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Homemade Swedish Meatballs are seared and smothered in creamy gravy. Comforting, delicious, and so much better than IKEA meatballs. | aheadofthyme.com

Swedish Meatballs


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4.9 from 12 reviews

Description

Homemade Swedish Meatballs are seared and smothered in creamy gravy. Comforting, delicious, and so much better than IKEA meatballs.


Ingredients

Scale

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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