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Swedish Meatballs

By Amy Flanigan

Updated Dec 9, 2025

Read 37 Reviews

Prep 20 minutes mins

Cook 15 minutes mins

Servings 6

By Amy Flanigan

Updated Dec 9, 2025

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Homemade Swedish Meatballs coated in a simple, but rich gravy that is completely luscious and creamy. This from-scratch recipe is so easy and even better than the meatballs you get at IKEA! It’s a classic comfort food that my entire family asks me for again and again.

Swedish Meatball Recipe Better Than IKEA

Most people think of IKEA when Swedish Meatballs are mentioned. Naturally, because IKEA’s recipe is iconic and what a lot of people go to their stores for—maybe even more so than the furniture! They recently published their highly coveted recipe, and the world flocked to it like soy sauce on rice. HA. But dare I say, my Swedish Meatballs recipe is better? They are really similar, but mine has more flavor and takes less time to make.

My meatball recipe isn’t truly authentic, as real Swedish meatballs are made with day-old bread soaked with milk. I’ve used milk and breadcrumbs, and I’ve added garlic and a few spices, which true Swedish meatballs don’t have.

Note that Native Swedes tend to enjoy their meatballs with just a bit of lingonberry jam—they don’t typically use the rich brown gravy that is commonly associated with IKEA. But my recipe I’m sharing resembles IKEA’s.

Helpful Tips and Variations

• Chill meatballs before pan frying. If you have time, I recommend forming the meatballs and then chilling them for about 30 minutes before cooking in the fry pan—this helps them hold their round shape. If you don’t care, then cook right away.
• Bake instead of pan frying. You can bake the meatballs instead of pan-frying, if you prefer. Bake for 15-20 minutes at 400°F. Note that you will miss out on the skillet drippings, which lend a lot of flavor to the sauce.
• Heavy cream or sour cream. Sour cream can be used instead of the heavy cream, but the flavor will be more tangy and the sauce will be thicker. You could also use a combination of heavy cream and sour cream.

4.98 from 37

Swedish Meatballs

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 6

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Homemade Swedish Meatballs coated in a simple, rich cream sauce that is completely luscious! This recipe is so easy and even better than the ones you get at IKEA!

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

For the Meatballs

• ▢ 1 lb. lean ground beef
• ▢ ½ lb. ground pork
• ▢ 1 small sweet onion, very finely diced
• ▢ 1 clove garlic, minced
• ▢ ½ cup panko breadcrumbs
• ▢ 1 large egg, lightly beaten
• ▢ ⅓ cup whole milk
• ▢ 1 tsp kosher salt
• ▢ ½ tsp pepper
• ▢ ⅛ tsp allspice
• ▢ ⅛ tsp nutmeg
• ▢ 2 tbsps olive oil, for frying pan

For the Cream Sauce

• ▢ 5 tbsps unsalted butter
• ▢ ¼ cup all-purpose flour
• ▢ 1¼ cups beef broth
• ▢ ¾ cup heavy cream
• ▢ 1 tbsp low-sodium soy sauce
• ▢ 1 tsp Dijon mustard
• ▢ salt and pepper, to taste

For Serving

• ▢ sprinkle of finely chopped fresh parsley
• ▢ cooked egg noodles

Instructions 

• In a large bowl combine ground beef and pork; mix with your hands, breaking up any lumps. Mix in all the other meatball ingredients (except the olive oil) until combined.
• Using a cookie scoop or your hands, shape the mixture into 1½-inch balls, kneading a few times to ensure they don't crumble. (Place on a clean platter, cover and refrigerate for about 30 minutes, if possible—this helps them retain their round shape when cooking.)
• In a large nonstick skillet, warm the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and cook turning continuously until browned on all sides and cooked through, about 6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
• Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook stirring constantly for about 1 minute until no white patches of flour remain and just begins to brown.
• Slowly whisk in the beef broth and then the heavy cream, stirring the entire time until lump-free. Whisk in the soy sauce and mustard; turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
• Add the cooked meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
• Serve over cooked egg noodles with a sprinkle of parsley.

