Tender homemade Swedish meatballs are pan-seared until golden brown, then simmered in a rich, creamy gravy that's absolutely perfect served over buttery mashed potatoes.
From the recipe collection of Tara Ippolito
There's just something about Swedish meatballs that feels like the ultimate comfort food. Juicy, flavorful meatballs paired with a silky, savory cream sauce create one of those dinners everyone looks forward to. Whether you're making them for Sunday dinner, a cozy weeknight meal, or serving them at a holiday gathering, they're always a hit.
Unlike frozen versions, these homemade Swedish meatballs are packed with flavor from a blend of ground beef and pork, fresh parsley, Worcestershire sauce, Dijon mustard, and a rich homemade gravy. They're surprisingly easy to make and taste like something you'd order at your favorite restaurant.
Why You'll Love It
- Ultimate Comfort Food that's cozy, hearty, and satisfying.
- Tender, Juicy Meatballs made with a combination of beef and pork.
- Rich Homemade Gravy that's creamy without being too heavy.
- Perfect For Family Dinners or entertaining guests.
- Great For meal prep since leftovers reheat beautifully.
Ingredients
Here's everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
For The Meatballs
- Ground Beef - Adds hearty beef flavor and structure.
- Ground Pork - Keeps the meatballs extra tender and juicy.
- Eggs - Help bind everything together.
- Italian Seasoned Breadcrumbs - Add flavor while keeping the meatballs soft.
- Milk - Hydrates the breadcrumbs for incredibly tender meatballs.
- Fresh Parsley - Adds freshness and color.
- Garlic Powder - Adds savory flavor throughout the recipe.
- Onion- Gives the meatballs incredible falvor and moisture
- Salt & Pepper - Essential for seasoning.
For The Gravy
- Canola or Vegetable Oil - Used for browning the meatballs.
- Butter - Creates the rich base for the gravy.
- Flour - Thickens the sauce.
- Beef Broth - Adds deep savory flavor.
- Heavy Cream - Makes the gravy silky and luxurious.
- Sour Cream - Adds richness and a subtle tang.
- Worcestershire Sauce - Provides savory depth.
- Dijon Mustard - Gives the sauce a slight tang and complexity.
- Salt, Pepper & Garlic Powder - Finish the seasoning.
How To Make It
Heres how to make these delicious meatballs. You can find the full ingredients list along with instructions on the recipe card below.
- In a large bowl, add the ground beef, pork, eggs, breadcrumbs, milk onion, parsley, salt, pepper and garlic powder. Mix everything together until it’s evenly combined. Do not over mix the meatballs. They will become dense not fluffy. Roll them into small meatballs about 2.5 inches big.
- In a large lipped skillet, heat oil over medium high heat and add the meatballs. Working in batches, pan fry the meatballs on all sides until they are golden brown. Remove them from the pan and set them aside. Add the butter and flour to the same pan and whisk them together for about 3 minutes. Slowly whisk in the beef broth, heavy cream and sour cream. Add the Worcestershire sauce, Dijon mustard, salt, pepper and garlic powder and whisk everything together until smooth.
- Add the meatballs back into the pan and cover them in sauce. Turn the heat down to low and let the meatballs simmer in the sauce for about 5 minutes. Garnish with more parsley, serve over mashed potatoes and enjoy!
Pro Tips
- Don't overmix the meat mixture or the meatballs can become tough.
- Brown the meatballs in batches so they develop a beautiful crust.
- Let the sour cream and heavy cream come to room temperature before adding them to help prevent curdling.
- Whisk constantly when adding the broth to keep the gravy silky smooth.
- If the gravy gets too thick, stir in a splash of beef broth.
Variations
- Use All Beef-Skip the pork and use two pounds of ground beef if that's what you have.
- Make Mini Meatballs- Perfect for appetizers or serving over buttered egg noodles.
- Add Fresh Garlic- Swap some of the garlic powder for freshly minced garlic.
- Serve Over Noodles- Egg noodles are another classic pairing if you don't want mashed potatoes.
- Add Mushrooms- Sauté sliced mushrooms before making the gravy for extra flavor.
What To Serve These With
These Swedish meatballs are incredible over Sour Cream Mashed Potatoes, but they're equally delicious with buttered egg noodles or steamed white rice. Round out the meal with roasted green beans, glazed carrots, roasted broccoli or a crisp green salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally. Add a splash of beef broth or cream if the sauce thickens too much.
These also freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Easy Meatball Recipes
Sometimes meatballs just hit the spot! I've rounded up all my best Meatball Recipes so you can find them all in one place.
Swedish Meatballs Recipe
Ingredients
- 1 Pound Ground Beef
- 1 Ppound Ground Pork
- 2 Eggs
- 1 Cup Italian Seasoned Breadcrumbs
- ½ Cup Milk
- ¼ Cup Fresh Parsley, chopped
For The Sauce
- ¼-1/2 Cup Oil, canola or vegetable
- 4 Tbs Butter
- ¼ Cup Flour
- 2 Cups Beef Broth
- ½ Cup Heavy Cream (room temperature)
- ⅓ Cup Sour Cream (room temperature)
- 2 Tbs Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- Salt and Pepper to taste
- 2 Tbs Garlic Powder (divided)
Instructions
- In a large bowl, add the ground beef, pork, eggs, breadcrumbs, milk onion, parsley, salt, pepper and half of the garlic powder. Mix everything together until it’s evenly combined. Do not over mix the meatballs. They will become dense not fluffy.
- Roll them into small meatballs about 2.5 inches big and set them aside.
- In a large lipped skillet, heat a little oil over medium high heat and add the meatballs. Working in batches, pan fry the meatballs on all sides until they are golden brown. When done, remove them from the pan and set them aside.
- Add the butter and flour to the same pan that you fried the meatballs in and whisk them together for about 3 minutes.
- slowly whisk in the beef broth, heavy cream and sour cream.
- Add the Worcestershire sauce, Dijon mustard, salt, pepper and the rest of the garlic powder and whisk everything together until it’s nice and smooth.
- Add the meatballs back into the pan and cover them in sauce. Turn the heat down to low and let the meatballs simmer in the sauce for about 5 minutes.
- Garnish with more parsley, serve over mashed potatoes and enjoy!
Clancy says
Can this be made without the pork?
Al Dente Diva says
Thank you so much!! Yes great idea!
Carol Mayfield says
So tasty! You can also make this with cooked ground beef, add the liquid and pour over mashed potatoes!