If you’ve ever dreamed of recreating a cozy Scandinavian classic that hugs you from the inside out, this Swedish Meatballs Recipe will be your new best friend in the kitchen. Imagine tender meatballs with a perfectly spiced blend, swimming in a rich, velvety gravy that’s creamy, savory, and just a touch tangy. It’s a dish that welcomes both weeknight dinners and special gatherings, filling your home with irresistible aromas and your heart with warmth. I’m so excited to share every step with you, so let’s dive in!
Ingredients You’ll Need
The magic of this Swedish Meatballs Recipe lies in its simplicity and quality ingredients. Each element plays a vital role—from the cozy spices that bring warmth to the meat, to the dairy components that build that signature creamy sauce. Ready to gather what you’ll need?
- ⅓ cup breadcrumbs: These absorb moisture and keep the meatballs tender and soft.
- ½ cup milk: Hydrates the breadcrumbs and adds a gentle creaminess.
- 2 tbsp heavy cream: Adds extra richness to your meat mixture for luscious texture.
- 1 large egg: Acts as a binding agent to hold everything together perfectly.
- ½ tsp kosher salt: Enhances all flavors in meat and sauce.
- ¼ tsp ground black pepper: Provides a mild heat that complements the richness.
- ¼ tsp ground allspice: Gives that warm, nutty background flavor essential in Swedish meatballs.
- ¼ tsp ground nutmeg: Adds an aromatic, subtle sweetness.
- 1 tbsp minced fresh parsley: Brightens the flavor and adds a pop of fresh green color.
- 1 tbsp unsalted butter (⅛ stick): For sauteing onions and garlic, building the base flavor.
- 1 tbsp vegetable oil: Helps brown the meatballs beautifully without burning.
- ½ yellow onion (minced): Brings savory sweetness to the meat and sauce.
- 1 clove garlic (minced): Adds a flavorful aromatic kick.
- 1 lb. ground chicken: Choose any ground protein blend you prefer; chicken keeps it light and tender.
- 1½ lbs. ground chuck: Adds juicy beefiness and rich flavor.
- 6 tbsp unsalted butter (¾ stick): For the luscious gravy base.
- ⅓ cup all-purpose flour: Thickens the gravy to silky perfection.
- 14.5 oz. low sodium beef broth (1 can): Adds deep, meaty flavor to the sauce.
- 14.5 oz. low sodium chicken broth (1 can): Balances the beef broth for a well-rounded taste.
- 1 cup heavy cream: Gives the sauce its signature creamy texture.
- ¾ cup sour cream: Adds tang and richness that really makes the gravy unforgettable.
- 1 tsp beef instant bouillon granules: Boosts savory depth even more (Wyler’s recommended).
- 1 tbsp low-sodium soy sauce: Offers subtle umami complexity.
- 1 tsp Dijon mustard: Brightens and sharpens the flavor profile of the sauce.
- 1 tsp Worcestershire sauce: Adds a slight tangy sweetness and depth.
- 1 tsp apple cider vinegar: Cuts through richness with a refreshing acidity.
- 1 tbsp granulated sugar: Balances flavors perfectly.
- ½ tsp freshly ground black pepper: Adds a fresh note right before serving.
- Kosher salt: To taste, crucial for seasoning.
- 1-2 tbsp minced fresh parsley: For garnish and fresh herbal brightness.
- Cranberry sauce (or lingonberry jam): The classic sweet-tart accompaniment that lifts every bite.
How to Make Swedish Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by soaking your breadcrumbs in the milk and heavy cream, allowing them to absorb all that creamy goodness. This step ensures your meatballs stay tender and moist. While that’s resting, mix your egg, salt, pepper, allspice, nutmeg, and fresh parsley in a large bowl. Once the breadcrumb mixture is ready, add it to the bowl along with the ground chicken and chuck. Using your hands (my favorite way, so you can really feel the mix come together), combine everything until just incorporated—be careful not to overwork the mixture or the meatballs might get tough.
Step 2: Sauté Onions and Garlic
In a skillet, melt the butter with the vegetable oil over medium heat. Add the minced onion and cook until translucent and soft, about 4-5 minutes, then toss in the garlic and cook for one more minute until fragrant. This creates the flavor base that makes these meatballs sing with savory goodness.
Step 3: Shape and Brown the Meatballs
Shape your mixture into small, uniform balls—about the size of a walnut. Don’t be shy to get your hands in there! In the same skillet with onions and garlic, brown the meatballs in batches, turning occasionally to create a golden crust that seals in the juices. It’s important not to overcrowd the pan. Transfer the browned meatballs to a plate and keep warm.
Step 4: Make the Creamy Gravy
Lower the heat slightly, and add butter to the skillet to melt. Stir in the flour, whisking continuously to form a roux, cooking until golden and fragrant, about 2 minutes. Gradually pour in both beef and chicken broths, whisking to prevent lumps. Add heavy cream, sour cream, beef bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, and sugar. Stir until the sauce thickens to a luscious gravy consistency.
Step 5: Simmer Meatballs in the Sauce
Return the meatballs to the skillet, nestling them gently into the creamy gravy. Cover and let everything simmer gently for about 10-15 minutes so the flavors meld beautifully and the meatballs finish cooking. Taste and adjust salt and pepper at this stage to your preference.
How to Serve Swedish Meatballs Recipe
Garnishes
Sprinkle 1-2 tablespoons of freshly minced parsley right over the top just before serving. The vibrant green color brightens the dish visually and adds a fresh herbal lift that balances the rich gravy perfectly. A dollop of classic cranberry sauce or lingonberry jam on the side is essential—it cuts through the creaminess with a burst of bright, sweet-tart flavor that’s irresistibly delightful.
