Swedish Meatballs

Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Remember those trips to Ikea where the budget-friendly furniture finds are the last things on your mind but all you can think about are those amazing swedish meatballs? Well, that was always me. But since we’ve moved to the Bay Area, our nearest Ikea is in the middle of the most trafficked area in the entire city so it’s really hard to get my swedish meatball fix when needed. Thankfully, I’ve found a homemade version that tastes even better than the original.

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

These swedish meatballs have been on my bucket list for nearly 3 years, and I’m so glad to finally cross this off my list. I don’t know why it took me so long to make it – it’s so easy to make and it really tastes a million times better than the Ikea version. Plus, you can always make a huge batch of meatballs (by either doubling or tripling the recipe) and storing the uncooked meatballs in the freezer. When you have that swedish meatball craving, you can just defrost these babies overnight. So simple and easy, right?

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

And the sauce – you can’t forget about that creamy, heavenly gravy sauce that these meatballs are smothered in with the browned up meatball bits. Those meatball bits stuck to the bottom of the pan really make the gravy what it is. I could practically drink it! Just be sure to make a little bit extra if you serve these over a bed of egg noodles – you’ll really want a portion to slurp down!

Swedish Meatballs - Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version!

Swedish Meatballs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 servings

Swedish Meatballs

Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so much better than the IKEA version!

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko*
  • 2 large egg yolks
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • For the gravy
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups beef broth
  • 3/4 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  • Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  • To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  • Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  • Serve immediately, garnished with parsley, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Adapted from Jo Cooks

http://damndelicious.net/2014/02/21/swedish-meatballs/



Comments

  1. says

    I love that you used a mixture of minced meat, as that is exactly what gives them that distinct amazing flavour :D I am a Scandinavian myself, and highly approve of this! I wish there was a teleport-take-away service in the world, then I’d ask for a tester :D Glad they turned out well, and that sauce — mmmmMh!

    • kim says

      Why are people bullying Chungah? I can’t believe how rude people can be over a recipe. Those saying she didn’t answer the substitution question straight forward need to read her answer again and again and again if they didn’t get it. She was as straight forward as can be. Chungah I am making these tonight as written. Thank you very much for sharing and I will post later how they came out. Have a great day!

    • Devon says

      I was raised by 14 (yes FOURTEEN) Swedish Au Pairs (no not at one time, before someone asks) and these are by far the most authentic tasting Swedish meatballs I have had in many many years. I followed the recipe exactly as Chungah wrote it (no substitutions, additions, omissions or witch craft) and it was OUTSTANDING. Nice job, Chungah!!

      • Rebekah says

        I understand that using the ingredients listed result in optimal results. However, some people have dietary restrictions and cannot eat pork. I would have appreciated a more straight-forward answer in regards to the pork substitution.

        • Chung-Ah says

          Rebekah, I recommend using the specified ingredients listed in the recipe whenever possible for optimal results. I understand that people may have dietary restrictions or simply do not have the ingredients on hand, but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish, and can also result in a mediocre outcome.

          • Michele says

            The recipe calls for certain ingredients, if you cannot use the ingredients or have access to them Chung-Ah cannot tell you how it will taste or turn out. At that point if you choose to make the recipe it would be your interpretation of the dish. People all the time want to make recipes and then change them up and then ask the provider how it will turn out or what else to use! Jeez people, this is a great recipe, if you can’t make it like it is, make something else or your own version of it… And furthermore, if you can’t use pork, you must know what the best substitution for that meat would be by now!

          • Jessica says

            I’m sorry but your attitude towards substitutes says you do not know ingredients or you are just arrogant. A skilled cook or chef knows veal is a great substitute for pork. When someone asks for a substitute, try being nice and helping them out. Pork is actually a common allergy. And this writing of your recipe does not produce optimal results. Try being a little more humble about your cooking. I would also suggest ground turkey, but not ground chicken. Chicken lacks the type of flavor you are looking for from a meat in this kind of recipe. Chicken is just far too delicate.

          • Chungah says

            Yes, Jessica, I am not a chef who has received any formal training. I am simply a home cook sharing recipes that I make in my own kitchen. That being said, I am never rude or mean about substitutes – I simply do not feel comfortable advising my readers on various substitutes that I have not tested in my own kitchen. Thanks for your suggestions though!

          • Teresa says

            Meredith, I absolutely love your link! I often think of things like this when I am reading reviews! People start out saying…”I followed this exactly..” and then proceed to state all of the things they changed.

          • Lisa says

            Wow. What an incredibly rude response from the author. Substitutions are fairly common questions, maybe instead of repeating yourself in such a condescending manner you could try to point your readers towards some helpful outside resources.

          • Chungah says

            Lisa, my intent is not to be rude or condescending. I simply cannot advise on the appropriate substitutions when I have not tried it myself. If I did, that may lead to a fail outcome, a waste of time and a waste of money, which is the last thing I want my readers to go through. It is best that readers try to follow the recipe as written but if substitutions need to be made to fit certain dietary restrictions, it should be done at his or her discretion.

          • Bob says

            I always find it interesting the number of people who complain when they don’t get their way. They expect everyone to do there thinking for them. If you want every question answered then I suggest you go pay $20 a month and sign up for the America’s Test Kitchen culinary school. That way one of their experts can give you any answers you need.

            I can’t find my recipe for Swedish meatballs so I did some googling and wound up here. When I make them tonight we’ll see how well they are. I will make one addition to the recipe and that is adding mushrooms to the sauce. Will I come back here to complain about the recipe if it doesn’t work out? Nope It’s all on me if I decide to change this nice lady’s recipe even a tiny bit.

          • Joe says

            Thanks for the brilliant recipe, and the link regarding pork substitution you so kindly provided. – not for me, but will come in handy for when friends come over soon. Shame about the rude, entitled people who haven’t the good grace to thank you for providing such a great recipe. Cheers!

          • Quincy says

            In Chung Ah’s defense, while she admitted that she didn’t know of a good substitute, she did find a link where an answer could be researched. From a culinary standpoint, mixing of meats such as veal and maybe ground chicken thighs, or Veal might be a viable option. Actually, beef and lamb is common mix that you will find in most middle eastern foods. Most American Gyro places or Mediterranean food spots selling “Kefta” use this mix. The meat is typically very juicy when slow roasted.

            Pork is perfect because of it’s fat content. You do want the meatballs to have a palatable texture after all… ;-) If you use ground turkey or chicken breasts (relatively drier meats), more likely your meatballs will come out dry and also the color of the finished product might not be as pretty…

            I hope those tips help. If you want more information or advice on cooking meats, try looking up Auguste Escoffier’s book “Escoffier: The Complete Guide to Modern Cookery” … It is a great resource that they made us go by in Culinary school for questions like this.

          • Winnelle says

            I have Celiac Disease and I always have to make substitutions but I know they will make a difference in the outcome of the recipe. I don’t expect anyone else to figure it out for me. I alone am responsible for taking precautions for my dietary restrictions. I plan on making this with gluten free bread crumbs and rice flour. There will be a difference but it’ll be good.

          • bob1876 says

            Jessica, Rebeca, Judy (probably all the same sloth anyway, hidden in some basement who enjoys being a sad rude troll) what a bunch of pathetic people you are!
            Find your own way to substitute things in and out!
            The author is correct in saying she won’t know how it turns out!
            If you have a problem fix it yourself! Bunch of ungrateful arrogant dicks!

            Anyway, I made this up tonight and it was fantastic! Thanks to the author! You are a star!

        • James says

          Rebekah–you can use Veal and it turns out just fine. I have made the meatballs with veal for pork and it comes out delicious. Hope this answer helps you.

          • stephenie says

            Thanks for the veal substitute for pork. I don’t eat pork and I really don’t cook much so usually chicken is my “go-to” which gets a bit boring. For those like me, I hope you appreciate the author’s response. The recipe is the recipe. Change at your own risk, but isn’t that what makes life fun?

        • Morgan says

          Rebekah, why do you have to be so snarky? This person made this recipe to share with the world. You are not entitled to this recipe. So why not show some respect and not ask so snappily. You can come up with a substitution yourself. The person who came up with this recipe probably doesn’t have special dietary needs in the first place, so it is reasonable that they didn’t think about people who do when they were kindly posting the recipe for the world to use.

          • says

            I agree with Morgan. People change recipes all the time, or they don’t have a specific ingredient on hand, and often times turn around and give a lousy review because it “didn’t turn out as expected”. I read reviews all the time on websites like Epicurious and FoodNetwork when people do this. THEN, give a low rating they ruin the overall ratings!

