This is the BEST Swedish Meatballs Recipe — a genuine recipe from a Swedish grandmother — with a little twist!
This Swedish Meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter, and are the best Swedish meatballs I’ve ever tasted! Even better than Ikea! Easy to make meatballs full of flavour, swimming in the most amazing creamy gravy sauce! ~ Karina
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Swedish Meatballs
Hi there! My name is Helena! I was born in Sweden and lived there for the first 20 years of my life before I moved to Australia in 2010. Ask any child aged from 5 years and over in Sweden what they like to eat and they will definitely say MEATBALLS!
It’s safe to say that Meatballs are tied to a lot of childhood memories of family dinners. Another thing Swede’s love is tradition. Swedish Meatballs are on the table in every household at every special occasion and holiday, guaranteed!
When I moved to Australia, the one thing that I noticed about this dish was that a lot of people who weren’t Swedes had their own opinion of what ‘Swedish Meatballs’ are. So here is a recipe inspired by my Grandmother Gerd’s and my father Anders’ cooking along with my own little twist. I hope you will love them as much as I do!
How To Make Swedish Meatballs
I use a mixture of ground beef and pork (mince) in my recipe, but you can use all beef if you don’t have or like pork.
The breadcrumbs are mixed together with milk to make these meatballs extra juicy, keeping them moist while cooking. Let the milk absorb into the mixture before adding in the onion and parsley, then mix well with your hands, pressing the ingredients into the meat. You can roll the mixture into 24 small balls or 16 larger balls.
I like to use a combination of butter and oil to fry them in for added flavour. Fry in batches of two so they sear nicely, then transfer to a warm plate and cover with foil.
Swedish Meatballs Sauce
Serving our meatballs with the brown/creamy gravy sauce is not the Swedish traditional way. However, since I do know how much non-swedes love it (yup, us Swedes have folded too… just look at IKEA meatballs!), I’ve included it in this recipe.
Once the meatballs are fried, keep the meat juices in the pan (this is where the flavour is) and add the butter! Whisk in flour until it dissolves, pour in the broth (or stock) and the rest of the ingredients, mixing the sauce well to combine all of the flavours together.
What to serve with Swedish Meatballs
We usually serve these Meatballs plain, with either boiled potatoes, mashed potatoes OR pasta (Macaroni if I get to pick!) and with Tomato sauce (Ketchup). That’s the kid version. If you want the more grown up version, we usually serve the meatballs with boiled potatoes, creamy sauce and lingonberry jam!
Some Tips:
- To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring over low heat until sauce has thickened.
- Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories. If using half and half, be careful not to bring to a boil or it may separate.
- Garlic is not usually found in Swedish meatballs, but I prefer it and have included it for this reason. Omit if you don’t want to include it. I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefer.
Smaklig måltid kära vänner!
PHOTOGRAPHY BY: KARINA CARREL | CAFE DELITES
WATCH HELENA MAKE THEM RIGHT HERE!
Love Meatballs? Try these recipes!
Teriyaki Beef Meatballs
Mozzarella Meatballs In Tomato Sauce (Cheesy Meatballs)
Mongolian Glazed Meatballs
The Best Swedish Meatballs Recipe
Ingredients
Meatballs:
- 1/2 cup breadcrumbs
- 1/2 cup (125ml) milk
- 35 ml cream
- 1 large egg
- 1 clove minced garlic,
- 1/3 teaspoon salt
- 1/4 teaspoon EACH of black pepper and ground white pepper
- 1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
- 1/2 of an onion, finely chopped
- 1 pound (500 g) ground beef (mince)
- 1/2 pound (250 g) ground pork (mince)
- 2 tablespoons fresh, finely chopped parsley
- 1 tablespoon butter
- 2 teaspoons olive oil
Gravy Sauce (OPTIONAL):
- 1/3 cup butter
- 1/4 cup plain / all purpose flour
- 250 ml (1 cup) vegetable broth (or stock)
- 250 ml (1 cup) beef broth (or stock)
- 1 cup thickened (or heavy) cream*
- 2 teaspoons regular soy sauce
- 1 teaspoon dijon mustard
- Salt and pepper, to season
Instructions
- In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
- Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
- Roll meat into about 24 small balls, or 16 larger balls.
- Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
- Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
- Continue to simmer until thickened.
