This recipe for Swedish Meatballs is all about easy comfort. With tender beef and pork meatballs simmered in a sour cream sauce and served over a bed of mashed potatoes or egg noodles, it’s the kind of meal that makes everyone happy! It might even earn a few “best ever” comments at the table!
Why You’ll Love This Recipe for Swedish Meatballs
When IKEA opened in our area about a decade ago, I was so excited to finally try the legendary Swedish meatballs everyone raved about. They were good, but not the life-changing experience I’d imagined. So naturally, I set out to make my own version that was just as easy, packed with way more flavor, and came with the creamiest gravy imaginable!
After testing a handful of old-school recipes (some with veal, some with heavy cream, and some with questionable spices). I landed on the perfect combo with half beef, half pork, simple pantry spices, and a sauce that’s basically pure comfort in liquid form. Typical, right? The simplest version turned out to be the best!
Our family loves these meatballs straight from the pan, but they’re also perfect for holiday parties. I’ve made them in the crockpot more times than I can count, and they always disappear fast. And yes, I’ve also just made the gravy and poured it over frozen meatballs in a pinch. Shockingly delicious!
What are Swedish Meatballs
Swedish meatballs, also known as köttbullar, are smaller, more tender, and creamier than your average Italian meatball. They’re traditionally made with a mix of beef and pork, seasoned with nutmeg and allspice, and served in a silky brown gravy. In Sweden, they’re often paired with mashed potatoes and lingonberry jam, which adds a subtle sweet contrast that’s surprisingly amazing!
Ingredients for Swedish Meatballs
Meatballs:
- Oil: Use any cooking oil you prefer! I used olive oil.
- Onion: To add a sweetness and depth of flavor to the meatballs.
- Ground Beef & Ground Pork: A combination of ground beef and ground pork keeps these meatballs moist and flavorful!
- Panko Breadcrumbs: I like to use panko breadcrumbs as they keep the meatballs super moist.
- Egg: Use one egg as a binder!
- Spices: You will need ground nutmeg, ground allspice, kosher salt, and black pepper to season the meatballs!
Sauce:
- Butter & Flour: Butter and flour cook together to form a roux, which thickens the sauce.
- Beef Broth: Beef broth is a traditional ingredient in Swedish meatballs and adds rich flavor to the sauce.
- Worcestershire Sauce: Because, hello flavor booster!
- Sour Cream: Sour cream adds a tangy creaminess that is essential for the sauce.
- Salt & Pepper: Season to taste!
- Fresh Parsley: Add fresh parsley at the end if you have it on hand.
How to Make Swedish Meatballs
To Make the Meatballs
Step 1 – Sauté the Onions
Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 4 minutes. Remove and let cool slightly.
Step 2 – Assemble The Meatballs
In a large bowl, combine cooked onions, ground beef, ground pork, panko, egg, nutmeg, allspice, salt, and pepper. Gently mix by hand until combined — don’t overwork it!
Roll into 1½–2 inch balls. You’ll get about 20–30 meatballs, depending on size.
Step 3 – Sear the Meatballs
Heat the remaining oil in the skillet over medium-high heat. Brown the meatballs in batches, about 5–6 minutes each, until golden on all sides. Transfer to a paper towel–lined plate.
To Make the Sauce
Step 4 – Make the Roux
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to cook out the raw flour taste.
Step 5 – Finish the Sauce
Slowly whisk in beef broth, stirring constantly until smooth and thickened, about 2–3 minutes.
Stir in Worcestershire sauce and sour cream. Season with salt and pepper.
Step 6 – Combine with Meatballs & Enjoy
Return the meatballs to the pan and gently toss them in the gravy. Simmer uncovered for 10 minutes, or until the sauce thickens and the meatballs are heated through.
Swedish Meatballs Crockpot Recipe
- Follow the recipe through making the sauce, but leave the sour cream out for now.
- Don’t skip browning the meatballs; it adds great flavor and texture.
- Combine the browned meatballs and prepared sauce in the crockpot and cook on LOW for 2–3 hours, or until the meatballs are cooked through.
- Just before serving, stir in the sour cream and Worcestershire sauce.
Variations & Substitutions
- Gluten-free: Swap in gluten-free all-purpose flour for the gravy and gluten-free breadcrumbs or panko for the meatballs. You’ll still get that same creamy, flavorful result!
- Turkey Swedish Meatballs: Use ground turkey or chicken in place of the beef and pork for a lighter version. The flavor stays deliciously comforting, but the meal feels a little less heavy.
- Shortcut: If you’re short on time, use store-bought frozen meatballs. Brown them first for extra flavor, then toss them in the homemade gravy!
- Different broth options: You can use chicken or even vegetable broth instead of beef broth. Each adds a slightly different flavor to the sauce.
What to Serve with Swedish Meatballs
Traditionally, Swedish meatballs are served over mashed potatoes with a dollop of lingonberry jam (available at IKEA, World Market, and Amazon), and if you’ve never tried that combo, prepare to be amazed. The sweet-tart jam cuts through the creamy gravy perfectly.
If you prefer something a little quicker, egg noodles are a classic American twist and equally delicious. We love both! Mashed potatoes for cozy nights in, and noodles when we’re in a hurry.
