My family absolutely loves this recipe for Swedish Meatballs! It is one of their favourite meals and I’m sure it will become one of your family’s favourites as well. Serve Swedish Meatballs with broad egg noodles, rice, or even this great tasting recipe for Garlic Mashed Potatoes.
The key to making the sensational sauce is scraping all the browned meatball bits off the bottom of the skillet after frying the meatballs. I use a combination of butter and olive oil when browning the meatballs, the olive oil helps prevent burning the butter. Burned butter will not make a great tasting sauce, so keep an eye on the heat while browning your meatballs! Serve with egg noodles or even mashed potatoes and you’ve got a recipe the family will be asking you to make often!
Meatballs covered in a rich, creamy sauce! Whats not to love about that!
Swedish Meatballs
Ingredients
- 1 lb ground beef
- 1/4 cup panko bread crumbs
- 1/4 cup milk
- 1/2 cup chopped onion
- 1 clove garlic minced
- 1 tbsp fresh oregano chopped or 1 tsp. dry oregano
- 1 egg
- 1 tbsp olive oil
- 5 tbsp butter
- 3 tbsp flour
- 2 cups beef broth warmed up
- 1 cup heavy cream
- 1/2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp pepper
Instructions
- In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
- In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
- Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
- In large bowl, combine ground beef sautéed onion, garlic and oregano.
- Mix in salt, pepper and egg, combine until egg is mixed in.
- Add bread crumbs to meat mixture and combine well.
- Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
- Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
- On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
- Don't overcrowd skillet with meatballs, work in batches.
- Transfer meatballs to baking sheet and keep warm in oven while making sauce.
- Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
- Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
- Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
- Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
- Serve with egg or broad noodles or mashed potatoes.
Video
Nutrition
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Christina says
July 22, 2017 at 4:51 pmAmazing!!!! Made tonight, my 14 yr old son asked what we were having. When I told him, he said he wasn’t really hungry. I knew he didn’t really like meatballs, but I told him he had to try it. Okay so his fork was going so fast from the bowl to his mouth I was afraid he was gonna choke. He said it’s a keeper!! My husband kept making mmm noises every bite. He loved it!! Thank you great recipee
Laureen King says
July 22, 2017 at 9:01 pmYour comment made my day Christina, thank you!
Catherine says
July 23, 2017 at 6:45 pmI made this tonight for dinner using ground turkey and served over mashed potatoes- everyone loved it! I didn’t have heavy cream so I substituted it with whole milk and sour cream. I also threw in some paprika. It was delicious and was a great dish that I will make again.
janelle says
August 22, 2017 at 3:58 pmI have made these meatballs several times, and the only thing I changed was I used 50 percent beef, and 50 percent ground pork. These meatballs are so tender and flavorful. I am so glad that I tried this recipe. I make it at least once a month.
Courtney says
September 12, 2017 at 7:09 pmMade these tonight for dinner. O.M.G. best meatballs ever!!
Maria says
September 16, 2017 at 5:21 pmI just made these for dinner and my brother and I devoured them! They were so delicious. We did use ground turkey instead of ground beef and they were still just as juicy and tender! I also paired it with oven-roasted sweet potatoes and it was perfect! Great recipe, and easy-to-follow directions.
Laureen King says
September 17, 2017 at 7:22 amThank you Maria, Ground turkey is a great substitution and I bet it tasted great with sweet potatoes!
Mommadubs says
September 28, 2017 at 12:22 pmI just made these on Monday – went back today to print the recipe and it has changed?? I’m not seeing Allspice and nutmeg and the Worcestershire sauce was 1 Tbsp not 1/2…am I missing something??
Laureen King says
September 28, 2017 at 7:15 pmHi Mommadubs, I have a feeling you were looking at a different recipe, because mine has not changed since I 1st posted it. Do you have a link or the photo, maybe I can help you find the recipe you originally looked at.
Lynda says
November 7, 2017 at 6:54 pmJust made it tonight , the Hubster and I loved it. Thank you!
Sonia says
November 17, 2017 at 9:56 amMade these last night and we all enjoyed them! My boys loved the gravy and I liked that their was enough gravy to go over our mashed potatoes as well. Will definitely make again and again!
