Perfect Swedish Meatballs Recipe – Creamy, Juicy & Easy to Master

Traditional Swedish meatballs with buttery mashed potatoes and tangy lingonberry sauce

Swedish meatballs are truly a timeless meal. Maybe itโ€™s the aroma of warm spices drifting through the kitchen, or the comfort of a creamy gravy poured over soft, tender meatballs.

Whatever the reason, itโ€™s no surprise that Swedish meatballs, or Kรถttbullar, as theyโ€™re called in Sweden, have become a comfort food icon far beyond Scandinavian borders.

Ask anyone whoโ€™s wandered through an IKEA cafeteria or tucked into a holiday feast in Sweden, and theyโ€™ll tell you: when done right, Swedish meatballs hit that perfect sweet spot between cozy and elegant.

The secret? Itโ€™s in the details. The mix of meats. The grating of onion. The seasoning that adds warmth without overpowering. And that gravy? Silky, savory, and just indulgent enough.

Today, we will walk you through the steps of getting them just right, from the meatball mixture to the last spoonful of gravy. Letโ€™s get started

Classic Swedish Meatballs

Classic Swedish Meatballs โ€“ Easy & Delicious

Swedish meatballs are a timeless comfort dish known for their tender texture, rich, creamy gravy, and signature spiced flavor. This version stays true to the traditional Swedish preparation - with a blend of ground beef and pork, warm spices like nutmeg and allspice, and a silky gravy youโ€™ll want to pour on everything. Serve them over mashed potatoes, egg noodles, or buttered rice with a spoonful of lingonberry jam for that classic Scandinavian touch.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Swedish
Servings 6 Servings
Calories 499 kcal

Equipment

  • Large mixing bowl
  • Box grater (for the onion)
  • Measuring cups and spoons
  • Skillet or large frying pan
  • Whisk
  • Spatula or wooden spoon
  • Plate and foil (for resting meatballs)
  • Cookie scoop (for uniform meatballs)
  • Parchment paper (for prepping meatballs)

Ingredients
  

  • 1 lb Ground beef lean: 1 lb
  • 12 oz Ground pork
  • Panko breadcrumbs or 2 slices white bread soaked in 1/4 cup milk: 1/4 cup
  • Onion grated: 1/4 cup
  • ยฝ tsp Garlic powder
  • 1 Large egg
  • Parsley chopped: 1 tbsp
  • ยผ tsp Ground allspice
  • ยผ tsp Ground nutmeg
  • ยฝ tsp Salt
  • โ…› tsp Black pepper
  • 1 tbsp Olive oil
  • Butter for meatballs: 1 tbsp
  • Butter for gravy: 4 tbsp
  • 3 tbsp All-purpose flour
  • 2 cups Low-sodium beef broth
  • 1 cup Heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions
 

  • Make the Meatball Mixture
    In a large mixing bowl, gently combine:
    -Ground beef and pork
    -Breadcrumbs or soaked bread
    -Grated onion
    -Garlic powder, allspice, nutmeg, salt, and pepper
    -Chopped parsley
    -Egg
    Mix with clean hands or a spoon until just combinedโ€”donโ€™t overmix.
  • Shape the Meatballs
    Form 12 large or 20โ€“25 small meatballs. Wet your hands to prevent sticking. Place on parchment-lined tray.
  • Brown the Meatballs
    In a large skillet, heat olive oil and butter over medium-high. Brown the meatballs in batches without overcrowding. Cook until all sides are golden (7โ€“8 minutes for large, 4โ€“5 for small). Set aside and tent with foil.
  • Make the Gravy
    In the same pan, melt 4 tbsp butter. Add 3 tbsp flour and whisk for 2 minutes to make a roux. Slowly whisk in beef broth until smooth. Stir in:
    -Heavy cream
    -Worcestershire sauce
    -Dijon mustard
    Simmer for 5 minutes until thickened.
  • Finish the Dish
    Return meatballs to the skillet. Spoon gravy over them and simmer 1โ€“2 more minutes. Serve hot with your favorite sides.

Video

Notes

  • Grate the onion for a smoother texture - chopped onion can make the meatballs fall apart.
  • Donโ€™t overmix the meat. Just enough to combine ingredients will keep it tender.
  • Sear, donโ€™t steam - browning adds incredible flavor to both the meatballs and the gravy.
  • Use panade (bread soaked in milk) for moist and tender meatballs.
  • Let them rest after browning before adding to the gravy - theyโ€™ll hold together better and absorb more flavor.
Keyword Comfort Food, Easy Dinner, Ground Beef Recipes, Nordic Cuisine, Swedish Meatballs

Please note: Nutrition may shift a bit depending on the exact ingredients and brands you use.

A Bit of History of Swedish Meatballs

Swedish meatballs in creamy brown sauce, topped with parsley over mashed potatoes
Classic Swedish meatballs over mashed potatoes, generously coated in rich cream sauce

Swedish meatballs have an origin story with a bit of intrigue. One theory says they came from Turkey, brought back by King Charles XII in the 18th century. Some Swedish historians, though, point to meatball-like recipes in Swedish cookbooks that date even further back.

Regardless, Kรถttbullar became a national treasure served on holidays, weeknights, and everything in between.

Youโ€™ll see them during Christmas, in school cafeterias, and everywhere IKEA dares to venture. And the best part? Theyโ€™re the kind of dish that gets passed down, tweaked slightly, but always made with care.

Final Thoughts

Swedish meatballs arenโ€™t difficult, but they reward the details. The right blend of meats, a few key spices, and a silky gravy, thatโ€™s all it takes.

Once youโ€™ve got the rhythm down, they become one of those recipes you can pull out anytime and know youโ€™ll hit the mark.