Best Homemade Swedish Meatballs

Best Homemade Swedish Meatballs – A Comfort Food Classic

If you love hearty, comforting meals, then this Best Homemade Swedish Meatballs recipe is for you! These meatballs are incredibly tender, flavorful, and coated in a rich, creamy sauce that makes every bite irresistible. Whether you’re preparing them for a cozy family dinner or a special occasion, this dish is always a crowd-pleaser.

Unlike traditional meatballs, Swedish meatballs stand out because they include a blend of ground beef and pork, along with a touch of nutmeg and allspice. These warming spices give them their signature taste, making them a staple in Scandinavian cuisine. However, what truly sets them apart is the silky, savory cream sauce that brings everything together.

Fortunately, making these meatballs from scratch is much easier than you might think. First, you combine seasoned ground meat with breadcrumbs and milk, which helps create an extra tender texture. Then, the meatballs are pan-fried until golden brown, sealing in all their delicious flavors. After that, they’re simmered in a luxuriously creamy sauce made with butter, beef broth, heavy cream, and a hint of Dijon mustard for depth. As a result, the dish turns out rich, satisfying, and packed with flavor.

Not only are these Swedish meatballs delicious, but they are also incredibly versatile. You can serve them over mashed potatoes, buttered egg noodles, or even rice for a complete meal. Plus, you can make them ahead of time and reheat them when needed, making busy weeknights much easier.

So, whether it’s your first time making Swedish meatballs or you’re looking for a better homemade version, this recipe will quickly become a household favorite. In the end, it’s a dish that’s both easy to make and impossible to resist!

👉 Ready to cook? Scroll down for the full recipe! 😊

Recipe Yield: 4 servings

INGREDIENTS

For the Meatballs:
1 lb ground beef (80/20 for best flavor)
½ lb ground pork
½ cup breadcrumbs (plain or panko)
1 large egg
⅓ cup whole milk
1 small onion, finely grated
1 clove garlic, minced
¾ tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
¼ tsp allspice
2 tbsp fresh parsley, chopped
2 tbsp unsalted butter (for frying)

For the Sauce:

3 tbsp all-purpose flour
2 cups low-sodium beef broth
3 tbsp unsalted butter
1 cup heavy cream
1½ tbsp soy sauce (for depth of flavor)
1 tsp Dijon mustard
¼ tsp ground nutmeg
½ tsp black pepper
Salt, to taste

INSTRUCTIONS

1. Prepare the meatballs: In a large bowl, mix breadcrumbs and milk. Let sit for 5 min to absorb. Add ground beef, ground pork, egg, grated onion, garlic, salt, pepper, nutmeg, allspice, and parsley. Mix gently with your hands until just combined; avoid overmixing to keep the meatballs tender.

2. Shape the meatballs: Using your hands, roll the mixture into 20–24 evenly sized 1-inch meatballs and place them on a plate.

3. Cook the meatballs: In a large skillet, melt butter over medium heat. Once hot, add meatballs in batches, ensuring they are not overcrowded. Cook for 6–8 min, turning occasionally, until golden brown on all sides. Transfer to a plate and set aside.

4. Make the sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 min until lightly golden. Gradually whisk in beef broth, making sure to scrape up any browned bits for extra flavor. Stir in heavy cream, soy sauce, Dijon mustard, nutmeg, and black pepper. Simmer for 5 min, stirring occasionally, until the sauce thickens and becomes smooth.

5. Combine and finish: Return the meatballs to the skillet, gently tossing them in the sauce. Simmer over low heat for 10 min, allowing the flavors to meld. Taste and adjust seasoning with salt if needed.

6. Serve: Garnish with extra parsley and serve warm over mashed potatoes, buttered egg noodles, or steamed rice.

Helpful Tips to Perfect This Recipe

• Use a mix of beef and pork for the best texture – While some recipes use only ground beef, on the other hand, combining ground pork and beef not only ensures a juicier, more tender meatball, but also enhances the overall flavor. Moreover, the fat from the pork helps create the signature soft and flavorful bite that makes Swedish meatballs so delicious. In fact, using both meats gives the dish a more balanced taste and texture.
• Let the breadcrumbs soak for extra tenderness – Before mixing the meatball ingredients, be sure to allow the breadcrumbs to absorb the milk for at least 5 minutes. As a result, this process, known as panade, keeps the meatballs moist and prevents them from becoming dense or dry when cooked. In other words, skipping this step could lead to tougher meatballs, which might affect the final dish. Therefore, taking this small extra step ensures a more tender bite.
• Simmer the sauce for a rich, velvety finish – For the creamiest texture, let the sauce simmer gently right after adding the beef broth, heavy cream, and seasonings. At the same time, stir frequently to prevent lumps and enhance the depth of flavor. Not only that, but the soy sauce and Dijon mustard also add a savory balance that perfectly complements the richness of the sauce. In the end, these simple techniques make a noticeable difference in achieving the most flavorful, well-balanced dish.