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You might think of Ikea when you hear Swedish Meatballs, but trust me, this homemade recipe is even better! Perfectly-spiced meatballs with a rich, creamy, delectable gravy come together quicker than you’d think. I find it’s such a cozy meal idea for those cold winter days, but just as great for parties.
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“I have tried out at least three different recipes of Swedish Meatball sauce and this is far and away the best. I am always having to add something to the other recipes to make them taste better but this one needed no alterations. Thank you!!” – Renee
Easy Swedish Meatball Recipe
I’ve prepared these chicken and beef meatballs with allspice and nutmeg for that specific flavor that makes Swedish meatballs so unique. I then cooked them in a creamy gravy sauce that is just so unbelievably delicious. (I can never resist sneaking a few spoonfuls from the pan.)
While I enjoy making the meatballs from scratch, for those days when I’m craving this comfy meal but am short of time, I’ll use frozen meatballs. I won’t get the warm spices that flavor the meatballs, but the gravy itself adds so much flavor that it’s a good compromise. I cook the meatballs per the package instructions, make the sauce, and let them simmer per instructions below. And for those super hectic days when I need a hands-off meal, these crockpot Swedish meatballs comes to the rescue.
Swedish Meatballs Recipe
Equipment
- 2 Baking Sheets
Ingredients
For the Meatballs
- ⅓ cup breadcrumbs
- ½ cup milk
- 2 tbsp heavy cream
- 1 large egg
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp minced fresh parsley
- 1 tbsp unsalted butter (⅛ stick)
- 1 tbsp vegetable oil
- ½ yellow onion minced
- 1 clove garlic minced
- 1 lb. ground chicken use any combination of chicken, turkey, beef, and pork you prefer, or stick to one.
- 1½ lbs. ground chuck
For the Sauce
- 6 tbsp unsalted butter (¾ stick)
- ⅓ cup all-purpose flour*
- 14.5 oz. low sodium beef broth (1 can)
- 14.5 oz. low-sodium chicken broth (1 can)
- 1 cup heavy cream
- ¾ cup sour cream
- 1 tsp beef instant bouillon granules I used Wyler’s
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp freshly ground black pepper
- kosher salt as needed, taste first
- 1-2 tbsp minced fresh parsley
For Serving (Optional)
- cranberry sauce or lingonberry jam
Video
Instructions
For the Meatballs
- Preheat oven to 400°F. Cover 2 large baking sheets with foil and spray the foil with nonstick spray. Set aside for now.
- In a large bowl, combine the 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.⅓ cup breadcrumbs, ½ cup milk, 2 tbsp heavy cream, 1 large egg, ½ tsp kosher salt, ¼ tsp ground black pepper, ¼ tsp ground allspice, ¼ tsp ground nutmeg, 1 tbsp minced fresh parsley
- Heat 1 tbsp butter and 1 tbsp oil in a medium skillet set 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 tbsp unsalted butter, 1 tbsp vegetable 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.1 lb. ground chicken, 1½ lbs. ground chuck
- Roll meat into 1½" balls (or use a 1½" 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: Melt the butter in a large skillet.6 tbsp unsalted butter
- Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often.⅓ cup all-purpose flour*
- 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.14.5 oz. low sodium beef broth, 14.5 oz. low-sodium chicken broth, 1 cup heavy cream, ¾ cup sour cream, 1 tsp beef instant bouillon granules, 1 tbsp low-sodium soy sauce, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, 1 tbsp granulated sugar, ½ tsp freshly ground black pepper, kosher salt
- Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently and often, until gravy has thickened. Add chopped parsley and stir gently.1-2 tbsp minced fresh parsley
- Serve over egg noodles, mashed potatoes, or macaroni. If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of cranberry sauce or lingonberry jam on the side, optional.cranberry sauce
Becky’s Tips
- For an optional thickener, before adding the meatballs, mix 1 tbsp of cornstarch and 2 tbsp milk or cold water, and add it to the sauce, stirring over low heat until the mixture thickens.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Swedish Meatballs Step by Step
Get the oven going and prepare the baking sheets: Preheat the oven to 400°F and cover 2 large baking sheets with foil, and then spray the foil with nonstick spray. Set aside for now.
Prepare the meatballs: Combine ⅓ cup breadcrumbs, ½ cup milk, 2 tbsp heavy cream, 1 large egg, ½ tsp kosher salt, ¼ tsp ground black pepper, ¼ tsp ground allspice, ¼ tsp ground nutmeg, and 1 tbsp minced fresh parsley in a large bowl. Let the mixture sit for a few minutes so the milk can soak into the breadcrumbs.
