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A blue bowl full of Swedish meatballs with a glass of red wine in the background

Swedish Meatballs (Better Than Ikea!)

This Swedish Meatballs recipe is a family favorite. The meatballs are super tender, perfectly seasoned, and smothered in a rich and creamy sauce. So good!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 2 pounds ground beef
  • 4 garlic cloves
  • ¼ cup onion diced
  • ½ cup panko breadcrumb
  • 2 eggs
  • ⅓ cup milk
  • 2 tablespoons parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
For the Sauce
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • 2 teaspoons Better than Bouillon beef flavor

Method
 

  1. Preheat your oven to 350 F. Spray baking sheet(s) with non-stick spray
  2. Combine the ingredients. In a large mixing bowl, combine the ground beef, ground pork, panko, onion, garlic, eggs, milk, parsley, allspice, nutmeg, salt, and pepper. Use your hands to gently mix the ingredients until evenly combined, being careful not to over-mix
  3. Form the meatballs. Roll the mixture into balls about 1 to 1 ½ ounces each. If you have a kitchen scale you can weigh them. If not, aim for meatballs about the size of a golf ball
  4. Bake the meatballs in the oven until cooked through (about 10 to 12 minutes)
  5. Make the sauce. Melt the butter in a skillet over medium heat. Whisk in the flour until combined and cook for about 1 minute. Slowly add the beef broth, stirring continuously. Bring to a simmer and then stir in the heavy cream, Dijon, Worcestershire, and Better than Bouillon
  6. Add the cooked meatballs to the skillet and spoon the sauce on top. Let simmer for about 5 minutes
  7. Serve. Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or rice

Notes

  • Rub a little cooking oil on your hands before rolling the meatballs to prevent the mixture from sticking.
  • You can use any combination of ground beef, pork, or veal in this recipe. Ground chicken or turkey will also work.
  • If you’re making a larger batch of meatballs than you need, freeze the unused portion before adding to the sauce. Then you can whip up some fresh sauce and reheat the frozen meatballs on the stove.