Easy Swedish Meatballs Recipe

These easy Swedish meatballs are tender, perfectly spiced, and simmered in a rich, creamy gravy. Serve them over egg noodles for a cozy, restaurant-quality dinner that comes together quickly and easily!

Easy Swedish Meatballs Recipe

• Comes together in under an hour with simple, familiar ingredients!
• Rich, cozy flavor with ultra-tender meatballs and a creamy gravy you’ll want to spoon over everything.

Ingredients for Swedish Meatballs

• Italian Breadcrumbs: Help bind the meatballs and keep them tender. Plain breadcrumbs or panko will also work.
• Milk: Soaks into the breadcrumbs to create a panade, which prevents dense meatballs. Half and half works in a pinch.
• Ground Beef: Adds rich, beefy flavor. I like 85/15.
• Ground Pork: Keeps the meatballs extra juicy and tender. You can substitute another pound of ground beef instead.
• Yellow Onion: Adds moisture and subtle sweetness. Shallot works well too.
• Garlic: Brings savory depth to the meatballs. Garlic powder can be used if needed.
• Eggs: Help bind everything together.
• Worcestershire Sauce: Adds umami and savory complexity. Soy sauce can work as a substitute.
• Ground Allspice: Classic Swedish meatball seasoning that adds warmth.
• Ground Nutmeg: Gives subtle sweetness and depth. Don’t skip it.
• Flour: Thickens the sauce. Stick with all-purpose flour for this recipe.
• Beef Broth: Adds savory body to the gravy. Beef stock works too.
• Heavy Cream: Makes the sauce luxuriously creamy. Half and half can be used for a lighter option.
• Dijon Mustard: Adds tang and depth without overpowering.
• Balsamic Vinegar: Just a splash balances the richness with acidity. You can use white balsamic vinegar, white wine vinegar, or apple cider vinegar instead.

How to Make Swedish Meatballs

MAKE THE PANADE. Combine breadcrumbs and milk in a large bowl, then let them soak while you prep the other ingredients.

MIX THE MEATBALLS. Add ground beef, ground pork, onion, garlic, eggs, Worcestershire sauce, allspice, nutmeg, salt, and pepper. Gently mix just until combined.

FORM THE MEATBALLS. Use a cookie scoop to portion the mixture, then lightly oil your hands and roll into uniform meatballs.

SEAR THE MEATBALLS. Heat olive oil in a large sauté pan over medium-high heat. Brown the meatballs in batches until brown on all sides, adding more oil as needed. Transfer to a plate.

MAKE THE SAUCE. Lower the heat and melt butter in the same pan without wiping it out. Stir in flour and cook for about 1 minute. Slowly whisk in beef broth, then add heavy cream, Dijon mustard, and Worcestershire sauce. Season to taste. Return the meatballs and any drippings to the pan.

SIMMER THE MEATBALLS. Simmer gently until the meatballs are cooked through and the gravy has thickened, about 10 minutes.

SERVE. Spoon meatballs and sauce over al dente egg noodles and enjoy!

Things to Know

• Don’t overmix the meatball mixture, or they’ll be dense.
• Use a cookie scoop for evenly sized meatballs that cook at the same rate.
• The size of your meatball will affect the cooking time. The larger the meatball, the longer it will need to cook.
• Simmer gently so the gravy thickens without breaking.
• If you find the sauce too thick, just add a splash of broth or cream.
• If you find it’s too thin, just keep simmering until it thickens.

Storing Leftovers

Store leftover Swedish meatballs and gravy in an airtight container in the refrigerator for up to 4 days.

Freezing Swedish Meatballs

• Freeze cooked meatballs and gravy in a freezer-safe container for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating Swedish Meatballs

• Reheat gently on the stovetop over medium-low heat.
• Add a splash of broth or cream if the gravy has thickened too much.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy garlic bread
• sliced garlic cheese bread
• simple green salad
• creamy crock pot mashed potatoes
• air fryer green beans

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