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A pan with meatballs in a creamy sauce.

Swedish Meatballs Recipe

Course: Main Course
Cuisine: Swedish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 636kcal
Author: Becky Hardin
Everyone should make this Classic Swedish Meatball recipe made with the ultimate delicious sauce.
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Equipment

Ingredients

For the Meatballs

  • cup breadcrumbs
  • ½ cup milk
  • 2 tablespoons heavy cream
  • 1 large egg
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon unsalted butter (⅛ stick)
  • 1 tablespoon vegetable oil
  • ½ yellow onion minced
  • 1 clove garlic minced
  • 1 pound ground chicken
  • pounds ground chuck

For the Sauce

  • 6 tablespoons unsalted butter (¾ stick)
  • cup all-purpose flour (see note for an optional thickener)
  • 14.5 ounces low sodium beef broth (1 can)
  • 14.5 ounces low-sodium chicken broth (1 can)
  • 1 cup heavy cream
  • ¾ cup sour cream
  • 1 teaspoon Beef Instant Bouillon Granules -- I used Wyler’s
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon freshly ground black pepper
  • Kosher salt as needed; taste first
  • 1-2 tablespoons minced fresh parsley

For Serving (Optional)

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.
    A sheet of aluminum foil on a table.
  • 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 tablespoons heavy cream, 1 large egg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, 1 tablespoon minced fresh parsley
    A bowl filled with a mixture of ingredients.
  • Heat 1 tablespoon butter and 1 tablespoon 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 tablespoon unsalted butter, 1 tablespoon vegetable oil, ½ yellow onion, 1 clove garlic
    Fried onions in a frying pan.
  • Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon.
    1 pound ground chicken, 1½ pounds ground chuck
    Meat mixture in a bowl on a white surface.
  • Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart.
    Meatballs on a baking sheet.
  • Cook 20 minutes, or until no longer pink in the center.
    A baking sheet with meatballs on it.

For the Sauce

  • While meatballs are cooking, prepare the sauce: Melt the butter in a large skillet.
    A frying pan with oil in it.
  • Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often.
    6 tablespoons unsalted butter, ⅓ 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 apple cider vinegar, 1 tablespoon granulated sugar, ½ teaspoon freshly ground black pepper, Kosher salt, 1-2 tablespoons minced fresh parsley
    A frying pan with batter in it.
  • 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.
    A frying pan with a sauce in it.
  • 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.
    Swedish meatballs in cream sauce.
  • 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

Video

Notes

Yield: This recipe yields about 25 (1½-inch) meatballs. A serving is 3 meatballs.
  • Note: 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.
Storage: Store Swedish meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 636kcal | Carbohydrates: 13g | Protein: 31g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 560mg | Potassium: 816mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1078IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 3mg