To serve:
- Non Swedish way: Place meatballs into the gravy in the pan and serve
- Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Notes
1) I use a mixture of ground beef and pork (mince) in may recipe, but you can use all beef is you don't have or like pork
2) To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.
3) I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefer.
Nutrition
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R says
My partner and I made this for christmas eve and It was fantastic!
We did have a few small changes however- no “all spice mix” around or grill mix so I mixed Nutmeg and Paprika which worked out great!
Then we realized we did not get ground pork but ground turkey so we just did beef!
We also halved the amount of onion and kept out the garlic.
This was the perfect amount of salty, and savory and rich!
Christian Sailer says
Too busy to type. Just eating these amazing Swedish meatballs. Soooo good.
Vivian Tham says
Thank you so much for sharing out the wonderful recipe. I make the Swedish balls over the weekend. Double the portions with minced pork and chicken for our family of 5. It was superb tasty, full of flavour and juicy meatballs. The gravy was fantastically tasty… I love your recipes!
Cat says
I used almond meal instead of bread crumbs as I don’t eat gluten and it turned out YUMMY.
Rick says
Made these this evening, wife proclaimed Italian meatballs and tomato sauce don’t even come a close 2nd ….. she loved them.
T says
I don’t usually post reviews but this is the best Swedish Meatball recipe online. Hands down the best recipe and I have cooked and served my fair share of Swedish meatballs over the years.
Thanks for sharing!
Pauline Avery says
This is Pauline. I meant to give 5 stars. Deserves at least 5.
Sharon Caldwell says
These were amazing! I made them exactly like the recipe and wouldn’t change a thing!
Tonutty says
I didn’t have soy sauce so I substituted Worcestershire sauce instead. It was tasty.
Nancy Plamann says
Just made this…absolutely thee best ever… we all loved it. Thank you
jill griffin says
Wow! Simply delicious. I had frozen meatballs, so I only made the sauce. It is splendid. I used half and half as I had some on hand about to expire. I also only used chicken stock. I woke up from a nap and my husband had finished all the sauce.
Thanks for sharing
Sarah says
Absolute perfection! Gave me flashbacks to Sweden and eating this beautiful delicacy!
Jerry Rice says
This is my “Go-To” recipe for Swedish meatballs, ABSOLUTE perfection! Even my Sweedish friend came over and told me they were better than the meatballs he has had in Sweden and how did I make these? LOL, seriously he really wanted this recipe. I also doubled the recipe to serve my neighbors during this covid19 lockdown here in the Bohol, Philippines. Even my Filipino neighbors loved this. The meat used was local and the beef here is not so great pork here tastes great tho, added some beef cubes to the meat to add flavor as I normally do to make it taste like beef. The beef here does not taste like beef unless you mix beef cubes into the meat.
But thanks from the Philippines for a great recipe. Bookmarked!
Sophie says
These meatballs were super easy and tasty! I served them with mashed potatoes, cranberry sauce and some steamed veggies and it made the perfect weekend dinner. Thanks for the great recipe!
Ali says
This is my first time making Swedish meatballs, and the recipe is now printed and in my binder with favorites. I was shocked at how good the gravy was considering I used bouillon for both the broths. We had the leftovers the next day for breakfast over scrambled eggs.
I will make one change in future iterations, though. The raw onions gave my husband heartburn And were even a bit strong for me, so I will sautee them lightly before adding.
Louisa says
I will never even try another recipe for Swedish Meatballs. These are amazing! The first time I tasted the gravy, an involuntary sound of enjoyment escaped my body. I’ve made them on multiple occasions, and always get rave reviews. Thank you!
Dorothy says
OMG 5 stars delicious!! Thank you😋
Alan B says
Can someone tell me why my meatball mixture was very sticky and wet? I noticed after I had let the breadcrumb/milk/cream/egg mixture sit for 10 mins it was still very runny unlike the video. Is the recipe correct for breadcrumbs (one-third cup) milk (half-cup) & cream (35 ml). After adding the ground beef & pork (& onion) it was so wet, that I had to add more breadcrumbs to be able to form into meatballs. I did notice that the ground pork from Trader Joes was very mushy. Haven’t tried cooking them yet (keeping in frisge overnight) as I’m hoping someone can point me in the right direction – I’m a novice at this. Thanks
Elizabeth says
Loved this recipe! Tweaked it some using bear meat for the protein, and creme fraiche instead of heavy cream. Also added mushrooms, cause I add mushrooms to everything. Thanks so much for posting this recipe, the sauce is absolutely delicious!
