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No need to make a trip to IKEA to enjoy tender, flavorful Swedish meatballs – just follow my recipe for Swedish Meatballs and Sauce! These fragrant, fluffy meatballs cook alongside scrumptious egg noodles in a creamy gravy, making a hearty dinner all in one pot. Ready in under 40 minutes!
Jump to:
- Swedish Meatballs and Gravy
- What is a Swedish meatball?
- Why You’ll Love My Swedish Meatballs
- Swedish Meatballs and Noodles Ingredients
- How to Make Swedish Meatballs
- Swedish Meatballs Tips
- Swedish Meatballs FAQ
- Make-Ahead Instructions
- Storage Instructions
- What to Serve with Swedish Meatballs
- Pin it for later!
- Recipe
- Reviews
Swedish Meatballs and Gravy
My family and I have always loved meatball recipes. In fact, the number one dish they ask me to make for dinner is my recipe for meatballs with spaghetti sauce! But, I’ll be the first to admit that the first time I tried Swedish meatballs was at an IKEA food court. Yes, it’s true!
Of course, with how much we all love meatballs, I knew I’d have to learn how to make Swedish meatballs and gravy at home. This recipe is the result of years of testing, and is so tasty while being completely easy to make from scratch. I know you’ll love it!
What is a Swedish meatball?
Swedish meatballs use warm spices like nutmeg and allspice, giving them an aromatic and spiced flavor that sets them apart from your average meatballs for spaghetti. They are served in a unique gravy for meatballs.
Why You’ll Love My Swedish Meatballs
Swedish meatballs and gravy is a one pot meal
My favorite meals are always one-pot dinners, from corned beef and veggies to hamburger pasta and, of course, these Swedish meatballs with egg noodles! Everything cooks in the gravy, so it’s flavorful and easy with minimal clean-up.
Kids love this Swedish meatball dish
My kids are big fans of IKEA meatballs, so naturally they ask for this recipe all the time. My grandkids love it, too! Swedish meatballs are a great recipe to serve even for picky eaters.
Make Swedish meatballs ahead for an easy meal
One of my favorite things about easy meatball recipes like this one is that you can make them weeks or even months ahead of time and freeze them to enjoy later! All you need to do is form the meatballs, then freeze them before you cook them by placing them on a tray in the freezer. Once frozen, pop them in a freezer bag with the air pressed out, label the bag, and there you go: ready to cook meatballs for any day of the week!
Swedish Meatballs and Noodles Ingredients
- Ground beef: I prefer to use 80/20 ground beef for meatballs, as the higher fat content makes for juicier, more fluffy meatballs.
- Bread crumbs: You can use panko breadcrumbs, plain breadcrumbs, or make your own by blending up two slices of bread!
- Nutmeg: Nutmeg is the secret to making Swedish meatballs Swedish! It has a strong, aromatic flavor that tastes like a cozy Autumn morning.
- Allspice: Paired with nutmeg, allspice brings out that unique flavor that sets these meatballs apart from other meatball recipes.
- Onion: Make sure to dice the onion very fine, or else the large chunks might not fully cook and can make the meatballs crumbly!
- Egg: Egg is the only binder you’ll need for these meatballs, but you can also add a splash of milk if you want!
- Kosher salt: Use a nice quality salt like kosher or sea salt for the best flavor.
- Pepper: Freshly ground black pepper is a must in Swedish meatballs, bringing just a touch of heat and deepening the flavors.
- Canola oil: You’ll want a little flavorless oil for the pan while you brown the meatballs. You can also use butter for this step!
- Beef broth: Beef broth or beef stock makes up the bulk of the gravy.
- Heavy cream: Luxuriously thick and silky heavy cream thickens the gravy so it coats pasta beautifully! If you want, you can use milk and a roux instead.
- Worcestershire sauce: Worcestershire sauce adds a distinctive zest to the sauce, bringing out the depth of the flavor of the broth.
- Egg noodles: I like to use the little dried egg noodle nests, but you can also use bagged egg noodles.
- Dijon mustard: A tablespoon of dijon, stone ground, or spicy brown mustard brings in a tangy twist that brings out the best in the gravy.
- Parmesan (optional): My grandkids go nuts for Parmesan in their gravy. If you prefer, you can leave it out- I like the nuttiness it adds.
- Parsley (optional): Fresh parsley makes a great garnish!
Using Other Types of Meat
You don’t need to stick to just beef with these meatballs! Because they simmer in the sauce, they don’t run the risk of drying out. This makes them the perfect choice for using ground chicken, ground turkey, or vegan ground meat. Alternatively, use 50% beef and 50% ground pork for ultra juicy meatballs.
How to Make Swedish Meatballs
1: Mix Meatballs
In a large bowl, add the ground beef, breadcrumbs, nutmeg, allspice, onion, egg, half the salt, and half the pepper.
Mix with your hands until fully combined, for no more than 40 seconds or they’ll get tough.
2: Form Meatballs
Place a large pot or large skillet over medium high heat, and add the canola oil to heat.
As the oil is heating, form the meatballs. Take golfball-sized pieces of the meat mixture and roll them into balls in your hands.
