Swedish Meatballs

4.97 from 32

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!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Swedish

Keyword: Swedish Meatball Recipe, Swedish Meatballs

Servings:

Ingredients

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