            Come on, Rebekah, figure it out for yourself –leave the pork out of the recipe, it’s a meatball! Just don’t come back and complain about it, — just use your head. ;)

            Besides, no recipe blog or website CATERS to one specific person or group — it’s YOUR job to find what you need. Nobody else’s.

            Oh, and thanks for the recipe, Chung-Ah! Looks delicious and am making this tonight!

          • Kim says

            I agree, do some frecken research on your own. It’s not a hard thing and you may learn something from it, heaven forbid! When people post a recipe there trying to share something that THEY really like and hope you do to so quit ripping on it. If you don’t like it don’t make it!!!!! There’s a thought:)

          • joe says

            Many people I know are Jewish and are forbidden to eat pork..so when they come to my house I tell them there is no pork in the recipe even though I put it in…I really do not give a fat rats ass if they are forbidden to eat pork..I love it and will use it…get over it……OMG…..how shameful is that…lllooolll

        • Cindy Blair says

          I’ve never used pork though I have used venison. I think I’ll try a mixture of venison and ground turkey. You can use any ground meat you want. I think the gravy and the spices in the meat make the dish, not one specific ground meat.

        • Libby says

          Rebekah, you response is disrespectful to people with dietary restrictions. If you do not have an answer, please do not reply.

          I haven’t made these yet, but veal or lamb are probably the best subs. If you don’t want to splurge, you can just go all beef.

        • says

          Just a comment about substitutions in cooking of any kind. Cooking is an expression of creativity just like art is. If one is not sure about the recipe and it’s ingredients the best thing is to tap ones inner self & think about what you are trying to achieve with the additions or omissions of specified ingredients needed to complete a recipe. For me this is the great fun of cooking, always substituting & changing the original recipes to include the food products & spices that I personally prefer. However, sometimes the original recipe is so wonderful you simply do not want to change anything. I have not yet tried this recipe but I’m definitely going to for a Christmas Eve Party & many of the guests will be Norwegians & Danes who all Love Swedish Meatballs. Happy Cooking.

        • jessica says

          You need to shut your mouth and not be mad at the world because you have diet restrictions. Let me tell you what we would appreciate…..for you to take your negative, nasty attitude off the internet. The world is rude, crude and ignorant….thank you for making it that way.

        • Dee Lawson says

          Aren’t you a bit full of yourself? She said she doesn’t know, actually referred the commenter to another resource to maybe answer he question and THAT’S how you react?? WTF is wrong with you? Time to get over yourself dear…..

      • Kat says

        Chung-Ah, I think you, your suggestions, and your recipe are wonderful! Don’t listen to the weirdos who for whatever reason need to bully someone because they are too lazy to look up their own substitutions. Your answer was thoughtful and full of information. I can’t wait to make this recipe. Yum!

      • Chung-Ah says

        Feel free to substitute ground beef for the pork. I am a huge meat lover myself but the ground pork really does add a bit more tenderness to these meatballs.

        • Sheri says

          In place of ground pork, use ground turkey with some italian seasoning. Great substitute if you are trying to not use any pork.

      • says

        When I can’t use ground pork, I add about a 1/4 cup mayo to the beef mixture (2 lbs). It’s not exactly the same as the pork, but i find it’s a nice compromise.

  2. Becky says

    This may sound like a silly question but do you take the onions out of the skillet before adding the additional olive oil and browning the meatballs? I just want to make sure since there does not appear to be any onions in the picture of the meatballs browning. Thanks for this tasty sounding recipe.

    • Chung-Ah says

      The onions are cooked in the skillet and added to the beef mixture before rolling into meatballs. Can you see the onions added in the first step-by-step picture?

      • Brigitte says

        You should probably add that to the recipe. Otherwise it seems that you just leave the onions in the skillet.

        • Chung-Ah says

          It’s actually already added in the recipe: “In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste.”

          • Chungah says

            Jane, you are simply adding the cooked onions into the meatball mixture as indicated in the recipe. Additionally, the instructions states “1 onion” only, not 2. There is no mention of 2 batches of onions. My recipes are very straight-forward, and assumptions should not be made.

          • says

            Jane — To be ** fair ** ? No, you are mistaken. You need to go back and read the recipe again. There is absolutely no mention of *two batches* of onions. I certainly hope when you realize that you have made a mistake and continued on to argue about it, that you have to decency to apologize. Wow.

            And Bridgette – My goodness, you too? Read the recipe. There is absolutely nothing wrong with the way this recipe is written. Read it again if you don’t get it, you don’t follow recipe by the *pictures* anyway. I’m shaking my head here.

          • says

            Sorry – my last comment about the pictures and the onions browning was to Becky.

            I am just wondering why a few people here are having such difficulty READING. Sorry, It’s very frustrating to read so many posts of people who don’t seem to even make an EFFORT. This is a very simple and well-written recipe. If you’d ever read a cookbook you guys would know that. Is it really easier to complain first than read it through again if you’re not getting it? .
            My goodness.

        • Maggie says

          Becky – the recipe tells you to add the onions to the beef and other ingredients – I know it doesn’t say to remove them from the pan but that’s why I always read all the instructions before I start, it helps me understand the recipe before I get going with it … :-)

        • Leah says

          Fun fact…the first time I made this, I left the onions in the skillet. And you know what? It still tasted fantastic! Don’t complain over something so silly.

      • Judi says

        you might want to add that to your instructions; nowhere does it say add onions to meat mixture. I just rolled 24 meatballs withOUT the onions. Ugh! I go by instructions; not pictures.

        • Chungah says

          Judi, it’s actually already written in the instructions.

          “In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.”

          It is best to read through the recipe at least twice prior to cooking – it makes a big difference!

          • Judi says

            I know, hon. I’ve been cooking for nearly 70 years. Have even written a cookbook. Oversights happen; I’m human. That’s why I apologized.

          • says

            Hi Chungah,

            I am reading through the discussion about your Swedish Meatballs recipe and feeling a mix of emotions. It’s quite entertaining and comedic in a way the manner in which people are arguing with one another about not complaining because their dish didn’t turn out right when they didn’t follow the recipe, arguing about what the recipe actually says, and about having common courtesy towards others, especially you, in general.
            I am not much of a cook, but it is recommended that when following written directions, such as a recipe, that the directions/instructions are read through thoroughly at least once before starting then going back and re- reading parts as needed along the way however many times necessary. Even after all this rereading we may still make mistakes – we are human, and the experience is new.
            I have recently read a few of your recipes on Pinterest, one of which got great reviews, and plan on trying a couple out soon.
            Thank you for sharing your recipes and your joy of cooking.

        • Dee says

          Wow, so I guess men really do buy Playboy for the articles….. LOL Sorry for teasing, couldn’t resist. Rule # 1 when cooking: always read through your recipe in its entirety before doing anything, including shopping for the ingredients, then read through it completely again before beginning to cook (~Culinary Institute of America)

  3. Pam Hensley says

    Hi! I’ve also been wanting to make Swedish meatballs for years! I live on a small island and not sure if I can get ground pork. Could I use 2 pounds of ground beef instead? Thanks!

    • Chung-Ah says

      Yes, absolutely, although I really can’t predict how much this will change in the overall taste/texture of the dish.

      • Pam Hensley says

        I did find ground pork at my local store! Made the meatballs tonight…they were delicious and a big hit at our home. I think these will become a staple!

        • Kelsey says

          If you have a blender, you can always make your own ground pork with your choice of boneless pork cuts. :) (My grocery store doesn’t usually carry ground pork, either. )

          • Karen says

            Go to the butcher counter and ask them to grind some for you. It pays to make friends with your butcher.

    • martha says

      Commenting on changing recipes; I rarely follow a recipe exactly, start to finish. Ground meat is ground meat, some will be more fatty than others, some will alter the taste in a huge way (say, adding ground venison.) I only have 1 lb of ground veal thawed and I’ll still attempt this one, leaving out the other meat options. And, I’ll adjust (downward) the rest of the ingredients. Will it be the same? absolutely not, will it be delicious? absolutely! If you use 2 lbs of ground beef, you may need to drain off the grease, and ground pork may have the same consequences.

  4. Barbara Rumpf says

    Can I broil the meatballs under the broiler instead of cooking in a pan? I try to not pan broil as my husband has had heart issues. When I go to add the butter to make the sauce is it supposed to be added to the oil from browning the meatballs in the fry pan? This recipe as written sounds amazing to me, but I am trying to think more heart healthy. :-)

    • Chung-Ah says

      Barbara, feel free to prepare the meatballs to your preference. And yes, as mentioned in the post, the gravy is made using the browned up bits on the bottom of the pan from cooking the meatballs.

