Homemade Swedish Meatballs In Creamy Gravy
, Updated Aug 01, 2025
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Homemade Swedish meatballs simmered in a silky, creamy gravy—easy to make and perfect with mashed potatoes, rice, or noodles. A comforting recipe that’ll satisfy all ages (and way better than Ikea’s!).
Swedish meatballs – (Svenska Köttbullar) – are probably Sweden’s most famous culinary export. For many people, the first thing that comes to mind when you hear ‘Swedish meatballs’ is Ikea… but they are truly part of everyday Swedish eating.
Making Swedish meatballs at home is actually really easy and they are guaranteed to be a hit with everyone. I remember my kids happily eating these meatballs as toddlers, pretty much the ONLY thing they would eat without complaints.
A Swedish Tradition – Not Just Ikea-Famous!
Swedish meatballs (köttbullar) are globally loved thanks to IKEA’s food court, but they’ve been a staple in Swedish homes since the 18th century. Here’s some quick fun facts:
- There is no ONE authentic recipe – every home cook in Sweden will have a slightly different recipe. I have simplified this recipe over time, just so I get it on the table that little bit quicker.
- They’re different from Italian meatballs: Swedish meatballs are typically smaller, made with a 50/50 mix of pork and beef, and served in a creamy, savory gravy instead of tomato sauce.
- Traditionally served with lingonberry jam: The sweet-tart berries cut through the richness of the gravy and meat, making each bite balanced and so satisfying. If you can’t find lingonberries, cranberry sauce works just fine.
Here’s What You Will Need
For the Meatballs
- A mix of ground beef and pork.
- Minced onions, cooked or raw. I have left them out this time but replaced them with onion powder which adds the flavor minus the faff.
- Swedish sweet mustard – if you can’t find it, Maille now do a honey mustard that works well.
- Panade = Breadcrumbs soaked in milk or cream keep the meatballs tender
- Eggs help bind the meatball mixture.
- Seasoning: Salt, ground allspice, white pepper, onion powder plus a little grated nutmeg.
- Fresh herbs: I like adding parsley and fill to my meatballs
For the Swedish meatball sauce
This Swedish meatball sauce is SO FREAKING DELICIOUS I wish it came bottled. You can simmer the meatballs in the sauce to heat them up and coat them with the gravy. Alternatively you can drizzle the sauce over the meatballs when serving. Here’s what you will need:
- Butter and flour to make a roux (paste)
- Beef broth– from a stock cube is fine or try Knorr stockpots
- Half and half (pouring cream)
- Worcestershire sauce and/or soy sauce
- A little apple cider vinegar (optional) to add acidity
- Pinch sugar or ligonberry jam (optional) for sweetness
How to make Swedish Meatballs
Prepare the meatballs
- Put the cream, mustard, seasoning, spices, onion powder and herbs in a bowl. Add the breadcrumbs and stir to combine. Mix in the eggs and leave for 10 minutes.
- Add the pork and beef mince and mix really well until thoroughly combined. You will have to get your hands dirty for this part.
- Roll the meatballs with slightly damp hands – they should be about the size of a walnut. You will have about 50 meatballs so consider freezing some for later.
- Heat butter and oil in a large frying pan over medium low heat. Fry the meatballs, in batches, for about 10 minutes until firm and golden.
Make the Swedish meatball sauce
- Heat 3 tablespoons of butter in a frying pan until foamy. Add the flour and mix to create a paste (roux).
- Gradually stir in the beef stock, whisking continuously until the sauce thickens. Stir in the Worcestershire sauce, sugar and vinegar (if using). Cook for two minutes until the gravy thickens. Add the cream and stir to combine (do not let it boil).
- Add the meatballs into the sauce to warm up and coat in the gravy, if you like. Alternatively serve the meatballs with some of the sauce drizzled over them.
Serving Suggestions
Traditionally served with ligonberry jam and pressed cucumbers (presskurga). If there’s one thing I would pick up at Ikea, it would be the lingonberry jam! If you can’t find any you could use cranberry sauce in a pinch. Serve your meatballs
- The classic combo: Spoon them over creamy mashed potatoes with a generous drizzle of that velvety gravy. Add some steamed green beans, a crisp salad, or buttery peas on the side and you’re set!
- Boiled potatoes are also traditional if you prefer.
- Over noodles: Egg noodles or buttered tagliatelle make a great base.
- For something different: Serve them with orzo (like in this recipe), crusty bread, or even mashed cauliflower for a low-carb twist.
Recipe Notes and Tips
- Pan fry the meatballs in batches, allowing room in the frying pan so that they color well. Use tongs to turn them over at first, until they have firmed up sufficiently.
- Bake them instead: Spread on a baking tray and cook at 400°F (200°C) for 15–20 minutes. Easier than pan-frying if you’re feeding a crowd.
- To keep the meatballs warm: preheat oven to 300°F (150°C) and place the cooked meatballs in a baking dish, cover with foil and place in the oven while you prepare the sauce.
- Make ahead: The meatballs can be rolled and chilled a day ahead. You can even freeze them raw and cook from frozen.
- Dairy-free twist: Use oat cream and vegan butter to make this recipe dairy-free and still absolutely delicious.
Slimming-Friendly Variation
The meatballs themselves are suitable for weight loss diets if you use milk instead of cream, wholemeal breadcrumbs and cooking spray to fry them.
To make a slimming meatball sauce: heat 500ml (2 cups) of beef stock in a pan and 1 tbsp cornflour diluted in 1 tbsp cold water. Simmer until slightly thickened and stir in 8 tablespoons fat-free creme fraiche (or fromage frais), 1 teaspoon Worchestershire sauce and 1 tsp soy sauce. Serve the meatballs over pasta or boiled potatoes with the sauce spooned over.
