Swedish Meatballs in a creamy gravy are the ultimate comfort food—tender, rich, and amazing with mashed potatoes or noodles.
Swedish Meatballs
I still remember when an Ikea opened about 20 minutes from my house—it was a big deal! Back in high school, it became the go-to spot to hang out when it was too cold outside. And, of course, you couldn’t go to Ikea without grabbing a plate of their famous Swedish Meatballs.
Now that I don’t have an Ikea nearby, I’ve mastered making my own at home—and honestly, they’re even better homemade! These meatballs are incredibly flavorful and melt-in-your-mouth tender. The gravy is rich and smooth, and when you add a little tart cranberry sauce on the side, it’s the ultimate comfort food!
Ingredients
Here’s what you’ll need to make Swedish Meatballs
- Grated onion: Keeps the meatballs moist and blends in nicely.
- Ground beef and ground pork: Beef adds juiciness, and pork makes them softer and richer.
- Minced garlic: Fresh gives the best flavor, but jarred works too.
- Panko breadcrumbs and eggs: Breadcrumbs hold the meatballs together, and eggs help them stay intact.
- Heavy cream: Adds richness and keeps the meatballs tender.
- Olive oil: For browning the meatballs.
Gravy:
- Unsalted butter and flour: Butter controls the salt, and flour thickens the gravy.
- Vegetable broth and beef broth: Vegetable broth adds a mild flavor, and beef broth makes it richer.
- Heavy cream: Makes the gravy creamy and smooth.
- Soy sauce: Adds a deeper flavor.
- Dijon mustard: Brings a tangy balance to all the creaminess.
Swedish Meatballs Tips
- Don’t overmix: Mix until just combined for tender meatballs.
- Keep it cold: Cold ingredients make rolling and shaping easier.
- Use heavy cream: Cream adds the right thickness—don’t swap for milk.
- What is panko? A Japanese-style breadcrumb that keeps meatballs soft and juicy.
- Brown gently: Turn the meatballs carefully to keep them from falling apart.
- Thicken gravy: If it’s too thin, simmer longer or raise the heat slightly.
- Serve fresh: Swedish meatballs are best enjoyed right after making!
How to Make Swedish Meatballs
- Grate onion: Use a box grater.
- Mix meatballs: Combine ingredients, mix gently, and chill.
- Shape meatballs: Roll into balls and chill again.
- Brown meatballs: Cook in batches, then transfer to a sheet pan.
- Bake meatballs: Bake at 350°F for 15 minutes.
- Make gravy: Melt butter, whisk in flour, then add broths, cream, soy sauce, and Dijon; simmer until thick.
- Serve: Add meatballs to mashed potatoes or noodles, top with gravy, and serve with cranberry sauce.
Faster Swedish Meatball Preparation
Make even-sized meatballs quicker with this method:
- Scoop: Use a greased 1-tablespoon measuring spoon to portion the meat.
- Drop: Scoop portions onto sheet pan with your index finger.
- Roll: Once portioned, grease hands with cooking spray and roll all the portions into equal meatballs.
If needed chill the meat mixture to make rolling easier!
Swedish Meatball Serving Ideas
- Base: Serve over mashed potatoes or buttered noodles for a hearty meal.
- Sides: Add a fresh salad like Olive Garden Salad or Costco Kale Salad for some brightness.
- Topping: Pair with lingonberry preserves (like Ikea) or homemade cranberry sauce for a touch of sweetness and tartness—delicious!
- Bread: Buttered dinner rolls or crusty bread are perfect for soaking up all that delicious gravy!
Storage
Leftover Swedish Meatballs?
- Fridge: Store meatballs and gravy separately in airtight containers for up to 4 days.
- Freezer: Freeze in separate containers for up to 3 months.
- Thaw: Defrost in the fridge before reheating.
- Reheat: Warm on the stove or in the microwave. Add a splash of broth or cream to thin the gravy if needed.
More Comforting Recipes
- Butter Chicken Meatballs over rice
- Crockpot Chili winner of dozens of chili cook-offs!
- Baked Ziti with three types of cheese
- Chicken Pot Pie Soup with puff pastry toppers
- Chicken Stroganoff over egg noodles
Swedish Meatballs
Tender Swedish Meatballs, smothered in rich, creamy gravy, served over mashed potatoes or buttered noodles. Packed with flavor and absolutely delicious!
Equipment
- 2 sheet pans
- Large nonstick pan
Ingredients
Meatballs
Gravy
- 6 tablespoons unsalted butter
- 1/2 cup flour
- 1-1/4 cups vegetable broth or stock
- 1-1/4 cups beef broth or stock
- 1-1/4 cups heavy cream
- 2 teaspoons soy sauce
- 2 teaspoons Dijon mustard
- Serving suggestions see note 1
Instructions
- Peel and grate the onion on the large holes of a box grater to get 3/4 cup. In a large bowl, combine all the meatball ingredients, adding just 1 tablespoon of oil. Gently mix with your hands until just combined. Chill for 30 minutes, if time permits which will make them easier to roll.
- Scoop 1 tablespoon of mixture per meatball and roll into evenly sized balls. Keep your hands wet to prevent sticking; the mixture is moist! Arrange on a parchment-lined sheet pan. Chill for 30–60 minutes, if time permits which will make them easier to brown.
- Preheat oven to 350°F. Line another sheet pan with parchment.
- Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add one-third of the meatballs and cook for 4–5 minutes, turning gently to brown evenly on all sides (still raw in middle!) Transfer to the prepared sheet pan. Repeat with the remaining meatballs, adding fresh oil for each batch.
- Once all meatballs are browned, bake on the sheet pan for 15 minutes.
- Return to the meatball pan. If there is excess oil, carefully pour it off and discard, but do not wipe out the pan. Reduce the heat to medium. Add the butter and let it melt. Sprinkle the flour evenly over the melted butter and whisk until smooth. Cook for 1 minute.
- Gradually whisk in vegetable broth, followed by beef broth and heavy cream. Simmer, stirring constantly, until thickened. Stir in soy sauce and Dijon mustard. Adjust seasoning to taste. If the gravy is too thick, thin with additional broth or cream. If too thin, simmer longer or increase the heat slightly to thicken.
- Add meatballs to mashed potatoes or buttered noodles. Drizzle generously with gravy and garnish with fresh herbs if desired. Serve with cranberry sauce or lingonberry jam.
Recipe Notes
Note 1: Serving Suggestions: Pair with mashed potatoes, buttered noodles, cranberry sauce, or lingonberry jam. Add a sprinkle of chopped parsley or chives for freshness.
Nutrition Note: Calculated for the meatballs and sauce only.
Storage: Keep Swedish Meatballs and gravy in separate airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge if frozen, then reheat on the stove or in the microwave. Stir in a splash of broth or cream to thin the gravy, as it will thicken during storage.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 19.6g | Protein: 26.4g | Fat: 36.1g | Cholesterol: 145.9mg | Sodium: 411.8mg | Fiber: 1.3g | Sugar: 3.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these meatballs, excellent with mashed potato and broccoli, with a touch of cranberry sauce on the side – your recipes are quick and easy – thankyou for your work.
Thanks so much Barbara! 🙂
It was delicious! Recipe and tips excellent!
Thanks so much Maryanne! 🙂
Instead of pan fried can the meatballs be baked in the oven?
Sure!
Really good recipe! My husband loved it and that’s saying a lot! It’s a keeper!
Score! I’m so happy to hear! 🙂
Yum! Total comfort food!
So happy you enjoyed! 🙂