  5. Cheryl says

    I am trying this tonight. Looks fantastic!! I’m sorry to add this unrelated item, but I can’t find any other way to communicate this: I am having technical problems opening your website and going to home page and saved recipes. How can I get help? Thank you! and I love receiving your WONDERFUL recipes.

  6. says

    I don’t know what has got into me the last year, but meatballs and meatloaf are like the Siren’s song to me. Gravy is such a forbidden word to me, but I love it. I am taking a moment here to imagine fluffy mashed potatoes. Laughing—-

    • Chung-Ah says

      Leah, Panko is the Japanese version of bread crumbs. If you do not have access to this, you can substitute bread crumbs.

      • Leah says

        Thanks. Will try them tonight. My kids can’t have tomato sauce (ketchup) or worcester sauce, which is what my mum always used in meatballs, so I’m excited to try these as an alternative. Cheers. Leah

      • Bradley says

        Dear Chung ah.
        I am doing to make your meatball tonight for supper. I am not going to bore you with what if’s. If I were you I would eve post another recipe again. What a bitch fest.
        Good luck and I know I will enjoy.

    • Jen says

      Hi Leah,

      Fellow aussie here and you can buy Panko breadcrumbs in Coles and Woolworths where you would by the ordinary breadcrumbs like Krummies.

      P.S I am so making this recipe some time this week. Looks delicious.

  7. says

    Why are your recipes all so good?? I keep finding gorgeous photos on Pinterest, Foodgawker, Sulia, and then saying, “It’s that damn Damn Delicious again!” Just kidding, I’ve got no complaints, but I definitely love your style! Meatballs and gravy are one of my favs, so I’ll be keeping this recipe for sure. Thanks!

  8. Leilani says

    Heheheh glad to know I am not the only one in the Bay Area to venture to IKEA for the meatballs. However the Palo Alto store is quite a distance from my home. I made these tonight, my son agrees they’re better than IKEA!

  9. mayK says

    I think you really showed how swedish meatballs should be made with the right spices. As an scandinavier I’ve learned a little secret about the sauce ~ add a little coffee
    when you are adjusting the taste, it’s makes the sauce feels a little less fat and add nice colour. Some use a little soy sauce instead. Best wishes for your blog and thanks for a lot of good recipes :)

  10. JoJo Soleil says

    Made the Sweedish Meatballs for dinner tonight, absolutely delicious. My husband has been talking about the Sweedish Meatballs meal his mother use to do, He really loved this recipe and since we are only two, there is enough for another meal, thank you !

    • Chung-Ah says

      They should hold up, but I am worried that it may thicken up too much or it may burn if left in the slow cooker for too long.

    • Anna says

      As a Swede with possibly hundreds of meatball dinners behind me, I would recommend serving swedish meatballs with mashed potatoes, lingonberry preserve and pressgurka, which is a kind of cucumber-salad-pickle-thing. It’s really delicious, and easy to make.
      http://www.food.com/recipe/pressed-cucumber-salad-pressgurka-423907
      If you want to keep it traditionally Swedish, that is.
      Lingonberry preserve or jam can be found at IKEA, but I’ve seen it at Whole Foods as well.
      Personally, I add just a tiny, tiny bit of cloves to my meatballs as well, it goes great with the nutmeg.

  11. jojotexasgal says

    I just made the meatballs tonight totally according to recipe..and will refrigerate over night,,because I did not have beef broth nor sour cream(bad planning on my part)…so guess what’s for dinner tomorrow night ?? Will also serve over cooked buttery noodles..They already smell divine, and can’t wait to chow down on them!! Thanks for sharing the recipe!

  12. Julia says

    Made these tonight and they were very delicious! I got 30 meatballs out of this recipe and there is enough for tomorrow’s dinner :) We had them with mashed potatoes.

  13. says

    I made this for dinner tonight and it was delicious! My husband’s seconds were bigger than his firsts! The nutmeg and allspice add a nice subtle flavor.

  14. kat says

    Just made these meatballs, best meatballs I’ve ever had! But…. the sauce is unfortunately the opposite of healthy any way to substitute and still have a sauce that tastes good.

    • Chung-Ah says

      Kat, you can try substituting Greek yogurt for the sour cream – that should definitely help “lighten up” the sauce.

  15. Jen says

    These are sooooo yummy! I think I must be doing something wrong though because the 1/3 cup all-purpose flour barely thickened up the 4 cups beef broth. Also, I ended up with way more than 24 meatballs – like double that!

    • Chung-Ah says

      I’m glad you had a chance to give this a try! As for the gravy, I recommend gradually whisking in the beef broth, rather than pouring it in all at once. If needed, you can even reduce the amount of beef broth, to taste.

    • Chung-Ah says

      You can certainly use ground turkey but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  16. Jannica says

    Made these for dinner tonight and it was SO good!! Way better than ikea’s. Even my picky 2 year old asked for seconds. Thanks for the recipe!!

  17. Jessica says

    I’m cooking these right now and my stomach is literally growling! Can’t wait for dinner, it smells delish!

  18. Wen says

    How much salt do you generally use in the meatball mixture? Do you stick with 1 teaspoon per pound of meat guideline? Thanks!

  19. Tim in FL says

    Swedish Meatballs was my favorite dish growing up, and unfortunately the recipe died with my mother 15 years ago. I have been searching for the right recipe to bring back those delicious meatballs and gravy ever since. Your recipe is the closest I have found and I enjoyed it very much (and so did our guests for the evening!). Thanks for sharing!

  20. Melinda says

    I would like to make some meals for a friend and unfortunately can’t drive them to her house every day hot. Does this reheat ok?

    • Chung-Ah says

      Yes, Melinda, these reheat just fine. However, if the gravy is too thick, you can thin it out a bit with some beef broth.

  21. Tommi says

    I just made this and my family loved it! I put my meatballs in the oven after browning them for another 10 minutes. Mine were big and wanted to make sure they were cooked through.

    • Chung-Ah says

      Yes, you can freeze the meatballs prior to cooking. However, I recommend making the gravy prior to serving.

  22. Sarina says

    Hi Chung-Ah!

    I just wanted to say that I tried this recipe on Sunday. I was suspicious about the sour cream at first but I cooked for my family and boyfriend and everyone loved it! I am so looking forward to trying your other recipes! Thanks so much!

    -Sarina

  23. Sharon says

    Made this last night for my boyfriend and we loved it!! Definitely will make again! Served it with baked mashed potatoes.. Sooo good!

    • Chung-Ah says

      Meghan, this took me 40 minutes to make from start to finish. I honestly cannot imagine this taking 2 hours to make.

  24. Chris the Norwegian says

    I would love to add a few pointers from my family recipe. My grandmother worked for ex Governor Levander from the very Scandinavian state of Minnesota. His wife’s recipe has been passed on through generations in my family.

    This doesn’t actually differ from yours much at all, so I will simply point out her additions. First, add the chopped flat leaf parsley directly to the meat mixture. It evenly distributes the flavor through the meat ball. She also adds 2T of sugar and 2 tsp of cornstarch per three pounds of the meat. Also she adds 1 cup of milk. You get a better yield of meatballs and they are solo tender.

    Chilling the meat mixture for a half hour and using wet hands can make forming the balls much easier. They can be a bit sticky.

    With the sauce, adding 2T lemon juice adds just a touch of acidity which enhances the flavor of the broth.

    Lastly, once the gravy has been made and all of the bits from the pan have been incorporated, transfer the meatballs, the broth, and six bay leaves to a Dutch oven. Bake at 300 degrees for one hour. Incorporate sour cream or half and half after they have rested outside the oven for ten minutes.

    These are fantastic as appetizers or served over egg noodles or rice. Enjoy!

  25. Richard de Olivas says

    What a terrific recipe! I live in the country and get to the store once a month. I could go more often but don’t want to use gas. Sometimes I just don’t have an ingredient and have to make it up. For this recipe I had no beef broth and I used only beef for the meatballs. I made pan gravy with a roux of flour and pan drippings, added a beef boullion cube and Kitchen Bouquet. Everything else was the same. I care for my mother at home and our main meal is at noon. What a fabulous noon meal that was.

  26. Ruth says

    I didn’t have sour cream, so I used some French onion dip instead. It was fabulous. Thanks for a great recipe!