CJ says
It was very good but I cheated with the gravy I use the powder gravy the one you buy in the store and you add just water I use that it was awesome
Unami J says
The meatballs were delicious! I served with some spaghetti . Absolutely loved the sauce. I used just half a cup of cream and the consistency was great. There are leftovers that we intent to ravish tomorrow at lunch with mashed potatoes maybe. Thank you so much for this recipe :)🥳🥳🎈🎈🎈🍾🍾🍾
Michele says
Best homemade Swedish meatballs ever! It was like I went out for dinner. The sauce was absolutely fabulous. Thanks for such a perfect recipe!
charese says
Delicious! I made it with the sauce and served over egg noodles. My picky kids loved it too.
Noelle says
I’m not sure if I’ve ever bothered to leave a review on a recipe…. But this was SO DELICIOUS!!!!! It was my son’s 20th bday… He loves meatballs… The last few recipes I tried were not great….. This one is PERFECT. I doubled it… 2lbs beef, 1lb turkey. All beef broth. I have to admit I didn’t know what that spice was… I made it with half allspice, half all-purpose seasoning without salt. Yum!!! New FAVORITE! 🙂 🙂 🙂
Messy cook says
Pretty darn good. I used panko instead of breadcrumbs and added some cayenne . I also baked the meatballs except for a few that I pan fried for the gravy because I was lazy. The dijon puts that gravy over the top. We gonna eat good tonight! Thanks for the recipe and everyone be safe!
Chelsi says
Do you use BOTH 1 cup of vegetables and 1 cup beef broth? So a total of 2 cups of broth?
Michelle says
This is a keeper! I want to rate it five stars but for some reason am having trouble getting it to work. Anyhow, made this gluten free by toasting a few heels of gluten free bread, then grinding them in a spice grinder to get 1/3 cup breadcrumbs. For the spices, I used 1/4 tsp allspice and about 1/8 tsp nutmeg in mine, but kept everything else the same. To the person concerned about cooking times and pork, get a meat thermometer and make sure it reads 160 degrees F and you’ll be okay. This took a bit longer to cook than I expected and I will admit to putting more than two at a time in the frying pan (I made 24 meatballs). But so worth it. To make the sauce gluten free, I used King Arthur All Purpose Gluten Free Flour mix and it was perfect as a sub for regular flour, making a nice roux. Also subbed GF tamari for the regular soy sauce (tastes the same). Tangy, thick gravy. Served with boiled new potatoes tossed with butter, dill and salt (you can find super simple traditional recipes online), and lingonberry jam. Haven’t had this since i visited Sweden 20 years ago and it brought a smile to my face. Husband and kid loved it! Thank you!
Lydia says
These are amazing! The BEST swedish meatball recipe and gravy ever! Thank you so much! The only thing I did different was added another tsp of dijon mustard because I like that flavor & prepared my meatballs in the airfryer.
Skye MacAllister says
Cook the meatballs in 2 batches, not just two at a time.
Lori says
That’s what the instructions stated. 2 batches.
Jackie says
This looks so good. Do you have any suggestions for a dairy free alternative for the milk and egg? My youngest is allergic to dairy. I know he would love something like this.
Thank you
Michelle says
Hi, Jackie! If it were me, since egg is just a binder here, I’d probably look up a recipe online for a flax or chia “egg” substitute. For the milk, I’d be inclined to use plain, unsweetened cashew milk or oatmilk, as these will have some body without giving too much flavor (like coconut milk would). 🙂
Moni says
Looks delicious! Made this but tweaked it because I was out of heavy cream…I used cream of mushroom soup instead (I know, I know. Please don’t hate me.) Also I added Worcestershire sauce and reduced stock and left out soy sauce. Came out great! Thanks for the inspiration!!!
Karyn says
Making this for a large gathering and would like to prepare meatballs in advance and then freeze them. I see this same question has been asked several times but never answered so I will try again: if preparing in advance, should the meatballs be frozen before they are pan-fried or after? I plan to make the gravy on the day they are served so just need advance freezing instructions for the meatballs themselves. Please respond…others are inquiring too!
Karin Jawor says
Yes you can freeze these meatballs in a freezer bag ! Not a problem. Just be sure to make sure that they are room temp and the air has been completely removed from the bag before sealing.
