Get ready for the BEST Swedish Meatballs Recipe – an authentic recipe from a Swedish grandmother – with a little twist! They’re better than IKEA, really easy to make and are swimming in the most amazing creamy gravy sauce- I’m just drooling thinking about the last time I made these.

Hi there! My name is Helena! I was born in Sweden and lived there for the first 20 years of my life before I moved to Australia in 2010. Ask any child aged from 5 years and over in Sweden what they like to eat and they will definitely say MEATBALLS! It’s safe to say that meatballs are tied to a lot of childhood memories of family dinners. Another thing Swede’s love is tradition.

Swedish Meatballs are on the table in every household at every special occasion and holiday, guaranteed, and I wanted to bring some of that joy and flavor to your table too, with this recipe.

The best Swedish meatballs in a pot - 1
  • Why this Recipe Works
  • What Goes into this Recipe
  • How to Make Swedish Meatballs Recipe
  • Recipe FAQ’s
  • Watch Them Made
  • The Best Swedish Meatballs Recipe

Why this Recipe Works

This recipe is a fine-tuned, easier version of the authentic Swedish meatballs. You’ll need just about 20 minutes in the kitchen to prep and shape these, and you can store them for later too.

Plus, this comforting classic is such a treat for your taste buds, you’ll find yourself making it again and again.

What Goes into this Recipe

Top shot of ingredients: soy sauce, pork, beef, egg, dijon mustard, beef broth, butter, vegetable broth, olive oil, salt, garlic, onion, white pepper, black pepper, parsley, milk, grillkrydda, heavy cream, flour, and breadcrumbs. - 2

For the meatballs

  • Meat: I used a mix of ground beef and pork here.
  • Aromatics: Fresh garlic and onion, for that savory flavor.
  • Egg: To give the meatballs structure and keep them moist and juicy.
  • Milk + cream: For that authentic flavor and texture.
  • Breadcrumbs: To help the meatballs hold their shape, make them extra juicy, keeping them moist while cooking.
  • Seasonings: I used ground black pepper, white pepper, Grillkrydda (all purpose seasoning) and some salt.
  • Butter + olive oil: To fry the meatballs.
  • Parsley: For that pop of freshness.

For the gravy sauce

  • Flour: All purpose flour, to thicken the gravy.
  • Butter: For that rich, glossy shine.
  • Broth: I used beef broth as the base for the sauce. You can use beef bouillon and water too.
  • Soy sauce: Just a dash, for that umami deliciousness.
  • Dijon mustard: For that depth of flavor.
  • Heavy cream: For that fatty creaminess.
  • Seasonings: Salt and pepper, just a pinch.

Note: please see recipe card at the bottom for list of full ingredients and measurements

How to Make Swedish Meatballs Recipe

Combined milk, cream, egg and garlic with the breadcrumbs and seasonings. Then added the onion, meat and parsley in a mixing bowl. - 3
  1. Prepare meatball mixture: In a mixing bowl, combine milk, cream, egg and garlic with the breadcrumbs and seasonings. Allow this to soak for about 10 minutes, then add the onion, meat and parsley and mix well to combine.
Frying the meatballs in a pan. - 4
  1. Shape and fry meatballs: Roll the meat mixture into 16 large or 24 small balls. Heat 1 tbsp of butter and 2 tbsp of oil in a pan and fry the meatballs in batches, until they’re golden brown and crispy. Set them aside and cover them with foil.
Added the soy sauce in the cream sauce. - 5
  1. Make cream sauce: To the same pan, add the butter for the gravy along with the flour, and cook on low heat, whisking continuously until it is light brown in color. Gently pour in the broth while stirring the mixture and then add in the cream, soy sauce and Dijon mustard. Bring this to a simmer, taste and season with salt and pepper if needed. Take it off heat once it has thickened.
Close-up shot of Swedish Meatballs. - 6
  1. Assemble and serve: Place the meatballs in the gravy and serve. If you’re planning on serving them the authentic Swedish way, you can skip making the gravy entirely.

I usually serve these meatballs plain- teamed up with either boiled potatoes, Mashed Potatoes or a simple pasta (Macaroni if I get to pick!). The absolute classic way to enjoy these is to pair them with some boiled potatoes, that creamy sauce and lingonberry jam! If you can’t find lingonberry jam, Cranberry Sauce is your next closest alternative.

You can also serve the meatballs and gravy over some egg noodles to make it a hearty and filling meal, and use up the leftover meatballs for a homemade sub sandwich or as a protein in a grain bowl.

If you don’t want to use a skillet, you can cook the meatballs in the oven too. Simply arrange them on a baking sheet or dish, pop them in the oven preheated at 400 degrees and bake them for about 20-25 minutes.

Yes, absolutely. Simply use almond meal instead of the breadcrumbs and create a cornflour slurry to thicken the gravy instead of using all purpose flour.

Yes. You can make Swedish meatballs using only ground beef too. Choose 80% lean for the best texture.

Swedish meatballs recipe in gravy - 7

Watch Them Made

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

Meatballs:

  • ▢ 1/2 cup breadcrumbs
  • ▢ 1/2 cup milk
  • ▢ 35 ml cream
  • ▢ 1 egg large
  • ▢ 1 clove garlic minced
  • ▢ 1/3 teaspoon salt
  • ▢ 1/4 teaspoon black pepper
  • ▢ 1/4 teaspoon ground white pepper
  • ▢ 1/4 teaspoon Grillkrydda or all spice or all purpose seasoning
  • ▢ 1/2 onion finely chopped
  • ▢ 1 pound ground beef mince
  • ▢ 1/2 pound ground pork mince
  • ▢ 2 tablespoons fresh parsley finely chopped
  • ▢ 1 tablespoon butter
  • ▢ 2 teaspoons olive oil

Gravy Sauce (OPTIONAL):

  • ▢ 1/3 cup butter
  • ▢ 1/4 cup plain flour all purpose flour
  • ▢ 250 ml vegetable broth or stock
  • ▢ 250 ml beef broth or stock
  • ▢ 1 cup thickened or heavy cream
  • ▢ 2 teaspoons soy sauce
  • ▢ 1 teaspoon dijon mustard
  • ▢ 1 pinch salt to season
  • ▢ 1 pinch pepper to season

Instructions

  • In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
  • Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
  • Roll meat into about 24 small balls, or 16 larger balls.
  • Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
  • Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
  • Continue to simmer until thickened.

To serve:

  • Non Swedish way : Place meatballs into the gravy in the pan and serve
  • Traditional Swedish way : Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

This Swedish Meatballs in a bowl - 9

The Best Swedish Meatballs Recipe

Ingredients

Meatballs:

  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 35 ml cream
  • 1 egg large
  • 1 clove garlic minced
  • 1/3 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon Grillkrydda or all spice or all purpose seasoning
  • 1/2 onion finely chopped
  • 1 pound ground beef mince
  • 1/2 pound ground pork mince
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon butter
  • 2 teaspoons olive oil

Gravy Sauce (OPTIONAL):

  • 1/3 cup butter
  • 1/4 cup plain flour all purpose flour
  • 250 ml vegetable broth or stock
  • 250 ml beef broth or stock
  • 1 cup thickened or heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon dijon mustard
  • 1 pinch salt to season
  • 1 pinch pepper to season

Instructions

  • In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
  • Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
  • Roll meat into about 24 small balls, or 16 larger balls.
  • Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
  • Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
  • Continue to simmer until thickened.

To serve:

  • Non Swedish way : Place meatballs into the gravy in the pan and serve
  • Traditional Swedish way : Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

Notes

Nutrition

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