  27. Megan says

    Thank you so much for this! I was shocked to see how rude some people were in the comments section, pay no attention to them. You shared a fantastic recipe that was damn delicious and easy to follow. I got a little worried when i started the gravy because it tasted too much like stock. But not to worry! Once it simmered with the meatballs for 10 or so minutes it took on a delicious and deep flavor. PS. I also added a splash or two of heavy cream. Can’t hurt can it?

    I also froze half the meatballs (uncooked) and half of the gravy for dinner next week, since it just my boyfriend and I. Served over egg noodles and it is a delicious and EASY dinner. THANK YOU THANK YOU THANK YOU!

    • Cara says

      SERIOUSLY! Some very snippy remarks for no good reason! Can’ t wait to try this recipe! It looks very comforting…. Of, course I’ve read all the comments, so may try a couple of suggestions. When I go to the trouble to cook something, I don’t want it to just taste good, I want people to be like DAY-um, this is so awesome! Thank you so much for sharing!! :-)

  28. Julia says

    I made these tonight and they were amazing. I couldn’t believe how good they turned out, probably one of the best things I’ve ever made! Thanks!

  29. Nina says

    I used ground turkey instead of ground beef, and they were amazing I love them so does the family. Deff making them again!!

  30. Shelby says

    this recipe looks great! Can’t wait to try. I think I’ll make the meatballs smaller so I might have more to freeze for days when I don’t have time to cook.

  31. Deborah says

    Why the unsalted butter? Is it worth a trip to the store or can I use salted butter and get close results???

    • Chung-Ah says

      Deborah, feel free to use salted butter but I recommend either omitting the salt or adding a small amount, to taste.

  32. Nina says

    My daughter and I like to cook together, she’s 13 and becoming a good cook!! She and I just made these, omg they are out of this world!!! She says she never wants ikea meatballs again lol!!! Thank you for such a good recipe :)

  33. Sue says

    Made these last night and they were very good. I did use ground chicken because that’s what I had on hand and it was yummy. I especially liked the taste of the allspice and nutmeg. I forgot to pre cook the onions-didn’t make any difference that I could see. My only problem was that my sauce (gravy) didn’t thicken as much as I would have liked so I added some Wondra flour and it was fine. Also cooked the meatballs in the gravy before I added the sour cream fearing it might curdle. Happy with the results and I recommend this recipe.

  34. Leslie says

    You can also use frozen meatballs. Cuts the prep time down to TEN minutes. I started these meatballs at 5:35 and they were done in 10 minutes, sauce and all. I subbed 99% fat free cream of mushroom stop for the sour cream and added garlic powder for flavor. I put the meatballs over wild rice.

  35. Nanna says

    Just made these EASY to do and the house smells DIVINE and it is DELISH. IF you have to substitute the pork use lamb not turkey of chicken better flavor IMHO

  36. Susannah says

    YUM!!! Made this tonight for dinner and didn’t have panko so I used Italian breadcrumbs. Still tasted delish!

  37. Bonnie says

    I have only made swedish meatballs once that was amazing. I cant find that recipe however I did find your site. lol. Tonite I am going to make these swedish meatballs and we shall see. They look so good as does so much on your site. I am glad I found it. I will let you how they turn out. :) Thank you

  38. Bruce says

    My grandmother’s recipe is similar; however, her recipe, in addition to the allspice and nutmeg, called for an equal measure of ground ginger. If making multiple pans of meatballs, you need to make gravy after each pan…I also finish the meatballs by placing them in a casserole dish and baking at 350 degrees for an hour. The extra baking time is needed if the meatballs are made to a large size.

  39. Megan b says

    I am so excited to try this. My only frame of reference is Ikea, so the comments on this post have me giddy!!!! Thank you!!!!

  40. Becky says

    This recipe is amazing! In fact many recipes on her blog are awesome! I am officially addicted. Thank-you for sharing some very yummy meals with us!

  41. Robbie Wolfe says

    THESE WERE AMAZING!
    Made them for dinner tonight with mashed yams and steamed veggies and they were a hit!
    We never have to go to IKEA again!
    I use Lawry’s seasoned pepper as opposed to regular pepper and added no salt and still superb! Thank you for this excellent recipe and I look forward to making more from your site!

    -Robbie with a happy tummy

  42. Mike Skibra says

    I prepared the meatballs several hours before. I cooked on all sides on a very low flame, perhaps 15 minutes. I then set them aside to cool to use them when I cam back to making the sauce. I deglazed the skillet with some Sauvignon Blanc so as not to lose any of the wonderful juices. Set that aside as well. When I then prepared the sauce 3 1/2 hours later, I started with the deglazed sauce and proceeded as described. The meat balls were amazing. I “think” setting them aside for a while helped them firm up. I would recommend this to everyone interested in great food – not just swedish meatballs!

  43. Kim says

    These were seriously delicious. We always made swedish meatballs using a package from McCormicks but I don’t think we’ll be doing that anymore. Great recipe!

  44. Ava says

    So fantastic! I made these with chicken mince…I know, heretic…anyway, my dad loved them! Thought it was spot on. Which is amazing because he always has something to contribute to improving meals..but not this time!

    Next time I will have the oven on to keep the meatballs warmer for serving, as I can be a bit slow.

  45. nathalie says

    Made these last night. Used onion soup mix, baked them in the oven. Made the gravy then kept it all warm in the crockpot for a few hours until dinner. They were as delicious as I had hoped. Family loved them, will be a family favorite from now on.

  46. Pupukea Cookie says

    Been craving meatballs with a brown gravy for weeks! Looked up a bunch of images and recipes online and tried this one. So simple and delicious!
    I added 1tsp of garlic powder and added dried parsley flakes to the meatball mixture. For the gravy, I used all purpose gluten free almond blend flour because that’s the kind of flour I had on hand and it came out perfectly thick and creamy no lumps at all!
    I used heaping scoops of the meatball mixture using the small ice cream scooper and made 40 meatballs enough for 5 hungry adults!
    I’ve never had swedish meatballs before but I’m sure this will give all future Swedish Meatballs a run for their money!
    Took it over to my in law’s for dinner and it was a plate licking hit!! Served it with hapa rice and steamed broccoli. “Who needs hollandaise?” were one of the comments!
    I travel a lot for work and thought this would be a good dinner for my husband while I’m away.

    Do you think it would preserve well in the freezer if I made them ahead of time with the gravy, would it re-heat well?
    Thinking about making it all the way up to the gravy before adding sour cream, freezing it and adding the sour cream when it’s re-heated.

    I’m a new fan and am excited to try more of your recipes!

    Mahalo nui from Hawaii!

  47. Rhonda Lynne says

    I used 1lb ground turkey and 4 no MSG sausage patties. I didn’t have allspice so subs Ms. Dash seasoning. Big hit.

  48. KayBea says

    I loved the meatballd. I made them for lunch this week, and I can’t wait for lunch to get here. I would have appreciated a guideline on how much salt and pepper you added to the meat mixture. Even a side note in the directions that said something like I used a big pinch, or several dashes, or about a 1/2 a teaspoon would have helped. I almost never make meatballs/meatloaf, so I didn’t have any idea how much to add. Because the mixture contained raw meat and raw egg, there is no way I was going to taste it uncooked. Thanks for the recipe!

    • Chungah says

      KayBea, when I say “salt and pepper, to taste,” I certainly do not want you to taste a raw product. You are simply adding in these seasonings to fit your taste buds, which is different for everyone. That is why I do not include specific amounts. You can certainly add the salt needed, cook one meatball, and taste it to see if the seasoning is up to your standards. If not, you can certainly add more as needed.

  49. Kerri says

    I just wanted to say a big “THANK YOU” for posting such awesome recipes. I am a little dismayed at some of the comments. You are providing an awesome free service for the “at home” cooks and you catch a lot of flack, yet handle it with grace. I was just looking for a general recipe to use all of the ground venison in my freezer Your recipe has given me a great way to have something different. Thanks again!!! I will let you know how it turns out using such a lean meat!
    Cheers,
    Kerri in Texas :)

  50. Lara says

    Hi there. Found this on Pinterest and made it with Venison. It was awesome!! Thanks so much for this easy to make meal. And to all the people asking about substitutions; just make it how you want it, a recipe is a guideline. Taste your food as you cook and alter accordingly. Or just don’t bother making it.

