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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!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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