Robyn StoneSwedish Meatball Recipe – Swedish meatballs make a delicious dish with tender meatballs served in a rich, creamy sauce over noodles or mashed potatoes! A favorite family recipe made from scratch!
Growing up, whenever Mama would make her Swedish meatballs, I couldn’t wait until time for supper. I’d stand as close by her side as she’d let me as she cooked, rising up on my tip toes to be able to see into the pots and pans the whole time. Finally, when it was time for supper, it always tasted even better than I remembered.
Swedish Meatballs Recipe
Her recipe is made from scratch using simple ingredients, a little time, and a whole lot of love. Served over your favorite wide or twirl noodles, this hearty recipe with this scrumptious Swedish meatball sauce is perfect for a weeknight meal or even a special occasion!
How to Make Swedish Meatballs
To make the meatballs, mix all the ingredients for the meatballs and set aside.
Using a scoop or spoon, form meatballs from the ground beef mixture. Heat a skillet or saute pan over medium heat. Lightly coat the bottom of the skillet with a drizzle of enough olive oil to prevent meatballs from sticking.
Drop the meatballs into the heated skillet, and turn occasionally to make sure that all sides of the meatball have browned. This should take about 7 to 10 minutes.
Remove the meatballs from the skillet or pan and drain on a plate lined with paper towels.
To make the sauce, reduce the heat on the skillet or pan to medium-low heat. Melt the butter and whisk in flour until it turns golden brown.
Then slowly whisk in the beef broth and cook until thickened. Then add in milk or cream, Worcestershire sauce, pepper, and salt.
Continue to stir the sauce until all ingredients are well-combined.
Add the cooked meatballs back into the skillet, turning to coat them well with the rich, delicious sauce. Add fresh parsley, if desired.
How to Serve with Swedish Meatballs
We always love our Swedish Meatballs served over egg noodles or mashed potatoes. When we hosted a Rotary student from Sweden a few years ago, she made sure that we served it with a bit of Lingonberry Jam that she’d brought with her from home. Talk about delicious!
Here’s Mama’s Swedish Meatballs recipe. I think you’ll love it.
Swedish Meatballs Recipe
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 2 cloves garlic chopped
- 2 tablespoons diced onion
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons bread or cracker crumbs
- 2 tablespoons chopped fresh parsley optional
- olive oil
For the sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk or heavy cream
- 2 teaspoons Worcestershire sauce or coconut aminos
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh parsley optional
Instructions
For the meatballs:
- Mix together all ingredients for the meatballs. Set aside.
- Using a tablespoon scoop or spoon, form meatballs from the ground beef mixture. Heat 12-inch skillet or saute pan over medium heat. Drizzle in enough olive oil to lightly coat the bottom of the skillet to prevent meatballs from sticking. Drop formed meatballs into the heated skillet, turning occasionally to ensure that all sides of the meatball have been browned, about 7-10 minutes. Remove the meatballs from the skillet or saute pan and drain on a plate lined with paper towels.
For the sauce:
- Reduce the heat on the skillet or saute pan to medium-low heat. Melt butter and whisk in flour until it has turned golden brown. Slowly whisk in beef broth and cook until thickened, then add in milk or cream, worcestershire sauce, pepper, and salt. Continue to stir until well-combined. Add meatballs back into the skillet, turning to coat well. Add fresh parsley, if using.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2014.
I add a pinch of freshly ground allspice to my swedish meatballs, too, for an authentic Swedish taste. Sometimes I add it to the meat for the meatballs, sometimes I add it to the sauce. Both are good!
My paternal grandmother was a full-blood swede and she added allspice and nutmeg to all kinds of meat dishes. Usually allspice was for beef and nutmeg was for pork dishes. She would make apples, blackberries and onions fried in butter and add a bit of cinnamon and nutmeg to go with pork chops or a pork loin roast. Sometimes she would fry sauerkraut in the pork chop pan after the chops had browned and she would add just a titch of nutmeg. YUM!
Could these meatballs be frozen? I guess after browning but before putting into the sauce?
Yes they can! I just found this recipe today and made it for dinner. Used a bag of Great Value Homestyle, and doubled the sauce recipe. My daughter isn’t in heaven.
This recipe turned out nicely for me. I used a meatloaf mix of beef, pork and veal from Meiers, and the milk and egg and bread crumbs made them nice and tender. I did use some fresh grated nutmeg, garlic powder instead of grating fresh, and I sauted the onions in some butter before adding. I bake my meatballs on a sheet pan covered with foil @375 for about 15 minutes because I don’t like turning them and having them break apart in the frying pan. Doubled the gravy because I had 2lbs of meat. Perfect fall comfort food, served with homestyle egg noodles and cranberry sauce.
The recipe worked really well and it tastes amazing! Just a tip for you all: put in some ground nutmeg and it’ll taste even more Swedish.
Cooked these meatballs tonight. Instead of adding pepper to the sauce I used 1 x tsp dijon, together with 1 tsp wild blueberry jam.
Fantastic recipe. Thank you so much.
I made this for my family tonight and they really enjoyed it. The sauce tasted great and was not too heavy. I am a dad who cooks on occasion and I found the recipe easy to follow. The only suggestion I got was from my oldest daughter who thought the meatballs needed a little “kick”. Next time I might try a little allspice or some other seasoning. All in all great recipe that I will be making again.
Glad to hear that you and your family enjoyed it Arron! Thanks so much for letting me know!
Oh man, soooooooo good! So awesome and satisfying
I’m so glad that you enjoyed them, Janet! Thanks! xo
How many meatballs does this make?
I made these for dinner last night and everyone thought it was delicious! I served it over mashed potatoes. Thanks for sharing this recipe. I’ll definitely be making it again.
So glad you liked them Lori! Thanks!
Found this recipe this afternoon and made it for dinner. Didn’t make my own meatballs this time but definitely will next time. And there WILL be a next time! My daughter is in HEAVEN!
So happy you enjoyed it, Heidi! xo
Delicious recipe. My entire family enjoyed it immensely.
So glad you liked it, Brian! Thanks!
Needs nutmeg
I don’t use nutmeg in this recipe, but if you wish to add it to yours you can. Thanks MJ!
Can I make this one day I in advance; i.e., serve the the following day….or is it best made and served on the same day?
Sheila G.
It is delicious made ahead as well!
Thanks! Turned out great and was easy!
They really aren’t swedish meatballs without the nutmeg. I’m sure they are delicious,
but not Swedish Meatballs.
You can definitely include the nutmeg if you prefer. I’m sensitive to nutmeg and do not include. Thanks for mentioning.
Can you use chicken stock instead of beef?
I never have tried that, Julie. Thanks!
Good basic sauce recipe, but a few other items kicked in will really amp up the flavor. Nutmeg definitely helps, although I understand the sensitivities. It’s easy to overdo it, especially with fresh ground, which is the only way you should use it. Just a handful of light scrapes on the rasp, maybe not even 1/8th of a teaspoon, is all you need. Just a nudge. Also needs about a teaspoon of ground cardamom and, in my opinion, about 1/4 cup of sour cream. Add those and you’ll really have the well rounded Swedish meatball flavor you’re looking for!
Thanks, Gary. I’m sure if you can have nutmeg, some would like this addition. However, there are some people like me who can’t eat nutmeg at all so I don’t add it to my recipe.