D says
I hate to confess this, but my son requested that I make swedish meatballs for his office staff party. We were at his home visiting from out of town. Unfortunately, he told me the DAY of the party, and just 7 hours before the party. I did not have all the ingredients for the meatballs and no vehicle to go to the store, so I used a family size bag of homestyle, bite sized meatballs instead of making the meatballs myself. I browned them in the oven and then put them in a crock pot. I made the sauce according to the directions and poured it over the meatballs and heated them for 5 hours on low in the Crock-Pot. They turned out ok in a pinch, but making the balls yourself are much better.
Jane Robinson says
Sorry – quick question! How long do the meatballs take to cook through (in the pan assuming no sauce)? I’ve had pork related food poisoning once and – whilst I really don’t want to overcook them- I’d want to be sure they were. Poked through!
Thanks!
I’m rating them based on how reading the recipe makes me feel!!
richard says
great recipe but i used sour cream and add 1/2 onion and can of mushroom mmm tweech saskatoon self
Zulma Torres says
All I have to say is that these meatballs and gravy are absolutely delicious!! I make them with your mashed potatoes recipe and a side of asparagus. My family loves it!! Thank you for sharing your amazing recipes!!!
Marlene St Thomas, VI says
The meatballs came together nicely and now I am debating whether to freeze them before cooking or put them in the freezer after cooking. What do you suggest?
Obed G says
WOW WOW WOW! I’m blown away by how good this turned out. My entire family loved it. I want to say ive made swedish meatballs 3 other times in my lifetime(one of which being a vegan version) and this recipe is by far the best batch i’ve ever prepared. All the times i made swedish meatballs the recipe didnt called for dijon mustard and that was the missing factor for that sour kick(i added extra dijon to my servings). Thanks so much for sharing this recipe. Next time i’ll sub the pork for turkey as i ought to be eating kosher.
M says
FYI, you will need to sub all the dairy (milk, butter and cream) if you actually want to make this recipe kosher – not just replacing the pork (no mixing of dairy and meat in kashrut).
Sophia says
These turned out great! Substituted panko for the bread crumbs and used Trader Joe’s 21 seasoning salute in place of the all purpose seasoning. I was worried when I had the milk-breadcrumb mixture look so liquid, but the meatballs held their shape well. I browned them in a cast iron skillet on the stove and finished them off in the oven. Thanks for sharing this great recipe!
Donna says
I made these for my finicky 19-year-old. It was my first time making Swedish meatballs. On his first bite, his eyes got so big, and he smiled and said, “This tastes like a mother’s love.” I would say it was a success. Thank you for sharing this recipe.
Vickie says
Thank you ! I followed the gluten free version and mine were 1/2 turkey and 1/2 pork. I paired with red new potatoes and made the sauce , served on the side. Lingonberry preserves too. What a gift! My mom made these when I was a kid. Wow.
Alyshia says
Omg!! So delicious! I didn’t use the pork in my recipe, opting for strictly ground beef, I also removed the onions but it was still SOOO delicious!! I froze my meatballs for 30-45 min before searing them and boy was it yummy. Please thank your grandma for me. Delicious recipe. 5-stars for sure, my belly is full tonight. ♥️
Maria B Ruguolo says
Another home run recipe! You’re blowing my mind and my husband’s too! 3 meals and all good (surely I have a chef stowed away somewhere doing the cooking!). Need I say more? Followed the recipe exactly except…oops, I added the 1/3 cup of butter with the frying of the meatballs as well as with the sauce so, if that made a difference, it wasn’t a bad one. I have just about given up on searching other websites for recipes since I’ve had such success. I even measured each meatball and at 46g each, I got exactly 24 meatballs. Mind blowing!!
Marcia Mulder says
I love this recipe and they were amazing! I used 1 pound ground Turkey and 1 pound ground beef and trust me it may seem a strange combo but omg so good! I also used beef broth instead of vegetable. I will be repeating this one for sure as our family loves them.
Sophie says
The BEST meatballs and gravy!! Tried it with both mash and egg noodles, soooo delicious! Have added them to my weekly rotation
Karen Taylor says
My son is participating in a 1st grade Social Studies fair and we chose to present Sweden, as my husband’s grandmother’s family originates from there. I would love to provide these meatballs as a sampling for the guests. If I tripled the recipe, do you think they would hold up well in a crock pot? Thank you! Can’t wait to try them!
