Swedish Meatballs Recipe – Swedish meatballs make a delicious dish served as an appetizer or as a main meal. This family meatballs 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 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.
These are the best meatball recipe I have found in 40 years of cooking. I used panko bread crumbs and soaked them in milk, just enough to dampen the crumbs. The meatballs were seared on the outside and so tender on the inside. The gravy recipe the best. It never occurred to me to at Worcestershire sauce in my gravy. Thank you for sharing!
My Mama has made these for many years and we’ve always loved them. I’m thrilled that you enjoyed them too! Thank you so much, Paula! xo
Did you drain the left over grease from the meatballs or do you use it as part of the sauce?
I was awesome. I made it for the wife and I for dinner , and normally it would be 4 servings. but we loved it. Thank you and your momma.
I’m so happy you and your wife enjoyed it, Michael! Thanks so much for letting me know! 🙂
THIS IS THE FIRST TIME I HAVE EVER COOKED SWEFISH MEATBALLS AND THEY ARE ALSOME ,THEY ARE REALLY GOOD I WILL BE MAKING THEM AGAIN,AND YES THANK YOU & your Momma