Swedish Meatballs
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Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so 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.
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?
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
Ingredients
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- ½ cup Panko*
- 2 large egg yolks
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
For the gravy
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups beef broth
- ¾ 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 cast iron 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
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Excellent! One of the greatest home-made meals.
I couldn’t stop going back for more meatballs. So good! It made nearly twice as many meatballs as the recipe stated (which was fine by me!).
The meatballs were very good but the sauce was quite bland
So Yummy! Will make again
Can the meatballs and gravy be frozen?
Very good recipe love it a little personnel touch (Worcestershire)in the sauce )
But your sauce is very good done it before………
thank you
Great recipe. I have used it a couple of times.
My little trick is to add a tablespoon of Worcestershire sauce to the white sauce.
This is one of my family’s favorites! I have made this recipe for many family get togethers. It’s so delicious and easy to make. Thank you so much for this recipe!!!!
So good! Definitely one that I will be making again soon!
So fantastic. We all just gobbled it up – great with mashed potatoes because the gravy is so tasty too.
The sauce on these meatballs is to die for! I tried to make this meatless and used Impossible Burger, but that was a mistake, even though the recipe calls for them to be well seasoned. Can’t wait to make this again using real beef!
I’ve been making this recipe several times over the years and it’s always a hit! Super comforting and flavorful and to me tastes way better than ikea!
I absolutely love this recipe! I make this every winter!!
Excellent! Great homemade meal.
I didn’t change a thing.
This is one of my families favorites! It is on our regular fall/winter rotation. I always serve over egg or kluski noodles.
I’ve also increased the meatball to gravy ratio and served as an appetizer in a crockpot.
It’s better when you make the meatballs per the recipe but I have also used frozen swedish meatballs for quicker weeknight meals. When I do that I add a little nutmeg and allspice to the gravy.
Soooo yummy!!! We always love this eating this!
I used pre-made meatballs and added onions to the roux. This sauce is really good. An awesome alternative to recipes that use heavy cream, and you can use lactaid sour cream if someone in your family is lactose intolerant. Would make this again!
This turned out amazing. When I googled Swedish meatball recipes and saw Damn Delicious had one I knew it would be because you never disappoint, but I wasn’t expecting the level of how much I loved these.
Super simple and easy to make. I did worry about my ability to brown all sides so after the first minute I flipped the balls and put a lid on for the last 4 minutes and shook the pan occasionally.
Served over mashed potatoes with a side of green beans. 10/10 will put in my regular rotation.
This is my go to recipe for Swedish meatballs!
Best recipe ever. My family loves this. Making this again tonight for dinner.
Can I add sautéed mushrooms to the gravy or do you think it would taste funny because of the nutmeg and allspice?
I have not made them but my reaction is go for it. Mushrooms add greatness to all recipes. Just my opinion.