Swedish Meatball Recipe | All Things Mamma (2024)

Fill up with a hearty serving of Swedish meatballs! This savory recipe combines ground beef and pork to make a flavorful meatball that is smothered in a super delicious gravy.

Forget going to IKEA to get a plate of tasty Swedish meatballs. This recipe will let you recreate the fan-favorite dish at home, and let me tell you, it’s even better homemade! The dish uses fresh ingredients to bring the traditional meal to life. Plus, you won’t have to navigate the ever-winding halls of IKEA to get your hands on this dish!

Swedish Meatballs Recipe

This Swedish meatball dish is great for all occasions! It may look complicated, but it is actually quite easy to make! With minimal prep time and a quick cook time, these meatballs will be on your table and ready to eat in under an hour!

Not your typical meatballs, this copycat Ikea Swedish meatballs recipe uses not one but two types of protein, onions, breadcrumbs, egg yolks, and spices to create a satisfying flavor that is sweet and savory all at once. The secret spice that takes this recipe over the top is nutmeg! Believe it or not, it adds a slightly nutty taste that creates a well-rounded taste, enhancing the savoriness of the dish while adding just a touch of sweetness.

The flavor of the meatballs doesn’t stop there, though! They get their finishing touches from ending the cook in a luscious and thick gravy sauce. Now, this gravy isn’t your typical gravy made with flour, fat, and stock. Instead, it’s given a boost of tangy flavor and a thick, creamy texture with the addition of sour cream. You’ll be licking the bowl clean after all of the Swedish meatballs are gone — they’re that good!

Ingredients for Swedish Meatballs

See the recipe card below this post for ingredient quantities and full instructions.

For the Swedish Meatballs:

• Unsalted butter
• Onion
• Ground beef
• Ground pork
• Breadcrumbs
• Egg yolks – Adds more fat to the meat to make it moist and full.
• Kosher salt
• Black pepper
• Nutmeg – Adds a sweet and nutty flavor to the meat.
• Canola oil

For the Gravy:

• Unsalted butter
• All-purpose flour – Thickens the gravy.
• Beef stock
• Full-fat sour cream – Makes the sauce creamy.
• Parsley – Use fresh parsley, and chop it finely.
• Egg noodles – Cook and serve alongside the meatballs to soak up all the sauce.
• Kosher salt & black pepper – Season to taste.

How to Make Swedish Meatballs

1. Cook the Onions: In a sauté pan, melt the butter, and cook the onions over medium heat until soft, about 5 minutes. Remove from the heat, and aside.
2. Make the Meatballs: In a large mixing bowl, combine the ground onions, beef, pork, breadcrumbs, yolks, salt, pepper, and nutmeg. Use your hands to mix all of the ingredients really well! Then, roll the meat into 1 1/2-inch balls, and set them aside. Altogether, the mixture should make about 20-25 meatballs.
3. Cook the Meatballs: Heat a large sauté pan with oil, and gradually add in the meatballs, working in batches as needed so as not to overcrowd the pan. Each meatball will take about 6-7 minutes to fully cook. Set the meatballs on a baking sheet lined with a paper towel to remove any excess grease.
4. Make the Gravy: Use the same sauté pan to make the gravy. Add the butter to the pan, and let it fully melt. Then, add in the flour, and continue to whisk until thick, for about 2 minutes. Add in the beef stock, and continue to whisk for about 7-8 minutes. Add the sour cream into the pan, and mix to combine with the beef mixture. Once fully smooth, add the meatballs back into the pan, and let them soak up the gravy. Simmer them all together for about 10-12 minutes.
5. Garnish and Serve: Serve the meatballs over cooked egg noodles, and garnish with parsley.

How to Store Swedish Meatballs

If you have extra Swedish meatballs that you want to keep for leftovers, store them in an airtight container and place them in the fridge for up to 3-4 days. When you’re ready to eat, warm them up on the stove in a pan over medium or in the microwave.

The meatballs will also freeze for up to 2-3 months in a sealable bag or airtight container. If possible, store the gravy separately from the meatballs in the freezer. Separating them will allow them to freeze better.

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