  51. Tanya says

    Loved the flavor of these meatballs! Not gonna lie, I was suspicious of the nutmeg and allspice but every recipe Ive made of yours has turned out great so I set my suspicions aside and I was right to do so. Yum! My meatballs were a little dry but that was my fault, I definitely overcooked them. Thank you for posting such great recipes. :)

  52. Heidi Harris says

    Yummy gravy didn’t thicken. Lots leftover so will add a slurry of cornstarch and water to thicken it when we have it again. But otherwise….yum! Thank you

  53. Suzette says

    Very very tasty! I used homemade venison burger tonight . This was probably the best meal I have ever made from scratch. Thanks for the inspiration

  54. Toyia says

    Hey there! I have tried about 15 of your recipes on your site and cannot complain about a single thing! These meatballs are up next and my mouth is already watering! My tummy thanks you for all of the effort you put behind these (free) & delicious goodies all the way from Texas.

    Xoxo

  55. Ling says

    Found your site a few weeks ago and I’m trying this recipe out this weekend. I keep wanting to make swedish meatballs but often intimated by complicated recipes. Yours are very simple. Also, LOVE your Le Creuset pan color!

    • Chungah says

      It is best to use the ingredients listed here to obtain the best results possible. You can certainly omit it but I cannot speak for how much this will change the overall taste/texture of the dish.

  56. Fabiola says

    hi there!!! i just wanted to take the time to congratulate you on your website! i was browsing for a new meatballs recipe (vs. the traditional spaghetti marinara ones), and i really liked yours. i made your adapted recipe last night, and it was soooo WONDERFUL!!! i added my own seasonings to the meatballs(no nutmeg, etc.), made the gravy with chicken broth, and with these few alterations i was able to make it “my way.” it was my first time making swedish meatballs and i’m so glad i did. your recipe inspired me to try them. they were sooooo great and tasty!!!! thank you so much for all your recipes!!! you are talented. and i will most certainly keep coming back to try other ones. God bless you! ;-)

  57. Shawna Olson says

    I was skeptical about nutmeg and allspice in the meatballs – but for the sake of trying a recipe that wasn’t my own inspiration I kept it as written above and they turned out great! That being said, next time I may add a little onion powder and/or garlic salt to give the meatballs a little more “zest” since I like a lot of flavor in my meat. The gravy was SUPERB!!! Thank you for posting this!

  58. Jenny says

    Im sorry, I followed this recipe exactly. The sour cream did NOT blend it well and left little white specks all in the gravy and the entire gravy tasted like flour.

    Why? If this is how its supposed to taste, then I wont be making it again lol help?

    • Chungah says

      No, Jenny, that it not how it is supposed to taste. The sour cream had curdled, and it may be attributed to your heat source being set too high.

      • Jenny says

        My husband told me to give the sauce the time it is required to cook before getting upset and bent out of shape (I always get bent out of shape when it comes to cooking, I love food lol) I did as he said, the sour cream actually smoothed out and the sauce became creamier like it was supposed to. I turned down the heat to a simmer and let it thicken up and then added the meat balls, and cooked an extra 10 minutes. Came out delish! I was suprised. Next time tho (i think this had a hand in maybe the mistakes I made) I wont use so much oil (did that by accident my 5 year old wouldnt stay out of the kitchen and bumped into me as i was putting the oil in the pan)

  59. Anna S. says

    I made this, and it turned out delicious! The only changes I made were as follows: 1) I minced up about three cloves of garlic and added it towards the end of the onions’ saute, so the sauteed garlic got added to the meatball mixture as well (tasty, and makes your kitchen smell fantastic!); 2) I sliced up 4 oz of white mushrooms and 4 oz of baby bella mushrooms, and added those to the pan after browning the meatballs, but before adding the butter to start the sauce. The mushrooms sauteed in the remaining oil/fat from the meatballs, then got incorporated into the sauce and added a deeper flavor to that. It tasted absolutely wonderful. Seriously, try this with mushrooms, your tastebuds will thank you.

  60. randall says

    Very good we made it last night and thats the Swedish meatballs recipe ive been looking for since my junior high basketball coach’s wife made…….well its close enough hers was still the best ever…

  61. says

    I made this dish two nights ago and it was delicious! I served the meatballs with some egg noodles, as there was plenty of sauce to coat the noodles — my family raved about the meatballs. I think sauteing the onions until tender and translucent is a great idea — same thing for meat loaf. Thanks for the great recipe!

  62. Lisa Marie says

    Bought all the stuff to make a triple batch for potluck at work on Tuesday. I want to make meatballs ahead of time & freeze. Can I cook them 1st and then freeze them? Also want to follow ur receipe for the sauce..cant figure out if this will work ahead of time. I will be warming the whole dish in a crockpot. I was told I could just use packets of brown gravy :( but I really like the creamy soyr cream aspect…help! The guys at work were requesting IKEA….I so want to impress them…please advise…help!

    • Chungah says

      Lisa, unfortunately, I cannot advise if you can make this ahead of time and freeze as I have never tried it myself. I also do not recommend using “packets of brown gravy”.

    • Anna S. says

      The meatballs themselves can be cooked and frozen just like any other meatball (this is part of why cooks since the 50s have liked meatballs. You can make them in quantity then freeze until needed). When you want to use them, take them out of the freezer, let them sit long enough to thaw completely, warm them up a little so that they don’t cool your sauce when you add them, then proceed as per normal. What you cannot do is make the meatballs, put them in the sauce, then try to freeze the whole thing. Meatballs can be frozen, sauce cannot.

      “Packets of brown gravy” sound like a bad idea. Just follow the recipe for the sauce that she gives here. It only takes like 15 min tops to make, I promise, and it will taste much better than some grocery store packet. Not doing the sauce right after the meatballs means you won’t get all the pan drippings in the sauce, but with that much beef stock it should taste plenty beefy anyway.

  63. Joanne says

    For all those asking for substitutions, just try what you think’ll work and do it! The recipe looks great as is and I will definitely be making the gravy as written.

    Yum! I just made these with turkey and pumpkin spice in lieu of the other spices, about 2 teaspoons worth for 2 pounds of turkey. I sauteed one up to try it and froze the rest for a non-traditional (Canadian) thanksgiving dinner.

    Instead of panko, I used up some stale white bread soaked in milk. Squeeze the milk out and add to the rest of the ingredients.
    Some of you need to live a little ;)

  64. Angie H. says

    Made this tonight and turned out wonderful, I had to use 2lb ground turkey and fat free sour cream because that’s what I had on hand and was still fabulous. It made 30 meatballs for me using a 2T measuring spoon.

  65. Melissa says

    I made these last night, I was a bit nervous with the addition of the nutmeg and all spice – but they were amazing. They were even better today (the day after!) I served over Egg Noodles and it was a fantastic meal. Thanks for the great recipe!

  66. Heather in Upland says

    Oh my gosh, the slurp factor was definitely very high in this dish! I served it over wide egg noodles. I did not have Panko or any other kind of bread crumbs (and my blender is on the fritz), so I had to substitute with crushed Ritz crackers. I am surprised at how damned good it turned out! The meatballs were my favorite part, and I’m not usually a huge meat fan! Oh, and my stupid old electric cooktop is unreliable – the longer it’s on the more variable the temperature, it seems – so by the time I was done browning the meatballs, the bottom of the pan and the onion bits were far too blackened to use as the gravy base. So I started over for the gravy with a clean pan, made the gravy, added the meatballs to finish, and it STILL tasted awesome!

    I will probably not make this very often because the time involved is more than I usually have on any given night, but I will say that the results were definitely worth the time I took to make it. Thank you for a very good recipe!

    • Jamaican bacon says

      I bet you could do a big batch and freeze it in freezer bags and then toss in the crockpot to thaw and be hot and ready for dinner. Then just boil the noodles.

  67. says

    Just wanted to say that I made these tonight. I only had ground beef so I used a pound of beef and regular bread crumbs. I have a new favorite meal!! My kids gave me the thumbs up and I am waiting on my husband to get home to give me his. Thanks so much for this. Your recipe was very well written, easy to follow and the pictures are great. :) I have many of your other recipes saved, and if your others are anything like this one, I better make room in my family cookbook!

  68. Christina says

    Just made this with beef mince. Followed the recipe exactly otherwise but now that the meatballs are in the sauce there is blood from the meatballs leaching into the sauce. Is this meant to happen? I am unsure as it will be safe to eat due to this. Should I have cooked the meatballs completely beforehand? Was really looking forward to this tonight :S

    • Chungah says

      No, blood should not be leaching into the sauce. I worry that perhaps there is something wrong with the beef you used.

    • Lisa says

      Just made this for dinner tonight — used exact recipe — and it was delectable. I kicked the sauce up a bit with a touch of cayenne pepper which added another layer to the deliciousness of the dish. I ended up with 32 meatballs and will be freezing leftovers (including sauce and noodles separately).

