Swedish meatballs are a comforting and flavorful dish that balances tender, spiced meatballs with a rich, creamy gravy. This recipe combines ground beef, pork, and veal (or alternatives) with classic spices like nutmeg and allspice for authentic flavor. The meatballs are browned to lock in their juices, then simmered in a creamy, buttery sauce thickened with a roux. Serve them over egg noodles or mashed potatoes for a hearty, satisfying meal. This versatile dish is perfect for family dinners or special occasions and reheats beautifully for leftovers.
Swedish Meatballs
Everyone loves Swedish Meatballs and everybody’s Grandma makes them the “best”. If you want to recapture that part of your childhood or want to pass that down to your kids, this is the recipe for you.
Do you remember the first time you had really good Swedish meatballs? Maybe your mom or Grandma made them for you, or maybe you had them at a church potluck.
I remember mine.
It was at my great great aunt Sally’s farm outside of Turtle Lake, North Dakota. Even as a young child I remember thinking that food can’t taste better than this.
The exact recipe was never written down, so this recipe is a copy of Sally’s based off of information gathered from various family members that have either eaten the meatballs or as some claim, watched her make them.
Some said to use sliced bread, and some said breadcrumbs. More said bread slices, so that’s what I went with. Someone else said skim milk, but everyone else said whole milk. We use whole milk here. No SKIM allowed in this house.
One thing everyone agreed on was what kind of meat she used. Ground beef, ground pork, and ground veal. All in equal proportions and all finely ground. No coarse ground meat. Your meatballs won’t be as tender as you’ll want them to be.
I think we got these pretty close to my aunt Sally’s recipe, and it was fun to reminisce with my family about Sally, the farm and the Swedish meatballs.
One more big positive about these meatballs is that your kids are going to love them. I have famously picky kids, and we go seven for seven every time we make them. Some other family favorites that are kid-tested and picky-kid-approved is our Homemade Chicken Noodle Soup, this Spaghetti and Meat Sauce, and my Chicken Alfredo Lasagna.
Swedish meatballs are my favorite and my aunt Sally’s won’t let you down. Make them for dinner tonight and start your own tradition that you can hand down to the next generation of cooks in your family.
Why You’ll Love Swedish Meatballs
Authentic Flavor: Traditional spices and a creamy gravy deliver classic Swedish taste
Customizable: Easily adjust the meat mix or spices to fit dietary needs
Rich and Comforting: The creamy sauce pairs perfectly with hearty sides
Make-Ahead Friendly: Can be prepped in advance for convenience
Family-Friendly: Loved by both kids and adults
Traeger Grilled Meatball Bread
Swedish Meatballs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Ground Beef
- Ground Veal
- Ground Pork
- White Bread
- Egg Yolks
- Milk
- Salt
- Onion Powder
- Allspice
- Nutmeg
- Black Pepper
- Beef Broth
- Heavy Cream
- Salted Butter
- Flour
Traeger Smoked Grape Jelly Meatballs
How to make Swedish Meatballs
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prepare the Meatballs: Combine bread, milk, egg yolks, seasonings, and meat in a bowl. Mix by hand and form into golf ball-sized meatballs.
- Brown the Meatballs: Sear meatballs in a skillet until browned on all sides. Remove and set aside.
- Make the Roux: Use the pan drippings and butter to create a roux. Stir constantly over low heat for 2–3 minutes.
- Create the Sauce: Whisk in beef broth and simmer until thickened. Add heavy cream and mix well.
- Simmer and Serve: Return meatballs to the pan, cover, and simmer on low heat for 25–30 minutes. Serve with egg noodles or mashed potatoes.
Traeger Meatball Sub Casserole
FAQ
Can I Make These in Advance?
Yes! Prepare the meatballs and sauce separately and store them in the fridge for up to 2 days. Reheat together on the stovetop before serving.
How Do I Store Leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if the sauce thickens too much.
What Can I Substitute for Veal?
If you prefer not to use veal, replace it with additional ground pork or beef. The flavor will remain rich and satisfying.
Are There Variations?
Try adding a touch of garlic or fresh parsley to the meatballs for extra flavor. You can also use turkey or chicken for a lighter option.
Serve This With…
- Buttered Egg Noodles are the classic pairing for Swedish meatballs.
- Garlic Mashed Potatoes are the perfect pair for the rich, homemade sauce.
- Our easy, perfectly Grilled Asparagus is an excellent side that is fast, simple, and such a crowd-pleaser!
- Lingonberry Jam: A sweet and tart side that traditionally accompanies Swedish meatballs.
Swedish meatballs are an ideal dish for those seeking a cozy, indulgent meal. The combination of tender meatballs and luxurious gravy ensures every bite is satisfying. Whether served for a family dinner or a special occasion, this recipe is a timeless favorite worth making again and again.
More great Main Dishes to love!
Eat More Meatballs
Swedish Meatballs
Everyone loves Swedish meatballs and everybody's Grandma makes them the "best". If you want recapture that part of your childhood or want to pass that down to your kids, this is the Swedish meatball recipe for you.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground veal *see notes*
- 1 pound ground pork
- 3 slices white bread
- 3 large egg yolks
- 1/2 cup milk
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
Sauce
- 4 cups beef broth
- 1/2 cup heavy cream
- 1/2 stick butter, {salted}
- 3/4 cup flour
Instructions
- Break the pieces of bread into small pieces, and place into a large mixing bowl along with the milk, egg yolks, salt, pepper, nutmeg, allspice, onion powder, black pepper, ground veal, and beef.
- Mix the ingredients by hand until they are well combined. Form into golf ball sized meatballs, and set aside.
- Brown the meatballs in a large skillet over medium heat until all sides are browned. Remove from the pan and set aside.
- Reserving the rendered fat in the pan, add in the the butter. Once the butter is melted, whisk in the flour to make a roux, and reduce heat to low. Cook, stirring constantly, for 2-3 minutes.
- While continuously whisking, add in the beef broth and increase heat to medium. Stir frequently until the sauce thickens.
- Whisk the cream into the sauce once it is thickened, and then add the meatballs back into the pan. Reduce heat to low and cover and simmer for 25-30 minutes.
- Serve over hot buttered egg noodles, or creamy garlic mashed potatoes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 671Total Fat: 43gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 273mgSodium: 1293mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 52g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!