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    Swedish Meatballs

    Updated October 16, 2025 / By Holly Erickson

    My Swedish meatball recipe makes the best, juiciest meatballs in gravy you'll ever have. Warm with spices and simmered in heavenly creamy gravy sauce, they’re way better than Ikea’s. 

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    Homemade Swedish meatballs served over creamy mashed potatoes sprinkled with parsley, a perfect comfort meal
    Photography by Gayle McLeod

    I married a Norwegian and (even though these are Swedish), his Nordic family loves my homemade Swedish meatball recipe, so I feel comfortable saying that these really are the best! I use a combo of ground pork and beef so the little meatballs are rich and juicy. Seasoned with parsley, allspice, nutmeg, grated onion, and garlic and simmered in creamy, peppery gravy sauce, they’re SO good.  

    Homemade Swedish meatballs served over creamy mashed potatoes, topped with rich brown gravy and a sprinkle of parsley

    I love to serve them over mashed potatoes with broccoli on the side for a cozy dinner that can’t be beat! They’re yummy with buttered noodles, too. For more classic meatball recipes, you can’t go wrong with spaghetti and meatballs, or for more creamy comfort, don’t miss Beef Stroganoff. 

    Ingredients to make Swedish meatballs with a creamy rich brown gravy arranged on a countertop

    Homemade Swedish Meatball Ingredients

    • Meat! Ground pork and ground beef make the most tender, juicy Swedish meatballs, but sometimes I lighten this recipe up by using ground turkey and chicken instead.
    • Grated onions: Use a box grater or a food processor with the grating attachment. Grating the onion lets it melt smoothly into the meatball mixture. 
    • Parsley: Just a hint of fresh herbs brings a lot of homemade goodness to this recipe. 
    • Fresh garlic: Sharp, savory garlic, because of COURSE.
    • Panko: Airy panko breadcrumbs are my secret to tender Swedish meatballs! I often use gluten free panko and it works great. 
    • Eggs: Eggs help the meatballs stick together. 
    • Spices: Classic Swedish meatball spices are nutmeg, allspice, salt and pepper. 

    For the creamy gravy sauce

    • Butter: Unsalted butter is best because there’s salt in the beef stock and the meatballs. 
    • Cream: Use regular heavy cream, no swaps. 
    • Flour: Flour thickens the gravy so it clings to every meatball. I often sub in gluten free flour to make this recipe gluten free! 
    • Beef stock: Rich beef stock is really important to get that classic savory Swedish meatball flavor. 
    • Seasonings: Allspice, nutmeg, salt and pepper. Same as in the meatballs!
    • Lemon: Just a touch of lemon brightens all that buttery richness up. 
    ground beef, ground pork, spices, grated onion, panko and eggs getting mixed in a bowl to make swedish meatballs
    raw meatballs on a baking sheet made with beef, pork, parsley, spices, grated onion, panko and eggs

    How To Make Swedish Meatballs

    1. Mix meatball ingredients in a large bowl.
    2. Roll out about 30 meatballs.
    3. Fry the meatballs in a large skillet, working in batches.
    4. Use the same skillet to make the greatest sauce for Swedish meatballs you’ve ever tasted.
    5. Simmer the meatballs in the gravy and simmer them in the creamy, spiced Swedish meatball sauce! 
    swedish meatballs made of tender beef and pork being browned in olive oil in a large pot

    Tips for the BEST Swedish Meatballs

    • Make small, evenly-sized meatballs. It’ll be easiest to cook them to perfection if they’re all about the same size. 
    • Don’t overmix the meatballs. The key to tender meatballs is gently mixing the meat mixture just until they look uniform. Then stop! 
    • Dip your hands in a bit of water as you roll the meatballs! It keeps the mixture from sticking to your hands. 
    • Fry the meatballs in small batches. If you crowd the pan, the meatballs will steam instead of brown. 
    butter and flour being stirred in a pan to make creamy gravy for easy homemade swedish meatballs
    homemade creamy brown gravy being cooked in a pot for swedish meatballs

    Serving Suggestions

    Swedish meatballs are traditionally served over mashed potatoes or egg noodles, but you can do whatever you want, really. Swedish meatballs are actually one of my favorite Super Bowl and holiday party foods, too! Try serving them on little toothpicks. 

    homemade creamy brown gravy being cooked in a pot for swedish meatballs
    Homemade Swedish meatballs simmering in creamy brown gravy inside a large pot, a delicious comfort food recipe

    How To Store Leftover Meatballs

    Leftover Swedish meatballs and sauce can be stored in an airtight container in the fridge for up to 3 days, and they reheat perfectly in a covered casserole dish. Heat your oven to 350° and pop them in for 10-15 minutes. Cover with warmed sauce and you are good to go! 