      Thanks for sharing such a lovely and simple dish! My husband nearly licked his plate clean ; )

  69. Jamaican bacon says

    This looks and sounds DAMN DELICIOUS!!!! I am making it tonight for our sons football party. I am hella doubling up on everything!!! Wish me luck!

  70. Lauren says

    Just made this tonight, didn’t have pork on hand but everything else was in my cupboard/fridge. Served over egg noodles, it was sooo delicious! Thanks for this great recipe!

  71. AmericanMuslim says

    i have made a few substitutions to the recipe with great results.

    Ground lamb or ground veal instead of pork.
    Two Chiffonade (rolled and sliced) sage leaves added to meat mixture, and the same amount used as garnish before serving.
    Bread crumbs instead of panko crumbs.
    2 tablespoons of milk.

    Really the sky is the limit on what you could substitute or add.

    Great recipe, thank you so much for sharing.

    May God be with you,

  72. NUBN QUEEN says

    I made these tonight, they were great. I did do a little substituting, however they still truned out great. To the ladies who said asked about what to use instead of pork, i never follow any recipe exactly, but i don’t eat pork either, so i use veal, chicken or turkey. GREAT RECIPE!!!!!!!!

  73. Sue says

    Thanks for sharing. I had a great recipe years ago & lost it but this is very similar to it. Can’t wait to make this. :)

  74. Kelly says

    I made these last night and they were so good, the sauce was excellent. I didn’t read the instructions all the way through before I began, so I didn’t cook the onions, just threw them in raw with the meat mixture. Oops. It didn’t seem to hurt it though. For some reason they were under seasoned, I had to add salt as I was eating which is highly unusual for me, I never add salt to my cooked food so I’ll keep that in mind for next time. I served this with mashed potatoes.

    • Chungah says

      I’m so glad these still turned out well for you! It is also super helpful to read over a recipe at least twice prior to cooking. It makes a huge difference!

  75. Paula says

    I have been using this recipe when serving my family Swedish meatballs. My husband is swedish and so the children likes both western and asian cuisine, (I’m from Philippines). I never had done homemade meatballs before, this was the 2nd recipe I have tried and I sticked with it from that moment on.

  76. Chris says

    Made this tonight. It was very good but too time consuming for a week night. I fried the meat in the pan & then finished in the oven while making the sauce & noodles. My sauce was a little runny at first but thickened after a bit. Very good!

  77. Justine says

    This took me sooooo long to cook! About an hour and 45 mins. I was getting pretty over it in the end but lucky it tasted pretty good :)

    • Chungah says

      Justine, I’m so glad you tried this recipe! Although I’m not entirely sure why this would take almost two hours – it should really only take 40 minutes!

  78. K says

    Made these last night for the first time. Delicious! Surprisingly easy and fast. Recipe very accurate and well documented and was just as delicious as described, will be the only Swedish Meatball recipe I go to in future. Thanks a lot for sharing your great recipes!

  79. Erin says

    I made these meatballs last night and they were fabulous! But I’m quite a bone-head. I cooked my onion and put it in a bowl and put it in the freezer to cool quickly, as I made the meat mixture the day before, and I completely forgot about them and found them after we had already finished eating, ugh!! But, they were still amazing!!!! I made a batch of garlic-y potatoes to go with and you couldn’t really tell I had left out the onion. Also, with the gravy, I used the pan drippings with flour, beef broth and sour cream, instead of the butter and, oh my word, it was amazing! My mom would have killed me if I wasted the drippings!
    Some of the other reviews crack me up!! But I won’t comment on them :-)
    Thanks for an amazing recipe! I intend on making many of your recipes!

    Happy Holidays!

  80. Tawny says

    Made this tonight for my boyfriend and I. Used ground turkey instead and it was still awesome! The sauce is everything. Thanks for the recipe!

  81. Sal says

    Greetings from Australia! I just made these for dinner and they are amazing. It’s the first time I’ve ever made meatballs and had them not fall apart while cooking. Thanks for the recipe!

  82. ColleenNJ says

    You people are a bunch idiots! The author posted a recipe she enjoys. Make it her way or don’t. This is what is wrong with the world today—the world does not need to conform to you. You need to conform to the world. It’s one thing to come back to review it or to add suggestions. That’s how recipes evolve into something new and different. Berating the author does nothing but piss people off!

  83. Tami says

    Looking forward to trying tonight.. have some homemade meatballs I cooked 2 days ago for spaghetti and meatballs and figured I would use half for spaghetti and meatballs and half for Swedish meatballs will use those and add the allspice and nutmeg to the sauce this time next time to the meatballs and per comments add paprika and bay leaves to the sauce… but seriously on the meat guys calm down… but also don’t tell people it is pork free when it is not. I am seriously allergic and will be very sick if I eat pork I take the responsibility for the taste difference but mine will be all beef. I appreciate the author sharing a recipe for guidance and will use it as that.. it looks great.

  84. Lisa says

    I just made these, gluten free, for my son. They are fabulous! I used pork and beef, and the meatballs were delicious. Instead of panko break crumbs and wheat flour, I used gluten free bread crumbs and rice flour. The seasonings were perfect too. Thank you so much! PS we served them over gluten free noodles. Great recipe!

  85. Patty says

    This recipe looks great! I would also substitute the pork with another meat, and have found that dairy ( a touch of cream or mayo) provides an answer for this. I admire and respect those who are faithful to their religious convictions, especially when there is so much persecution out there. Can’t wait to try this recipe! Thanks for sharing.

  86. Tracey says

    I just made this with a couple changes (due to ingredients on hand). Awesome!!!! Thank you! I will definitely make this again!

  87. Sandra says

    I made this recipe tonight and it turned out great! I didn’t have ground pork, so I used ground turkey breast. I will be making this again! Thank you for the awesome recipe!

  88. Juli says

    I seriously cannot BELIEVE the amount of bratty, catty women on here! Holy cow, you “ladies” should be ashamed of yourselves. I didn’t know this site was free reign to exercise your snarky ridiculousness. It’s like you’re reminiscing your idiot high school days. Grow up!!

    **Anyway**

    I made this recipe tonight & it was amazing. My husband overate & is currently suffering stomach discomfort! OK, we all are, but it sure was deelish!

  89. Karine says

    I just went to ikea for the first time and tried the famous meatballs. Then i had to make them myself! Thank you for your recipe. I only had veal, and i didn’t have sour cream so i used milk with a little bit of vinegar. Worked like a charm. Of course next time i’ll use sour cream, but if i can save a trip to the store… Haha

  90. Tiffany says

    After cooking could I throw these in a crock pot to keep warm for Thanksgiving appetizers? I’m a little worried the gravy will burn or make the dish dry.

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried this myself! Although if you have a warm function on your crockpot, I think it should be fine.

      • Tiffany says

        Just wanted to let you know the meatballs are in the crockpot on warm. I put them in as I cooked them, made the gravy and smothered it over them. I’m feeding them to a house of about 30 Italians and I’m hearing “omg” coming from every mouth. They were a HUGE hit!! I tripled the recipe so simply and even had left over gravy. People are fighting over who gets to use it on their mashed potatoes.
        Anyway, thank you! This is now a favorite. You rock! :)

  91. Sophi says

    Thank you so very much Chungah for this recipe. I made it tonight, exactly as your recipe directs, and it was deliciously perfect! I’m a bit of a rebel and like to deviate from recipes and add my own flair, but I chose not to today. Your directions were well written and easy to follow. As for the strange and bordering rude comments by some of the online viewers here: 1. people need to simply READ thoroughly; 2. we need to understand that written messages can often be misunderstood due to many reasons (e.g. absence of tone); and 3. simply be grateful to those who share their wonderful recipes online.
    Thank you again Chungah. I really appreciate home chefs like you who add to our “recipe box” of goodies. Bless you!

  92. Savvyscraps says

    Made these tonight. Only substitution was venison for the beef (it’s our other red meat!) the mixture of the pork and venison made them so tender. Sauce was the bomb! Picky teen devoured them! Boyfriend loved them too! We have at least one of your recipes every week. Love them and your blog! Let the ugly comments roll off your back. You are a fantastic cook and excellent photographer. We are in love with all you do. THANK YOU!!!!!

  93. Crystal Redman says

    I made these last night for dinner and my husband says these now need to be in the line up of dinners. The only thing I omitted was the allspice because I did not have any. Overall, I would give these 5 stars.