Laureen King says
November 17, 2017 at 6:24 pmFantastic your family enjoyed it! I love this recipe with mashed potatoes!
Lynn Erickson says
December 28, 2017 at 7:47 pmThank you so much for this recipe! My dad would’ve been so proud!
Beth dige says
January 9, 2018 at 12:01 amHi Lauren,
Whatever people calls it, the name doesnt matter, it is the taste of the food that matters. The outcome really👌👌👌
Laureen King says
January 9, 2018 at 7:51 pmMy thoughts exactly Beth.
Saunny Murray says
March 11, 2018 at 6:32 pmThis was amazing! Thank you so much for sharing your recipe. Loved the sauce especially.
Laureen King says
March 11, 2018 at 7:54 pmThank you Saunny, the sauce is my favourite, love this recipe with mashed potatoes as well as pasta.
Sam Creamer says
March 12, 2018 at 4:11 pmMade this over the weekend and we both loved it. Next time I’ll put more garlic and onions but that is just a personal thing for us. Great recipe and it tasted good as leftovers the next night. Just let the sauce warm up really slowly and steamed the pasta in a double broiler. Thanks so much.
Laureen King says
March 14, 2018 at 4:39 pmthanks Sam, glad you enjoyed the recipe!
Lori kilo says
March 25, 2018 at 10:22 amI just made this exactly as listed. It is fantastic!!!
Laureen King says
March 26, 2018 at 7:40 pmthanks so much Lori for leaving a comment, Glad you enjoyed the recipe
Nerissa says
March 31, 2018 at 7:59 amthis is such a great recipe and I think is even better than IKEA’s ones. Thank you!!
Laureen King says
March 31, 2018 at 2:40 pmThank you so much Nerissa
Lisa says
April 22, 2018 at 8:49 amThis is the fourth time that I have made this recipe. My family loves it!
Laureen King says
April 22, 2018 at 10:09 amWonderful Lisa, means a lot to mean when people take the time to comment on my blog. So glad you found a recipe the family loves.
Guy says
July 1, 2018 at 1:21 pmHi Laureen,
I don’t usually follow recipes to the letter, but I did on this one and my boys just loved it, all 3 requested I add it to our arsenal of top ten recipes. For years their mum took blue ribbon on Swedish Meatballs, now dads got it!
Thanks Laureen for such a great recipe.
Laureen King says
July 2, 2018 at 5:21 pmHey Guy, I am truly humbled by your comment. I really appreciate you taking the time to leave a comment. So great your boys enjoyed the recipe!
lisa a whitehead says
August 31, 2018 at 5:17 amcan we use half and half? I dont have heavy cream in the house? thank you
Laureen King says
August 31, 2018 at 10:11 amYes you can use half and half, it may not thicken up quite as much and in that case use a bit of cornstarch (2 tsp cornstarch mixed with 2 tsp water) stirred in to thicken it up.
Debbie Pitzer says
October 10, 2018 at 8:46 amI have made these a few times and they are AMAZING!!!! I do have a question. I want to make them ahead of time. Is that possible? Would I just keep them warm after searing or should I refrigerate? I want to make them around noon – 2pm and serve around 8pm. Thanks!
Laureen King says
October 10, 2018 at 8:55 amHi Debbie, I would definitely keep them refrigerated. You can reheat in oven. I would suggest 30-40 minutes before serving at 300º
Patricia Ostergren says
October 14, 2018 at 11:06 amI’m sure these are tasty meatballs. PLEASE do not call them authentic Swedish meatballs. Authentic one always have allspice in them and no oregano. These lean towards Italian. Also Swedish ones have beef, pork, and veal in them.
Renee says
November 14, 2018 at 4:41 pmAbsolutely delicious! This is my 9 year old son’s favor meal! Thank you.
Robert says
December 14, 2018 at 7:16 pmI would recommend serving this with lingonberries (or cranberries) to make it even more traditional Swedish. Nice recipe!
Laureen King says
December 18, 2018 at 9:27 amGreat idea Robert! thanks
Dominnique says
December 26, 2018 at 8:22 pmThis is a household favorite. We don’t really eat red meat much so I’ve used ground turkey and then I use chicken broth. Tastes delish. I also cook brown rice with it. Thanks for sharing the recipe.