Creamy and rich, these Swedish Meatballs are always a crowd pleaser! The meatballs are tender and moist and oh so flavorful and the sauce is super smooth and so easy to make.
Where are all my meatball lovers???
I know there’s a lot of you out there because my Marry Me Chicken Meatballs, my Mom’s Meatballs and Marinara Sauce and my Chicken Parmesan Meatballs are all hugely popular here at the BHK.
And really, who doesn’t LOVE a meatball?
And these Swedish Meatballs are at the tippy, tippy top of my FAVORITE LIST, so please, please, please GIVE THEM A TRY! You are gonna LOVE them, I just know it!
Why You’ll Love this Recipe
Seriously, these meatballs are ridiculously tender and moist. And the sauce is velvety smooth. Both the meatballs and the sauce are loaded with flavor.
This meal is just special. It’s a comfort food dish that checks all the boxes. It’s hearty, cozy and downright tasty.
Ingredients You’ll Need
- unsalted butter
- yellow onion
- kosher salt and pepper
- ground allspice
- nutmeg
- garlic
- milk
- plain panko crumbs
- ground beef
- ground pork
- eggs
- olive oil
- all-purpose flour
- low-sodium beef broth
- Worcestershire sauce
- fresh parsley
- heavy cream
When my sisters and I were growing up, we got to pick anything we wanted for dinner for our birthdays and Mom would whip it up! I don’t really remember ever requesting a special birthday cake for dessert because Mom wasn’t really a baker (well maybe a Carvel cake with chocolate and vanilla ice cream with a layer of those really, really good chocolate crunchy things).
It was really all about the main course. And I lucked out because I got to have two special birthday dinners because I’m a twin. So my sister Patty and I would make sure we didn’t pick the same thing and we would await two nights in a row of our favorite dinners.
I think my top two choices over the years were my Mom’s special crepes (a later blog post for sure) or her Swedish meatballs. And I am not talking an IKEA version because when I was growing up IKEA hadn’t even opened in the United States. So this is “Mom’s famous version”.
Step-By-Step Instructions
First, you’ll cook your onions, salt, pepper, allspice and nutmeg until the onions are softened and translucent followed by your garlic, then your milk and bring to a simmer.
You’ll place the bread crumbs in a large bowl and then add the onion mixture over the breadcrumbs and stir until combined. Mixture will resemble a thick paste. Let mixture cool.
Add the beef, pork and eggs to a large bowl. Add the bread crumb mixture and mix until evenly combined. Do not overmix or your meatballs will be tough.
Form the meat mixture into roughly 1-inch balls. I made about 30 meatballs. You’ll refrigerate the meatballs for 30 minutes.
Brown the meatballs in batches on all sides in a large skillet and remove to a large sheet pan.
In the same skillet you used to cook the meatballs melt the butter followed by the flour and whisk constantly until smooth. You’ll whisk in the beef broth and Worcestershire and bring to a simmer.
Add the fresh parsley and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-12 minutes). Season with the kosher salt and pepper to taste. Pour the gravy over the meatballs in the casserole dish or Dutch oven and bake.
What to Serve with Swedish Meatballs
- mashed potatoes
- rice
- buttered noodles
- lingonberry jam
- cucumber salad with fresh dill
The rich, creamy gravy smothered over rice, mashed potatoes or noodles (or just plain out of the pot spoonful after spoonful when no one’s looking) has C- O- M- F- O- R- T food written all over it!
When you make the gravy you use the same pan that you browned the meatballs in so those wonderful little brown bits at the bottom of the pan give the gravy an absolutely delicious flavor. You can make the meatballs dinner size or make mini meatballs to serve up as an appetizer. Either way it’s a tasty recipe that will leave IKEA crying the blues!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Swedish Meatballs
Feel free to make your meatballs whatever size you prefer. I used a 1-inch scoop and made roughly 30 meatballs. I’ve also made these bite-sized and served them as an appetizer with lingonberry jam and baguette slices. Huge hit for your next cocktail party!
Do not overmix your meatballs or they’ll be tougher.
Don’t rush your gravy when it comes to the thickening part. Take your time, reduce the heat and whisk constantly until it get’s to the desired thickness.
More Delicious Comfort Food Recipes to Enjoy
Creamy Tomato Pasta with Meatballs
Swedish Meatballs
Print Recipe Pin RecipeIngredients
Meatballs
- 4 Tbsp. unsalted butter
- 2/3 cup yellow onion, finely chopped
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground allspice
- 1/4 tsp. nutmeg
- 3 cloves garlic, minced
- 2/3 cup milk
- 1 1/4 cups plain panko bread crumbs
- 1 lb. ground beef, I use 80/20
- 1 lb. ground pork
- 2 large eggs, beaten
- 3 Tbsp. olive oil
Gravy
- 4 Tbsp. unsalted butter
- 5 Tbsp. all-purpose flour
- 3 cups low-sodium beef broth
- 2 tsp. Worcestershire sauce
- 3 Tbsp. chopped fresh parsley
- 1/2 cup heavy cream
- kosher salt and pepper to taste
Instructions
- Heat butter in saute pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Saute for 5 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes. Turn the heat to low and add the milk. Bring to a simmer.
- Place the bread crumbs in a large bowl. Take the onion mixture off the heat and pour over the breadcrumbs. Stir till combined. Mixture will resemble a thick paste. Let mixture cool.
- Place beef, pork and eggs in a large bowl. Add the bread crumb mixture and mix until evenly combined. Do not overmix or your meatballs will be tough. Form roughly into 1-inch balls. I made about 30 meatballs. Refrigerate for 30 minutes.
- Heat 3 Tbsp. of olive oil in a large skillet over medium heat. Gently add the meatballs in batches and brown on all sides. Transfer to a large casserole dish or Dutch oven. Preheat oven to 400 degrees.
- For the gravy: In the same skillet you used to cook the meatballs melt the 4 Tbsp. butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth and Worcestershire. Bring to a simmer. Add the fresh parsley and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-15 minutes). Season with the kosher salt and pepper. Pour the gravy over the meatballs in the casserole dish or Dutch oven and bake for 20 minutes. I like to serve over rice pilaf, small noodles or mashed potatoes.
Was just looking for a meatball recipe for a holiday cocktail party I’m having this Saturday. This is the perfect one! Can’t wait to make them for my friends!!
It’s a crowd pleaser!! Enjoy!
Can one bake the balls instead of frying? If so, what temp. and for how long. This recipes looks Awesome.
Oh, Forgot to ask: and what did your sister request for her birthday supper?
She would usually choose my mother’s crepes. Ham and spinach or ham, mushrooms and cheese. So delish! Thanks for commenting and enjoy the Swedish meatballs!
I only fry the meatballs ahead of baking to give them a crust. If you want to omit that step just put the meatballs in the sauce and add an additional 5 minutes to the baking time. (Bake at 400 degrees for 25 minutes.)
Mary Ann, Thanks for replying!! I am making them for one of my twins tomorrow- she eats meat and for the other I will make a fish dish – she will not eat anything with 2 or 4 legs. It is their birthday tomorrow. So excited to make your swedish meatballs/ Thank You!!
Yay! Happy birthday to them both! Hope you all enjoy!
Soaking the breadcrumbs in the milk or buttermilk for 2 minutes before mixing in adds to the mixture.
Hi Elaine. You add the milk to the onions, garlic and spices in the skillet and then pour this mixture over the bread crumbs. Enjoy!