You might think of Ikea when you hear Swedish Meatballs, but trust me, this homemade recipe is even better! Perfectly-spiced meatballs with a rich, creamy, delectable gravy comes together quicker than you’d think. It’s such a cozy meal idea, but just as great for parties.

A bowl of pasta with meatballs and parsley.

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What’s in this Swedish Meatball Recipe?

These chicken and beef meatballs are made with allspice and nutmeg for that specific flavor that makes Swedish meatballs so unique. They’re then cooked in a creamy gravy sauce that is just unbelievably delicious!

  • Breadcrumbs: Breadcrumbs create a better texture in the meatball mixture.
  • Milk + Cream: Add moisture to the meatballs and makes the sauce creamy.
  • Egg: This binds the ingredients together.
  • Spices: Allspice and nutmeg are important for the warm, comforting flavor of the meatballs. Salt and pepper enhance the natural flavors.
  • Fresh Parsley: Adds a pop of freshness to the meatballs and sauce.
  • Butter + Oil: Vegetable oil helps the onions cook without burning, while butter adds richness and helps to thicken the gravy.
  • Onion + Garlic: Adds a savory and earthy flavor to the meatballs.
  • Ground Chuck + Chicken: This mixture of meats makes for a flavorful meatball! You can stick with the more traditional mixture of beef and pork instead if you prefer– just use pork in place of the chicken.
  • All-Purpose Flour: This thickens the gravy.
  • Broth: I used both beef and chicken broth in the sauce, but you can use one or the other if you prefer.
  • Sour Cream: Adds richness and tangy flavor to the sauce.
  • Dijon Mustard: Adds a bit of an acidic tang to the sauce.
  • Worcestershire Sauce: This is the perfect mix of savory, salty, and tangy, so it adds great flavor to the sauce.
  • Beef Bouillon: Use instant bouillon granules. This adds a really rich and savory taste to the gravy.
  • Apple Cider Vinegar: This tangy ingredient creates more balance in the flavor.

Pro Tip: If you want to turn these meatballs into the coziest meal ever, try this Swedish Meatball Soup!

Easy Swedish Meatballs

You can use frozen meatballs to make this Swedish meatball recipe even easier. You’ll miss out on the warm spices cooked into the meat, but the gravy itself will still add so much flavor.

To do this, simply cook your frozen meatballs (use chicken, beef, or pork) according to package instructions, then make the sauce and cook the meatballs in it according to the recipe card below.

A baking sheet with meatballs on it.
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What makes Swedish meatballs different?

The addition of warming spices, like allspice and nutmeg, gives these meatballs an otherworldly flavor!

What is Swedish meatball sauce made of?

This amazing sauce is made with butter, heavy cream, sour cream, broth, soy sauce, Worcestershire sauce, beef bouillon, cider vinegar, flour, sugar, Dijon mustard, and parsley.

What is a substitute for pork in Swedish meatballs?

Traditionally, these meatballs are made with a combination of pork and beef. But for this recipe, we used a combination of ground chicken and ground chuck (beef) instead. However, you can use any combination of chicken, turkey, beef, and pork you prefer, or just stick to one.

How do you thicken Swedish meatball sauce?

Flour creates a thicker, gravy-like texture to the sauce. If you’d like an even thicker sauce: Before adding the meatballs, mix together 1 tablespoon of cornstarch and 2 tablespoons of milk or cold water and add it to the sauce. Stir over low heat until the mixture thickens.

Can I make these in a slow cooker?

Absolutely! Follow the instructions in this crockpot Swedish meatballs recipe instead.

Swedish meatballs in cream sauce.

How to Store and Reheat

Store leftovers in an airtight container, and keep them in the refrigerator for up to 4 days. You can store the meatballs directly in the sauce, or separate them (both options work fine).

To reheat, warm them up in the oven until fully heated through. You can also mix in a bit more cream to help make the sauce creamy again.

How to Freeze

While I do not recommend freezing the sauce, you can freeze the Swedish meatballs for up to 3 months. Freeze in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store. Let thaw overnight before finishing in the sauce.

