Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs.
For the Meatballs:
- 1 lb. 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 Cream 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)
- In a large mixing bowl, stir well to combine ground beef with breadcrumbs, egg, milk, onion, parsley, garlic powder, all-spice, salt and pepper. Mix well to form a uniform consistency.
- Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Set aside and lightly coat with some oil to keep them from sticking, if needed.
- In a large skillet, heat butter over medium high heat for 2 minutes until the melted butter sizzles. Add meatballs and cook until browned on all sides, about 7-8 minutes. Make sure to stir gently to prevent the meatballs from disintegrating. Set aside on a plate.
- In the same skillet, add olive oil and heat over medium-high heat for one minute. Stir in the flour, it should start to bubble and thicken. Whisk in beef broth and heavy cream. Keep stirring to combine until uniform and thickened, about 1 minute. Stir in dijon mustard and Worcestershire sauce and season with salt and pepper.
- Add the meatballs into the skillet and toss well to coat. Cover the lid and cook over medium-heat until meatballs are cooked through, about 5 more minutes. Then continue to stir the cream sauce until thickened to a desired consistency, about 2 minutes.
- Garnish with parsley and serve immediately over a bowl of mashed potatoes, cooked pasta, or rice.
Air fryer instructions: Preheat the air fryer to 375 F, about 3 minutes. Place meatballs in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the meatballs for 12-14 minutes until browned and the center of the meatball reaches 160 F as read on a meat thermometer. Shake the basket halfway during cooking to brown.
How to store: Store Swedish meatballs in an airtight container and place in the refrigerator for up to 3 days. 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 little water if the sauce thickened up too much in the refrigerator.
How to freeze: You can freeze uncooked Swedish meatballs by placing them on a large half sheet baking pan lined with parchment paper. Then transfer to the freezer and freeze until hard, about 1 hour. Then transfer the meatballs to a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. You can also freeze cooked meatballs (before making and tossing into the sauce) in the same way, although I would recommend not cooking them first as you want to use all the meatball juices to flavour the sauce.
How to use from frozen: Allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
- Category: Beef
- Method: Stovetop
- Cuisine: Swedish
Keywords: swedish meatballs, how to make swedish meatballs, creamy meatballs, easy swedish meatballs