These Swedish meatballs are tender, well-seasoned, and coated in a rich, creamy gravy made right in the same skillet. Made with simple ingredients like ground beef, onion, and warm spices, they deliver the familiar flavor of classic Swedish meatballs without complicated steps.
A Quick Look at the Recipe
✅ Recipe Name: Swedish Meatballs
🕒 Ready In: ~45 minutes
👪 Serves: 4-6 servings
🍽 Calories: ~430 per serving (estimated)
🥣 Main Ingredients: Ground beef, onion, egg, sour cream, beef broth, nutmeg
📖 Dietary Info: Gluten-free; family-friendly
👌 Difficulty: Easy - simple skillet meatballs with creamy gravy
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The sauce is smooth and rich, finished with sour cream, Dijon mustard, and Worcestershire sauce for depth and balance. Whether served over mashed potatoes, egg noodles, or rice, this recipe makes a comforting, satisfying meal that works well for both weeknight dinners and make-ahead meals.
If you enjoy cozy, skillet-style dinners like this, you may also like our Creamy Lemon Chicken, Shrimp Dirty Rice, or Amish Ground Beef and Cabbage for more hearty meal ideas.
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Why You'll Love this Swedish Meatballs:
Tender, well-seasoned meatballs: Finely diced onion, egg, and gentle mixing keep the meatballs soft and flavorful.
Creamy, balanced gravy: Sour cream, beef broth, Dijon mustard, and Worcestershire sauce create a smooth sauce with depth and richness.
One-pan cooking: The meatballs and gravy come together in the same skillet for easy cleanup.
Comforting and versatile: Serve over mashed potatoes, egg noodles, or rice for a satisfying meal.
Great for leftovers: The flavors continue to develop, making this dish just as good the next day.
Key Ingredients:
- 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.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different protein: Ground turkey or ground pork can be used in place of ground beef; adjust seasoning to taste.
- Make it dairy-free: Replace the sour cream with a dairy-free sour cream alternative and use dairy-free Parmesan or omit it entirely.
- Add more herbs: Fresh dill or extra parsley can be mixed into the meatballs or stirred into the sauce before serving.
- Adjust the spice level: Increase or reduce the nutmeg slightly based on your preference for warm spice flavor.
- Thicker or thinner gravy: Add more cornstarch slurry for a thicker sauce, or thin with a splash of broth if the gravy becomes too thick.
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.
- Serving Suggestions: We love serving these meatballs with Garlic Herb Mashed Potatoes and Roasted Carrots and Zucchini.
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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.
Swedish Meatballs FAQs:
Swedish meatballs can become tough if the meat mixture is overmixed or packed too tightly when forming. Mixing gently and shaping loosely helps keep the meatballs tender.
Swedish meatball sauce is commonly thickened with a cornstarch slurry or flour. Adding the thickener gradually while simmering helps create a smooth, creamy gravy without lumps.
Yes, Swedish meatballs can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much.
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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.
DJC says
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.
Emily says
Turned out delicious!