These easy Swedish meatballs are made of ground beef and breadcrumbs that result in tender, juicy, melt-in-your-mouth meatballs! They're served with Swedish meatball sauce, a rich and creamy gravy made with beef stock and cream!
These Swedish meatballs are so soft and melt-in-your-mouth tender! They're made with breadcrumbs and milk for juicy, moist meatballs that are covered in a rich, savory Swedish meatball sauce.
Many are familiar with Ikea Swedish meatballs but these taste so much better! They're also larger in size, about 2 inches in diameter, which make them fun to eat and provide generous portions.
For a complete meal, serve with boiled potatoes, mashed potatoes, egg noodles, pasta, rice, and lingonberry jam.
Ingredients
Ground beef - I used 85% lean ground beef. You can also use a combination of ground pork and ground beef.
Breadcrumbs and milk - Breadcrumbs and milk make these meatballs soft, tender, and moist. Use any kind of milk and plain breadcrumbs.
Herbs and spices - Parlsey, allspice, nutmeg.
Swedish meatball sauce - Beef broth, heavy cream, butter, flour.
How to Make Swedish Meatballs
- Mix the milk and breadcrumbs in a large bowl then add the remaining meatball ingredients. Mix until just combined.
- Roll into 2 inch diameter meatballs. Wet your hands and use a cookie scoop for easy shaping.
- Bake in a 400 degree oven or pan fry until fully cooked and browned.
Swedish Meatball Sauce
- Melt butter in a large pan and add the flour. Stir until a roux forms.
- Slowly add the beef stock while whisking to avoid lumps in the gravy.
- Add the meatballs to the sauce and simmer.
- Serve over boiled or mashed potatoes, egg noodles, pasta, or rice. Add lingonberry jam on the side. Enjoy!
Make Ahead and Freeze
Freezing: Place cooked meatballs in an airtight, freezer safe container and freeze for up to 2 months in the freezer. Separate them before fully frozen so they don't stick together. I recommend making the gravy fresh right before serving.
Reheating meatballs: Place frozen meatballs in the fridge overnight to thaw. Reheat in the microwave or a preheated 350 degree F oven until fully heated through. Simmer in gravy right before serving.
Variations
- Turkey or chicken meatballs - Great for a healthy twist on Swedish meatballs. Internal temperature should reach 165°F.
- Frozen meatballs - For fast and convenient Swedish meatballs, substitute with frozen meatballs. I recommend buying beef meatballs and making the gravy from scratch.
- Sour cream - Use sour cream in the gravy instead of heavy cream for a tangy, creamy flavor.
Serve with:
Easy Swedish Meatballs with Sauce
Equipment
☑ Ingredients
Meatball Mixture
- 1⅓ lb ground beef - see Note 1
- 1 egg
- ⅔ cup plain breadcrumbs
- ⅞ cup milk
- ½ cup onion - finely minced
- 3 cloves garlic - minced
- 2 Tablespoons parlsey - chopped
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ¼ teaspoon allspice and nutmeg
Swedish Meatball Sauce
- 2¼ cups beef broth
- ¼ cup heavy cream
- 3 Tablespoons butter
- 3 Tablespoons flour
- salt to taste
Instructions
Make Meatballs
- Mix and shape: Add the milk and breadcrumbs in a large mixing bowl and stir until the milk is absorbed. Then add the remaining meatball ingredients and mix well until combined. Roll into 2 inch diameter meatballs, about 3 tablespoons worth for large meatballs. Wet hands with water or oil to prevent sticking.1⅓ lb ground beef, 1 egg, ⅔ cup plain breadcrumbs, ⅞ cup milk, ½ cup onion, 3 cloves garlic, 2 Tablespoons parlsey, 1 teaspoon sea salt, ½ teaspoon pepper, ¼ teaspoon allspice and nutmeg
- Pan Fry: Pan fry over medium heat until fully cooked and golden brown, about 10 to 12 minutes. Be sure to brown all sides. Bake: Bake in a preheated 400°F oven until fully cooked, about 18 to 20 minutes depending on size. See Note 2.
Make Swedish Meatballs Sauce
- Add butter and flour to a large pan and stir continuously until a roux is formed, about 2 minutes. Slowly pour in half the beef stock while stirring vigorously with a whisk to prevent lumps. Once smooth, add the rest of the beef broth.2¼ cups beef broth, 3 Tablespoons butter, 3 Tablespoons flour
- Once gravy boils and thickens, add the heavy cream and season with salt to taste. Add meatballs and simmer for 1 to 2 minutes. Serve over potatoes, noodles, or rice. Enjoy!¼ cup heavy cream
✎ Recipe Notes
- Ground beef - I used 85% lean ground beef. You can also use a combination of beef or pork.
- Cooking meatballs: Internal temperature for beef meatballs should be 160°F. If you mixed in ground pork, chicken, or turkey, internal temperature should be 165°F.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Yes you can pre-cook meatballs and freeze for up to 2 months. Place them in an airtight container and separate them before fully frozen to prevent sticking.
Yes you can make them ahead of time and store pre-cooked meatballs in the freezer for up to two months or in the fridge for 3 days.
To reheat the meatballs, place in the fridge overnight to thaw and reheat in the microwave or a pre-heated 350 degree F oven until fully heated through. Make the gravy from scratch and simmer meatballs in gravy before serving.
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