There's nothing quite like a plate of Swedish Meatballs with Creamy Gravy. Juicy, tender meatballs are simmered in a rich cream sauce that's full of savory flavor and perfect for spooning over mashed potatoes, egg noodles, or rice. It's a comfort food classic that's just as good as the famous IKEA Swedish meatballs, only fresher and homemade in your own kitchen.
Making authentic Swedish meatballs from scratch is easier than you think. With just a few pantry staples, ground beef, and fresh parsley, you can whip up this family-friendly dinner in about 40 minutes. The creamy Swedish meatball sauce is velvety and flavorful, thanks to beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. It's cozy, comforting, and the kind of dish that brings everyone to the table.
If you liked this recipe, you should try our Italian Meatballs or Thai Turkey Meatballs in Coconut Curry next. These meatballs pair perfectly with Mashed Potatoes or Garlic Green Beans. If you're craving hearty, home-cooked comfort, this is one to bookmark.
Why You'll Love This Recipe
- Rich and comforting. Tender meatballs in a creamy, flavorful gravy make this dish the ultimate comfort food. It's cozy, filling, and satisfying.
- Family favorite. This Swedish meatball recipe makes enough for 4-6 servings, perfect for a family dinner or entertaining guests. Plus, leftovers reheat beautifully.
- Simple ingredients. Everything you need is easy to find: ground beef, breadcrumbs, cream, parsley, and pantry staples for the sauce. No fancy shopping required!
- Freezer-friendly for later. Make a big batch of Swedish meatballs and freeze any extras for another day. They're seriously crave-worthy, reheat beautifully, and make dinner time so much easier when you have a ready-to-go meal waiting in the freezer.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- How to Make the Best Swedish Meatballs
- Baked Swedish Meatballs
- Air Fryer Swedish Meatballs
- Recipe Video
- Expert Tip: Brown for Flavor
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Vegetable Side Dishes
- FAQ
- More Meatball Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make creamy Swedish meatballs, you will need the following ingredients (see recipe card below for quantities):
- ground beef - Lean ground beef works best, but you can also use 1 pound ground pork or a blend of beef and pork for juicier, more flavorful meatballs.
- breadcrumbs - Regular or panko bread crumbs both work. For gluten-free, use gluten-free breadcrumbs.
- egg - Helps bind the meatball mixture together.
- milk - Keeps the meatballs moist. Whole milk is ideal, but 2% works too.
- onion - Finely chopped onion adds sweetness and depth.
- fresh parsley - Brings freshness to the meatballs. You can use dried parsley if needed.
- garlic powder - Adds flavor without overpowering. Fresh garlic can also be used.
- allspice - Traditional for Swedish meatballs, but you can also add a pinch of nutmeg for extra warmth and depth.
- salt and black pepper - Essential seasonings, adjust to taste.
- butter and olive oil - Used together to sauté and create the base for the gravy. Use unsalted butter to better control the saltiness of the creamy gravy.
- all-purpose flour - Thickens the sauce.
- beef broth - Use low-sodium beef broth so you can control the salt.
- heavy cream - Makes the gravy rich and smooth. Sour cream can be used for tangier flavor.
- dijon mustard - Adds brightness and balance to the cream sauce.
- Worcestershire sauce - Deepens the flavor of the sauce.
- extra salt and pepper - Season the creamy Swedish meatball sauce to taste.
Equipment
You'll also need measuring cups and spoons, a mixing bowl, a whisk, a large skillet or shallow saucepan, a spatula, and a baking sheet lined with parchment paper (if you prefer to bake the meatballs first).
How to Make the Best Swedish Meatballs
- Prepare the meatballs. In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, onion, parsley, garlic powder, allspice, salt, and pepper. Mix until just combined and uniform (avoid overmixing so the meatballs stay tender). Scoop about 2 tablespoons of the mixture at a time and roll into meatballs. Set aside, lightly coating with oil if needed to prevent sticking.
