These Swedish Meatballs are cooked up in the best sauce for an appetizer or dinner that everyone will love! Perfectly-spiced meatballs with a rich, creamy, delectable gravy comes together quicker than you’d think. Serve this traditional dish with pasta, egg noodles, mashed potatoes, and lingonberry jam. It’s such a cozy meal idea, but just as great for parties.
You might think of Ikea when you hear Swedish meatballs, but trust me, this homemade recipe is even better!
What’s in the Best Swedish Meatballs
These chicken and beef meatballs are made with allspice and nutmeg for that specific flavor that makes Swedish meatballs so unique. They’re then cooked in a creamy gravy sauce that is just unbelievably delicious!
- Ground Chuck and Chicken: This mixture of meats makes for a flavorful meatball! You can stick with the more traditional mixture of beef and pork instead if you prefer–just use pork in place of the chicken.
- Breadcrumbs: Breadcrumbs create a better texture in the meatball mixture.
- Cream: You’ll need both sour cream and heavy cream for this recipe.
- Egg: This binds the ingredients together.
- Spices: Allspice and nutmeg are important for the warm, comforting flavor of the meatballs. There’s also fresh parsley in both the meatballs and the sauce.
- Broth: I used both beef and chicken broth in the sauce, but you can use one or the other if you prefer.
- Flour: This thickens the gravy.
- Butter: You’ll need butter to saute the onions and garlic, as well as to fill out and flavor the sauce.
- Worcestershire Sauce: This is the perfect mix of savory, salty, and tangy, so it adds great flavor to the sauce.
- Beef Bouillon: Use instant bouillon granules. This adds a really rich and savory taste to the gravy.
- Cider Vinegar: This tangy ingredient creates more balance in the flavor.
Check the recipe card for the full ingredients list and details. And if you want to turn these meatballs into the coziest meal ever, try this Swedish Meatball Soup!
Can I use frozen meatballs with Swedish meatball sauce?
Yes, you can use frozen meatballs to make this Swedish meatball recipe even easier. You’ll miss out on the warm spices cooked into the meat, but the gravy itself will still add so much flavor.
To do this, simply cook your frozen meatballs (use chicken, beef, or pork) according to package instructions, then make the sauce and cook the meatballs in it according to the recipe card below.
Flour creates a thicker, gravy-like texture to the sauce. If you’d like an even thicker sauce: 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.
Traditionally, they are a combination of pork and beef. But for this recipe we used a combination of ground chicken and ground chuck (beef) instead. However, you can use any combination of chicken, turkey, beef, and pork you prefer, or just stick to one.
Absolutely! Follow the instructions in this Crockpot Swedish Meatballs recipe instead.
This amazing sauce is made with butter, heavy cream, sour cream, broth, soy sauce, Worcestershire sauce, beef bouillon, cider vinegar, flour, sugar, Dijon mustard, and parsley.
How to Store and Reheat
Store leftovers in an airtight container, and keep in the refrigerator up to 4 days. You can store the meatballs directly in the sauce, or separate them (both options work fine).
To reheat, warm them up in the oven until fully heated through. You can also mix in a bit more cream to help make the sauce creamy again.
How to Make Ahead and Freeze Swedish Meatballs and Sauce
Freeze the Swedish meatballs and the sauce separately for best results. Store them in freeze-safe bags or containers for up to 3 months, then defrost overnight and reheat in the oven.
I recommend freezing the meatballs on a baking tray in a single layer for about 1 hour, then moving them to a resealable bag for long-term storage. This will prevent them from sticking and freezing unto one clump.
While you can freeze the sauce, for the best, creamiest sauce when serving, I recommend making it fresh. You can make the meatballs ahead of time and freeze those. But make the sauce while the meatballs are reheating (it only takes a few minutes), and finish by simmering them in the sauce.
What to Serve with Swedish Meatballs
For a really cozy and comforting dinner with these traditional Swedish meatballs, serve them with egg noodles or homemade pasta, and creamy mashed potatoes or these simple roasted potatoes. The gravy coats the pasta and potatoes so beautifully! Cranberry sauce is a great addition to the meal too, and don’t forget some crusty, hearty bread.
If you’re serving these as an appetizer, don’t forget the lingonberry jam for dipping!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
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.1/3 cup breadcrumbs, ½ cup milk, 2 tablespoons cream, 1 egg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon allspice, ¼ teaspoon nutmeg, 1 tablespoon fresh parsley
- 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.1 tablespoon butter, 1 tablespoon oil, ½ yellow onion, 1 clove garlic
- 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.1 pound ground chicken, 1½ pound ground chuck
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.6 tablespoons butter, 1/3 cup all-purpose flour, 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, 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, 1-2 tablespoons parsley
- 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.Lingonberry Jam or Cranberry Sauce
- 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
Can you freeze the sauce?
You can, but the sauce may become grainy once thawed!
This is soooooooo good! Thank you! Definitely a hit!
That looks delicious, Brandy! Thanks so much for sharing!
We made this tonight and it was excellent! We used all beef and the meatballs were very moist and tasty! We will definitely make it again. Thank you!
I’m so happy to hear that, Jane!
Very easy! Gravy is yummy. Stirred in egg noodles.
That looks delicious, Sheri!
I just made these last night and loved them so much! Definitely getting added to my recipe box. I love making something traditional “elevated” and my own. You did just that!
Looks amazing, Emma! Thanks for sharing!!
Going to make this. The recipe sounds perfect for what taste I’m looking for. Originally used to use the Betty Crocker cookbook recipe but something always tasted like it was missing. Going to try this one and I can’t wait. Seems to be exactly what I’m looking for
I hope these meatballs meet your expectations!! Let me know how it goes!
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!
Agreed, just made the recipe as I wanted a non-tomato based meatball recipe and it’s too sweet and the apple cider vinegar is over powering. I’m tossing it.
I’m sorry this recipe wasn’t to your tastes!
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!