Swedish Meatballs

0 minutes

The BEST Swedish Meatballs – smothered in a deliciously savory cream sauce. Serve them over noodles, mashed potatoes, or on their own with a side of bread. Just like the famous Ikea meatballs… only better!

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I have to admit. It was only recently that I first tried Ikea’s Swedish Meatballs. And I must say… they were just ok. I knew the minute I tasted them that they had potential, and I got a tiny glimpse of what people are constantly raving about. But I also knew I could make them so much better.

So I set out on a quest to make the PERFECT Swedish Meatballs. The kind you completely devour. The kind you can’t get enough of. And I’m happy to say that I succeeded. These Swedish Meatballs have more flavor than any I’ve tasted… and, quite frankly, I’m addicted.

I love them all on their own, and they’re equally delicious over noodles or mashed potatoes. They also make a delicious appetizer for holidays and parties! And best of all, they come out perfect every single time.

what you’ll need for this recipe

For the meatballs:

Ground beef – I used one pound of ground beef for the meatballs. You could also use a combination of beef + pork, or for a leaner option substitute ground chicken or ground turkey.

Breadcrumbs – I opted for panko breadcrumbs, which are Japanese breadcrumbs with a light, flaky texture. Feel free to substitute regular breadcrumbs if you prefer.

Onion – I added 1/4 cup of finely chopped red onion for flavor. Any type of onion will work just fine.

Egg – Egg helps the meatball mixture bind together. I used one large egg in this recipe.

Fresh parsley – I also added a little fresh parsley for extra flavor, color and texture. Fresh parsley works best, but you can also substitute dried if you prefer.

Spices – A combination of 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/8 teaspoon pepper give these meatballs so much delicious flavor.

For the gravy:

Butter – I added 4 Tablespoons of salted butter for delicious flavor and richness. The butter combines with the flour to make a roux that helps thicken the gravy.

Flour – I added 3 Tablespoons of all purpose flour along with the butter to make a roux. You can feel free to substitute any type of flour you regularly use, including gluten free.

Beef broth – I used 2 cups of beef broth to give the sauce a savory, flavorful base. Substitute beef stock for added protein.

Heavy cream – I added 1 cup of heavy cream to give the gravy an extra creamy, delicious texture. Feel free to reduce the amount for a less creamy result.

Worcestershire – Worcestershire sauce adds a delicious umami flavor to the gravy. I used 1 Tablespoon… a little goes a long way!

Lemon juice – I also added 1/2 Tablespoon of lemon juice to balance out the creaminess. I wouldn’t omit this ingredient, but you could add a bit more if you’d like!

Dijon mustard – 1 teaspoon of dijon adds another layer of flavor to the sauce without being overpowering. Substitute stone ground mustard if you prefer.

Spices – I kept the spices in line with the meatballs with a simple combination of 1/2 teaspoon salt and 1/4 teaspoon each pepper, nutmeg and allspice.

how to make swedish meatballs

Form the meatballs. In a large mixing bowl, combine the ingredients for the meatballs. Use a large spoon or your hands to mix until all the ingredients are thoroughly incorporated, then form the mixture into 24 meatballs. I used a 1 1/2 inch cookie scoop, which was the perfect size to make 24.

Cook the meatballs. In a large skillet, melt 1 Tablespoon of butter + 1 Tablespoon of olive oil over medium heat. Add the meatballs and cook until they’re browned on all sizes and cooked through. Transfer to a plate or bowl and cover with foil. Set aside.

Make the sauce. To the same skillet, add the butter and melt over medium heat. Once the butter is melted, add the flour and cook, stirring constantly, for about 5 minutes. Increase the heat to high and slowly whisk in the broth and cream. Bring the mixture to a boil, then reduce the heat to simmer. Add the remaining ingredients and simmer until the sauce starts to thicken.

Combine. Add the meatballs back in with the sauce and simmer for 2-3 minutes. Serve over noodles or mashed potatoes.

what to serve with Swedish Meatballs

• Parmesan Roasted Green Beans
• Lemon Parmesan Roasted Potatoes
• Sautéed Spinach
• Beer Cheese Muffins
• Sautéed Mushrooms
• Creamy Cucumber Salad
• Radish Salad
• Cheesy Muffin Tin Biscuits

Swedish Meatballs

The BEST Swedish Meatballs – smothered in a deliciously savory cream sauce. Serve them over noodles, mashed potatoes, or on their own with a side of bread. Just like the famous Ikea meatballs… only better!

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 573kcal

Author: Cathy Trochelman

Ingredients

Meatballs

• 1 pound ground beef OR pork OR turkey OR chicken
• 1/4 cup panko breadcrumbs
• 1/2 cup finely chopped onion
• 1 egg
• 1 Tablespoon minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon pepper

Gravy

• 4 Tablespoons salted butter
• 3 Tablespoons all purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Instructions

• In a large mixing bowl, combine the ground beef, panko crumbs, onion, egg, parsley, and spices. Using a large spoon or your hands, mix until all the ingredients are thoroughly incorporated. Form the mixture into 24 -30 meatballs (I used a 1 1/2 inch cookie scoop) and place them on a baking sheet lined with parchment paper or foil.
• In a large skillet, melt 1 Tablespoon of butter + 1 Tablespoon of olive oil over medium heat. Add the meatballs and cook until they're browned on all sizes and cooked through.
• Transfer cooked meatballs to a plate or bowl and cover with foil.
• For the sauce, add the butter to the same skillet and melt over medium heat. Once the butter is melted, add the flour and cook, stirring constantly, for about 5 minutes.
• Increase the heat to high and slowly whisk in the broth and cream. Bring the mixture to a boil, then reduce the heat to simmer.
• Add the remaining ingredients and simmer until the sauce starts to thicken.
• Add the meatballs back in with the sauce and simmer for 2-3 minutes. Serve over noodles or mashed potatoes or with crusty bread on the side.
  
  

Notes

Pro Tips

1. Use a cookie scoop. A 1 1/2 inch cookie scoop yields 24 perfect meatballs… without all the mess!
2. Don't overmix. Overmixing the meatball mixture will give you tough, less than delicious meatballs.
3. Fully cook the roux. Don't skimp on the 5 minutes of cook time! A good roux is a key component to this recipe.
4. Adjust as desired. For less saucy meatballs, double the meatball mixture. Also be sure to check out my "recipe variations" below for more suggestions!

Recipe Variations

• Use ground turkey or ground chicken in place of ground beef
• Use a combination of ground beef + ground pork
• Save time by substituting any of your favorite frozen meatballs
• Make it extra creamy by adding sour cream
• Make it less creamy by reducing the half & half to 1/2 cup
• Top with fresh, finely shredded Parmesan cheese
• Put the meatballs and gravy on bread to make it a sub sandwich
• Serve them with toothpicks for a fun appetizer

Nutrition

Serving: 1g | Calories: 573kcal | Carbohydrates: 11g | Protein: 38g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 1101mg | Fiber: 1g | Sugar: 3g