- Brown the meatballs. In a large skillet, melt butter over medium-high heat until sizzling, about 2 minutes. Add the meatballs and cook until browned on all sides, about 7-8 minutes, stirring gently to avoid breaking them apart. Transfer to a plate and set aside.
- Make the creamy gravy. In the same skillet, add olive oil and heat over medium-high for 1 minute. Stir in the flour and cook until bubbling and golden. Slowly whisk in beef broth and heavy cream until smooth and thickened, about 1 minute. Stir in Dijon mustard and Worcestershire sauce, then season with salt and pepper.
- Toss in the meatballs. Return the meatballs to the skillet and toss to coat in the gravy. Cover and simmer over medium heat until the meatballs are cooked through, about 5 minutes. Uncover and continue stirring the sauce until it reaches your desired consistency, 1-2 minutes more.
- Serve. Garnish with parsley and serve immediately as an appetizer on it's own or over a bowl of mashed potatoes, cooked pasta, or rice.
Baked Swedish Meatballs
If you prefer hands-off cooking, bake the meatballs in the oven. Place them on a parchment-lined baking sheet and bake at 400°F for 18-20 minutes, or until browned and fully cooked. Once baked, add them to the gravy on the stovetop and let them simmer for 5 minutes to soak up the sauce before serving.
Air Fryer Swedish Meatballs
For a lighter version, cook the meatballs in the air fryer instead of pan-frying. Preheat the air fryer to 375°F, arrange the meatballs in a single layer, and cook for 10-12 minutes until golden brown and cooked through (165°F internally as read on a meat thermometer), shaking the basket halfway. Then transfer them to the skillet with the creamy gravy and let them simmer for a few minutes so they absorb all that flavor.
Recipe Video
Expert Tip: Brown for Flavor
Don't skip the browning step! Whether you pan-fry or bake, browning the meatballs first creates a golden crust that locks in juices and builds flavor for the creamy gravy. The browned bits in the pan are also the base of your sauce, giving it that authentic homemade Swedish meatball taste.
More Tips and Tricks
- Uniform slices. When chopping onions or parsley, keep the slices fine and even so they blend smoothly into the meatball mixture without overpowering.
- Mix gently. Overmixing the meatball mixture makes them tough. Combine until just mixed for tender results.
- Keep them even. Use a cookie scoop for uniform-sized meatballs so they cook evenly.
- Make-ahead friendly. Roll meatballs a day in advance and store covered in the fridge until ready to cook.
- Serve traditional. Add lingonberry jam on the side for a classic Swedish pairing.
- Add veggies on the side. While Swedish meatballs are usually served with mashed potatoes or noodles, they also pair perfectly with roasted broccoli or other simple veggies to balance out the richness of the creamy sauce.
Recipe Variations
- Swap with ground turkey. Use ground turkey instead of beef for a lighter version.
- Use a beef and pork blend. Mix ground beef with ground pork for richer, juicier meatballs.
- Cheesy twist. Stir a little parmesan into the meatball mixture for added flavor.
- Use sour cream. For a tangy twist, swap heavy cream for sour cream in the gravy.
- Make it gluten-free. Use gluten-free breadcrumbs and flour to make the dish gluten-free.
- Make it dairy-free. Substitute olive oil for butter and coconut cream for heavy cream.
- Baked Swedish meatballs. Instead of pan-frying, bake the meatballs at 400°F for 18-20 minutes, then simmer in gravy.
Storage
How to Store
Store Swedish meatballs in an airtight container and place in the refrigerator for up to 3-4 days.
How to Reheat
Simply reheat in a shallow saucepan on the stove over medium-low heat until warmed through (or in the microwave). You may need to add a splash of water, broth, or cream if the sauce thickened up too much in the fridge.
