Monday, April 20, 2020

Creamy Swedish Meatballs + VIDEO

Creamy Swedish Meatballs are a traditional Swedish dish with perfectly browned, flavorful homemade meatballs coated in a rich cream sauce. These are truly the best Swedish Meatballs Ever. Move over IKEA

Creamy Swedish Meatballs
This classic comfort food recipe is served over noodles for a hearty dinner your family will love.

These Creamy Swedish Meatballs are comfort food at it's finest. You start with homemade meatballs made with a mix of ground beef, ground pork, breadcrumbs, onions, and spices. It's the spices that make these meatballs so different. Nutmeg and allspice are used to give the meatballs a sweet, spicy taste that sets them apart from your classic Italian meatball. To cook the meatballs you pan fry them until they are perfectly browned and cooked through. Then they go into that rich creamy sauce.

Oh that sauce! It's what dreams are made of. This creamy brown sauce is similar to gravy. Beef broth is added to a roux and whisked slowly until it because a smooth sauce. Then you add a bit of Worcestershire to give it some added flavor, and heavy cream to turn it into a luscious, rich, sauce that you're going to want to put on everything. Add your meatballs to it and let them cook in the sauce for a few minutes and you're ready to serve. I suggest serving them over egg noodles or mashed potatoes. Yum!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order.

Swedish Meatballs


  • I highly recommend using a mixture of pork and beef for the meatballs but you can substitute with all beef if you prefer.
  • The size of the meatball will affect how long you need to cook it so make sure you test one to ensure they are fully cooked.
  • Don't have beef broth? You can substitute chicken broth in the sauce.


  • Large skillet with a lid- I would suggest at least a 12-inch skillet for this recipe!
  • Whisk - Use a whisk to keep your sauce smooth and creamy.


With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤ 

Swedish Meatballs

See how easy these Creamy Swedish Meatballs are to make. Watch the video!!!

Yield: 4
Swedish Meatballs

Creamy Swedish Meatballs

Creamy Swedish Meatballs are a traditional Swedish dish with perfectly browned, flavorful homemade meatballs coated in a rich cream sauce. These are truly the best Swedish Meatballs Ever. Move over IKEA!
prep time: 10 MINScook time: 35 MINStotal time: 45 mins


  • 8 ounces ground pork
  • 8 ounces ground beef
  • 1 medium yellow onion, finely diced
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup breadcrumbs
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons fresh parsley, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup heavy cream


  1. In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.
  2. Place butter in a large skillet and, working in batches, begin frying the meatballs, cooking them on all sides until they are perfectly browned and cooked through, about 10 minutes.
  3. Once meatballs are cooked set them to the side and begin making your sauce. Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.
  4. Slowly add beef broth whisking the whole time to keep it from getting lumpy. Once all of the broth has been added cook for 5-7 minutes or until the sauce begins to thicken.
  5. Add Worcestershire and heavy cream and continue cooking until the sauce is thickened enough to coat the back of a spoon.
  6. Add the meatballs to the sauce and cook them together for about 5 minutes.
  7. Serve over egg noodles or mashed potatoes.


  1. If your skillet has too many burned bits after you finish cooking the meatballs you can wash it out before starting your sauce.

Swedish Meatballs

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. If you have burned bits sticking to the bottom of the pan, you probably used too high a heat ... but if they don't taste burned, deglaze the pan with a bit of the beef broth, and use them for a bit more flavor - don't throw them out!

  2. Made this recipe, it was delicious

    1. Holli@TheSlowRoastedItalianFebruary 13, 2018 at 8:48 AM

      Awesome! We are so happy you enjoyed it!

  3. Great recipe but instead of cream I added sour cream great touch. Try it!!!

    1. Holli@TheSlowRoastedItalianFebruary 15, 2018 at 8:16 AM

      We are so happy you enjoyed it!!

  4. Awesome dish! My sauce came out a little darker but the flavor was spot on. The spices in the meatballs really showed through. Served over egg noodles. I added onion slices and quartered mushrooms for the last simmer with the meatballs for more textures. Thanks for sharing!

    1. Holli@TheSlowRoastedItalianFebruary 15, 2018 at 8:17 AM

      Thanks so much Carmelito Aglugub, we are so happy you enjoyed it!

  5. I was worried about putting the nutmeg and allspice and if adding a them would be too strong but it was subtle and delicious. Deglazed the pan with a tablespoon of sherry and it was good!

    1. Holli@TheSlowRoastedItalianFebruary 20, 2018 at 5:22 PM

      Thanks! We are do happy you enjoyed it!

  6. I have been making Swedish meatballs for over 30 years and this hands down is the best recipe

    1. Holli@TheSlowRoastedItalianMay 17, 2018 at 11:47 AM

      Thanks so much Liz!We are so happy to hear that!

  7. The recipe is very good. One suggestion. In your instructions, say remove the meatballs from the pan. Some might think you merely push them to the side in the pan. Have a great day!

  8. We enjoyed this meal very much. Flavors were subtle but delicious. Will make it again.

  9. Made it with both chicken and beef broth. Think I prefer the chicken better, as it enhances the flavors in the meatballs. And as an aside from another commenter, I bet adding a blob or two of sour cream would be good, too.....

  10. What can I use in place of the allspice?

  11. Could I use Cornstarch instead of all purpose flour? I can't have gluten. I would use gluten free noodles and gluten free bread crumbs to make it gluten free.

  12. These are a good all purpose meatball if you leave out the allspice and nutmeg which I did because my family detests both. Also, I bake my meatballs at 350 deg F for 20 minutes for regular size meatballs. For tiny ones that I put in my wedding soup, I bake for about 15 minutes or less.

  13. Can you use sour cream instead of heavy cream?

  14. Does this recipe reheat well?

  15. Made this recipe last week using 1/2 ground beef and pork but sour cream instead of heavy cream. It was spectacular - and I’m making it a second time this week..Including for my Swedish neighbors who raved the first time.

    Served over egg noodles with Italian parsley garnish as pictured.

  16. These were delicious! I made the meatballs smaller and cooked them at 400 for 15 minutes. I also used sour cream instead of heavy cream! Very good recipe!

  17. how much sour cream substitute?


If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