(P.S. They’re dreamy with my garlic mashed potatoes recipe!)
How to Store Swedish Meatballs
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Freeze cooled meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or cream if the sauce thickens.
- Make-Ahead Tip: You can make the meatballs (or even the entire dish) a day ahead, just store them separately from the gravy to keep the texture perfect!
Best Swedish Meatballs FAQs
Yes! If they aren’t pre-browned, or if you just want more flavor, brown them first for a golden crust, then simmer in the gravy until heated through.
Absolutely. This recipe is perfect for meal prep or parties! Just use a larger pan or cook the meatballs in batches, or make in your crockpot.
Sure! Beef, pork, chicken, or turkey all work. Please note that leaner meats may be a bit less rich, though!
Don’t overmix the meat mixture, and measure your breadcrumbs carefully. Too much binder = mushy texture.
Mix gently and avoid overcooking! Overmixing is probably the biggest culprit of tough meatballs, and browning them just until golden, then finishing in the sauce, keeps them tender, too!
If the sauce feels too thin, whisk in a teaspoon of cornstarch mixed with water, then simmer for a few minutes until thickened.
It’s definitely possible! After 3 hours on LOW, they can start to dry out, so keep an eye on them!
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Ingredients
For the Meatballs
- 2 tablespoons oil divided (I used olive oil, but other oils work too)
- 1 medium onion minced (about 1 cup)
- 1 pound lean ground beef I used ground sirloin
- 1 pound ground pork
- ½ cup panko or unseasoned breadcrumbs
- 1 large egg lightly beaten
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Sauce / Gravy
- ¼ cup salted butter
- ⅓ cup all-purpose flour use gluten-free all-purpose flour if desired
- 3 cups boxed beef broth low sodium, if preferred
- 2 teaspoons Worcestershire sauce
- ¾ cup sour cream I used full-fat
- Kosher salt to taste
- Black pepper to taste
- Fresh chopped parsley for garnish (about 1–2 tablespoons)
For Serving:
- Mashed potatoes or 16 ounces egg noodles cooked
- Lingonberry jam or sauce optional but traditional
Instructions
- Sauté the onions: Heat 1 tablespoon of oil in a large skillet over medium heat (or use a large Dutch oven if needed). Add the minced onion and sauté, stirring frequently, until translucent, about 4 minutes. Remove onions from the pan and place them in a large mixing bowl to cool slightly. (You can skip this step, but it adds amazing flavor to the meatballs)2 tablespoons oil, 1 medium onion
- Make the meatball mixture: In the bowl with the onions, add ground beef, ground pork, panko, beaten egg, nutmeg, allspice, salt, and pepper. Using your hands or a meat chopper, gently mix until well combined, but don't overwork the mixture.1 pound lean ground beef, 1 pound ground pork, ½ cup panko, 1 large egg, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 1½ teaspoons kosher salt, ½ teaspoon black pepper
- Form the meatballs: Using a tablespoon or clean hands, gently roll the mixture into balls about 1½–2 inches in diameter. You should get at least 20 larger meatballs; if you make them smaller (as I like to), you'll have closer to 30.
- Brown the meatballs: Over medium-high heat, add the remaining 1 tablespoon of oil to the skillet. Add meatballs in batches, without crowding, and cook on all sides until browned, about 5–6 minutes per batch. Transfer browned meatballs to a paper towel–lined plate and repeat with remaining batches.
- Make the gravy: In the same skillet used for the meatballs, melt butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to cook out the raw flour taste. Slowly whisk in the beef broth, stirring constantly, until slightly thickened, about 2–3 minutes. Stir in Worcestershire sauce and sour cream, then season with salt and pepper to taste.¼ cup salted butter, ⅓ cup all-purpose flour, 3 cups boxed beef broth, 2 teaspoons Worcestershire sauce, ¾ cup sour cream, Kosher salt, Black pepper
- Simmer the meatballs: Return the browned meatballs to the skillet and stir gently to coat them in the gravy. Cook uncovered, stirring occasionally, until the sauce thickens and the meatballs are heated through; about 10 minutes.
- Serve and enjoy: Serve immediately over mashed potatoes or egg noodles, and garnish with fresh parsley. Lingonberry jam or sauce on the side makes it extra authentic and delicious!Fresh chopped parsley, Mashed potatoes or 16 ounces egg noodles, Lingonberry jam or sauce
Notes
- Follow the recipe through making the sauce, but leave the sour cream out for now.
- Don’t skip browning the meatballs; it adds great flavor and texture.
- Combine the browned meatballs and prepared sauce in the crockpot and cook on LOW for 2–3 hours, or until the meatballs are cooked through.
- Just before serving, stir in the sour cream and Worcestershire sauce.
- The meatballs can be prepared ahead of time. Make sure they’re cooked through, then cool completely and store in an airtight container in the fridge until ready to use.
- You can also bake the meatballs instead of frying them: line a sheet pan with foil and bake in a preheated oven at 400°F for 18-20 minutes.
I prefer frying for that rich, caramelized flavor, but baking is a great hands-off option!
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Place cooled meatballs and sauce in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of broth or cream if the sauce thickens too much.
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