How to Freeze
- Uncooked meatballs: Arrange the shaped meatballs on a parchment-lined half sheet baking pan and freeze until solid, about 1 hour. Transfer to a freezer bag or freezer-safe airtight container and store for up to 3 months. When ready to use, thaw overnight in the refrigerator and cook according to the recipe instructions.
- Cooked meatballs: You can also freeze meatballs after browning but before adding them to the sauce. Follow the same freezing method as above. However, I recommend freezing them uncooked if possible, since cooking them fresh releases juices that help flavor the creamy gravy. Thaw overnight in the fridge, then reheat gently before serving.
How to Serve
Swedish meatballs with creamy gravy are hearty and versatile. Serve them over fluffy mashed potatoes, buttery egg noodles, or rice for a satisfying meal. For a traditional Swedish-style dinner, pair with lingonberry jam and pickled cucumbers. Add a side of garlic green beans or roasted vegetables to round it out.
These are my favorite dishes to serve with Swedish Meatballs:
Vegetable Side Dishes
Looking to serve this with a veggie side? Try something from our collection: from roasted and sautéed vegetables to flavorful veggie medleys, these sides add color, nutrition, and delicious flavor to any main course.
FAQ
Yes, you can roll the meatballs a day in advance and store them in the fridge until you're ready to cook. Just cover them tightly so they don't dry out. Cook within 24 hours for best quality. This is a great make-ahead option for busy nights or dinner parties. You can also freeze uncooked meatballs for up to 2 months and cook them straight from frozen.
Yes, prepping the meatball mixture the night before saves time and allows the flavors to meld. Just store covered in the fridge and cook fresh the next day.
The sauce is a creamy beef gravy made with butter, flour, beef broth, cream (or sour cream), Dijon mustard, and Worcestershire sauce. It's rich, velvety, and the signature element of authentic Swedish meatballs.
Not exactly. Stroganoff sauce is typically made with beef broth, sour cream, and sometimes mushrooms, while Swedish meatball sauce is creamier and seasoned with Dijon and Worcestershire for a different flavor profile.
Keep cooked meatballs in a covered dish in a low oven (200°F) or transfer them to a slow cooker set on "warm." Add a splash of broth to keep the gravy silky.
Cooked Swedish meatballs with creamy gravy will keep in the fridge for up to 4 days in an airtight container. For best results, reheat gently on the stovetop.
Reheat meatballs in a skillet over medium-low heat until warmed through, stirring occasionally. Add a splash of broth or cream to loosen the gravy if it thickens. You can also reheat in the microwave in 30-second intervals, stirring in between.
It's best to eat refrigerated meatballs within 3-4 days. By day 5, they're at the end of their safe storage window, so use caution. If in doubt, don't eat them.
Traditionally, Swedish meatballs are served over mashed potatoes or noodles, with gravy spooned generously on top and lingonberry jam on the side. But honestly, there's no wrong way - you can even serve them as an appetizer on their own.
IKEA serves their famous Swedish meatballs with mashed potatoes, cream gravy, lingonberry jam, and sometimes steamed vegetables. You can recreate the same at home with this recipe.
More Meatball Recipes
Looking for other recipes like this? Try these:
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Recipe
Swedish Meatballs
- Total Time: 30 minutes
- Yield: 15 meatballs
Description
Homemade Swedish Meatballs are seared and smothered in creamy gravy. Comforting, delicious, and so much better than IKEA meatballs.
Ingredients
For the meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- ⅓ cup onion, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ¼ teaspoon ground all-spice powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the creamy gravy sauce:
- ¼ cup butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or sour cream)
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, onion, parsley, garlic powder, allspice, salt, and pepper. Mix until just combined and uniform (avoid overmixing so the meatballs stay tender).
- Scoop about 2 tablespoons of the mixture at a time and roll into meatballs. Set aside, lightly coating with oil if needed to prevent sticking.
- In a large skillet, melt butter over medium-high heat until sizzling, about 2 minutes. Add the meatballs and cook until browned on all sides, about 7-8 minutes, stirring gently to avoid breaking them apart. Transfer to a plate and set aside.
