Swedish meatballs make a delicious dish served as an appetizer or as a main meal. This family recipe is made from scratch and is a favorite!
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.
Her Swedish meatballs 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 is perfect for a weeknight meal or even a special occasion.
Here’s Mama’s Swedish Meatballs recipe. I think you’ll love it.
- 1 pound lean ground beef
- 2 cloves garlic, chopped
- 2 tablespoons diced onion
- 1 egg
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons bread or cracker crumbs
- 2 tablespoons chopped fresh parsley (optional)
- olive oil
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk or heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 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.
- 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.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2014.
No mention of how long to cook meat balls in sauce. Till temp is 165 ?
Hi Joe,
You will brown all sides of the meatballs before you make the sauce. They should be thoroughly cooked before you put them in the sauce. When they go in the sauce, you will just turn them to make sure they are all well covered and then remove from heat. I hope you enjoy them – Thanks!
Hi Robyn,
What you are making are not Swedish Meatballs. If you check on line you will see that almost all recipes for Swedish Meatballs have ground pork and ground beef and also most importantly it always has allspice, nutmeg and ginger or a combination of them. What you have given us is a recipe for meatballs, not Swedish. The spice is what makes them distinctive. I have been making my grandmother’s recipe for over 50 years. Please try one of the recipes with allspice and you will see how good they can be.
Question: Is it possible the measurements of salt and pepper are flipped in the sauce recipe? I just made this for my family, and all our mouths are now on FIRE! It’s really good aside from that, hahaha.
Hi Dawn,
Thank you so much for finding that! You are right and I’ve corrected it in the recipe now. I’m so glad you told me, but I’m glad you liked it besides that.
Thanks again! xo
Hi Robyn,
You’re so welcome! It’s like I told my husband, mistakes happen to us all! We trust you {and your recipes} – you have never let us down before, so I figured I’d better say something. How could I not? Thank you for all your amazing recipes, Robyn!!
You are awesome, Dawn! I appreciate you more than you know! Thank you again so very much! xo
I love meatballs and this is no exception. It was very good, better than some I’ve made.
I’m so glad you loved them, Minnie! xo
Thanks so much, Minnie! I thrilled that you love them! It’s always been one of my favorites! xo
I made your lemon blueberry scones only to discover a possible mistake it directions. After forming dough it said to add vanilla which was a nightmare. Then looking at the glaze I see the vanilla listed. I’ll see how they turn out. I’m afraid I’ll have sections of scones with the vanilla flavor. Just wondered.
Hi Linda,
There was a mistake in the directions. Thank you so much for catching that and letting me know. I have corrected the directions. It should not have said to add vanilla to the dough. Thank you!
My meatballs are browning as I type this, and they’re looking good! I also made your homemade Teriyaki sauce this weekend, and it was simple and delicious. Keep the great recipes coming! 🙂
I’m thrilled you enjoy the recipes, Brenda! These meatballs are one of my favorites my Mama made when I was growing up. I really appreciate your comment! Thanks so much! xo
Swedish or not these are delish and super easy for a weeknight dinner! Thank you for sharing. Take care. God Bless.
Thanks so much Linda! This is my Mama’s recipe that we’ve always loved. We aren’t Swedish – we’re Southern, but they sure are a favorite! God bless you as well, Linda! xo