Serving Suggestions

For a really cozy and comforting dinner with these traditional Swedish meatballs, serve them with egg noodles or homemade pasta, and creamy mashed potatoes or these simple roasted potatoes. The gravy coats the pasta and potatoes so beautifully!

If you’re serving these as an appetizer, don’t forget the lingonberry jam (or cranberry sauce if you can’t find it!) for dipping.

Swedish meatballs in a white bowl with sauce.

5-Star Review

“I have tried out at least three different recipes of Swedish Meatball sauce and this is far and away the best. I am always having to add something to the other recipes to make them taste better but this one needed no alterations. Thank you!!” – Renee

Step by Step

How to make Swedish Meatballs

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Recipe Card

Swedish Meatballs Recipe

4.56 from 472 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8
Author: Becky Hardin
A pan with meatballs in a creamy sauce.
Everyone should make this Classic Swedish Meatball recipe made with the ultimate delicious sauce.
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Equipment

Ingredients 

For the Meatballs

  • cup breadcrumbs
  • ½ cup milk
  • 2 tablespoons heavy cream
  • 1 large egg
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon unsalted butter (⅛ stick)
  • 1 tablespoon vegetable oil
  • ½ yellow onion minced
  • 1 clove garlic minced
  • 1 pound ground chicken
  • pounds ground chuck

For the Sauce

  • 6 tablespoons unsalted butter (¾ stick)
  • cup all-purpose flour (see note for an optional thickener)
  • 14.5 ounces low sodium beef broth (1 can)
  • 14.5 ounces low-sodium chicken broth (1 can)
  • 1 cup heavy cream
  • ¾ cup sour cream
  • 1 teaspoon Beef Instant Bouillon Granules — I used Wyler’s
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon freshly ground black pepper
  • Kosher salt as needed; taste first
  • 1-2 tablespoons minced fresh parsley

For Serving (Optional)

Instructions 

For the Meatballs

  • Preheat oven to 400°F. Cover 2 large baking sheets with foil and spray the foil with nonstick spray. Set aside for now.
    A sheet of aluminum foil on a table.
  • In a large bowl, combine the breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg, and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.
    ⅓ cup breadcrumbs, ½ cup milk, 2 tablespoons heavy cream, 1 large egg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, 1 tablespoon minced fresh parsley
    A bowl filled with a mixture of ingredients.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet set over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.
    1 tablespoon unsalted butter, 1 tablespoon vegetable oil, ½ yellow onion, 1 clove garlic
    Fried onions in a frying pan.
  • Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon.
    1 pound ground chicken, 1½ pounds ground chuck
    Meat mixture in a bowl on a white surface.
  • Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart.
    Meatballs on a baking sheet.
  • Cook 20 minutes, or until no longer pink in the center.
    A baking sheet with meatballs on it.

For the Sauce

  • While meatballs are cooking, prepare the sauce: Melt the butter in a large skillet.
    A frying pan with oil in it.
  • Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often.
    6 tablespoons unsalted butter, ⅓ cup all-purpose flour, 14.5 ounces low sodium beef broth, 14.5 ounces low-sodium chicken broth, 1 cup heavy cream, ¾ cup sour cream, 1 teaspoon Beef Instant Bouillon Granules, 1 tablespoon low-sodium soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 tablespoon granulated sugar, ½ teaspoon freshly ground black pepper, Kosher salt, 1-2 tablespoons minced fresh parsley
    A frying pan with batter in it.
  • Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed.
    A frying pan with a sauce in it.
  • Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently and often, until gravy has thickened. Add chopped parsley and stir gently.
    Swedish meatballs in cream sauce.
  • Serve over egg noodles, mashed potatoes, or macaroni. If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of cranberry sauce or lingonberry jam on the side, optional.
    Cranberry sauce

Video

Becky’s Tips

Yield: This recipe yields about 25 (1½-inch) meatballs. A serving is 3 meatballs.
  • Note: For an optional thickener, before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.
Storage: Store Swedish meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Calories: 636kcalCarbohydrates: 13gProtein: 31gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 211mgSodium: 560mgPotassium: 816mgFiber: 1gSugar: 5gVitamin A: 1078IUVitamin C: 2mgCalcium: 106mgIron: 3mg

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

Did you make this? Leave a comment!

