If there’s one dinner that instantly brings comfort to the table, it’s Swedish meatballs. These are tender, flavorful meatballs simmered in a creamy, savory gravy that is honestly RIDIC-ULICIOUS. This is the kind of meal that feels cozy, familiar, and satisfying—exactly what comfort food should be. Swedish meatballs can make any night feel special.
What I love most about this recipe is how versatile it is. Some nights we serve these Swedish meatballs over buttery egg noodles, and other nights they land right on top of fluffy mashed potatoes. Either way, that creamy gravy ties everything together and makes this a meal everyone looks forward to, especially when Swedish meatballs are involved.
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This is a no-stress dinner that works just as well for a busy weeknight as it does for a laid-back Sunday meal.
Table of contents
Why You’ll Love These Swedish Meatballs
These meatballs are tender, flavorful, and made with simple ingredients you probably already have in your kitchen. The warm spices give them that classic Swedish meatball flavor, while the creamy gravy is rich without being heavy.
- Easy enough for weeknights
- Cozy and comforting
- Family-friendly
- Leftovers taste even better the next day
What You’ll Need For Swedish Meatballs
For the Meatballs
- 1 pound ground beef (or half beef, half pork)
- ½ cup breadcrumbs (plain or panko)
- ¼ cup sour cream
- 1 small onion, finely diced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil or butter (for browning)
Creamy Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- In a small bowl, combine the breadcrumbs and milk. Let soak for 1–2 minutes.
- In a large bowl, add the soaked breadcrumbs, ground meat, onion, egg, salt, pepper, allspice, nutmeg, and Worcestershire sauce. Mix gently until just combined—don’t overmix.
- Roll the mixture into 1 to 1½-inch meatballs.
- Heat olive oil or butter in a large skillet over medium heat. Brown the meatballs on all sides. They do not need to be cooked through at this point. Remove to a plate. Or bake the meatballs in the oven.
- In the same skillet, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden.
- Slowly whisk in the beef broth, scraping up all the flavorful browned bits from the pan. Let the gravy simmer until thickened.
- Stir in the sour cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
- Add the meatballs back into the skillet and simmer for 10–15 minutes, until fully cooked and coated in the creamy gravy. Adding Swedish meatballs back at this step truly enhances the dish.
How We Serve Swedish Meatballs
Most nights, I’ll serve these Swedish meatballs over creamy mashed potatoes with a simple veggie on the side. When I want something quicker, egg noodles are the way to go—they soak up that creamy gravy perfectly. Swedish meatballs are great with either option.
Either way, this is comfort food at its best.
Nettie’s Tips
- For extra tender meatballs, I love using half beef and half pork.
- If the gravy thickens too much, just add a splash of beef broth.
- These meatballs taste even better the next day, making them perfect for leftovers. Swedish meatballs are an excellent make-ahead option.
Frequently Asked Questions
Can I make Swedish meatballs ahead of time?
Yes! You can make them up to 3 days in advance and reheat gently on the stovetop.
Do Swedish meatballs freeze well?
They do. Freeze the cooked meatballs in the gravy for up to 3 months. Thaw overnight in the fridge and reheat slowly.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well, just be careful not to overcook so they stay tender.
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Swedish Meatballs (Perfect Over Noodles or Mashed Potatoes)
Ingredients
For the Meatballs
- 1 pound ground beef or half beef, half pork
- ½ cup breadcrumbs plain or panko
- ¼ cup milk
- 1 small onion finely diced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil or butter for browning
For the Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, combine the breadcrumbs and milk. Let soak for 1–2 minutes.
- In a large bowl, add the soaked breadcrumbs, ground meat, onion, egg, salt, pepper, allspice, nutmeg, and Worcestershire sauce. Mix gently until just combined.
- Roll the mixture into 1 to 1½-inch meatballs.
- Heat olive oil or butter in a large skillet over medium heat. Brown the meatballs on all sides. They do not need to be fully cooked at this stage. Remove to a plate.
- In the same skillet, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden.
- Slowly whisk in the beef broth, scraping up the browned bits from the bottom of the pan. Let the gravy simmer until thickened.
- Stir in the sour cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
- Add the meatballs back into the skillet and simmer for 10–15 minutes, until cooked through and coated in the creamy gravy.
Notes
Notes
- Using half beef and half pork makes the meatballs extra tender.
- If the gravy thickens too much, add a splash of beef broth to loosen it.
- These Swedish meatballs are perfect served over egg noodles or mashed potatoes.
- You can also bake the meatballs in the oven.
- Leftovers taste even better the next day and reheat well on the stovetop.