  94. Austin says

    I made these meatballs for an internationally themed lunch party at my office, mainly because I went to Sweden a few months ago. I have to say these meatballs were way better than anything I had in Stockholm, and definitely better than the meatballs at Ikea, which taste like dog food. People at my office were taking the leftovers for dinner. Thanks for the awesome recipe!!

  95. Rose says

    I substituted ground turkey for the other meat (that’s all we had) and I substituted 1/8 tsp clove, 1/8 tsp cinnamon for the allspice (didn’t have allspice).

    Turned out amazing. Thank you so much for posting.

  96. Kay C says

    Chungah, I would like to just say thank you for giving me another idea for ground beef. Keep them coming. I have a very hungry athlete in the house, and he cannot wait to eat!! Smells delicious!

    Thanks again!

  97. Penny says

    I’m thinking about making these and adding them to a crock pot as an appetizer, for a Christmas party I’m having.
    Do you think these will withstand being in a crock pot for a few hours?
    I’ll keep them on the “warm” setting.
    Do you recommend any changes to the recipes to accomodiate a crock pot?

    Thanks

    • Chungah says

      If the meatballs are strictly going into the slow cooker to be kept warm, it should be fine without any changes to the recipe.

    • Chungah says

      If it does become too thick over time, you can always add a little bit of beef broth as needed until the desired consistency is reached.

  98. Lainey says

    Made these for dinner last night with egg noodles and side of carrots and green beans. My husband said they were better than the IKEA ones! My picky toddlers ate everything!

  99. Shannon says

    These are absolutely delicious!!! I made them tonight. I did not pay enough attention to the steps and put the onion in the meatballs raw… oops my fault. Still turned out fantastic!!!! I will follow it correctly next time I make them. Thank you for the recipe!!

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.

  100. Laura Freeman says

    To the author~ I want to apologize to you on behalf of all the rude people who are reading your blog. I have been pinning your recipes for an hour now and came across this~ reading the comments and shaking my head! You were MORE than nice when you responded about substitutions and did provide a link for them to use. Some people are miserable in life and I absolutely LOVE your blog and look forward to following you. The older I get more and more I realize that there are givers and takers in this world….thank you for being a GIVER and sharing these recipes with us and PLEASE ignore the ones on here who take your FREE info and choose to be ugly to you….Merry Christmas!

  101. kim says

    I made these tonight and they were every bit as good as you said and I am glad I doubled the sauce part because it was yummy. I can’t wait to make them again because I did make two careless mistakes hurrying. I put the whole eggs in instead of just the yolks. I also put 4 cups of beef and 4 cups of chicken stock. Again, this was my mistake at the store. It came out good though but I am interested in doing it right. Thanks for the great recipe. BONUS, my son and husband loved it!

  102. Suzie says

    Stumbled upon your blog recently and love it, thanks for your ideas. I’m making these meatballs today. I am appalled at the rudeness of some comments. Do people actually troll sites looking for mean things to say? Chungah, I am sorry you experienced unkindness here on your site and you are so professional in your replies. I likely would have told some of these commenters to f… themselves. Wishing you all the best and happy holidays. :)

  103. KenTheNon-Cook says

    Last evening I was reading and finally looked at the clock and it was 8:41. I had a real craving for Swedish Meatballs, but I had never tried to cook them myself. I found your recipe online and ran to get the ingredients at the local WM. Came home and had the table set and eating just after 10:00. I have to tell you that it turned out SUPERB! I was able to put this together for my wife and I for a little less than $20.00. I am not sure who the snobs are that get down on your blog here, but from an inexperienced cook that can sometimes burn water, this was an amazing meal and all I did was FOLLOW THE DIRECTIONS and it was a winner. Thanks again and Merry Christmas, Happy Chanakah, Happy Quanza, Happy Festivus or Happy Week, whatever your flavor wishes.

  104. dave says

    Thanks for taking your own personal time and sharing this nice recipe. As for all the whining asshats out there you need to stfu you are so pathetic going on about your who gives a f*ck dietary needs the author of this doesn’t owe you a friggen thing so stop being so useless and stop bothering everyone else who can think for themselves.

  105. Dylan says

    Apologies for my last comment! I see now that someone else posted saying they used ground turkey instead. My mistake!

  106. Surya-Patricia Lane says

    I love your recipes. All of them; however I would like to make a comment on the Swedish meatballs. I lived in Scandinavia nearly 30 years and the recipes I ever saw on Swedish meatballs, all of the also contained veal (beef, pork, veal.)

    • Chungah says

      Surya, thank you for your comment but not once did I mention that these are “authentic” Swedish meatballs. This is simply my take on it with easily-accessible ingredients.

  107. Tina Williams says

    Made your recipe pretty much as written. I am challenged with having to make everything GLUTEN FREE and wanted to share how I did that and it still came out wonderful. I subbed the panko crumbs with an equal amout of crushed Rice Chex and instead of using flour as a thickener for the sauce, I made a cornstarch slurry. I took a hint from a previous poster and put the meatballs and broth plus 4 bay leaves in a covered dutch oven and baked at 300 for about an hour. I worried that a potentially more rigorous simmer on the stove might disintegrate the meatballs. (this has happened to me before when making spaghetti with meatballs) After I took the pot out of the oven I returned it to the stove burner, brought it up to a strong simmer and added the cornstarch slurry. Once it was as thick as I cared for it to be (used about same ratio as your recipe did for flour) Stirred in the sour cream right before serving. This recipe is a keeper. Thank you!

  108. Danyell says

    I just wanted to say that these were amazing. I always go by the book when trying a new recipe and then tweeking it later on but with this recipe i couldnt think of anything that I would change. I used my little cookie dough scoop and made about 35 or so meatballs. My 10 year old daughter helped me make these. We had these on the table with mashed potatoes and some lingonberry jam when my husband came home from work. After dinner my husband was peeking around in the garbage can looking for the Ikea meatball bag. LOL He thought that I had bought them and the gravy! Definitely a keeper! This recipe is now printed and laminated stuck to the inside of my spice cabinet for quick use. Thank you for sharing this delicious entrée.

  109. says

    Thanks for sharing your recipe! I was wondering if you have any troubleshooting tips for a beginner cook…the flavor is right on, but the sour cream never really incorporated. And it came out a touch thin in the end. User error, I’m positive. Any tips appreciated :D

  110. Heather says

    Ok this might be a way stupid question – I’m kind of new to the cooking thing, so don’t laugh ;)

    I had ground pork and ground beef in my freezer that I took out to defrost before I left for work this morning to make this recipe. Since it’s just me and my husband (of only 3 weeks, which is why I am new to cooking) I know 2 pounds of meat will be WAY too much for us, so I thought it would be perfect to make the meatballs and then freeze them like you mentioned in another comment.

    So my stupid question is can you refreeze meat uncooked meat? Would it be ok to defrost my frozen meat – make the meatballs – then freeze the uncooked meatballs for another meal? Is that Ok to do or am I going to get sick and be on my death bead from eating re-frozen meat? or do you think I would be better off cooking all of them and then freezing half of it, and then just reheating the already cooked meatballs later? Oh, and have you tried freezing the sauce? I was thinking I could just half the sauce recipe and remake it fresh when I use the other half of the meatballs, unless you think the sauce is ok to freeze too.

    I read all the comments people posted on this feed – people are crazy. I promise I’m not crazy. I know you aren’t a chef, obviously neither am I! Just asking for your opinion. If it doesn’t turn out I won’t be back to post that this recipe is worst recipe ever because I understand whatever I end up doing is my own damn fault…unlike other people on here! Haha!

    Thanks for sharing your recipes!! It’s people like me who appreciate it!!

    • Chungah says

      Heather, I am certainly not an expert on food safety but I will say that it is best to be safe than sorry. That being said, if it were me, I would not consume re-frozen meat but please use your best judgment.

  111. Cafriess says

    Used frozen meatballs, but made the sauce and it was fantastic! Will make this again for sure, because the family really enjoyed this recipe.

  112. Jen says

    Just made these tonight — overall was really delicious! This will be my go-to meatball recipe from now on :). After scanning through I didn’t see others have this issue so this is the only criticism I have. I found the sauce/meatball ratio to be a bit much, as well as the beef broth making the sauce too beefy and fatty tasting. I prefer a lighter, tangier sauce, so I wonder if chicken stock would do just as well? Also, Whole Foods carries a mushroom stock right now, so I’m looking forward to experimenting with that (love me some ‘shroom flavor). Anyway, thanks for adapting and for the yummy meal!

