Swedish Meatballs

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Make Ikea-style Swedish Meatballs at home, and they’re even better! These meatballs are super easy to make and can be your go-to 30-minute dinner. Serve them on a bed of rice or pasta for a comforting meal. The meatballs are perfectly seasoned, and the creamy sauce is just divine!

Here’s what you need:

Swedish Meatballs

Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Servings 5


### Meatballs:

  • 1 pound ground beef 85/15
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon allspice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated yellow onion
  • 1 to 2 tablespoons finely chopped parsley
  • 1 tablespoon olive oil for cooking

### Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons cream cheese or sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow or Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt plus more to taste
  • Pinch of nutmeg
  • 1 tablespoon finely chopped parsley for garnish


  • In a medium bowl, mix together the ground beef, garlic, paprika, allspice, salt, black pepper, egg, panko breadcrumbs, grated onion, and parsley until well combined.
  • Shape the mixture into small round meatballs, about 3 tablespoons each.
  • Heat a large skillet or pan over medium-high heat and add a drizzle of olive oil.
  • Place the meatballs in the pan, leaving some space between each. Let them sear for about 3 to 4 minutes on one side, then rotate to brown the other side.
  • Reduce the heat to low and cook the meatballs through until they reach an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer them to a plate.
  • In the same pan used for the meatballs, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux. Cook for 2 to 3 minutes.
  • Pour in the beef broth, heavy cream, cream cheese or sour cream, Worcestershire sauce, mustard, black pepper, salt, and nutmeg. Mix until smooth and bring to a light boil to thicken.
  • Continuously whisk the sauce until it thickens. Taste and adjust seasoning as needed.
  • Add the meatballs back into the sauce and garnish with parsley. Serve warm over rice, egg noodles, or mashed potatoes.

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