Swedish Meatballs
Try these homemade Swedish Meatballs. They are tender meatballs cooked in a delicious creamy sauce that is reminiscent of the delicious, famous Ikea meatballs! This is a delicious meal that is simple and easy to make, perfect for a weeknight dinner.
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This Swedish Meatballs recipe is cooked in a very flavorful cream sauce that primarily gets its flavor from Dijon mustard and Worcestershire sauce. While classic Swedish Meatballs are made with cream of mushroom soup, this Ikea meatballs copycat delivers its signature taste.
The meatball ingredients in these tasty Swedish Meatballs are all common ingredients you’ll have in your pantry. If you don’t have fresh garlic cloves, you can use garlic powder in a pinch. This is one of our favorite recipes because the meatballs taste amazing all on their own.
These easy Swedish Meatballs are made without bread crumbs which make it a great gluten-free and low-carb option. Filled with so much flavor too, it’s an awesome dinner option the whole family will love!
Why You’ll Love this Recipe:
Classic comfort food: Tender meatballs coated in a creamy, savory gravy—perfect for cozy dinners.
Easy, from-scratch sauce: The rich, tangy gravy is made with simple pantry ingredients like sour cream, broth, and Dijon mustard.
Pantry-friendly and budget-conscious: Uses everyday ingredients and one pound of beef to serve the whole family.
Versatile serving options: Delicious over mashed potatoes, egg noodles, or rice—whatever you have on hand.
Better than store-bought: No fillers or preservatives—just flavorful, homemade goodness.
Ingredients to Make Swedish Meatballs:
- ground beef: Use 85/15 or 90/10 for the best balance of flavor and moisture—leaner beef may result in drier meatballs.
- onion: Finely diced for even distribution and added moisture; sautéing before mixing is optional but not required.
- parmesan cheese: Adds savory depth to the meatballs and helps bind the mixture.
- fresh parsley: Brings a pop of freshness and color—don’t skip it if possible.
- nutmeg: A classic addition in Swedish meatballs for subtle warmth and authentic flavor.
- sour cream: Forms the creamy base of the sauce; full-fat is best for richness and texture.
- dijon mustard: Adds tang and complexity to the gravy without overpowering.
- worcestershire sauce: Enhances the umami flavor of the sauce.
- beef broth: Forms the base of the gravy—use low sodium if preferred and adjust seasoning to taste.
- cornstarch: Thickens the gravy without flour; mix with cold water before adding to prevent lumps.
How to Make Swedish Meatballs:
- In a large bowl, combine ground beef, diced onion, egg, parmesan, parsley, garlic, salt, pepper, and nutmeg. Mix gently until just combined—do not overwork the meat.
- Roll the mixture into evenly sized meatballs. Heat a large skillet over medium heat with a drizzle of oil. Cook the meatballs in batches, turning to brown all sides, until fully cooked. Remove and set aside.
- In the same skillet, pour in the beef broth and bring to a gentle simmer. Whisk in the sour cream, Dijon mustard, and Worcestershire sauce until smooth and combined.
- In a small bowl, mix the cornstarch with ¼ cup water to make a slurry. Slowly whisk it into the simmering gravy and cook for 2–3 minutes, until thickened.
- Return the meatballs to the skillet and stir to coat in the sauce. Simmer for 5–7 minutes, until the flavors meld and the sauce thickens slightly.
Recipe Notes & Tips:
- Mix gently: Over mixing the meatball mixture can make the texture dense. Combine ingredients just until they come together.
- Use a scoop for even size: A small cookie scoop or tablespoon helps create uniform meatballs that cook evenly.
- Cook in batches: Don’t overcrowd the skillet when browning the meatballs. Give them space to sear instead of steam.
- Deglaze the pan: After browning the meatballs, the fond left in the skillet adds flavor to the gravy—scrape it up when adding the broth.
- Adjust the gravy thickness: If the sauce gets too thick, stir in a splash of extra broth or water to loosen it up.
- Serve right away: These are best served hot when the sauce is creamy and the meatballs are juicy.
Serving Suggestions:
- Green Bean Smashed Potatoes
- Mushroom Risotto
- Roasted Carrots and Zucchini
- Creamed Spinach
- Twice Baked Potatoes
- Parmesan Roasted Brussels Sprouts
How to Store:
Refrigerator: Let the meatballs cool completely, then store in an airtight container with the sauce for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally.
Freezer: Freeze cooked meatballs and sauce together or separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating tip: Add a splash of beef broth or water when reheating to loosen the sauce if it has thickened in the fridge or freezer.
FAQs:
Yes. Ground turkey or chicken can be used for a lighter version, though you may need to adjust the seasoning and be careful not to overcook them, as they’re leaner and can dry out more easily.
Yes, it helps thicken the sauce without needing a flour-based roux. If you prefer, you can substitute with an equal amount of arrowroot starch or make a roux using flour and butter.
Sour cream is key for the creamy texture and tangy flavor, but you could substitute plain Greek yogurt or a mix of heavy cream and a splash of lemon juice in a pinch.
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Swedish Meatballs
Ingredients
- 1 pound ground beef
- ½ cup onion, finely diced
- 1 egg
- ¼ cup parmesan cheese
- ¼ cup fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 2 cups beef broth
- 1 cup sour cream
- ¼ cup cornstarch
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
Instructions
- In a large bowl, combine ground beef, diced onion, egg, parmesan, parsley, garlic, salt, pepper, and nutmeg. Mix gently until just combined, do not overwork the meat.
- Roll the mixture into evenly sized meatballs. Heat a large skillet over medium heat with a drizzle of oil. Cook the meatballs in batches, turning to brown all sides, until fully cooked. Remove and set aside.
- In the same skillet, pour in the beef broth and bring to a gentle simmer. Whisk in the sour cream, Dijon mustard, and Worcestershire sauce until smooth and combined.
- In a small bowl, mix the cornstarch with ¼ cup water to make a slurry. Slowly whisk it into the simmering gravy and cook for 2–3 minutes, until thickened.
- Return the meatballs to the skillet and stir to coat in the sauce. Simmer for 5–7 minutes, until the flavors meld and the sauce thickens slightly.
Nutrition
Notes
-
- Mix gently: Over mixing the meatball mixture can make the texture dense. Combine ingredients just until they come together.
- Use a scoop for even size: A small cookie scoop or tablespoon helps create uniform meatballs that cook evenly.
- Cook in batches: Don’t overcrowd the skillet when browning the meatballs. Give them space to sear instead of steam.
- Deglaze the pan: After browning the meatballs, the fond left in the skillet adds flavor to the gravy, scrape it up when adding the broth.
- Adjust the gravy thickness: If the sauce gets too thick, stir in a splash of extra broth or water to loosen it up.
- Serve right away: These are best served hot when the sauce is creamy and the meatballs are juicy.
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I only used your recipe for the gravy because I already had keto chicken meatballs made up, but the gravy was delicious. Next time I’ll try your meatballs.
Turned out delicious!