Video

Notes

Replace the beef. You can use all ground beef, ground turkey, or a combination for a different flavor.

Panko is preferred over Italian breadcrumbs because they’re light and crispy, but regular are fine if that’s all you have.

Use a different broth. Beef broth will give you the richest flavor, but chicken or vegetable, or a combination will work fine.

Sour cream can replace the heavy cream, or a combination of both, but this will make the sauce tangier and thicker.

Swap Worcestershire for the soy sauce, if preferred.

For crockpot instructions and storing leftovers, please refer to the notes below the recipe card.

Nutrition

Calories: 512kcal | Carbohydrates: 14g | Protein: 28g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 817mg | Potassium: 557mg | Fiber: 1g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Swedish Meatballs Step by Step

Prepare the meatballs: Combine 1 lb. lean ground beef and ½ lb. ground pork in a large bowl and break up any lumps. Stir in 1 small finely diced sweet onion, 1 clove minced garlic, ½ cup panko breadcrumbs, 1 large beaten egg, ⅓ cup whole milk, 1 tsp kosher salt, ½ tsp pepper, ⅛ tsp allspice, and ⅛ tsp nutmeg. Mix well until combined.

Shape the mixture into 1½ inch balls using a cookie scoop or your hands. Gently knead them a few times to ensure they stay together. Place the meatballs on a clean platter, cover, and refrigerate for about 30 minutes, if possible. This will help them retain their round shape when cooking.

Cook the meatballs: In a large nonstick skillet, heat 2 tbsp of olive oil over medium-high heat until shimmering. Work in batches to avoid over-crowding, add the meatballs and cook, turning them continuously until browned on all sides and cooked through. This usually takes me about 6 minutes. Repeat until all the meatballs are cooked. Transfer them to a plate and cover them with foil.

Make the sauce: Add 5 tbsp butter to the skillet and once melted, slowly whisk in ¼ cup flour; stir to combine and cook, stirring constantly until no white patches remain.

Slowly whisk in 1¼ cups beef broth and then ¾ cup heavy cream, stirring the entire time until all the lumps are gone. Then, whisk in 3 teaspoons soy sauce and 1 teaspoon Dijon mustard. Turn down the heat and bring the sauce to a gentle simmer so the sauce thickens, stirring constantly. This takes me about 1 to 2 minutes. Season with salt and pepper to taste.

Add the meatballs: Add the cooked meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.

Serve: Serve over cooked egg noodles with a sprinkle of parsley.

Make It In A Crockpot

How to Store

• Fridge. Leftovers should be stored in an airtight container in the fridge and will keep up to 3 days. Reheat over low on the stove with the sauce until warmed through.
• Freezer. You can freeze the meatballs, but I don’t recommend freezing the sauce . Cream sauces tend to “break” once defrosted and end up grainy and unpleasant. Allow cooked meatballs to cool to the touch; then place them on an ungreased cookie sheet and flash freeze uncovered about 1 hour or until firm (this prevents them from sticking together once completely frozen.) Place partially frozen meatballs in a heavy plastic freezer bag or freezer container. Seal, label, and freeze for no longer than 2 months. Thaw overnight in the fridge.

What to Serve With Swedish Meatballs

I always serve Swedish meatballs over cooked egg noodles, but some creamy mashed potatoes or rice works great, too. For sides, I like to make sauteed Brussels sprouts with molasses or roasted broccoli so we get our veggies in, and this meal also pairs well with a refreshing cucumber tomato salad to balance some of the richness.

More Meatball Recipes

• Italian Beef Meatballs
• Porcupine Meatballs
• Crockpot Salisbury Steak Meatballs
• Turkey Meatballs
• Grape Jelly Meatballs

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!