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My favorite recipe for homemade IKEA Swedish meatballs nuzzled in a simple yet creamy brown gravy!
If there was ever a captain of comfort food, it would be these juicy meatballs in the most delicious Swedish meatball sauce.
The creamy gravy is loaded with pan drippings, from cooking the meatballs. A simple roux made with flour and butter, a splash beef broth, and a dollop of sour cream to make this cream and delicious.
I use a secret tip that my mom taught me to make the meatballs extra delicious and so moist. The meatball mixture takes minutes to mix up, then we cook them in a cast iron skillet before me make the creamy sauce in the same skillet.
The sauce starts with a simple roux and the results are truly incredible.
You’ll want to sip that sauce with a spoon!
Wondering if its legal to eat this every single day…..yum YUM:) Paired with egg noodles and large green salad. We didnt touch the salad haha! Thanks for a winner, absolutely delicious.
Ingredients for Sweden-inspired meatballs![]()
- Onion: finely chop the onions so that they basically melt right into the meatballs. I don’t use grated onion because we’ll cook them down in a little butter first.
- Butter: we’ll need butter for both the Swedish meatball sauce and to cook the meatballs in.
- Bread: instead of using breadcrumbs or panko, my recipe calls for bread soaked in milk.
- Lean Ground Beef: we’ll need a little over a pound for the meatballs recipe.
- Egg: You’ll need one egg. The egg acts like a binder in the meatballs recipe.
- Seasonings and spices: you’ll need kosher salt, black pepper, along with ground nutmeg, ground allspice, and garlic powder.
- Oil: we’ll add a little bit to keep the butter from burning in the pan.
- Worcestershire Sauce: adds umami to the recipe
- Flour: used to make a roux for the Swedish meatballs gravy.
- Beef broth: feel free to swap the beef stock or broth for chicken broth.
- Sour Cream: makes the sauce creamy and delicious at the end.
- Yellow Mustard: adds just the right hint of umami.
- Egg noodles or mashed potatoes: of course you can also do orzo, rice, or anything else you prefer for serving.
My secrets to the most tender Swedish Meatballs
I’m using an age-old trick to keep these meatballs nice and tender. This is something I learned from my mom and she from hers. Soak a couple pieces of bread in a 3 tablespoons of milk for a few minutes before adding it to the ground meat mixture. Friend, I’m telling you, not a dry meatball in sight.
How to make the best Swedish meatballs
- Cook the onions. Add a pad of butter to the cast-iron skillet and cook the onions down. This is to draw out the excess moisture. Allow the onions to cool before using them in the meatball mixture.
- Soak the bread. Break the bread into small pieces, add it to a bowl andsplash the milk over top. Allow the bread to soak up the milk for several minutes.
- Make meatballs. Combine the soaked bread, sautéed onions, and the ground beef, egg, seasoning, and mix together to fork the meatball mixture. Divide the ground beef into balls. Place uncooked meatballs on a plate.
- Sear the meatballs. Heat a skillet, drop a little bit of butter and oil and sear the meatballs. Sear all over them remove to a plate.
- Make the sauce. In the same skillet, add the remaining butter and allow it to melt. Season with the flour mixture. And prepare roux. Pour the beef broth in as you whisk to keep it from forming lumps. Whisk in the sour cream on low heat to keep it from curdling.
- Soak in the sauce. season the gravy with garlic powder, mustard, Worchestershire sauce and allow it to come to a gentle simmer. add the meatballs back in and let them soak up the sauce. Serve with your favorite carbs.
if you like this recipe, you might also like:
- Comforting French Onion Meatballs
- Cozy Creamy Chicken Tetrazzini
- Chicken Piccata Meatballs
- Mongolian Beef Meatballs
Seriously Amazing Swedish Meatballs in Brown Gravy
Ingredients
- 1 small onion finely chopped
- 5 tablespoons butter
- 2 slices white bread torn into small pieces
- 3 tablespoons milk
- 1 ¼ pound ground beef 93% lean
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon garlic powder
- 1 tablespoon avocado oil or similar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 ¾ cup beef or chicken broth low sodium
- ½ cup sour cream
- ½ – 2 teaspoons yellow mustard
- buttered egg noodles or mashed potatoes for serving
Instructions
- SAUTE: In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
- SOAK: In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
- MIX: When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don't overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
- SEAR: Heat 1 tablespoon of butter along with oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don't have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don't want them to steam as they won't develop that brown outer crust and as a result, the sauce will be very light in color.