Karina says
Hi Karen, they should be fine in a crock pot! Let me know how you go!
Rose Colon says
I followed your directions exactly and with the sauce included, everything came out absolutely delicious ? all of my kids loved it and couldn’t stop racing about the meatballs
Julie says
Excellent and best recipe ever(I have tried several different recipes over the years. Tasty and loved the sauce. My mother in law(80 years old) found this recipe online and made if for my husband and I- what a treat after a long day at work. My own grandfather was Swedish but the meatballs I grew up with never had such a wonderful sauce and with such tender meatballs. I want to make a big batch ahead of time for a large family gathering ie freeze. Can I freeze the whole thing. Should I freeze everything without the cream and add the cream later when warming up? Would love to hear your thoughts.
Christy says
I just made this and omg it’s so goood! The sauce I want to slurp and the meatballs are so flavorful even alone! My family loved it and I even froze some meatballs for school lunch or another day. I don’t usually comment but just wanted to say to all those who want something different with ground beef to try this out! Thanks!!
Katie says
Thank you for this recipe! My husband and older kids loved it! I absolutely love the sauce!!! Delicious!!!!!!! I don’t leave reviews very often but this one I felt needed to be acknowledged! My husband said it was absolutely spot on perfect Swedish meatball recipe! Perfect sauce and perfect meatballs! Thank you again!!!
Tara says
Hello! I just made these and they are delicious. I was a bit surprised by the consistency. It seemed like way too much milk for the breadcrumbs and left my mixture very soft. The meatballs held together, but barely. Did I do something wrong? 1/3 cup crumbs to 1/2 c milk and 35 ml cream.
Tef says
What are the ingredients of the sauce?
Karina says
Hello Tef!
The ingredients for the sauce are located just below the ingredients for the meatballs. Thanks for following along with me!
A@4U says
I prepared these Swedish Meatballs for last night’s dinner. I had ground beef (1 1/3 lbs.) and was looking for something besides Italian or Mexican or burgers or meatloaf. This was delicious. I had to improvise a bit based on what I had on hand since I didn’t buy specifically for this recipe. My mixture made about 35 tablespoon-size meatballs. I fried some and baked some – just to test. I didn’t have any Grilldrykka or all spice or even all purpose seasoning so I omitted it. (I found a great recipe online for all-purpose seasoning, but frankly, I was too lazy to mix it up for only 1/4 tsp. Now I have a batch mixed in my pantry!) I used all chicken broth because I had some leftover from a previous recipe and heavy cream. The sauce was silky and creamy and rich – I actually had to thin with a bit more broth. After returning the meatballs to the sauce, I put it in a warm oven to hold temporarily until dinner time. Served over macaroni and alongside steamed peas/carrots and garlic bread. Next time, I might add a bit of finely chopped mushrooms to the cream sauce and bake all the meatballs just to avoid the grease overspray of frying. This cream sauce would also be great served with pan-fried pork chops or chicken-fried steak or just fried chicken. I look forward to experimenting! And BTW: my to y.o. son LOVED it! Thanks for a great recipe.
Caitlin Tucker says
I used turkey and they turned out amazing
Karina says
Caitlin!
Great substitution idea! Thanks for following along! xo
Caitlin Tucker says
Delish I recommend this recipe to people who want to have a nice family meal
I made them with turkey mince and served them with mash and cauliflower.Best meal I have ever had
S says
How long should I cook the meatballs once I add them to the gravy sauce?
Karina says
Just until they are warm and cooked through. Enjoy! XO
Jeni says
Can you make a bigger batch and freeze some for later? And would you freeze before or after cooking the meatballs?
Karina says
YES! That is a great idea! I hope you enjoy it! XO
Bella Sampson says
I made a vegan version for a friend, just throwing in store bought veggie mince and swapping the cream for soy cream/butter for an alternative. Fantastic. The recipe was delicious as was the sauce.
Karina says
WOW! That sounds great! Thank you for sharing!
Nicky says
Made these for the family and for once I had a unanimous thumbs up!! Thank you for another fantastic recipe.