- In the same skillet, add olive oil and heat over medium-high for 1 minute. Stir in the flour and cook until bubbling and golden. Slowly whisk in beef broth and heavy cream until smooth and thickened, about 1 minute. Stir in Dijon mustard and Worcestershire sauce, then season with salt and pepper.
- Return the meatballs to the skillet and toss to coat in the gravy. Cover and simmer over medium heat until the meatballs are cooked through, about 5 minutes. Uncover and continue stirring the sauce until it reaches your desired consistency, 1-2 minutes more.
- Garnish with parsley and serve immediately over mashed potatoes, cooked pasta, or rice.
Notes
Oven-baked instructions: If you prefer hands-off cooking, bake the meatballs in the oven. Place them on a parchment-lined baking sheet and bake at 400°F for 18-20 minutes, or until browned and fully cooked. Once baked, add them to the gravy on the stovetop and let them simmer for 5 minutes to soak up the sauce before serving.
Air fryer instructions: For a lighter version, cook the meatballs in the air fryer instead of pan-frying. Preheat the air fryer to 375°F, arrange the meatballs in a single layer, and cook for 10-12 minutes until golden brown and cooked through (165°F internally as read on a meat thermometer), shaking the basket halfway. Then transfer them to the skillet with the creamy gravy and let them simmer for a few minutes so they absorb all that flavor.
How to store: Store Swedish meatballs in an airtight container and place in the refrigerator for up to 3-4 days.
How to reheat: Simply reheat in a shallow saucepan on the stove over medium-low heat until warmed through (or in the microwave). You may need to add a splash of water, broth, or cream if the sauce thickened up too much in the fridge.
How to freeze:
- Uncooked meatballs: Arrange the shaped meatballs on a parchment-lined half sheet baking pan and freeze until solid, about 1 hour. Transfer to a freezer bag or freezer-safe airtight container and store for up to 3 months. When ready to use, thaw overnight in the refrigerator and cook according to the recipe instructions.
- Cooked meatballs: You can also freeze meatballs after browning but before adding them to the sauce. Follow the same freezing method as above. However, I recommend freezing them uncooked if possible, since cooking them fresh releases juices that help flavor the creamy gravy. Thaw overnight in the fridge, then reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Stovetop
- Cuisine: Swedish
This post was originally published in 2021. It has since been updated with new content.
Leisha says
Absolutely delicious! My husband said the sauce tastes like something you’d order at a fine restaurant. Cooked with sautéed mushrooms and onions, and fingerling potatoes. Will be making again!
Renee W. says
This was an excellent way to use the ground beef that had to be cooked. My husband absolutely loved it. No doubt, I will totally make this again!
Rob Oliver says
Absolutely delicious. My family is already asking me to make it again. I added a little more Dijon, Worcestershire, and sour cream for a bit more punch.
Deanna Arneson says
Did I miss when to add the butter to the cream sauce?
Sam Hu | Ahead of Thyme says
It's in step 3 of the recipe in the recipe card. The butter is used to cook the meatballs.
Deanna says
Oh Ok thanks. The butter is listed in the ingredients for the sauce so that was confusing. Other than that it was a good recipe. Thanks!
LM says
This was an instant family favourite! Served over rice with cauliflower on the side. I sautéed mushrooms in the butter before cooking the meatballs. Yum!
Katarina Sjögren says
If you want it truly swedish: Let breadcrum + water/milk rest for 15 mins before adding the rest (make the balls fluffier) . Let finely chopped onion caramelize in a pan for 15 mins before adding it. Serve with boiled potato, cranbarriesauce (or lingonberriejam) and pickled cuecomber for the real swedish taste. Having said that - this recepie is still great! //Katarina from Stockholm Sweden (and sorry for my poor english)
Maureen says
Thank you for the information, there are many recipes claiming to be Swedish but other people comment that the seasoning is wrong without further information.