These homemade Swedish Meatballs feature perfectly seasoned meatballs in a rich, creamy gravy that’s better than any restaurant version. This authentic recipe delivers tender, juicy meatballs swimming in a silky sauce that’s perfect over noodles or mashed potatoes.

Why This Recipe Works

The combination of beef and pork creates perfectly tender meatballs, while the unique blend of spices gives them their distinctive Swedish flavor. The cream sauce is made in the same pan as the meatballs, incorporating all the delicious browned bits for maximum flavor.

Essential Ingredients

For the Meatballs:

• 1 pound ground beef (80/20)
• 1 pound ground pork
• 1 cup fresh breadcrumbs
• 2/3 cup whole milk
• 1 large egg
• 1 medium onion, finely grated
• 2 teaspoons salt
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon white pepper
• 2 tablespoons butter for frying

For the Cream Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and white pepper to taste

For Serving:

• Fresh parsley, chopped
• Lingonberry jam (traditional)
• Egg noodles or mashed potatoes
• Extra cream sauce

Required Equipment

• Large mixing bowl
• Large skillet or sauté pan
• Measuring cups and spoons
• Small bowl for soaking breadcrumbs
• Whisk
• Cookie scoop or spoon for portioning
• Meat thermometer

Step-by-Step Instructions

Preparing the Meatballs

1. Make the panade:

• Soak breadcrumbs in milk
• Let stand 10 minutes
• Mix until well combined

1. Mix the meat:

• Combine beef and pork
• Add soaked breadcrumbs
• Mix in egg and onion
• Add all seasonings
• Mix gently until combined

1. Form meatballs:

• Scoop uniform portions
• Roll gently into balls
• Place on baking sheet
• Chill for 30 minutes

Cooking the Meatballs

1. Heat the pan:

• Melt butter over medium heat
• Work in batches
• Don’t overcrowd

1. Cook meatballs:

• Brown on all sides
• Cook until done
• Remove and set aside
• Save pan drippings

Making the Sauce

1. Create the roux:

• Add butter to pan drippings
• Whisk in flour
• Cook 2-3 minutes
• Whisk constantly

1. Build the sauce:

• Gradually add beef broth
• Whisk until smooth
• Add cream slowly
• Add seasonings
• Simmer until thickened

1. Finish the dish:

• Return meatballs to pan
• Coat with sauce
• Simmer 5-10 minutes
• Adjust seasoning

Pro Tips for Success

1. Meatball Tips:

• Don’t overmix
• Keep them uniform
• Chill before cooking
• Brown well

1. Sauce Success:

• Cook flour taste out
• Add liquid gradually
• Keep whisking
• Watch temperature

1. General Advice:

• Use quality meat
• Fresh spices
• Room temperature dairy
• Season throughout

Make-Ahead and Storage

Make-Ahead Options:

• Form meatballs day before
• Make sauce separately
• Reheat gently together
• Add cream when reheating

Storage Guidelines:

• Refrigerate up to 3 days
• Freeze up to 3 months
• Store sauce separately
• Thaw overnight

Variations and Adaptations

Meat Options:

• All beef
• Turkey and pork
• Chicken and pork
• Veal blend

Sauce Variations:

• Add mushrooms
• Include sour cream
• Wine addition
• Extra herbs

Serving Ideas:

• Traditional noodles
• Mashed potatoes
• Rice
• Spätzle

Serving Suggestions

Side Dishes:

• Cucumber salad
• Lingonberry jam
• Roasted vegetables
• Green beans

Garnishes:

• Fresh parsley
• Crispy onions
• Extra sauce
• Fresh dill

Troubleshooting Tips

Meatball Issues:

• Too dense: Don’t overmix
• Falling apart: Chill longer
• Not browning: Pat dry first
• Uneven cooking: Check size

Sauce Problems:

• Too thick: Add broth
• Too thin: Simmer longer
• Lumpy: Whisk more
• Separating: Lower heat

This Best Swedish Meatballs recipe creates a comforting, satisfying meal that’s perfect for family dinners or entertaining. The combination of tender meatballs and rich cream sauce makes it a dish that everyone will love and request again and again.