Name: Swedish Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 2 pounds ground beef; 1 large egg; ½ cup panko breadcrumbs; 1 teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; Pepper to taste; 2 tablespoons olive oil (for frying); ¼ cup butter (½ stick); ⅓ cup flour; 3 cups beef broth; ½ teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; ½ cup full-fat sour cream; 1 tablespoon chopped fresh parsley

I’ve put together a cozy, comforting Swedish meatballs recipe that delivers classic flavor and creamy richness. These tender meatballs are simmered in a buttery, savory gravy that’s every bit as delicious as the iconic IKEA version—if not better.

Why I’ll Love This Recipe

I love how this dish transforms simple ingredients into a rich, satisfying meal. The well-seasoned meatballs and luscious gravy come together in under an hour, making it ideal for a weeknight dinner or a make-ahead comfort meal. It’s hearty, flavorful, and always a crowd-pleaser.

Ingredients

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

Meatballs:

2 pounds ground beef
1 large egg
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Pepper to taste
2 tablespoons olive oil (for frying)

Sauce:

¼ cup butter (½ stick)
⅓ cup flour
3 cups beef broth
½ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ cup full‑fat sour cream
1 tablespoon chopped fresh parsley

Directions

I combine all the meatball ingredients (except olive oil) in a large bowl. Using my hands, I gently mix everything together and form small meatballs, about 1 ¼ to 1 ½ inches each. I usually get around 25 to 30 meatballs.
I heat the olive oil in a large skillet or Dutch oven over medium-high heat and brown the meatballs in batches, turning them so all sides get golden. I transfer them to a plate once they’re browned.
I pour off most of the fat from the skillet, keeping the browned bits. Then I reduce the heat to medium, melt the butter, and stir in the flour to make a roux. I cook it for a few minutes until it turns golden.
I slowly whisk in the beef broth until smooth, then add the Dijon mustard and Worcestershire sauce.
I return the meatballs to the skillet and simmer everything together for about 10 minutes, or until the meatballs are fully cooked and the sauce thickens.
I remove the pan from the heat and stir in the sour cream. I season the gravy with a little salt and pepper, sprinkle on chopped parsley, and serve it hot.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

I sometimes add a bit of finely grated onion to the meat mixture for extra moisture and flavor.
For a twist, I’ve used heavy cream in place of sour cream—it makes the gravy extra silky.
I like to experiment with fresh herbs like dill or thyme for a subtle flavor lift.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat gently in a skillet over low heat, stirring occasionally to keep the sauce from separating. These also freeze well—when I thaw and reheat, I stir in a spoonful of sour cream if the sauce needs smoothing out.

FAQs

1. Can I make these meatballs ahead of time?

Yes, I often roll and brown the meatballs in advance. I keep them in the fridge for a day or two, or freeze them until I’m ready to finish cooking.

2. What should I serve with Swedish meatballs?

I like to pair them with mashed potatoes, egg noodles, or rice. A spoonful of lingonberry jam on the side adds the perfect touch of sweetness.

3. Can I bake the meatballs instead of frying?

I can, but I prefer frying them for better flavor and texture. Browning in a pan also adds depth to the sauce through the caramelized bits left behind.

4. My sauce separated—how can I fix it?

When that happens, I stir in a spoonful of sour cream off the heat to bring it back together. Reheating gently over low heat also helps prevent separation.

5. How can I make this recipe lighter?

I’ve swapped sour cream with plain Greek yogurt and used lean ground beef for a lighter version. It’s still creamy and full of flavor.

Conclusion

This Swedish meatballs recipe brings comfort and warmth to any meal. With tender meatballs, creamy gravy, and classic seasoning, it’s a dish I come back to again and again. It’s simple enough for a weeknight but satisfying enough for special occasions—and always a hit at my table.