This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes! See the step by step recipe video down in the recipe card.
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We are a little meatball-obsessed around here, which explains our February theme for 6 Ingredient Staples — this easy Homemade Meatballs recipe.
So far, we’ve used it to make this classic Spaghetti and Meatballs (one of our all time favorite meals!) and now we’re tossing them in a rich and creamy gravy that couldn’t be simpler!
These Swedish Meatballs are totally juicy, loaded with flavor and made with just a few ingredients.
Serve them over rice, noodles, or mashed potatoes with a solid ladle of that creamy, beefy gravy and a side salad and one of my Mom’s Homemade Buns for a meal that screams comfort food!
What is in Swedish meatball sauce?
I guess that depends on who you ask 😉
Traditionally, Swedish meatball sauce is a creamy beef gravy that starts with a simple roux (melted butter and flour to thicken), beef stock or broth and a few simple seasonings plus something to make it extra rich and creamy.
Often, that something is sour cream, and since I’m not a big fan of sour cream I usually use heavy cream instead. The heavy cream adds the perfect richness and we really love it this way!
I’ve included both in the recipe, so you can use whichever you prefer and both will be delicious!
Variations and Substitutions:
- Meatballs: you can swap the homemade meatballs for store bought meatballs in a pinch, though nothing compares to homemade! If you are making homemade meatballs just for these Swedish meatballs, feel free to add ¼ teaspoon nutmeg for a more authentic flavor!
- Beef broth: I always choose low sodium stock and broth and add my own seasoning. If you have regular beef broth with salt added, you will want to leave the salt out and add to taste at the end.
- Cream: I make my sauce with heavy cream, but you can use either cream or sour cream (and I’ve included both in the recipe), without changing anything else in the recipe and both will work just as well!
- Seasonings: since I use my classic homemade meatball recipe for these Swedish meatballs, I add a bit of nutmeg to my sauce to get that classic flavor coming through. You can adjust the seasonings to taste as you like!
Can I make these Swedish Meatballs in the crockpot?
If you’re looking to make these meatballs in the slow cooker, check out my Slow Cooker Swedish Meatballs recipe and post for more information.
Can I make these meatballs in the Instant Pot?
If you want to make Swedish meatballs in the Instant Pot, check out my Instant Pot Swedish Meatballs and Noodles for more information.
What should I serve with Swedish Meatballs?
This Instant Pot Brown Rice also rounds out the meal nicely!
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- 1 slice soft bread
- 2 tablespoons water
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Swedish Meatball Sauce
- 1 ½ cups low sodium beef broth
- 1/2 cup heavy cream (or sour cream)
- 1 tablespoon Worcestershire sauce
- 1 ½ tablespoons corn starch
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 pinch ground nutmeg
- Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also simmer right in the sauce for 8 minutes per side. I bake a big batch at once, which is why I bake them).
- Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
- In a large bowl, combine beef, pork, egg, Italian seasoning, salt, pepper, nutmeg and soaked bread until just combined — don't overmix!
- Shape into 1.5-2″ balls (I get about 20 this way, but you can get up to 30 if you shape them into 1″ balls) and place 1″ apart on the baking sheet.
- Bake for 10-15 minutes (longer for 2″ rounds, shorter for 1″ rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
- Remove from the oven.
Swedish Meatball Sauce
- In a large glass measuring cup, whisk together broth, cream, Worcestershire sauce, corn starch, garlic, parsley, salt, thyme, pepper and nutmeg.
- Pour into a large skillet and bring to a simmer over medium heat. Let simmer until slightly thickened, stirring often, about 5 minutes.
- Add the meatballs, stir and simmer for 5-10 minutes, until heated through (or 8 minutes per side if you are adding them raw).
- Serve over egg noodles or mashed potatoes and refrigerate leftovers up to 4 days.
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