Best Homemade Swedish Meatballs

Best Homemade Swedish Meatballs in a cast iron pan, coated in a creamy, velvety sauce and garnished with fresh parsley. A rich and comforting dish, perfect for dinner. Find the full recipe on FoodForYourGood.com — Best Homemade Swedish Meatballs – A creamy, flavorful classic that’s perfect for cozy dinners! Get the full recipe at FoodForYourGood.com

Best Homemade Swedish Meatballs are the kind of dish that instantly feels like home. Tender, juicy, and coated in a creamy, savory sauce, they’re perfect for cozy dinners, special occasions, or whenever comfort food calls your name.

What makes Swedish meatballs different? Unlike classic Italian versions, these feature a mix of ground beef and pork, plus warming spices like nutmeg and allspice. As a result, they deliver that signature Scandinavian flavor we all love. But really, it’s the silky cream sauce—made with butter, broth, cream, and a hint of Dijon—that ties it all together.

Although they sound fancy, they’re surprisingly easy to make. You’ll form tender meatballs with breadcrumbs and milk, pan-fry until golden, then simmer everything in that luscious sauce.

Swedish meatballs date back to the 18th century, with roots tracing to King Charles XII’s travels—proof that great food truly knows no borders.

Serve them over mashed potatoes, egg noodles, or rice. However you plate them, these Swedish meatballs are guaranteed to become a repeat favorite.

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: Combining both meats makes the meatballs juicier and more flavorful. Pork adds fat and tenderness, giving you that soft, signature Swedish bite.
Soak the breadcrumbs first: Let them sit in milk for at least 5 minutes before mixing. This step (called a panade) keeps your meatballs moist and prevents them from turning dry or dense.
Simmer the sauce gently: After adding the broth, cream, and seasonings, simmer on low and stir often. This helps the sauce stay smooth and creamy. Don’t skip the Dijon and soy sauce—they add just the right savory depth.

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