Easy Swedish Meatballs

Swedish meatballs made from both pork and beef, cooked to perfection, and smothered in a creamy gravy. Served on top of mashed potatoes or with cooked vegetables, it’s the perfect dish for holiday entertaining.

My husband’s side of the family is Swedish, so there are a few favorite recipes that have been passed down from his side—specifically Swedish Pancakes and these meatballs! We actually make both frequently during the holidays when family is gathered.

Easy Swedish Meatballs in a white serving dish

homemade swedish meatballs

The flavor of these Swedish meatballs is so incredibly delicious. Being Swedish on my husband’s side, these have become a main dish served every Christmas.

The meatballs are classically prepared with yummy breadcrumbs and spices. They are baked in the oven which holds in all the flavor. Your whole household will LOVE this recipe. And don’t even get me started on the sauce for the meatballs. It’s a creamy white sauce that is comforting and just downright tasty.

There is no wrong way to eat Swedish meatballs. You can definitely just eat them on their own with the sauce. Or, try them with a scoop of mashed potatoes or some roasted vegetables. I even like to serve mine over pasta.

Any way you eat them, they will taste amazing. This recipe is a home run!

How to Make Swedish Meatballs in the oven

How to Make Swedish Meatballs

These easy Swedish meatballs are just that – simple!

MEAT. Combine the breadcrumbs and milk and let the breadcrumbs sit in the milk for a minute to soak it all up. Mix in the ground beef and ground pork. Mix in the rest of the ingredients and stir to combine.

Note: I like to use both beef and pork but you could just do one or the other (Or even ground turkey—whatever you prefer)!

FORM BALLS. Shape the mixture into 2 inch wide meatballs. Line a jellyroll pan with tinfoil and spray with a little cooking spray.

BAKE. Set the shaped meatballs onto the pan and bake for 40-45 minutes at 350 degrees. While the meatballs are baking, turn them a few times to cook evenly throughout.

Now it’s time to make the gravy!

Swedish Meatball Sauce

When the meatballs are done baking, transfer them to a plate to rest.

WHISK. Pour the meatball drippings from the pan into a saucepan over the stove. Whisk the flour into the pan drippings over medium heat. Whisk until smooth. Pour in the beef broth and whisk.

SIMMER. Bring this mixture to a simmer over medium heat while whisking constantly. You want the gravy to get nice and thick which will take about 5 minutes of whisking at a simmer. Whisk in the sour cream and salt and pepper to taste!

Add the meatballs into the gravy and mix to coat the meatballs. Serve in a large serving dish with your favorite sides. Sprinkle parsley on top to add a little color.

meatballs in a pan with swedish meatball sauce

Make them for Holidays

Needing a good dish to make for the holidays? Swedish meatballs are perfect for feeding big crowds. You can double or triple this recipe to fit your needs. Just keep these numbers in mind:

  • Each person will need about 4-6 meatballs depending on their appetite so just plan accordingly.
  • To feed 9 – 10 people – double this recipe
  • For 13-15 people – triple this recipe
  • To feed 18-20 people – quadruple this recipe

The good news is you can even prepare them ahead to save some time on the day of your big holiday dinner. Leave the meatballs unbaked and keep them in the fridge in an airtight container for up to one day ahead of time. Just pop them into the oven the next day.

You can also freeze the meatballs baked or unbaked and they can stay in the freezer for up to 3 months.

The gravy is best when you make it fresh, so just prepare the sauce right before serving the meatballs.

easy swedish meatballs topped with parsley

I love easy and YUMMY recipes that can be made for a gathering of friends and family. There is nothing better than eating good food with good people.

Complete the meal by also making:

For more meatball recipes, try:

Swedish Meatballs Recipe

5 from 10 votes
Swedish meatballs made from both pork and beef, cooked to perfection, and smothered in a creamy gravy.
Course Main Course
Cuisine Swedish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 485 kcal
Author Lil' Luna


  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup bread crumbs
  • 3/4-1 cup milk
  • 1 egg
  • 2 TB onion powder
  • 1 tsp salt
  • 1/4 tsp white pepper


  • 3 TB all purpose flour as needed
  • 2 cups beef broth as needed
  • 4 oz sour cream


  • Preheat oven to 350.
  • 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, lined with tin foil. Bake at 350 for 45-50 minutes, turn several times during baking.


  • Pour drippings from jelly pan into a saucepan. Over medium heat, whisk the flour into the pan drippings until smooth.
  • Gradually whisk in enough broth to total about 2 1/2 cups of liquid.
  • Bring to a simmer, whisking constantly until thick, about 5 minutes.
  • Just before serving, whisk in your sour cream. Season with salt and pepper to taste. Add meatballs and serve.


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    The recipe worked really well and it tastes amazing! Just a tip for you all: put in some ground nutmeg and it’ll taste even more Swedish.

  2. 5 stars
    I keep meatballs in my freezer to use in a variety of dishes. I loved the gravy base in this recipe. Pairing it with mashed POTATOs made for a warm DELICIOUS dish on a chilly december evening.

  3. 5 stars
    The gravy on these meatballs was so delicious & creamy. I never knew how easy & tasty these were. Thank you for sharing. They will be great for all the upcoming holidays.

  4. I didn’t get any pan drippings. Do i need to use a higher fat content from the ground beef?

    1. 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.