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4.8 from 282 votes

Swedish Meatballs

This Swedish meatballs recipe has tender, perfectly seasoned homemade meatballs smothered in a deliciously creamy and buttery gravy. Making this IKEA favorite at home is easier than you think!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 606 kcal
Course: Main Course
Cuisine: American , Swedish

Ingredients

Meatballs:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • pepper to taste
  • 2 tablespoons olive oil (for frying)
Sauce:
  • 1/4 cup butter (1/2 stick)
  • 1/3 cup flour
  • 3 cups beef broth
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce 
  • 1/2 cup full fat sour cream
  • 1 tablespoon chopped fresh parsley

Instructions

    Cup of Yum
  1. Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 1 ¼ - 1 ½-inch meatballs (use about 2 ½ tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.
  2. Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.
  3. Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don't wipe it out).
  4. Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.
  5. Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.
  6. Whisk in the Dijon mustard and Worcestershire sauce.
  7. Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking (it's not meant to be a super thick gravy).
  8. Turn off the heat and stir in the sour cream. I add it right into the skillet, but you could take out some of the sauce and add it to a cup and mix the sour cream in there first if that's easier for you.
  9. Season with extra salt & pepper as needed. Sprinkle with fresh parsley and serve immediately.

Notes

  • See blog post for more tips, info on substitutions, etc... especially if you haven't made meatballs before!
  • This recipe can also be found in the Salt & Lavender: Everyday Essentials hardcover cookbook.

Nutrition Information

Calories 606kcal (30%) Carbohydrates 10g (3%) Protein 30g (60%) Fat 49g (75%) Saturated Fat 20g (100%) Polyunsaturated Fat 3g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 169mg (56%) Sodium 1074mg (45%) Potassium 562mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 464IU (9%) Vitamin C 2mg (2%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 606

% Daily Value*

Calories 606kcal 30%
Carbohydrates 10g 3%
Protein 30g 60%
Fat 49g 75%
Saturated Fat 20g 100%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 169mg 56%
Sodium 1074mg 45%
Potassium 562mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 464IU 9%
Vitamin C 2mg 2%
Calcium 74mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.