Swedish Meatballs
Our best Swedish meatball recipe features a flavorful blend of seasonings and a creamy sauce. It’s a fantastic dish for any night of the week. Variations included!
Swedish meatballs are a cozy, well-loved dish made with a blend of ground beef and pork, seasoned gently with nutmeg and onion. The meatballs are tender, savory, and bathed in the iconic creamy sauce made with broth, cream, and Worcestershire. It’s a comforting dinner that’s surprisingly easy to make.
You can even make the meatballs ahead of time, store them, and then finish the dish in under 20 minutes. Serve them over mashed potatoes, buttered noodles, or with traditional lingonberry jam for a true Scandinavian experience.
What You’ll Like About This Dish
Classic Scandinavian comfort. Creamy, savory, and warm—perfect any night of the week.
Make-ahead friendly. Prepare the meatballs ahead so dinner comes together fast.
Gentle spicing. Nutmeg and allspice add subtle warmth without overpowering.
Versatile serving options. Delicious with potatoes, noodles, or classic lingonberry jam.
Ingredient Notes
- Ground beef and pork: The combination gives juicy, flavorful meatballs—use all beef if you prefer.
- Bread and milk: Bind and tenderize the meat mixture for soft, moist meatballs.
- Nutmeg: Traditional warm spice—add allspice if desired for a stronger Scandinavian note.
- Butter and flour: Form the base of the roux for the creamy sauce.
- Beef broth: Low sodium broth works best so you can season to taste.
- Heavy cream: Makes the sauce velvety and rich.
- Worcestershire sauce: Adds savory depth and umami to balance the richness.
Steps to Make Swedish Meatballs
- Preheat the oven and lightly grease a rimmed baking sheet.
- Combine bread and milk, then add the remaining meatball ingredients and mix well.
- Shape into small meatballs and bake until fully cooked.
- For the sauce, melt butter and stir in flour to make a roux.
- Whisk in beef broth and Worcestershire and cook until thickened.
- Stir in cream and season to taste.
- Add meatballs to the sauce and heat gently until warmed through.
Tips
- Use a cookie scoop for evenly sized meatballs.
- Don’t overmix—light handling keeps the meatballs tender.
- Make the meatballs a day or two ahead, then reheat in the sauce.
- If the sauce thickens too much, whisk in a splash more broth.
Recipe Variations
- Use other meats. Try turkey or chicken instead of beef and pork.
- Pan-fry option. Cook the meatballs in butter instead of baking for extra browning.
- Add spices. For a stronger Scandinavian profile, add allspice along with the nutmeg.
What to Serve With Swedish Meatballs
- Potatoes: Creamy mashed potatoes are an excellent choice. Spoon the meatballs and sauce over the mashed potatoes.
- Noodles: Buttered egg noodles make a delicious nest for Swedish meatballs.
- Lingonberry Jam: This is a traditional accompaniment. The sweet-tart flavor complements the rich sauce. If you can’t find lingonberry jam, try serving the meatballs with cranberry sauce or jam or applesauce on the side.
- Cucumbers: Sliced cucumbers or a simple cucumber salad goes well with the meatballs and sauce.
- Roasted Vegetables: A side of roasted root vegetables is colorful and delicious with Swedish meatballs and their sauce.
- Salad: Try an apple-walnut Waldorf salad, or a creamy, slightly sweet coleslaw.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooked meatballs with or without sauce for up to 3 months.
To Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.
Swedish Meatballs
Ingredients
For the Meatballs
- 1/2 cup milk, or half-and-half
- 4 slices bread, crumbled
- 1 large egg
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
For the Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 to 2 cups beef broth, preferably low sodium
- 1 cup heavy cream
- 2 teaspoons Worcestershire sauce
- Kosher salt, to taste
- 1/8 teaspoon nutmeg, optional
Instructions
Make the Meatballs
- Position a rack in the center of the oven and preheat it to 400 F. Lightly grease a large, rimmed baking pan.
- Combine the milk and crumbled bread in a large bowl and let stand for 5 minutes. Whisk in the egg, 1 1/2 teaspoons of salt, onion powder, garlic powder, 1/4 teaspoon of pepper, and nutmeg. Add the ground beef and pork and mix to blend thoroughly. Shape the mixture into 1-inch meatballs.
- Arrange the meatballs in the pan and bake for 20 minutes, until cooked through. They should register at least 160 F on an instant-read thermometer. Remove to a rack and set aside.
Prepare the Sauce
- Melt the butter in a large saucepan over medium heat. When the butter begins to sizzle, add the flour. Cook, stirring, for 2 minutes.
- Gradually whisk in 1 1/2 cups of beef broth and the Worcestershire sauce and cook until bubbling and thickened. Gradually whisk in the heavy cream. If too thick, add more beef broth, a little at a time. Taste and adjust the seasonings with salt and nutmeg, if using.
- Add the meatballs to the sauce and gently stir to coat; heat through.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
