These juicy Swedish meatballs are filled with flavor and smothered in a rich, savory gravy. Serve them over creamy mashed potatoes for the perfect comfort food meal.
Looking for a new and comforting dinner idea? Make a batch of Swedish meatballs. These meatballs are seasoned with cozy spices and caramelized onions for a warm, savory flavor.
Swedish meatballs are also easy to make ahead of time and freeze for future meals. I like to double this recipe and fill my freezer with perfectly portioned dinners to cook later on!
Serve Swedish meatballs with your favorite creamy mashed potatoes or egg noodles. They're great any time of year but are particularly fantastic on a cold winter night at home.
Ingredients and substitutions
- Butter - Adds flavor to the gravy and onions. Can be substituted with your favorite cooking oil if desired.
- Onion - One small onion, or half a medium onion, adds flavor to the meatballs. Be sure to dice your onion small so that it incorporates easily into the meatball mixture.
- Ground beef - The base of the meatballs. I recommend using 90/10 ground beef because it holds together better than a ground meat with a higher fat content. 85/15 can also work well in this recipe. Some Swedish meatball recipes are made with half beef and half pork (or ¾ beef and ¼ pork), but I use all beef for simplicity. You're welcome to substitute a portion of the ground beef with ground pork if desired.
- Seasoning - Allspice, nutmeg, garlic powder, parsley, salt, and pepper add a warm, savory flavor to your meatballs. Allspice and nutmeg are classic flavors found in Swedish meatballs and give them a distinct flavor. These two ingredients shouldn't be skipped!
- Breadcrumbs - Adds structure and texture to the meatballs and helps prevent a rubbery texture.
- Milk - Adds moisture to the meatballs. The breadcrumbs soak up the milk and help retain that moisture throughout the meatballs. I recommend whole milk for a moist, juicy meatball.
- Eggs - Adds structure and moisture to the meatballs.
- Flour - Combined with butter to create a roux, the base of the gravy. A roux is used to thicken the gravy and can't be omitted from the recipe.
- Beef broth - Adds flavor to the broth. If using a low or no sodium broth, I recommend adding some extra seasoning to the broth to make up for the lost flavor.
- Heavy cream - Creates a rich, creamy gravy. Could be substituted with half & half for a thinner gravy. Sour cream also works as a substitute and adds a tangy flavor.
Tips and tricks
Portioning meatballs - For evenly portioned meatballs, weigh your entire meatball mixture and divide it by 25. If you don't have a scale, use a medium cookie scoop and use a heaping portion (about 2 to 2.5 tablespoons) for each meatball.
To prevent dry meatballs - Don't omit or reduce any of the moisture-adding ingredients. This includes the eggs, milk (I recommend whole milk), butter/oil, and breadcrumbs.
Take care not to overcook - Meatballs can turn out tough and dry when overcooked. I highly recommend using a meat thermometer and cooking ground beef to 160 degrees Fahrenheit. If you don't have a meat thermometer, meatballs can be checked by inserting a skewer into the center. If the juices run clear, the meat is no longer pink, and meatballs are piping hot in the center, they're done.
Freezing
Swedish meatballs freeze well and they make a great make-ahead meal. After forming your meatballs and before cooking, place them 1 inch apart on a parchment lined baking sheet. Freeze for an hour, or until firm, then transfer your meatballs to a freezer safe bag or container.
Meatballs will keep for at least 3 months in the freezer when stored in optimal conditions.
Storage
Leftover cooked meatballs will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Cooked meatballs can also be frozen for up to 3 months. Transfer frozen meatballs to the refrigerator to thaw overnight before reheating.
Frequently asked questions
I always serve my Swedish meatballs over creamy mashed potatoes. Egg noodles are another popular choice. Swedish meatballs can also be served with some crusty bread, which is great for soaking up the gravy.
Yes, Swedish meatballs can be arranged 1 inch apart on a greased baking sheet and baked in a 400 degree Fahrenheit oven for about 15-20 minutes, or until cooked through. Beef meatballs should be cooked to 160 degrees Fahrenheit in the center.
Meatballs can turn out tough and dry if they've been overcooked. Keep a close eye on your meatballs and cook them until they're no longer pink in the center. I highly recommend using a meat thermometer. Ground beef is cooked through when it reaches 160 degrees Fahrenheit in the center.
Yes. If you forgot to thaw your frozen meatballs the night before, they can be cooked straight from the freezer. You'll need to add a minute or two of extra cooking time to account for this.
Recommended
📖 Recipe
Swedish Meatballs
Ingredients
Meatballs
- 1 tablespoon butter
- 1 small onion, small diced
- 1 pound ground beef, 90/10 recommended
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ cup breadcrumbs
- ¼ cup milk
- 2 large eggs
Gravy
- ¼ cup butter
- ¼ cup all purpose flour
- 2 cups beef broth
- ¼ cup heavy cream
- salt and pepper, to taste
Instructions
Meatballs
- In a sauté pan over medium heat, add butter. When melted and bubbly, add diced onions and cook until translucent and golden, about 5-7 minutes. Remove from heat.
- In a large bowl, combine cooked onions, ground beef, salt, pepper, parsley, garlic powder, allspice, nutmeg, breadcrumbs, milk, and eggs. Mix until all ingredients are well incorporated. Shape into 1.5 inch balls (this recipe makes about 25 meatballs).
- Return sauté pan to the stovetop and over medium heat, brown meatballs in two batches, turning occasionally to ensure even browning. Meatballs are ready to turn when they easily lift away from the pan. If they stick, they're not ready to turn yet. Browning should take about 10 minutes per batch. Remove meatballs from pan and set aside.
Gravy
- Add butter to the pan along with drippings from meatballs. Once melted and bubbly, add flour and whisk to combine and create a paste. Cook for about 1 minute. Gradually whisk in beef stock and bring to a simmer. Add heavy cream, stir, and cook for about 2 minutes, or until thickened. Salt and pepper to taste.
- Reduce heat to medium-low. Return meatballs to pan with gravy. Cook, uncovered for another 10-15 minutes (or until meatballs are cooked through to 160 degrees Fahrenheit in the center), stirring occasionally.
- Serve over mashed potatoes or egg noodles. Optionally, sprinkle with chopped fresh parsley.
Equipment Recommendations
Notes
- I recommend using 90/10 ground beef because it holds its shape better while cooking. Higher fat meats are more likely to crumble while cooking.
- Leftover meatballs will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Cooked or raw meatballs can be frozen for up to 3 months in a tightly sealed, freezer-safe container.
- Use a meat thermometer to ensure your meatballs turn out perfectly cooked and juicy, not dry.
My daughter asked me to make swedish meatballs, and this recipe did not disappoint! The whole fam loved it, I did make more gravy as my family loves sauces and gravies. Next I’m going to try the philly cheesesteak pasta. Love your website! -Taline
Thank you so much, Taline. Your comment made my day!