Heat 1 tbsp butter and 1 tbsp oil in a medium skillet set over medium heat, and then add ½ yellow onion and sauté until translucent before adding the clove of garlic. Sauté the garlic for 30 seconds. Combine the onion/garlic mixture with the breadcrumb mixture.
Add 1 lb. of ground chuck and 1½ lbs. of ground chicken. Mix well using a wooden spoon.
Roll meat into 1½” balls (or use a 1½” scoop) and place on the prepared sheet pan 1 inch apart.
Cook 20 minutes, or until no longer pink in the center.
Prepare the sauce: Melt 6 tbsp of butter in a large skillet, add ⅓ cup all-purpose flour, and whisk well. Cook over medium-low heat until the mixture turns a little darker. Whisk often.
Add 14.5 oz. low-sodium beef broth, 14.5 oz. low-sodium chicken broth, 1 cup heavy cream, ¾ cup sour cream, 1 tsp Beef Instant Bouillon Granules, 1 tbsp low-sodium soy sauce, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, 1 tbsp granulated sugar, and ½ tsp freshly ground black pepper. Taste, then season with salt, if needed.
Bring to a boil over medium heat, then reduce the heat to low and add the meatballs. Simmer, stirring gently and often, until the gravy has thickened. Add 1-2 tbsp parsley and stir gently.
Serve: Serve over egg noodles, mashed potatoes, or macaroni. If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of cranberry sauce or lingonberry jam on the side if desired.
How to Store
Store leftovers in an airtight container, and keep them in the refrigerator for 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.
While I do not recommend freezing the sauce, you can freeze the Swedish meatballs for up to 3 months. Freeze in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store. Let thaw overnight before finishing in the sauce.
Serving Suggestions
For a really cozy and comforting dinner, I like to serve the meatballs with egg noodles or homemade pasta. If I’m not in a pasta mood, these creamy mashed potatoes or simple roasted potatoes are my next favorite option. The gravy coats the pasta and potatoes so beautifully!
If I serve these as an appetizer, I’ll put out a bowl of lingonberry jam or cranberry sauce for dipping.
It took us a great deal of time to get this recipe together (we’re rookies). It turned out great! Very tasty!
How would you adapt this recipe for a slow-cooker?
Hi Ray, we recommend thickening the sauce on the stovetop as described, then transferring the sauce and the raw meatballs to the crockpot to cook on high for 2-3 hours of low for 4-6 hours.
Delicious Sauce! Everyone loved my dish! I did not use this meatball recipe I made chicken meatballs and plant-based meatballs to accommodate more people. I added garlic and onion powder to the sauce (because they go in everything LOL!) and a little extra butter. It was heavenly. I served this with 3 options: rice, mashed potatoes, and egg noodles. I LOVED it over egg noodles.
OMGoodness !!! This was by far the BEST recipe ! The flavor of the sauce is so buttery and just the right thickness .It did take me some time to cook but lady’s and gentlemen it was well worth the time ! I have to admit I changed up the meatball meat .I used ground Italian sausage , ground pork and ground lean meat and I didn’t brown the meat and cook it in the oven , instead I boiled the meatballs in the broth for 20 minutes separated the meatballs from the broth set aside and continued the sauce recipe .And I added 2 eggs not one to the meatball mixture . Served over White rice ( boiled the rice in beef broth and a tblspoon of butter )
Absolutely delicious!! Had them over egg noodles and thickened it as recipe noted! Family loved the dinner! It’s a keeper and will ma kg e again
We love to hear that, Karen!
I have tried out at least three different recipes of Swedish Meatball sauce and this is far and away the best. I am always having to add something to the other recipes to make them taste better but this one needed no alterations. Thank you!!
This is a great recipe. I did do the cornstarch mix and it is wonderful!!
So glad you enjoyed it, Tracy!
This has become a staple in my house. My whole family loves it!
We used frozen meatballs and didn’t have the Dijon mustard to put in the sauce. THIS SAUCE IS AMAZING! And I rarely say that about sauce because I’m a sauce connoisseur. This is a thick Alfredo. The most disappointing part of our meal was the meatballs. We both ate the meatballs first so we could enjoy this sauce on the pasta. I think it would be great on chicken. This sauce has made our recipe book which says a lot.
Can you freeze the sauce?
You can, but the sauce may become grainy once thawed!