  113. says

    I just tried this recipe this evening for dinner. I did everything exactly per the recipe and they were delicious! A very easy recipe that doesn’t take long to prepare. Great for busy weeknights.

    Thank you!

  114. lora says

    Made these for a funeral today, and they were delicious. I mixed and formed the meatballs yesterday, and made the sauce *but didn’t add the sour cream.* Today, I skimmed the fat off the cold beef broth mixture, warmed the meatballs, poured them in the crock pot, then reheated the broth. I added the sour cream, simmered for a few minutes, and poured the gravy over the meatballs.
    Great recipe, now I’m looking for other fun recipes on your site!

  115. Tammie says

    Novice cook and wondering for any help or tips – made this recipe and my gravy/sauce was thin – I expected it to be a bit thicker, like a gravy and to stick to my egg noodles but it didn’t. any helpful tips to what I could do to improve it next time would be appreciated. thanks for sharing the recipe.

    • Chungah says

      Tammie, this step is crucial for a thick gravy sauce:

      To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

      It is best to be patient to really let the sauce thicken.

  116. Rebecca says

    After trying these for the first time at IKEA, I knew I needed to find a recipe. I’ve followed your blog for a while, so I knew I’d hit a winner with your recipe! Made them tonight and they were fabulous!

  117. Angie says

    I made these tonight and they were great! I did make some substitutions though: turkey and light sour cream. They tasted awesome with turkey but I’m sure they would have been even better with beef and pork. They actually tasted like Swedish meatballs! The gravy was great but the sour cream didn’t blend into the sauce, it looked like little white dots, maybe because I used light sour cream. I also halved the meatball recipe because I had 1 lb. of turkey on hand but I kept the gravy the same to pour over noodles. Thanks for the recipe!

  118. Andi says

    Wow. So many comments. But not enough of what should be said. Thank u for even sharing your delicious recipe and for being so patient with some of the crazy responses. Please keep on sharing!

  119. Susan says

    I have made these meatballs twice to rave reviews from both family and friends. Thank you for a great recipe and blog. I do not understand how people have the nerve to write such nasty comments sometimes. Please do not be discouraged by them and keep on blogging.
    I also made your mini lasagna cups and they were my sons new favorite way to eat lasagna!

  120. Andrea says

    I made these with just beef (I do not eat pork) and they were fantastic! I made half the amount of meatballs with the full amount of sauce so I could also put it on mashed potatoes. I added all ingredients as indicated. It was fantastic! Thanks for the great recipe!

  121. says

    These look sooooooo good, I can’t wait to try them! Especially since we don’t have an Ikea down here (plus your version looks way healthier and less processed).

  122. Leila says

    Hi Chungah,
    I made these tonight and they were delicious! I froze half of the meatballs and half of the sauce (minus the sour cream – I wasn’t sure if it would curdle after being frozen, then thawed and reheated, so I’ll just add it later). Thanks for a great recipe that hit my IKEA Swedish meatball craving right on the nose!

    • Leila says

      A little update – I heated the meatballs and sauce from frozen. I let everything defrost first and heated the sauce over gentle heat. The sauce was a bit lumpy from being frozen but it was nothing that my immersion blender couldn’t fix. I added the sour cream after heating and blending the sauce, and then added in the meatballs to heat up. Delicious!

  123. Christie says

    Thanks for this recipe. I made it as written and found that it was thinner than I would have liked. Next time I’ll use only 2 cups of broth and add some Worcestershire sauce. A good starting point, though. :)

  124. Kelli says

    I LOVE this recipe. When I first tried it several months ago, I couldn’t believe how delicious it was.
    I use this recipe (and your blog) often, my kids love it!
    Thank you so much for all of your shares!

  125. Stacy says

    Thank you so much for this recipe! My daughters and I want to make something special for my husband for Super Bowl Sunday and this looks like it will be the ticket! I’ve read through a few of the earlier comments and can’t believe the ruckus over the substitution question. Please don’t let negative comments stop you from posting wonderful stuff. Those of us who are too busy to experiment with new recipes and post them, totally appreciate those who can and do for others to enjoy. Thank you for sharing!

  126. Leah says

    Hi, just reading comments here, and what I want to know was how Bob’s, (from Dec.), sauce was with the mushrooms? I imagine it would of tasted really good, but just want to hear from him. Thanks.

  127. Teresa says

    I am making your recipe right now. It is turning out delish. I did make some changes, I added Bella mushrooms, garlic & onion powder, and 5 ounces of heavy cream. This is a wonderful recipe and for all of the childish remarks that were made……use your imagination. Don’t hate on Chung she shared a good recipe. Go some place else with your ugly remarks, didn’t your moms teach you any manners? Thank you for sharing your lovely recipe. My mother taught me manners

  128. Regan says

    I’m making this now…it smells great and my 12 year old just have me his approval after taste testing for me while they simmer in the sauce. I did make one addition. Not traditional, but I added just a touch of red wine to the simmering cream sauce. Tastes wonderful….Thanks for sharing!

  129. Urs says

    Heyo!
    Site is awesome. Slick. Informative. So visual. Nice stuff. To those who snark about YOU telling THEM what to do for substitutions – hey – no worries – your recipe needs to be made the way it was created. End of. IT. Don’t even bother replying. If they can’t figure it out on their own, they need to do takeaway. Nuf said. Your blog rocks!

  130. Marla says

    Just amazing…. My grandbabies loves it And my husband said to make sure I save the recipe so we can have it again anD again!

  131. Susan says

    I don’t usually comment on these things, but after reading the previous posts, I felt you needed some positive comments :-) My husband and I enjoyed this! Funny story, my daughter was born 14 months ago at Swedish Hospital in Denver. We stayed there for several days after her birth, and my husband ate A LOT of Swedish meatballs during that time. It was one of the only good things they served! So that was his basis for comparison. Not ikea. Even though I have been to ikea MANY times, I never eat there. So anyhow, he went back for seconds, and raved about it. Thanks for the recipe!

  132. Melody says

    Thank you for taking the time to post this recipe. Don’t let the trouble makers get to you. Some people will complain about everything. That said…I did use your sauce recipe and really loved it, but made the meatballs with 100% ground chuck because I don’t care for pork (and we don’t eat veal) in our meatballs. Also left out the allspice and nutmeg because we aren’t fans. The sauce, however, was lovely! Thanks again!

  133. Melody says

    Well, I will have to admit to the error of my ways. I posted a previous review stating I left the nutmeg and allspice out of the meatballs because we didn’t like either spice. Decided to make some more meatballs for the freezer this afternoon and thought “well…let’s be adventurous”. OH MY GOODNESS! That tiny bit of nutmeg and allspice makes a huge difference in the final flavor of the meatballs, but isn’t so much that it’s obnoxious (for those of us who don’t much care for either spice)! Yummy…and yes it is ‘damndelicious’!

  134. Jennifer says

    Hi,
    these look amazing! I plan on doubling the recipe – should I use 4 egg yolks or do you think I could get away with 2 whole eggs?

      • janelle says

        I make this recipe all the time & the only difference is I up the seasonings a wee bit. I’ve been a cook & baker for over 40 yrs & I think everyone should experience tastes as they prefer. Not following a recipe 100% isn’t always a flop but these should be as is. Thanks for sharing. Cheers!

  135. Linda says

    I’ve been looking through your site and I’m very excited to try all your recipes! I’ve never found a site where I liked almost everything! And the recipes fit my cooking style perfectly! This Swedish meatball recipe is what led me to you and I’m so happy to have a goto site now when I’m looking for something new without too much hassle! Thanks for sharing your wonderful gift of cooking and writing with the rest of us!

  136. Rosie says

    Can we talk about these meatballs? Epic!!!! 100x better than IKEA! Thanks for another amazing recipe! You never dissapoint! :)

  137. Jenny Hempen says

    I just made these. This is a great recipe! I wish I’d trusted it a little more. I got scared that the gravy was too runny and added more flour, but then it ended up a little too thick. Trust the recipe!

  138. sarah says

    use chicken thigh meat minced with the skin and /or fat or not, but much better with it as your pork substitute
    mix with beef use falda or skirt
    and calm down some please

  139. Mary C. says

    I made this last night and it came out great! I didn’t have sour cream so I used buttermilk as a substitute. Also, if you don’t eat pork, you can just use ground beef. I only had ground beef and it turned out fine.

    Thanks for the recipe!

  140. Stephanie says

    I made tonight and was delicious! The only difference was I omitted the nutmeg and allspice, using Italian seasoning, garlic powder, worchestshire sauce and parm instead. Very good recipe and will make again.

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