Easy Swedish Meatballs with Sauce

Swedish meatballs with sauce being spooned on top.

5 from 130 votes

Easy Swedish Meatballs with Sauce

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!

Prep Time10

Cook Time20

Total Time30

Course: dinner, entree, lunch, Main Course

Cuisine: Swedish

Servings:

Calories: 441kcal

Equipment

Cookie scoop

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

Notes

Makes about 16 meatballs using a 3 Tablespoon scoop.

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.

Make ahead and freeze - 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 Swedish meatball sauce fresh when 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 before serving.

Nutrition