    Homemade Swedish meatballs simmering in creamy brown gravy inside a large pot, a delicious comfort food recipe

    How To Freeze

    You’ve got options for freezing, too! Freeze the uncooked meatballs up to 3 months. I like to freeze them on a baking sheet, then the next day, I pop them off the sheet and store them in a zipper-top freezer bag. You can also freeze cooked Swedish meatballs and gravy for up to 2 months.

    Homemade Swedish meatballs simmering in creamy brown gravy inside a large pot, a delicious comfort food recipe
    Homemade Swedish meatballs simmering in creamy brown gravy inside a large pot, a delicious comfort food recipe

    Tips For Making Ahead

    Prep the meatballs a day ahead of time, and store them in the fridge. When it’s time for the party, just pop them in the oven and make the gravy. OR make the entire dish two days ahead of time. Then, let it cool and refrigerate it until you’re ready. To warm it up, gently warm the meatballs in the gravy over low heat on the stove top, or in an oven set to 350°F for about 15 minutes until it is warmed through. 

    Homemade Swedish meatballs served over creamy mashed potatoes sprinkled with parsley, a perfect comfort meal

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    Homemade Swedish meatballs served over creamy mashed potatoes sprinkled with parsley, a perfect comfort meal

    Swedish Meatballs Recipe

    Updated October 16, 2025

    By Holly Erickson

    • Serves:  8
    • Prep Time:  20 min
    • Cook Time:  40 min
    • Calories:  463

    Description

    These Swedish Meatballs are pure comfort! Tender beef & pork meatballs in a rich, creamy gravy with allspice & nutmeg. Serve over mashed potatoes or egg noodles. Classic recipe ready in an hour!

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      Ingredients

      Meatballs

      • 1 pound​ 80/20 ground beef
      • 1 pound ground pork
      • ¼ cup minced flat leaf parsley
      • ½ teaspoon ground allspice
      • ½ teaspoon ground nutmeg
      • ⅓ cup grated yellow onion
      • 2 teaspoons kosher salt
      • ½ teaspoon freshly cracked black pepper
      • 4 garlic cloves, minced
      • ¾ cup panko breadcrumbs
      • 2 large eggs
      • 2 tablespoons extra-virgin olive oil

      Cream Gravy

      • ½ cup (1 stick) unsalted butter
      • ½ cup all-purpose flour
      • 4 cups beef stock
      • 1 teaspoon kosher salt
      • ¼ teaspoon freshly cracked black pepper
      • 1 tablespoon fresh lemon juice, (from 1 lemon)
      • ¼ teaspoon ground allspice
      • ¼ teaspoon ground nutmeg
      • 1 cup heavy cream

      For Serving (optional)

      Method

      1. Make the meatballs. In a large bowl, combine the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each). You should have about 30 to 35 meatballs.

        raw meatballs on a baking sheet made with beef, pork, parsley, spices, grated onion, panko and eggs

      2. Heat the olive oil in a large skillet or braiser over medium-high heat. Once the oil is glistening, add half of the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 more minutes. Transfer the meatballs to a plate. Repeat with remaining meatballs. Pour any excess grease from the skillet into a heatproof vessel. 

        swedish meatballs made of tender beef and pork being browned in olive oil in a large pot

      3. Using the same skillet, reduce the heat to medium and add the butter, stirring until melted. When the butter begins to bubble, sprinkle in the flour and cook, whisking, until fully incorporated, about 1 minute. Whisk in the beef stock, salt, pepper, lemon juice, allspice and nutmeg, and cream until fully incorporated. Bring to a simmer and cook, whisking until smooth and slightly thickened.

        homemade creamy brown gravy being cooked in a pot for swedish meatballs

      4. Add the meatballs to the sauce and turn to coat. Cover and reduce the heat to low. Simmer until the gravy has thickened and the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 10 minutes. 

        Homemade Swedish meatballs simmering in creamy brown gravy inside a large pot, a delicious comfort food recipe

      5. Serve warm over mashed potatoes or egg noodles, with lingonberry jam on the side if using. 

        Homemade Swedish meatballs served over creamy mashed potatoes, topped with rich brown gravy and a sprinkle of parsley

      Related Recipes

      Nutrition Info

      • Per Serving
      • Amount
      • Calories 463
      • Protein 27 g
      • Carbohydrates 11 g
      • Total Fat 35 g
      • Dietary Fiber 1 g
      • Cholesterol 157 mg
      • Sodium 1050 mg
      • Total Sugars 1 g

      Swedish Meatballs

      Questions & Reviews

      Rated 5 stars by 107 readers

      or
      • Gail

        Can I use super thick sour cream instead of heavy cream. I bought the sour cream not realizing how thick it was (you can stand a spoon in it) and I don't know what to do with it. Thought of your recipe.

