The Best Swedish Meatballs

These Swedish meatballs are tender, savory, and coated in a rich, creamy brown gravy with just the right hint of warm spices. Nutmeg and a touch of “ground spices” give them that classic Swedish flavor, while Dijon and Worcestershire deepen the sauce. They’re perfect for a cozy dinner, holiday meal, or anytime you want comfort food that feels a little special. Serve them over egg noodles or rice noodles to soak up every bit of sauce. Leftovers are even better the next day.

Ingredients

• 1 lb minced beef
• 1/4 cup panko bread crumbs
• 1 tbsp chopped parsley
• 1/4 tsp ground spices
• 1/4 tsp ground nutmeg
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• 1/8 tsp pepper
• 1/2 tsp salt
• 1 egg
• 1 tbsp olive oil
• 5 tbsp butter, divided
• 3 tbsp flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Directions

1. Mix minced beef, panko, parsley, ground spices, nutmeg, onion, garlic powder, pepper, salt, and egg in a bowl until combined.
2. Shape into 12 large meatballs (or 20 small meatballs).
3. Heat olive oil and 1 tbsp butter in a large frying pan over medium heat.
4. Add meatballs and cook, turning often, until browned on all sides and cooked through.
5. Transfer meatballs to a plate and cover with foil.
6. Add remaining 4 tbsp butter to the pan, then whisk in flour and cook until lightly browned.
7. Slowly whisk in beef broth and heavy cream until smooth.
8. Stir in Worcestershire sauce and Dijon mustard and simmer until the sauce thickens; season with salt and pepper to taste.
9. Return meatballs to the pan and simmer 1–2 minutes to warm through.
10. Serve over egg noodles or rice noodles with extra sauce.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4

Tips

Mix the meatball mixture just until combined—overmixing can make the meatballs tough instead of tender.

Let meatballs rest under foil while you make the sauce, and store leftovers in the fridge up to 3 days; reheat gently so the cream sauce doesn’t separate.

FAQ

What does “ground spices” mean here?
It usually refers to allspice; if you have it, use ground allspice for the most classic flavor.

Can I make smaller meatballs?
Yes—just reduce cooking time a bit since they’ll cook through faster.

How do I keep the sauce smooth?
Whisk the flour and butter well, then add broth slowly while whisking to prevent lumps.

Can I use chicken broth instead of beef broth?
Yes—it will be a bit lighter in flavor, but still tasty with the cream and seasonings.