- ROUX: Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
- GRAVY: Add the garlic powder, a ½ teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren't serving right away, consider leaving it a little thinner.
- SERVE: on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!
Notes
- Edit: 05/19/2019 some readers have mentioned that they thought the mustard flavor was a little strong in this recipe. The original recipe calls for 2 teaspoons, however, if this is your first time making this recipe, I suggest starting with a ½ teaspoon and then adjusting it as desired, up to 2 teaspoons.
- I’ve only tested the recipe with sour cream so not sure if greek yogurt can be substituted. But really, it’s Swedish meatballs, go with the sour cream, just this once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Good morning, just found this recipe as I prepare to cater a 50th class reunion. Can you tell me your thoughts on using pre-cooked frozen party meatballs and if a crockpot can get these started before I place in a chafing dish to warm at the event? I have used this type of meatball in a sweet & spicy recipe in the past for another function and they really good. One can never beat a homemade meatball I get it! Really appreciate your time! Thank you!
I think your recipe look fantastic. Since I am will be making this recipe for one person can you tell me if there is a point at which I could freeze some of these — just the meatballs, not the sauce. I’ll make that fresh each time I have them.
So easy and delicious! I prepped the meatballs ahead and cooked them in the air fryer. When my family came for supper I put together the gravy – so easy! – and reheated the meatballs in it. Served with egg noodles, stir-fried sweet peppers, garlic mushrooms, and discs of sweet potato with grated Parmesan on top. Everyone loved it. Thanks!
Question: Have you ever made the gravy ahead of time? I wanted to make it for Christmas but I didn’t know if it would keep well enought to make a day or two before. I LOVE this recipe by the way!
Made this a few times. It’s soooo good. I make it for meal prep so I have a hot lunch all week. Easy to follow instructions and turns out great. It really is the perfect Swedish meatballs recipe! Try it, you won’t regret it.
I have used greek yogurt and it’s fine.
Omg best meatballs in gravy ever!!! I can’t stop eating them. Thanks so much for such a tasty recipe
CAN YOU MAKE THIS WITH FROZEN MEATBALLS ? CROCKPOT ?
I didn’t have sour cream so I used green yoghurt and it turned great! However, I do think the all spice and nutmeg can be decreased by a tad as I found their taste a little too overpowering and detracting from the rest of the flavors.
YAZ! I had the IKEA Swedish Meatballs after a long shopping day just like that. They are yummy!
Thank you 🙂
These were sooo yummy. Very easy to make and so delicious! Will definitely make again.
I’ve made this recipe at least 10 times. It is delicious. I don’t change a thing.
You forgot to say when to add the sour cream!!
It’s mentioned at the bottom of step 5
These were SO good. Very indulgent, but so so delicious.
Too much butter, and my meatballs fell apart and left burned bits that I had to strain out so the sauce wouldn’t be bitter.
This was fantastic! The mustard is absolutely the secret ingredient!
Best recipe for Swedish meatballs EVER!! ❤️❤️ I will need to double the recipe next time!!
Can I use crushed up saltine crackers instead of pieces of bread? I’m excited to make this tonight!!!
This recipe is delicious!!! I made this for dinner guests and it was a big hit. I will definitely serve this again. 5 stars from me.
I’ve been looking for a GREAT recipe for swedish meatballs… I believe I have found it! I just printed it off, and I cannot wait to try these!!!! Just the way you introduced it at the beginning made my mouth water. LOL LOL I need to go shopping for ingredients and I’ll let you know how they turned out!