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
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1/3 cup onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon ground all-spice powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the creamy gravy sauce:
- 1/4 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
- 1/2 teaspoon salt (or to taste)
- 1/4 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