The Best Swedish Meatballs Recipe

Serve these scrumptious meatballs over buttered noodles or rice with a Caesar Salad, and these Perfectly Soft Buttery Rolls for a dinner the whole family will love!

Swedish Meatball Ingredients

These meatballs have so much flavor and are easy to make! Don’t let this long list intimidate you. I bet you already have most of the ingredients in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.

What’s in Swedish Meatballs?

Ground beef: The main protein base for the meatballs, providing flavor and texture. Panko bread crumbs: Adds lightness and helps bind the meatballs together. Parsley: I use fresh parsley to enhance the taste. Ground allspice: Introduces a warm, slightly sweet flavor. Ground nutmeg: Adds a subtle nutty, warm flavor that complements the beef. Onion: This surprisingly adds a slight sweetness to the meatballs. Garlic powder: You can’t go wrong with garlic! Pepper: This adds in some mild heat. Salt: The salt enhances all of the flavors of the ingredients in the Swedish meatballs. Egg: Acts as a binder to hold the meatball mixture together. Olive oil: Used for cooking the meatballs, adding flavor and helps the meatballs to brown. Butter: Adds richness and helps in browning the meatballs.

What is Swedish Meatball Sauce Made of?

Butter: Forms the base of the sauce, providing richness. Flour: Combined with butter to create a roux, the flours helps thicken the sauce. Beef broth: Adds depth of flavor and forms the liquid base of the sauce. Heavy cream: Provides a creamy texture and rich flavor. Worcestershire sauce: Adds a tangy, savory depth to the sauce. Dijon mustard: Introduces a slight tang to the sauce without being overwhelming. Salt and pepper: Essential for seasoning and balancing the flavors of the sauce.

How to Make Swedish Meatballs

These will come together quick and cook in about 30 min total, so dinner is fast and easy! Save

Freeze: After cooking the meatballs, place them on a cookie sheet, ensuring they don’t touch to prevent sticking. Freeze for 2-4 hours, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. When ready to use, you can thaw them in the microwave or oven. I prefer partially cooking them in the microwave and finishing them in the sauce. Don’t Freeze the Sauce: Dairy-based sauces, especially those with heavy cream, can separate and turn grainy when thawed. For best results, make the rich gravy fresh when you’re ready to serve. Freezer to Pan: You can also freeze the meatballs raw and cook them directly from frozen. They’ll take longer to cook through but will maintain their shape better than fresh ones. Just ensure they’re fully cooked with no pink remaining.