Janet says
This recipes is VERY close to my own Swedish grandmother’s. Swedes never use garlic in traditional recipes tho’. And I’ve always used just milk in the meatball mixture and never make the gravy. The KEY to a lovely browned meatball is you MUST use a well seasoned iron frying pan! I always serve with macaroni in a simple white cream sauce..
Always one of my favorite cool weather dinners!
Sarah says
Made these tonight, the meatballs were delicious! Thickened the gravy a little more and didn’t add the cream. Also added mushrooms and onions to the gravy. Sort of a Salisbury steak play on it. Thanks for the great recipe!
Larry says
Made for my wife and I . Loved them . Will definitely do again .
G Eaton says
I made this for my bible study group here in the Swedish American hotbed of the southwestern burbs of Minneapolis. My husband is 100% Swedish ancestry so I’ve eaten my fair share of meatballs. I’ve made his Swedish grandmother’s recipe, and also have used a recipe by Marcus Samuelson. But THESE…these were delicious. In fact, I just came back from a 2-week heritage tour in Sweden where I did have the meatballs in a restaurant and those were not as tasty as these. The only thing I might do different next time as a personal preference is to use half and half instead of that glorious heavy cream for the sauce. Trust me, I love cream but it made the sauce very thick. I used 90% lean beef and made my own Grillkrydda. Also because we had a no-pork person dining with us, I substituted ground veal. In the traditional “Minnesota style”, we served with mashed potatoes, lingonberries and peas. Because it is summer, we also had a cucumber side salad in the Swedish style. We were carrying out a theme so we had Wasa crackers and Havarti cheese with smoked white fish for appetizer. We washed it down with sparkling white wine and sparkling fruit drink. Mmmmmm. I was in fear of there being no leftovers! This is my new go-to recipe for or New Year’s meal (our family tradition). Tack!
Ellen Manalo says
Hello Karina! I’m a new fan from the Philippines. I have tried some of your recipes and they all turned out delicious, my family & relatives love them. I would like to try Helena’s Swedish meatballs but I cannot find dijon mustard in my local grocery store, can I use any other mustard? Thanks so much for sharing your talent in cooking & baking.
Karina says
That is great to hear! Thanks so much for following along with me! I am so glad that you found me! For the mustard you are welcome to use any other mustard except a regular mustard if you can avoid it. Hope you enjoy these meatballs!
Kellie says
Wow. Made these the other night and they taste amazing. Super easy to make, only look around 30 minutes. The flavors were so good!!! Highly recommend making this.
Iliana says
Hi! These are amazing!
But I do have a question- you say it’s 8 servings. Is that right? I I made about 16 meatballs with it and need about 4 Per serving, making it more like 4-5 servings total. Are you saying just 2 of big meatballs or 3 of smaller per serving? And does the nutrition info include the gravy? Thanks:)
Ps loving all your recipes so far! Tried this and your creamy chicken noodle. Mmmmm
Tymeron Smith says
I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!
Melissa says
This sounds so yummy! I had gotten a recipe from a Swede streamer I follow and his was more simpler but very delicious! The thing I found most surprising was he didn’t give me a recipe for gravy. I’m used to having it with gravy thanks to IKEA (which he says tastes disgusting compared to the real deal. Lol). I was going to make gravy, but after reading this I’m going to serve it the traditional way with plain meatballs, homemade mashed potatoes, and some lingonberry sauce. 😀
Kristen says
I was looking for some directions to add to my Swedish grandmother’s list of ingredients and love the look of these. Hers calls for 1/4 t. nutmeg and 1/2 t. ground allspice, maybe that’s similar to the grillkrydda? Thanks for helping me get Christmas Eve dinner on the table!
Jen says
We love these meatballs! I’ve made them four times and they turn out beautifully! Served on mashed potatoes! They are even better warmed up day two!!!
Rashima says
Amazing! I made these for dinner for myself and my husband and he raved and told me to add this recipe to my list for Sunday Dinners. I made them with the creme sauce and paired them with Egg noodles. There was hardly any talking at the dining room table because the both of us were too busy enjoying our swedish meatballs. Thank you for this excellent recipe. Oh, and I found you on pinterest by the way.
Karina says
Good old Pinterest! I’m so happy to hear that Rashima! Thank you so much for sharing your feedback!
Eileen Zins says
This recipe is AMAZING!
Karina says
Thank so much Eileen! So happy to hear that!
Craig Olivo says
Are you single?
