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.
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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.
The addition of warming spices, like allspice and nutmeg, gives these meatballs an otherworldly flavor!
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.
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.
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.
Absolutely! Follow the instructions in this crockpot Swedish meatballs recipe instead.
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.
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
Swedish Meatballs Recipe
Equipment
Ingredients
For the Meatballs
- 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
- 1 tablespoon unsalted butter (⅛ stick)
- 1 tablespoon vegetable oil
- ½ yellow onion minced
- 1 clove garlic minced
- 1 pound ground chicken
- 1½ pounds ground chuck
For the Sauce
- 6 tablespoons unsalted butter (¾ stick)
- ⅓ 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)
- Cranberry sauce or lingonberry jam
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.
- 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
- 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
- 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
- Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart.
- Cook 20 minutes, or until no longer pink in the center.
For the Sauce
- While meatballs are cooking, prepare the sauce: Melt the butter in a large skillet.
- 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
- 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.
- 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.
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Going to make this. The recipe sounds perfect for what taste I’m looking for. Originally used to use the Betty Crocker cookbook recipe but something always tasted like it was missing. Going to try this one and I can’t wait. Seems to be exactly what I’m looking for
We hope these meatballs meet your expectations!! Let us know how it goes!
Why did you give it only two stars?
My family really liked the recipe, my youngest asked if it could join the rotation.
I’m going to freeze half and see if how it comes out. Would go really good over mashed potatoes. I did tweak it some for me, since I’m vegetarian. Still came out lovely.
So glad your family loved it, Angie!
UuhhhMmm sugar Dijon mustard and sour cream does not even remotely go into our Swedish meatballs or the sauce 🤦♀️As a sweede born and raised in Sweden I can attest to this
We’re sorry this recipe wasn’t a hit for you, Tina!
We’re sorry this recipe wasn’t to your tastes!
Had
Just put in as much sour cream as you want it still works
This really was delicious! After you make it once or twice you can always modify the measurements (for folks who are not fans of sour cream ) and tweak it to make it your own But we thought it was perfect just the way it was
Thanks for sharing, Barry!
Made this last night for my husband and very picky eater sister in law. The both loved it. The sauce was amazing
I love to hear that!
If you swap out the heavy cream for half-n-half and use all beef broth (we used water and double quantity of bullion) … the sour cream taste is not noticeable. It cuts the tang dramatically.
Loved this recipe, thank you! The SAUCE rocks!! It’s different than most of the others I found :) I did make some modifications…used all beef broth and cut back on the sour cream a bit :) Also used beef and pork for the meatballs….they came out well but I think in the future, I’ll stick to a chicken/turkey combo!! Thank you again !!!
Thanks for sharing, Melinda!