Perfectly tender and rich in flavor, these Swedish Meatballs will become your new favorite go to. Savory beef and pork meatballs are coated in a creamy gravy that everyone will love!
These Swedish Meatballs are a comforting, savory classic featuring tender, bite-sized meatballs simmered in a rich, creamy gravy. Made with a blend of ground beef and pork, they’re seasoned with warm spices giving them a subtle depth of flavor that sets them apart from traditional meatballs.
We love meatballs in our house because they’re great over pasta, rice, mashed potatoes, or even as an appetizer or snack For more flavor filled meatballs, you have to check out my Italian meatballs, Greek meatballs with tzatziki, or sticky Asian meatballs.
Table of Contents
Why are They Called Swedish Meatballs?
Swedish meatballs, or Köttbullar, are loved around the world, and it’s fascinating to think they actually trace back to Turkey, brought to Sweden by King Charles XII in the 18th century. Thanks to IKEA, they’ve become even more iconic, making their way into our homes and hearts.
Why We Love These Meatballs
- Ideal for easy weeknight dinners or as appetizers for guests.
- A family-friendly meal that both kids and adults enjoy.
- Customizable with different protein and spice options.
Recipe Ingredients
Seasonings – Coarse kosher sea salt, ground black pepper, and allspice to bring that traditional Swedish flavor.
Butter and Flour – Melted together to form a roux, which thickens the gravy and gives it a smooth, velvety texture.
Panko Breadcrumbs – Briefly soaked in milk, buttermilk, or heavy cream to create a panade for moist and tender meatballs.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spices – Add chopped fresh parsley, dill, or a sprinkle of nutmeg for a unique twist. You can also experiment with smoked paprika or cayenne for a hint of heat.
Protein Options – Swap out ground beef and pork with ground turkey, chicken, or lamb for a different flavor profile.
How to Make Swedish Meatballs
Step 1: In a large mixing bowl, combine the breadcrumbs with the milk, egg, onion, garlic, salt, pepper, and allspice. Let stand for 10 minutes.
Step 2: Add the ground beef and pork to the breadcrumb mixture. Mix with your hands until combined.
Step 3: Using a standard-size cookie scoop, portion meat into balls. Roll in your hands to create a smooth, even ball. Set aside on a piece of parchment paper.
Step 4: In a large nonstick skillet set over medium heat, add the butter and oil. Once hot, place the meatballs around the pan, leaving about a ¼ of an inch between each meatball, more if possible.
Step 5: Carefully fry the meatballs until golden brown on each side (ensuring that they are fully cooked throughout, a meat thermometer can help). Transfer to a paper towel-lined plate, and set aside. Remove any large bits remaining in the pan with a spoon.
Step 6: In the same skillet, add the butter for the gravy. Once melted, add the flour and whisk until it turns golden brown. Slowly stir in the chicken broth and beef broth. Bring the mixture to a low simmer. Add the Dijon, Worcestershire, soy sauce, salt, and pepper. Whisk in the half-and-half. Let thicken for a minute.
Step 7: Return the meatballs back to the pan and serve, or serve the meatballs alongside the gravy.
More Methods to Cook These Meatballs
Air Fryer – Preheat the air fryer to 350°F (175°C). Arrange meatballs in a single layer and cook for 10-12 minutes, shaking the basket halfway through, until evenly cooked and golden brown.
Pressure Cooker (Instant Pot) – Use the sauté function to brown the meatballs, then add the gravy ingredients. Seal the lid and cook on high pressure for 5 minutes, followed by a quick release. Let the meatballs rest in the gravy for a few minutes before serving.
Oven – Preheat the oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning them halfway through, until fully cooked and lightly browned.
Slow Cooker – Brown the meatballs in a large skillet, then transfer to the slow cooker. Add the gravy ingredients, cover, and cook on low for 4-5 hours or high for 2-3 hours.
Expert Tips
Chill the Meatball Mixture – Refrigerate the meat mixture before forming balls to make it easier to handle and help the meatballs maintain their shape during cooking.
Deglaze the Pan for Richer Gravy – After browning the meatballs, deglaze the pan with a bit of broth or wine to incorporate the flavorful browned bits into your gravy.
FAQs
Yes! You can make the meatballs a day in advance and store them in an airtight container in the refrigerator. When ready, cook as directed. The gravy is best made fresh, so prepare your Swedish meatball sauce right before serving.
Yes! Try cranberry sauce, marinara, or even barbecue for a tangy twist.
Storage Information
STORE any leftover Swedish Meatballs in an airtight container in the refrigerator for up to 3 days. To FREEZE, place in a freezer-safe container for up to 3 months.
Thaw them in the refrigerator before cooking. REHEAT gently on the stove or in the microwave until warmed through.
Irresistible Meatball Dishes to Try
Swedish Meatballs Recipe
Ingredients
For the Meatballs
- 1/4 c. panko breadcrumbs
- 1/3 c. whole milk, buttermilk, or heavy cream
- 1 egg
- 1 small yellow onion - finely diced
- 2 cloves garlic - minced
- 1/2 tsp. coarse kosher sea salt
- 1/4 tsp. ground black pepper
- 1/4 teaspoon all spice
- 1 lb. lean ground beef
- 1/2 lb. ground pork - (I used regular pork sausage)
- 1 tbsp olive oil
- 1 tbsp. butter
For the Gravy
- 3 tablespoons butter
- 3 tbsp. all-purpose flour
- 1 c. low-sodium chicken broth
- 1 c. low-sodium beef broth
- 2 tsp. low-sodium soy sauce
- 3/4 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 c. half & half or heavy cream
- pinch salt and ground black pepper
Instructions
- In a large mixing bowl, combine the breadcrumbs with the milk, egg, onion, garlic, salt, pepper, and allspice. Let stand for 10 minutes.
- Add the ground beef and pork to the breadcrumb mixture. Mix with your hands until combined.
- Using a standard-size cookie scoop, portion meat into balls. Roll in your hands to create a smooth, even ball. Set aside on a piece of parchment paper.
- In a large nonstick skillet set over medium heat, add the butter and oil. Once hot, place the meatballs around the pan, leaving about a ¼ of an inch between each meatball, more if possible.
- Carefully fry the meatballs until golden brown on each side (ensuring that they are fully cooked throughout, a meat thermometer can help). Transfer to a paper towel-lined plate, and set aside. Remove any large bits remaining in the pan with a spoon.
- In the same skillet, add the butter for the gravy. Once melted, add the flour and whisk until it turns golden brown. Slowly whisk in the chicken broth and beef broth. Bring the mixture to a low simmer. Add the Dijon, Worcestershire, soy sauce, salt, and pepper. Whisk in the half-and-half. Let thicken for a minute.
- Return the meatballs back to the pan and serve, or serve the meatballs alongside the gravy.
The gravy alone is worth it. Thick, creamy, and perfect spooned over the meatballs.
Oh yummy – so tender and and packed with flavor! I love that sauce, great recipe!
I love meatballs and these were no exception. Pretty quick and easy and my whole family liked them.
Never thought of serving Swedish meatballs over mashed potatoes but this looks amazing!! Can’t wait to try