Angela Ponder says
What are people using as a substitute for Grillkrydda?? I have a season salt but I don’t think it will go well in this? I’ve looked up the name and it came up with very different seasonings. One was a home made BBQ spice.. the other MSG and other items.
Angela Ponder says
I never knew that Swedish meatballs didn’t use the sauce. My daughter doesn’t like sauce so this is a good way to teach her that she really doesn’t have to have it. I will make sure we have some mashed potatoes on hand. Thank you I will be trying this very very soon! To many 5 stars not too.
Vicki Rhodes says
This recipe is amazing and so easy to make. I’ve never had Swedish meatballs before but I’ll definitely be having them again and will be showing off to everyone that I can make meatballs better than IKEA! ?
Tia says
OMG! This is the best recipe and even tasted better the next day when the meatballs really absorbed the sauce. So good. I’ve been raving about it to everyone.
Christina says
The only thing I would change is I would bake the meatballs and use the drippings for the gravy. I always destroy pan fried meatballs.
Celeste says
Absolutely delicious! Just like the ones I used to savor in the Swedish Club here in Buenos Aires.
The ones I made tonight turned out exactly like yours…..
I confess I only added 1/3 cup milk instead of 1 cup cream to the gravy.
Thank you for a great recipe!
I would love to post it in my blog, with all the due respect and acknowledgement!. If you approve, please let me know.
Simon says
I can’t wait to try this recipe
Marjorie Holste says
Made this meatball recipe couple of days ago, very nice particularly the gravy. I halved the cream used whole milk instead. Served over noodles. Didn’t have grillkrydda, I will check to see if it’s available on Amazon. Thx ladies?
Helen says
These look delicious, but I want to serve them when my brother comes to dinner this weekend. He doesn’t eat beef or port, but sometimes makes an exception for poultry. Can I use ground chicken or turkey, instead of the beef?
Becky says
25-30 years ago I found a recipe for these little gems that is basically just like your’s but at the end they added a tsp. of instant coffee granules to the gravy. I never buy instant coffee, but after trying this twist on the recipe, I always make sure I have some on hand. Just stir it in and let simmer just 3-5 minutes more and it gives such an incredible taste you won’t believe it, very subtle. Hope you enjoy it if you try it!
Karina says
Hi Becky! Woah…mind blown! Coffee! I’m definitely going to try that tip, thank you! Sounds interestingly delicious…
Angela says
So good! Didn’t and wouldn’t change a thing. Thank you for the best Swedish meatballs!
Melissa @ Insider The Kitchen says
Yum. I used ground elk and ground sausage. I added mushrooms to the gravy and it was wonderful served over meatballs and mashed potatoes.
Cindy S. says
This sounds and looks amazing!! Cannot wait to try them, I will be putting them over egg noodles.
Karina says
YUM! YES! I love that pairing 🙂
Lisa says
Karina and Helen we absolutely loved this! The meatballs have lots of flavor and are really juicy. I’ve never had meatballs come out like this. Excited for all the leftovers tomorrow. They really are the best swedish meatballs we’ve had. Thanks a bunch!
Grateful Mom says
I love Swedish Meatballs and have tried so many recipes through the years. I’m sorry but the Ikea ones are awful as are others I’ve had, so I was hesitant to try these. They came out amazing. My kids wolfed them down and they are so picky they only eat nuggets and fries for dinner. I’m so happy! It’s nice to see them eat and enjoy what they’re eating without the fighting! Thank you for sharing Helena with us. You’ve made one mom super happy over here.All I did was leave out the parsley due to picky children problems, and they were still good.
Edna says
I agree. Ikea meatballs are horrible. This recipe is very close to my recipe. I’m definitely going to try it. My recipe calls for allspice, but going to try this version with Grillkrydda, if I can find it.
Also, during our time visiting Sweden, they always served them with boiled potatoes! So good!
Howard Ady says
Aloha & Mahalo for sharing these
wonderful recipes!
Howard & Susan Ady
Kihei, HI
Sharon says
These look so yummy! I have a question though – where can we buy grillkrydda in Aus or is there another spice blend we could substitute? I can’t wait to try this recipe.
Joey says
Another simple but damn delicious recipe. Served them in the gravy with a side of steamed broccoli. The family (husband and two kids under 5) wolfed it down and all had seconds. Thank you for another winner.
Katherine says
Swedish meatballs are so good! Need to try your version.