Easy Swedish Meatballs

Ingredients for Swedish Meatballs

• Ground Beef – I use a lean ground beef, 80/20 is best for juicy homemade meatballs. You can also use a blend of ground beef and ground pork which is much more like an authentic swedish meatball recipe.
• Onion – A sweet onion like a vidalia onion or yellow onion gives a mild flavor that’s not overpowering.
• Egg – The binder of the meatball is one large egg. You can substitute with a flax egg if you’re egg-free or have an egg allergy making this little meatball even healthier.
• Bread crumbs – I like to use panko breadcrumbs for a lighter texture and less dense meatball. You can use traditional bread crumbs but the meatball will be a little more dense.
• Milk – To make a tender meatball, use milk. You can substitute with a non-dairy alternative or use half and half.
• Seasoning – A blend of ground nutmeg, allspice, kosher salt and black pepper add a hint of spice that’s classic in swedish meatballs.
• Flour – Used as a thickener for the gravy, all-purpose flour works best but you can use cornstarch for a gluten-free alternative.
• Beef Stock – The base of the gravy is made with beef stock, you can substitute with beef broth or chicken stock.
• Heavy Cream – To make the gravy smooth and creamy, I use heavy cream. If you want to shave some calories off you can substitute with half and half.

For the full ingredient list and instructions, see the recipe card below.

How to Make Swedish Meatballs

Our favorite Swedish Meatball recipe is super simple to make in less than 30 minutes. The Swedish Meatball sauce recipe is just a basic pan sauce that is made flavorful with the drippings and brown bits from the meatballs themselves.

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the onions to the pan and cook until softened. Allow to cool.
3. In a large bowl, combine the meatball ingredients, ground beef, egg, bread crumbs, milk, onion, salt, pepper, nutmeg and allspice, until combined.
4. Form the meatball mixture into 1 inch balls using a cookie scoop or your hands.
5. Heat the remaining olive oil in the skillet over medium heat and add the meatballs to the pan.
6. Saute the meatballs until golden brown on all sides, about 7-10 minutes. Using a slotted spoon, transfer the meatballs to a platter or cookie sheet.
7. Drain off all but 2 tablespoons of pan drippings from the skillet and return to the heat.
8. Add the flour to the pan and whisk until golden brown, approximately 1-2 minutes. Slowly add the beef stock and whisk until the sauce begins to thicken. Be sure to continue whisking to ensure lump-free gravy
9. Whisk in the cream and continue to cook until the gravy is thick enough to coat the back of a spoon.
10. Return the meatballs to the pan and simmer for 1-2 minutes. Serve over egg noodles, rice or mashed potatoes.

What Makes Swedish Meatballs Different?

Unlike Italian meatballs, Swedish meatballs are seasoned with warm spices like nutmeg and allspice instead of garlic and Italian herbs. They’re traditionally served with a rich brown cream gravy rather than tomato sauce and are often paired with mashed potatoes, egg noodles, or lingonberry jam.