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Best Swedish meatballs – a delicious dish with tender and juicy homemade meatballs served with a rich and creamy sauce over mashed potatoes or egg noodles. A classic comfort food your whole family will love.
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Easy Swedish Meatball Recipe
I am all about easy and delicious weeknight meals, especially during the summer when you want to spend less time in the kitchen and more time making memories with your family.
Swedish meatballs are such a classic and delicious family meal! They are easy to prep and take less than 30 minutes to cook. And are made in one skillet which means fewer dishes to clean.
I also love that you can make a huge batch of meatballs (by either doubling or tripling this recipe), and freeze the cooked meatballs for busy days.
Healthy Meatballs (Gluten-Free, Paleo, Whole30)
You can make these Swedish meatballs gluten-free by using gluten-free breadcrumbs or almond meal and arrowroot starch instead of flour. They are also Paleo- and Whole30-friendly if you use coconut cream instead of heavy cream, and Worcestershire sauce and Dijon mustard that are Paleo/Whole30 compliant.
How To Make Swedish Meatballs
Swedish meatballs are made with a handful of ingredients – beef and pork, as well as breadcrumbs, egg, onion, allspice, nutmeg, garlic powder, salt, and pepper. I also add some fresh chopped parsley for flavor but you can omit it if you don’t have any.
Stir the meatball mixture until well combined and use clean hands to roll the mixture into meatballs about 1 inch in size. Cook them on all sides in a large skillet and let them rest while you prepare the meatball sauce.
The creamy gravy sauce is what makes these beef and pork meatballs incredible. It’s made with butter, flour, beef stock, and heavy cream. I also add a little bit of Worcestershire sauce and Dijon mustard – they add such an amazing flavor!
The meatballs are great served over mashed potatoes or egg noodles for a main course or served as individual appetizers with a Swedish meatball sauce.
Swedish Meatball Sauce
And that sauce is heavenly – you can’t forget about that creamy and delicious gravy that these meatballs are smothered in. The browned up meatball bits left in the pan really add so much flavor to this Swedish meatball sauce. Make sure you make enough because you will want to gobble it up. If you happen to have any leftover, you can make sheet pan chicken and roasted potatoes, and add some of the brown sauce when serving.
What To Serve With Swedish Meatballs
Usually, authentic Swedish meatballs are served with Lingonberry jam. If you can’t find it, you can substitute it with raspberry jam or red currant jelly. The American version of Swedish meatballs is served with a creamy gravy. For a complete main course, serve the meatballs over mashed potatoes, mashed cauliflower, egg noodles or zucchini noodles, or with roasted potatoes.
Can You Freeze Them
Yes, absolutely! You can cook and freeze the meatballs in a freezer safe container for up to 6 months. Freeze the meatball sauce separately in a freezer safe container or divide in ice-tray forms until they are frozen and then move gravy cubes to a ziplock bag.
To defrost the meatballs, place themin the refrigerator the day before you plan to serve them. Place them in asingle layer on a baking sheet or in a baking dish, and reheat them in theoven at 300 F. Cover them with foil to prevent drying and heat until warmedthrough.
More Meatballs Recipes
Swedish Meatballs
Best Swedish meatballs – a delicious dish with tender and juicy homemade meatballs served with a rich and creamy sauce over mashed potatoes or egg noodles. A classic comfort food your whole family will love.
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 30 meatballs
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INGREDIENTS
- 1 lb ground beef
- ½ lb ground pork
- ½ medium onion, peel & grated
- ½ cup Panko breadcrumbs, (gluten-free breadcrumbs for Gluten-Free version)
- 1 egg
- 1 Tablespoon fresh chopped parsley
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon garlic powder
- 2 Tablespoon olive oil
Swedish Meatballs Gravy
- 3 Tablespoon butter
- 3 Tablespoon flour, (or 2 Tbsp arrowroot starch for Paleo, Whole30 & Gluten-Free)
- 2 cups beef broth
- ½ cup heavy cream, (or coconut cream for Paleo & Whole30)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
US Customary – Metric
INSTRUCTIONS
Swedish Meatballs
In a medium bowl, combine ground beef, ground pork, grated onion, breadcrumbs, egg, chopped parsley, and spices. Mix until combined.Using a 1″ cookie scoop form and roll meatballs between the palms of your hands.
In a large skillet, heat olive oil over medium-high heat.Add the meatballs and cook turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil. Work in batches to not overcrowd the pan.
Swedish Meatballs Gravy
Add 3 Tbsp butter to the skillet over medium heat. Slowly whisk in 3 Tbsp of flour.Continue to stir, allowing the flour mixture to cook several minutes until the roux is light brown in color.
Slowly pour the beef stock and the heavy cream, stirring constantly. Add Worcestershire sauce and Dijon mustard, and continue to stir until the meatball sauce is smooth and silky.
Return the cooked meatballs to the sauce and cook on low heat for a couple of minutes to warm the meatballs through.
Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.
TIPS & NOTES
Baked Swedish Meatballs
You can also bake the meatballs in the oven at 400 F for about 30 minutes.
NUTRITION
Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 141mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
AUTHOR Neli Howard
Course Appetizer, Main Course
Cuisine Swedish
Keyword Gluten Free, Paleo, Swedish Meatballs, Whole30
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Meet The Author: Neli Howard
Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.