Side Dishes
Swedish meatballs pair wonderfully with buttery egg noodles or creamy mashed potatoes that soak up every last drop of that irresistible sauce. For a lighter option, steamed green beans or sautéed Brussels sprouts add just the right crispness and color contrast. Pick your favorite combo to complete a truly satisfying meal.
Creative Ways to Present
For a fun twist, serve these meatballs on toasted slices of crusty bread or in small slider buns for a crowd-pleasing appetizer. You can also spoon the sauce over roasted root vegetables for a gluten-free meal variation. No matter how you plate it, this Swedish Meatballs Recipe is guaranteed to impress and satisfy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs and gravy in an airtight container in the refrigerator. They keep well for up to 3-4 days, making this recipe a great one to prep ahead if you want quick, comforting meals ready to go during your busy week.
Freezing
For longer storage, freeze the cooked meatballs and sauce separately if possible. Freeze meatballs on a baking sheet for an hour until firm before transferring to a freezer bag or container to prevent sticking. The sauce freezes well in airtight containers. Both will keep up to 3 months in the freezer.
Reheating
Reheat meatballs gently on the stovetop or in the microwave, stirring occasionally to distribute heat evenly. Add a splash of broth or cream if the sauce has thickened too much during storage. Reheat slowly to keep the meatballs tender and the sauce silky smooth.
FAQs
Can I use different meat for the meatballs?
Absolutely! This Swedish Meatballs Recipe is flexible with protein. You can use all chicken, turkey, beef, pork, or a combination. Just balance lean and fatty meats for the best texture and flavor.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt works as a great substitute, offering similar tang and creaminess. Just stir it in at the end of cooking to prevent curdling.
Is allspice essential in the recipe?
Allspice is traditional and adds that recognizable warm note, but if you don’t have it, a pinch of cinnamon or just nutmeg alone will still give you a lovely flavor.
Can I make the meatballs gluten-free?
Yes! Use gluten-free breadcrumbs and substitute all-purpose flour in the gravy with a gluten-free flour blend or cornstarch for thickening.
How long can I store cooked meatballs in the fridge?
Properly stored, cooked Swedish meatballs last about 3-4 days in the refrigerator. Always keep them sealed in an airtight container to maintain freshness.
Final Thoughts
This Swedish Meatballs Recipe is more than just a meal—it’s a warm hug on a plate that brings comfort and joy every time you make it. Whether you’re cooking for family, friends, or just yourself, the creamy sauce and tender meatballs never fail to delight. I hope you give it a try soon and find it as irresistible as I do!
Print
Swedish Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
Delicious and creamy Swedish Meatballs made with a blend of ground chicken and chuck beef, simmered in a rich sour cream sauce, and served with a touch of tangy cranberry sauce. This comforting dish is perfect for a family meal and yields 8 servings.
Ingredients
Meatball Mixture
- ⅓ cup breadcrumbs
- ½ cup milk
- 2 tbsp heavy cream
- 1 large egg
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp minced fresh parsley
- 1 lb. ground chicken (or any combination of chicken, turkey, beef, and pork)
- 1½ lbs. ground chuck
For Cooking Meatballs
- 1 tbsp unsalted butter (⅛ stick)
- 1 tbsp vegetable oil
- ½ yellow onion, minced
- 1 clove garlic, minced
Gravy/Sauce
- 6 tbsp unsalted butter (¾ stick)
- ⅓ cup all-purpose flour
- 14.5 oz low sodium beef broth (1 can)
- 14.5 oz low-sodium chicken broth (1 can)
- 1 cup heavy cream
- ¾ cup sour cream
- 1 tsp beef instant bouillon granules (e.g. Wyler’s)
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp freshly ground black pepper
- Kosher salt, to taste
- 1–2 tbsp minced fresh parsley, for garnish
- Cranberry sauce or lingonberry jam, for serving
Instructions
- Prepare the Meatball Mixture: In a medium bowl, combine the breadcrumbs, milk, heavy cream, and egg. Let it sit for a few minutes until the breadcrumbs soak up the liquids. Add kosher salt, black pepper, allspice, nutmeg, minced parsley, ground chicken, and ground chuck. Mix well until all ingredients are combined evenly.
- Cook Aromatics: Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium heat. Add the minced onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Form and Brown Meatballs: Shape the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. Add them to the skillet in batches, being careful not to overcrowd. Brown the meatballs on all sides, cooking roughly 5-7 minutes per batch. Remove browned meatballs and set aside.
- Make the Sauce Base: In the same skillet, melt 6 tbsp butter over medium heat. Whisk in ⅓ cup flour and cook the roux for about 2-3 minutes until it turns golden and bubbly.
- Add Broth and Cream: Gradually whisk in the beef broth and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 5 minutes. Stir in 1 cup heavy cream and ¾ cup sour cream until the sauce is smooth and creamy.
- Season the Sauce: Stir in the beef instant bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, black pepper, and kosher salt to taste. Adjust seasoning as needed to balance sweetness, tanginess, and saltiness.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, spooning sauce over them. Cover and simmer on low heat for 10-15 minutes until the meatballs are cooked through and tender.
- Garnish and Serve: Sprinkle 1-2 tablespoons of minced fresh parsley over the meatballs. Serve hot with a side of cranberry sauce or lingonberry jam to add a touch of sweetness and tartness.
Notes
- Feel free to use any ground meat combination such as turkey, beef, pork, or chicken according to your preference.
- Make sure not to overcrowd the pan when browning meatballs to get an even crust.
- The cranberry or lingonberry sauce complements the creamy sauce with a slight tart flavor that balances the dish.
- To keep meatballs moist, avoid overmixing the meat mixture.
- If you want a thicker sauce, simmer it longer; if too thick, add a splash more broth or cream.