        We probably wouldn't use that sub here just because the flavor of sour cream is quite different than heavy cream.

      • Joann

        Can you freeze this recipe

        Yes! Pleas see the "how to freeze" instructions in the post.

      • Stacey

        What do I do if I dont have panko?

        we use panko as the binder. If you have regular breadcrumbs those could work too. If you make it without breadcrumbs or panko they just migh tnot hold together as well and would have a more dense texture.

      • Abigail

        Im curious if you think this recipe would work with a mixture of beef and lamb instead of beef and pork?

        We haven't tried it but should be great!

      • Sarah

        I love making Swedish meatballs and decided to make them for Christmas this year. This recipe looks fantastic! Do you think it would fit in my 6 qt Dutch oven if I doubled the recipe?

        It would probably not fit. 8 qt would be better

      • Bruce-Michele

        If I wanted to make ahead, should I freeze the meatballs after cooking or before? thank you !

        Hi Bruce, we have a section in this post with freezing instructions that you can check out. You can freeze either raw or baked!

      • Jacki

        Can I use dried parsley instead of fresh?

        You can, you'll need a lot less. Around 1 1/3 tablespoons dried parsley. Hope you enjoy!

      • Liz

        Can these be baked in the oven rather than fried?

        Totally! Bake on 400F for 15-20 minutes until baked through.

      • Robert

        Can I just bake them in the oven

        Sure! Baked them on 400F for about 15-20 minutes until baked through. Hope you enjoy Robert.

      • Deb

        You used to have a section in this recipe for making slurry with cornstarch instead of flour. I dont see it. Whats the ratio?
        Thanks!

        Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up.

      • Louise

        5-star rating

        Delicious! Maybe not the healthiest version, but definitely worth the effort for the comfort and enjoyment.
        Thank you.

        Thanks Louise, glad you enjoyed these!

      • Julie

        5-star rating

        It was a snowy night and I had some frozen turkey meatballs in the freezer. I served them with egg noodles and your delicious sauce and it warmed us from the inside out. Great recipe, thank you!

        So happy to hear this Julie!

      • Joanna

        5-star rating

        Joanna Panzera said "Love this recipe! Takes me back to a time when things were simpler!"

        Glad you loved it! Joanna Malea!

      • Tamara

        5-star rating

        Have you tried this using chicken or turkey? I have several family members who have difficulty digesting beef and pork.

        That would work fine, hope you enjoy!

      • Darla

        5-star rating

        We love this recipe! One thing- my sauce is coming out too thin. Thoughts on what I could be doing wrong, or how to thicken it more?

        You might not be cooking the roux (butter and flour) long enough. Try cooking it for 2-3 minutes until its slightly golden and smells nutty. Hope it helps!

      • Jodi

        5-star rating

        Im making this for dinner tonight! My house smells heavenly

        Wonderful!

      • cat

        5-star rating

        please forgive the changes i made for the meatballs - i used jimmy dean original sausage (because i had to use it up) and bisquick (again to use some) but added all your other ingredients for the meatballs - excellent! and i added a splash of dry sherry to the sauce - love sherry in cream sauces! thank you for this recipe!

        Glad you enjoyed it Cat!

      • Cara

        5-star rating

        Excellent recipe 👍🏼

        Thank you, so happy you loved it!

      • 5-star rating

        Looks good, but for the garlic. It doesn't belong there, and I doubt any Swede would tolerate it

      • Gwendolina

        5-star rating

        I am Icelandic living in Australia I halved the recipe, we don't get sticks of butter so I did some googledebunking it's 114 grams per "stick" All purpose flour is plain flour, yellow onion is brown onion (I did ask the grocery shop for a yellow onion I got a strange look lol) and 1 lb of ground pork or beef is 450 grams of pork or beef mince. Mainly so I don't embarass myself again haha. This recipe is delicious I omitted the salt from the sauce as I accidentally got regular beef stock instead of salt reduced , I also left out the lemon juice and I have leftovers for days . This is definitely a keeper, I am having some leftovers of this tonight with buttered egg noodles

        Thanks, so glad you loved it! We love your commitment to finding all the right ingredients, sorry it was such a pain to google all of that!

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