looking to change up recipes looking for that yeah this is it the sauce I want to make. Outstanding and my wife always loves what I make. Her comment was omg why haven’t you made this before?
Why did you give it only two stars?
Loved this recipe, thank you! The SAUCE rocks!! It’s different than most of the others I found :) I did make some modifications…used all beef broth and cut back on the sour cream a bit :) Also used beef and pork for the meatballs….they came out well but I think in the future, I’ll stick to a chicken/turkey combo!! Thank you again !!!
Thanks for sharing, Melinda!
Im so sorry to say I hate this gravy…it tastes heavily like sour cream.
I am sorry this didn’t work out for you!
So good
If you swap out the heavy cream for half-n-half and use all beef broth (we used water and double quantity of bullion) … the sour cream taste is not noticeable. It cuts the tang dramatically.
Just put in as much sour cream as you want it still works
Is there anyway you can cook the meatballs in the instant pot?
You can give it a shot!
If I opt to use the cornstarch/water to thicken the sauce what do I use the 6 Tbsp of butter that is called for to make a roux with flour to alternatively thicken the sauce?
I haven’t tried that yet!