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.56 from 472 votes (412 ratings without comment)
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160 Comments
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Jason
Jason
January 20, 2021 3:18 pm

The page for this is nearly incomprehensible with all the ads and backstory. I haven’t even made the dish yet.

Becky Hardin
Becky Hardin
January 20, 2021 4:08 pm
Reply to  Jason

I am sorry, the ads are sadly necessary to keep this site going so you can have access to free recipes. There is an option at the top of the website to jump straight down to the recipe and skip everything in between and it allows you to print a recipe that is printer-friendly.

Kim
Kim
October 30, 2020 2:45 pm

I don’t fix anything with soy…. anything I can use to replace that?

Molly
Molly
April 6, 2021 12:00 pm
Reply to  Kim

If you need a replacement for the soy suace, use Coconut Aminos! Should be able to find in your local grocery store :)

Anthony F
Anthony F
May 8, 2021 6:40 pm
Reply to  Kim

You might try worcestershire sauce. It is a little different but to me it is almost in the same family. Like soy sauce, it has a distinct flavor but I often use it in soups, stews, and meat marinades.

KathyG
KathyG
June 8, 2021 7:47 pm
Reply to  Kim

You can also use Bragg Liquid Aminos instead of soy sauce in anything that calls for soy sauce. Tastes just like soy sauce. We use it instead of soy sauce for everything. If you can’t find it in the grocery store, look at your nearest health food store and they should have it.5 stars

Ashley H
Ashley H
October 22, 2020 11:42 am

This sauce is absolutely delicious! One of the best things I have ever made for dinner – seriously! I didn’t actually make the meatballs in this recipe because I was short on time and had frozen meatballs that needed to be used, but the sauce was so good that I feel compelled to write a review anyway. I followed the recipe exactly as written for the sauce, with the exception of the parsley at the end. And I was looking for a super creamy sauce so I did add the cornstarch for the extra thickener. 100% I will make this again.5 stars

Shari G
Shari G
September 23, 2020 6:49 pm

Delicious, Delicious, Delicious5 stars

Becky Hardin
Becky Hardin
September 27, 2020 2:18 pm
Reply to  Shari G

So so happy you enjoyed it!!

Dawn Pico
Dawn Pico
September 19, 2020 5:57 pm

Delicious. Easy peasy. Great left overs for my work lunch. Thank you5 stars

Becky Hardin
Becky Hardin
September 20, 2020 1:06 pm
Reply to  Dawn Pico

Yum!! I’m so happy you enjoyed it!

Hailey Green
Hailey Green
September 10, 2020 9:04 pm

This is seriously one of my favorite meals to make/eat! So quick and easy! But oh so amazing! Thank you!

Becky Hardin
Becky Hardin
September 20, 2020 1:43 pm
Reply to  Hailey Green

I’m so glad you love it!!

Jess H
Jess H
July 22, 2020 4:40 pm

delsih5 stars

Becky Hardin
Becky Hardin
July 26, 2020 4:41 pm
Reply to  Jess H

Thank you, Jess!

Michelle
Michelle
June 15, 2020 3:24 pm

When is the beef bouillon used in the recipe? Sorry if I’m missing it.

Becky Hardin
Becky Hardin
July 11, 2020 10:03 pm
Reply to  Michelle

Add it in step one with most of the other ingredients!

Etienne Von Engelhardt
Etienne Von Engelhardt
May 11, 2020 10:32 am

This is an excellent recipe! I am always looking for a tasty meal that can be prepared ahead of large family gatherings. Everyone loved it and there were only 4 meatballs left, after group of six all had seconds. They thought the sauce was very superior.

Becky Hardin
Becky Hardin
May 23, 2020 2:18 pm

How awesome!! I’m glad everyone loved it so much!

Jenn
Jenn
April 27, 2020 4:45 pm

Loved this recipe! I actually just made it last night. My boyfriend had never had Swedish meatballs and he was impressed! I used gluten-free bread crumbs and flour and it worked perfectly. The sauce thickened enough without using the cornstarch. Thank you for the delicious recipe!5 stars

Becky Hardin
Becky Hardin
June 4, 2020 12:03 pm
Reply to  Jenn

Great ideas!! I’m so glad you all loved them so much!!!