This Swedish meatballs recipe yields tender, perfectly seasoned homemade meatballs served in a rich, creamy butter-based gravy. Recreating this IKEA favorite at home is easier than you might think.
Why you’ll love it
These Swedish meatballs are cozy comfort food that you can have on the table in about 45 minutes. They’re similar to the Americanized version served at IKEA, but with homemade flavor and a sauce that’s especially satisfying. This recipe makes enough for leftovers, which taste great the next day.
Can I use pre-made meatballs?
Yes—if you’re short on time, pre-made meatballs work fine. For a more authentic Swedish flavor, add a pinch of allspice and nutmeg to the gravy.
How to make Swedish meatballs
This overview summarizes the steps. Full ingredients and detailed instructions follow below.
Combine the meatball ingredients in a bowl and mix gently by hand until everything is just combined.
Form 1¼–1½-inch meatballs (about 25–30). Heat olive oil in a large skillet and brown the meatballs in batches, then set them aside.
Drain most of the excess oil, leaving the browned bits. Melt butter in the same skillet, stir in flour to make a roux, then gradually whisk in beef broth until smooth.
Add Dijon and Worcestershire, return meatballs to the pan, and simmer until cooked through and the gravy thickens slightly.
Turn off the heat and stir in sour cream. Taste and adjust salt and pepper, then garnish with parsley and serve.
Meatball success tips
- Handle gently. Mix by hand and avoid overworking so the meatballs stay tender.
- Use fattier meat. A mix of beef and pork gives better flavor and moisture than lean meats.
- Brown for flavor. Searing adds depth and helps the meatballs hold together; the browned bits also enrich the gravy.
Tools for this recipe
Use a deep 12″ skillet or a Dutch oven for even browning and enough space to simmer the sauce and meatballs together. An instant-read thermometer is helpful to verify doneness (165°F internal temperature).
Substitutions and variations
- Beef and pork combined gives the best flavor; use all beef if needed. For turkey, add a tablespoon or two of oil for moisture.
- Panko can be swapped for regular breadcrumbs.
- Allspice can be replaced with cardamom if preferred.
- Heavy cream can replace sour cream for a richer sauce; add a splash of lemon if you miss the tang.
- If freezing the entire dish, consider leaving the sour cream out and stirring it in just before serving to reduce separation.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat gently over low heat in a covered pan to avoid the cream separating.
- For freezing, thaw overnight in the fridge or reheat from frozen over low heat. The texture may change slightly if sour cream was included, but the flavor remains good.
What to serve with Swedish meatballs
- Traditionally served with lingonberry jelly; cranberry or raspberry preserves are good alternatives.
- Serve with mashed potatoes, egg noodles, or rice.
- Roasted green beans or glazed carrots make simple vegetable sides.
More tasty meatball recipes
- Easy Meatball Recipe
- Buffalo Chicken Meatballs
- Easy Baked Porcupine Meatballs
- Grape Jelly Meatballs
- Chicken and Spinach Meatballs
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Swedish Meatballs
Ingredients
Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pepper, to taste
- 2 tablespoons olive oil (for frying)
Sauce:
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup full-fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Combine all meatball ingredients except the olive oil in a large bowl. Mix gently by hand and form 1¼–1½ inch meatballs (about 25–30). Place on a parchment-lined baking sheet.
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown the meatballs in two batches, about 5–7 minutes per batch, turning as needed. Transfer to a plate.
- Pour out most of the fat from the skillet but keep the browned bits for flavor.
- Reduce heat to medium and melt the butter. Stir in the flour and cook, stirring often, until the roux turns golden.
- Slowly whisk in the beef broth until smooth and the flour is dissolved.
- Whisk in Dijon mustard and Worcestershire sauce.
- Return the meatballs to the pan and simmer about 10 minutes until cooked through and the gravy has thickened slightly.
- Turn off the heat and stir in the sour cream. Adjust salt and pepper to taste. Sprinkle with fresh parsley and serve immediately.
Notes
- See the recipe notes above for tips and substitution ideas.
- Nutrition information is approximate and intended as a general guide.