Swedish Meatballs – A Swedish delicious dish made out of beef and pork mince meat marinated with spices, breadcrumbs and an egg which are then moulded into round balls and fried as meatballs in a creamy rich gravy sauce. Can be served mashed potatoes, garlic bread , rice or pasta. A Family-friendly no-fuss cooking for a busy weeknight!

What are Swedish meatballs

Compared to the usual meatballs that most of us are accustomed to, Swedish meatballs are a blend of unique spices cooked in a notable creamy gravy Swedish sauce. Another thing with these meatballs is that it uses parsley, allspice or mixed spice and nutmeg for flavouring. Top up with breadcrumbs and an egg for the perfect mould; And trust me, it is indeed succulent and flavourful! You will LOVE them even without the sauce.

Why Do My Meatballs Fall Apart When Cooking?

Egg and breadcrumbs serve as binding agents for the meatballs. But be mindful, too, when it comes to breadcrumbs. Using too many breadcrumbs makes your meatballs too loose and less breadcrumbs won’t hold them well together either. Try to stick to the suggested proportions in the recipe.

Can I Bake The Meatballs Instead?

Yes, you can! After rolling them into 12 balls, place them on a foil/parchment paper-lined baking pan; if desired, top with a wire rack. Arrange meatballs out in a single layer and spray with oil. Bake meatballs at 375 F  (190 C) until cooked through or browned – about 12-15 minutes. 

Can I Make Swedish Meatballs Ahead of Time?

Absolutely! What I would do is make a big batch of the meatballs, cook them and freeze. Then when you feel like serving this for dinner or lunch, pull out the meatballs from the freezer, make the meatball sauce and add the meatballs into the pan. Let them warm up in the sauce for a couple of minutes.

Another option here is to freeze the uncooked meatballs, then thaw in the fridge when ready to make this recipe. Brown them as directed and follow the rest of the recipe instructions.

How to Make Swedish Meatballs

This recipe is super easy to make . No-fuss cooking; perfect for busy weeknights! All you have to is to mix all the meatball ingredient in the list: Beef and Pork mince, Chopped Onions, Garlic , Ginger, salt, panko breadcrumbs, parsley, Allspice or Mixed spice, Nutmeg, white pepper, milk and Egg. Mix them well in a medium-size bowl using a spatula or your hands until fully combined. wash your hands before mixing if not using a spatula and be careful not to over mix!

Next is to roll the meat mixture into 12 large balls or 16 smaller meatballs with your hand. Finally, cook them by batch in a large skillet or cast iron pan over medium-high heat while rotating them until all sides are browned and cooked throughout.

How To Make Swedish Meatball Sauce

Once you’re done cooking the meatballs, set them aside on a plate and cover with foil to keep them moist and juicy. Now using the same pan, add butter and melt. Then add the flour to the skillet and whisk until brown and smooth. This will make our sauce creamy.

Slowly stir in some butter, cornflour for thickening the beef broth or stock alongside with Sour cream and Double cream. Add Dark soya sauce or Worcestershire sauce and Dijon mustard. Bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Lastly, add the meatballs back to the skillet including all the juices in the plate and simmer for an additional 3-5 minutes.


What to Serve with Swedish Meatballs

This homemade Swedish meatballs is best served on top of egg noodles (or any pasta would do) or warm rice. When you go for this option, make sure you have extra sauce to smother them ’cause they are that good!! You might think of drinking that sauce straight away! Aside from those two, you can serve it with mash potatoes , pasta  or garlic bread. For an authentic Swedish experience, add a dollop of lingonberry jam on the side or cranberry sauce/jam.

Swedish meatballs served with homemade mashed potatoe and homemade cranberry sauce

Swedish meatballs ( Ingredients)

Meatballs recipe

Pork and beef mince
1 tbsp salt
1 tbsp all spice or mixed spice
1 tbsp nutmeg
Black pepper
White pepper ( optional )
1 egg
60 mls milk
Olive oil or butter for frying

Gravy recipe

Beef broth/ stock
1 tsp salt
Double cream
Sour cream
4 tbsp cornflour
Black pepper
1tbsp dark soy sauce
2 tbsp dijon mustard
1 tbsp Worchester sauce ( optional )


  • In a medium sized mixing bowl combine beef and pork mince, chopped onions, breadcrumbs, parsley, allspice or mixed spice, nutmeg, garlic, salt, white pepper, milk and egg. Mix well using a spatula or clean hands until fully combined.
  • Roll the minced meat mixture into round meatballs . Heat oil in a large skillet or cast iron pan over medium high heat. Add the meatballs in batches and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  • Add butter and melt, add in the cornflour or plain flour to skillet and whisk until it turns brown and smooth. Slowly
    stir in the beef broth , sour cream and double cream. Add thyme, Worcestershire sauce or dark soya sauce and Dijon mustard. Slowly stir until it fully comes together. Bring sauce to a boil and simmer until sauce starts to thicken, about 3 to 5 minutes. Salt and white pepper to taste.
  • Add the meatballs back to the skillet/ pot and simmer for another 2 -3 minutes. Garnish with parsley and serve over mash potatoes, pasta , rice or garlic bread.

Tips & Notes:

Tip #1: You can go all ground pork like I do or a 50-50 pork and beef ratio. You can even make this with ground chicken or turkey!

Tip #2: Panko breadcrumbs is a Japanese variety of breadcrumb that has a light airy and delicate texture that helps it beautifully crisp as it cooks. Furthermore, panko breadcrumbs actually absorbs less oil than the usual breadcrumbs.

Tip#3: For a lower-carb option, you may replace Panko breadcrumbs with almond meal. You can also use Swedish breadcrumbs also known as Burka Tarta which is also perfect for this recipe.

Tip#4: If you’re watching your calorie intake, you can replace heavy cream with reduced-fat cream. Half and half would work, too, but be careful not to bring it to a boil or it may separate.

Enjoy !