Name: Swedish Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 lb ground beef; 1 small onion, finely grated or minced; 2 cloves garlic, minced; 1 egg; 1/3 cup milk; 1/2 cup breadcrumbs; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground allspice; 1/4 tsp ground nutmeg; 3 tbsp butter (divided); 2 tbsp all-purpose flour; 2 cups beef broth; 1/2 cup heavy cream; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; Fresh parsley, for garnish (optional)

Jump to Recipe·Leave a Review

Swedish meatballs are a cozy, creamy comfort food that’s perfect for chilly nights or Sunday dinners. I make them with seasoned ground beef, a hint of warm spices, and a smooth, rich gravy that pulls everything together. Served with mashed potatoes or noodles — and maybe a spoonful of lingonberry jam — this dish is always a hit.

Why You’ll Love This Recipe

I like that this recipe is simple to make but feels really special. The meatballs are juicy and flavorful thanks to a blend of breadcrumbs, milk, and gentle spices like allspice and nutmeg. The creamy gravy is the star, coating every bite in richness without being too heavy. I can make it all in one skillet, and it’s just the kind of meal that brings everyone to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, finely grated or minced
Garlic, minced
Egg
Milk
Breadcrumbs
Salt
Black pepper
Ground allspice
Ground nutmeg
Butter
All-purpose flour
Beef broth
Heavy cream
Worcestershire sauce
Dijon mustard
Fresh parsley, for garnish (optional)

Directions

I mix the ground beef with onion, garlic, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg in a large bowl until just combined.
I shape the mixture into small meatballs, about 1 to 1.5 inches wide.
In a large skillet, I melt butter and brown the meatballs in batches until golden and cooked through. I set them aside while I make the sauce.
In the same skillet, I melt a little more butter, whisk in flour, and cook it for about 1–2 minutes to form a roux.
I gradually whisk in the beef broth, then stir in heavy cream, Worcestershire sauce, and Dijon mustard. I let the sauce simmer for 5–7 minutes until it thickens.
I return the meatballs to the skillet and gently toss them in the sauce, letting them simmer together for a few more minutes.
I serve them hot, garnished with parsley if I have some, alongside mashed potatoes, noodles, or rice.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

If I want to switch things up, I sometimes use ground turkey or a mix of lean and regular ground beef. I’ve added a spoonful of sour cream to the gravy before for extra tanginess, or used Greek yogurt in a pinch. When I want to stretch the dish further, I serve it over egg noodles or even rice. And for a dairy-free version, I’ve swapped in oat milk and a plant-based butter — it still turns out creamy and satisfying.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the meatballs and sauce together in an airtight container. To reheat, I warm everything gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened. The microwave works too — I heat in 60-second bursts, stirring in between. These also freeze beautifully: I let them cool completely, freeze in portions, and thaw overnight in the fridge before reheating.

FAQs

Can I use only ground beef for Swedish meatballs?

Yes — and that’s exactly how I make them. Ground beef works perfectly on its own and delivers great flavor and texture.

What’s the secret to keeping meatballs tender?

I make sure not to overmix the meat, and I use milk-soaked breadcrumbs to lock in moisture. That gives them a soft, melt-in-your-mouth texture.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F (200°C) for 18–20 minutes until browned and fully cooked. Then I simmer them in the gravy to soak up all that flavor.

What’s a good side dish for Swedish meatballs?

Mashed potatoes are my go-to, but buttered egg noodles, rice, or even roasted vegetables work great. I love adding a spoonful of lingonberry jam for a sweet contrast.

Can I make this recipe ahead of time?

Definitely. I make the meatballs and sauce a day in advance and keep them in the fridge. The flavors deepen overnight, and it reheats beautifully for a quick meal.

Conclusion

These Swedish meatballs are one of my favorite comfort food recipes. The beef is tender and flavorful, the creamy gravy is pure comfort, and the whole dish comes together in under an hour. Whether I’m cooking for family or meal-prepping for the week, it’s a satisfying and stress-free go-to that never disappoints.

Swedish Meatballs