Leftovers and Storage
These meatballs are just as dreamy the next day—maybe even better. My recipe makes a bumper batch, so you should freeze some for family dinner emergencies…
- Fridge: Store in an airtight container for up to 3–4 days. Keep the meatballs and gravy together so they stay nice and juicy.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months. You can freeze raw or cooked meatballs, just make sure they’re cooled completely first. The gravy is also suitable for freezing, in separate containers from the meatballs.
- Reheating: Gently warm everything in a saucepan over low heat. Add a splash of stock, cream, or milk to loosen the sauce if needed. Microwave works too, but low and slow is key to avoid rubbery meatballs and split gravy.
More recipes for meatball lovers!
HAVE YOU MADE MY SWEDISH MEATBALLS RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Swedish Meatballs
Video
Ingredients
For the meatballs
- 450 g (1 pound) ground beef (mince)
- 450 g (1 pound) ground pork (mince)
- 60 g (just over ½ cup) breadcrumbs two slices wholemeal bread
- 5 tbsp milk or single cream
- 1 tbsp honey mustard (sweet Swedish mustard)
- 2 eggs
- 2 tsp onion powder (or granules)
- 1 tsp salt
- ½ tsp ground white pepper
- 1 tsp ground allspice
- ¼ tsp ground cardamom or grated nutmeg
- 1 tbsp chopped fresh dill (optional)
- 1 tbsp chopped fresh parsley
- 1 tbsp butter, to fry
- 1 tbsp vegetable oil, to fry
For the sauce
- 3 tbsp butter
- 3 tbsp plain flour
- 480 ml (2 cups) hot beef broth (from a stock cube)
- 250 ml (1 cup) single (pouring) cream or a mix of single cream and sour cream
- 1 tsp Worcestershire sauce (or soy sauce)
- 1 tsp apple cider vinegar (optional)
- 1 tsp soft brown sugar or lingonberry jam (optional)
- 1 tbsp chopped fresh parsley to serve
- 1 tbsp chopped fresh dill to serve (optional)
- salt and freshly ground pepper to season
Instructions
Prepare the meatballs
- Whizz the bread in a food processor until you have fine breadcrumbs.
- Put the cream (or milk), mustard, seasoning, spices, onion powder and herbs in a bowl. Add the breadcrumbs and stir to combine. Mix in the eggs and leave for 10 minutes.
- Add the pork and beef mince and mix well until thoroughly combined.
- Roll the meatballs with slightly damp hands – they should be about the size of a walnut. You will have about 50 meatballs.
- Heat butter and oil in a large frying pan over medium-low heat. Fry the meatballs, in batches, for about 10 minutes or until firm and golden and no pink remains inside.
Prepare the Swedish meatball sauce
- Heat 3 tablespoons of butter in a frying pan or a saucepan until foamy.
- Add the flour and mix to create a paste. Gradually stir in the beef stock, whisking continuously until the sauce thickens.
- Stir in the Worcestershire sauce, sugar and cider (if using) and cook for two minutes. Add the cream and stir to combine (do not let it boil). Taste and make any adjustments if needed.
- Add the meatballs and simmer gently until they are coated in the gravy (alternatively you can serve the gravy on the side). Sprinkle with the herbs.
- Serve your meatballs with mashed or boiled potatoes with lingonberry jam.
Notes
- Place the mince in the palm of your hand and use your other hand to roll into a small ball. Place the rolled meatballs in the fridge for half an hour to help them keep their shape.
- Make sure you fry the meatballs in batches, allowing room in the frying pan so that they colour well. Use tongs to turn them over at first, until they have firmed up sufficiently.
- To keep the meatballs warm: preheat the oven to 150°C (300°F) and place the cooked meatballs in a baking dish, cover with foil and place in the oven while you prepare the sauce.
The meatballs themselves are syn-free if you use milk instead of cream, wholemeal breadcrumbs and cooking spray such as Fry Light to fry them. To make a syn-free Swedish meatball sauce: heat 500ml (2 cups) of beef stock in a pan and 1 tbsp cornflour diluted in 1 tbsp cold water. Simmer until slightly thickened and stir in 8 tbsp fat free creme fraiche (or fromage frais), 1 tsp Worchestershire sauce and 1 tsp soy sauce. Serve the meatballs over pasta or boiled potatoes with the sauce spooned over. Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. Nutritional information is always approximate, and will depend on the ingredients you choose, serving sizes etc.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
That looks like a perfect cozy meal Lucy! It was one of my favourite meals, back when I was eating meat. My mum used to always mix the beef and pork mince together, she still does! And that sauce… mouthwatering!!!
I think I can make a veggie version with beans… still testing it!
Oh my gosh these look incredible I have to make these ASAP. Yes finally can make them at home
They are totally addictive! So so tasty
They sound gorgeous – love the sound of that meatball sauce
I need to create a veggie version!
This looks delish! It is making me hungry!
In spain we make meatballs in sauce, which is a white wine sauce that is incredible! On my Danish side, we make Frikadeller which are like the swedish meatballs but bigger and a bit flatter and we serve them warm on an open sandwich with red cabbage.
Though this gravy looks amazing so I will have to try this!
Thanks for the great recipe! 🙂
They're good non stick pans but watch you don't have the handle too close to the flame or the plastic mechanism to release the handle will melt. Major design flaw!!
I desperately need pans that stack like that! Loving the look off those meatballs of course too 🙂
Wow your photographs are gorgeous. This sounds pretty yummy too,
These look absolutely delicious! Can't wait to give them a try next week
I love swedish meatballs! This dish so takes me back to when I travelled sweden and austria.. definitely a recipe that I need to recreate, looks incredibly delicious.
gorgeous!… I love the sauce. I never really think of anything other than a tomato sauce for meatballs but this looks divine!