With Swedish roots on my husband’s side, this Easy Swedish Meatball recipe has become a Christmas staple in our family, made famous by Lo’s Grandma Johnson.
Not only are these Swedish Meatballs tender and flavorful, but they are smothered in a rich, creamy gravy that tastes like pure comfort food. Made with a blend of beef and pork, baked until golden, this recipe is simple enough for weeknights but special enough for guests.
What makes this recipe so doable is that the meatballs bake in the oven, so you do not have to stand at the stove flipping batches. While they bake, you can whisk up the gravy in minutes, then dinner is ready to serve over Mashed Potatoes, egg noodles, or rice.
Why we think you’ll love it:
- Surprisingly easy. These meatballs are formed in minutes for an easy meal! Baking makes them easier and less messy than frying.
- So delicious! This creamy white sauce is full of flavor and downright tasty – even better than Ikea ;). They are great for family dinners or holidays.
- Versatile. Eat them on their own, or try them with a scoop of Mashed Potatoes, Oven Roasted Vegetables, or served over noodles.
Swedish Meatballs Ingredients
- Ground pork (½ pound): Adds moisture and rich flavor.
- Ground beef (½ pound): Provides hearty texture and classic meatball flavor. Meat with a high-fat content yields a more moist meatball. Make chicken or ground turkey meatballs instead. If you use low-fat meat, be sure to not overcook it, as it can dry out more quickly.
- Bread crumbs (½ cup): Helps bind the meatballs and keep them tender.
- Milk (¾-1 cup): Softens the bread crumbs and adds moisture.
- Egg (1): Binds everything together.
- Onion powder (2 tablespoons): Adds savory depth without chunks of onion.
- Salt (1 teaspoon): Enhances all the flavors. For added flavor, you can use garlic salt (with parsley flakes).
- White pepper (¼ teaspoon): Adds mild warmth and traditional flavor.
- Flour (3 tablespoons, as needed): Thickens the gravy.
- Butter (2 tablespoons): Creates a rich base for the sauce.
- Beef broth (2 cups, as needed): Forms the savory gravy base.
- Worcestershire sauce (2 teaspoons): Adds deep umami flavor.
- Dried parsley (1 teaspoon): Adds subtle herb flavor. Or add your favorite spices like Italian seasoning, allspice, or nutmeg.
- Sour cream (4 ounces or ½ cup): Makes the gravy creamy and slightly tangy. Heavy creamy can be used instead.
How to Make Swedish Meatballs
PREP. Preheat oven to 350°F.
MEATBALLS. In a large bowl, soak breadcrumbs in milk. Mix in remaining ingredients and stir to combine. Shape mixture into small balls, about 2″ wide. Place on a lined baking sheet. Bake for 45-50 minutes, turn several times during baking.
GRAVY. Pour drippings from the pan into a saucepan/skillet (or 2 tablespoons butter). Over medium heat, whisk the flour into the pan until smooth and browned.
Gradually whisk in enough broth, Worcestershire sauce and parsley. Bring to a simmer, whisking constantly until thick, about 5 minutes.
SERVE. Just before serving, whisk in your sour cream. Season with salt and black pepper to taste. Add meatballs to the creamy gravy sauce, sprinkle with fresh parsley, and serve.
Kristyn’s Recipe Tips
- Cover your hands with olive oil to prevent the meat from sticking when rolling. Do not roll them too firmly, or they can turn out tough.
- For the most tender meatballs: soak the bread crumbs fully, and do not overmix the meat mixture.
- Turn meatballs during baking for even browning.
- Whisk constantly when making gravy to prevent lumps.
Swedish Meatball Recipe
Video
Ingredients
Meatballs
- ½ pound ground pork
- ½ pound ground beef
- ½ cup bread crumbs
- ¾-1 cup milk
- 1 egg
- 2 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
Gravy
- 3 tablespoon all purpose flour, as needed
- 2 tablespoons butter
- 2 cups beef broth, as needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley
- 4 ounces (or ½ cup) sour cream
Instructions
Meatballs Instructions
- Preheat oven to 350°F. Line a baking sheet (or jelly roll pan) with tin foil and set aside.
- In a large bowl, soak bread crumbs in milk. Mix in remaining ingredients and stir to combine. Shape mixture into small balls, about 2" wide.
- Place on a jelly roll pan and bake for 45-50 minutes, tossing a few times during baking.
Gravy Instructions
- Pour drippings from the pan into a saucepan or 2 tablespoons butter. Over medium heat, whisk the flour into the pan until smooth and browned.
- Gradually whisk in the broth, worcestershire sauce and parsley and bring to a simmer, whisking constantly until thick, about 4-5 minutes.
- Just before serving, whisk in your sour cream. Season with salt and pepper to taste. Add meatballs and serve.
Notes
- Cover your hands with olive oil to prevent the meat from sticking when rolling. Do not roll them too firmly, or they can turn out tough.
- For the most tender meatballs: soak the bread crumbs fully, and do not overmix the meat mixture.
- Turn meatballs during baking for even browning.
- Whisk constantly when making gravy to prevent lumps.We prefer to serve our meatballs over egg noodles, but we also love pairing them with mashed potatoes or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Save time on the day of your big holiday dinner! Store unbaked meatballs in an airtight container in the fridge for up to one day ahead of time. Just pop them into the oven the next day.
Freeze the meatballs baked or unbaked and store them in a freezer bag. They can stay in the freezer for up to 3 months. Thaw and bake!
The Swedish meatball sauce is best when made fresh, so just prepare the sauce right before serving the meatballs.
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This recipe was first shared December, 2018.
I made this recipe with mashed potatoes and green beans, which worked really well. These meatballs and the sauce was delicious – I’d never tasted anything quite like it before!
hi Kristyn,
I am an avid follower of you & always appreciate your prompt responsiveness to questions.
I have never made a great Swedish Meatball recipe, but these look absolutely delicious and I can’t wait to try this recipe. The sauce makes it particularly intriguing to me. I will add the 1/2 pork & 1/2 beef to my meatballs.
Thank you so much for sharing.
You’re welcome! Thanks for being here and trying the recipes. You’ll have to let us know how you enjoy the meatballs.
I’m excited for try this. I’ve been making Swedish meatballs for years but used cream of mushroom soup instead.. thanks for sharing!!
Wow! I haven’t made Swedish meatballs in years! Time to try it again!
I’ve always wanted to try Sweedish meatballs, but I do not have good luck frying them. With your easy instructions I am inspired to give it a go the next time grandkids visit.
Btw my last comment attempt didn’t seem to go. If I double commented, I apologise.
Best of luck!! Hope the recipe turns out well for you! We love this one. 🙂
These look great! I’m noticing there’s not an amount of ground beef listed. Do we use 1/2 of that as well, making it an equal beef/pork ratio? Thanks!
Sorry – meant 1/2 lb!
Did you forget to add how much beef?
I didn’t get any pan drippings. Do i need to use a higher fat content from the ground beef?
Possibly! I usually use 88% lean/12%fat, so I’m not sure how many drippings there would be if the ground beef was leaner.