3: Brown Meatballs
Place the meatballs on to the pot. Cook for 1-2 minutes, then flip and cook another 1-2 minutes, until nicely browned.
4: Make the Gravy
Add the beef broth, milk or cream, and the rest of the salt and pepper to the pot, then stir in the Worcestershire sauce. Stir carefully; you don’t want to break the meatballs.
5: Add Noodles
Bring the pot to a boil, then add in the egg noodles. Stir gently but constantly until the noodles are tender and the sauce is reduced enough to coat the noodles, about 7-8 minutes.
6: Add Cheese and Serve
Add in the shredded parmesan cheese and parsley, if using. Stir, serve, and enjoy! Best paired with a dollop of lingonberry jam or cranberry sauce.
Swedish Meatballs Tips
- You can thicken the sauce even more and add a more tangy, complex flavor by swapping half of the cream or milk out for 1 cup of sour cream or unsweetened Greek yogurt.
- Add extra veggies by adding sliced mushrooms and onions to the pan as the meatballs are browning!
- If you don’t have egg noodles, you can also use classic wheat pasta. To do so, cook the pasta to al dente in a separate pot before adding it to the gravy, as they take longer to cook than egg noodles.
- I highly recommend serving these meatballs with Lingonberry jam, which can be found in most grocery store International isles. If you can’t find any, cranberry jelly is a great substitution!
- Make these meatballs gluten-free by using gluten free breadcrumbs!
- If you don’t have breadcrumbs, or want an even more fluffy meatball, replace the breadcrumbs with 2 slices of bread blended up with 2 Tablespoons of milk. The resulting paste makes for the fluffiest meatballs ever.
- You can cook these meatballs without the pasta, but if you do, make sure to add a roux. The starch from the cooking pasta helps the gravy thicken.
Swedish Meatballs FAQ
Swedish meatball sauce is a simple brown gravy made from beef broth or stock, milk or cream, Worcestershire sauce, and mustard. These ingredients come together to form a savory and silky sauce that pairs beautifully with the fragrantly spiced Swedish meatballs.
It’s all in the spices! While the core ingredients are the same (ground meat, egg, breadcrumbs), Swedish meatballs use nutmeg and allspice to bring out a unique flavor unlike other types of meatball. They pair wonderfully with jam and brown gravy!
Yes, but I recommend cooking the meatballs according to this recipe first. If you don’t, the meatballs can fall apart or make the gravy oily. Once the meatballs are cooked, just add them to the crockpot with the gravy ingredients and cook on LOW for 6 hours or HIGH for 2. Add the pasta afterwards, cooked separately.
Make-Ahead Instructions
- Make-Ahead Meatballs: Mix and form the meatballs, then set them on a baking tray lined with parchment paper. Place into the freezer until frozen solid. Then, transfer to a freezer bag and store for up to 4 months.
- Cooking Frozen Meatballs: Meatballs can be cooked from frozen! Just increase the cook time; I usually cook them for an extra 6-7 minutes. Make sure to check the internal temperature with a meat thermometer!
Storage Instructions
- Storing Leftovers
- Refrigerator: Leftover meatballs can be stored in a ziplock bag or airtight container for up to 4 days. Store them with the gravy and noodles to ensure nothing dries out!
- Freezer: I don’t recommend freezing leftovers once they’re cooked. The gravy can split, and egg noodles don’t react well to freezing.
- Reheating Leftover Meatballs
- Microwave: You can microwave the meatballs with the noodles and gravy included in a microwave safe bowl for 2 minutes, stirring at the halfway mark. I recommend breaking the meatballs in half to ensure they reheat evenly.
- Stove: The most reliable and even way to reheat meatballs and pasta is on the stove! Place them in a skillet and reheat until the gravy is bubbly and the meatballs are heated through.
What to Serve with Swedish Meatballs
- Cranberry sauce or Lingonberry jam is the IKEA classic! The tart, sweet flavor pairs just beautifully with the spiced meatballs.
- Mashed potatoes for meatballs make a great replacement for the pasta!
- Trying to reduce carbs? Serve these meatballs over cooked spaghetti squash!
- I’m a big fan of serving Swedish meatballs with creamed spinach! You can even mix it into the gravy!
How did your meatballs turn out? Did you first try Swedish meatballs at IKEA too? I’d love to hear your experiences and share the love of food in the comments!
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Recipe
Swedish Meatballs and Sauce
Equipment
Ingredients
- 1 lb. Ground beef
- 1 cup Italian breadcrumbs
- ½ teaspoon Nutmeg
- ½ Onion finely minced
- 1 Egg
- 1 teaspoon Kosher salt
- 1 teaspoon Pepper
- 2 Tablespoons Canola oil
- 2 cups Beef broth
- 2 cups Heavy cream or whole milk
- 1 Tablespoon Worcestershire sauce
- 4 cups Egg noodles
- 1 cup Parmesan cheese
- ½ cup Parsley chopped
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, nutmeg, onion, egg, ½ teaspoon of salt, and ½ teaspoon of pepper. Mix until fully combined.1 lb. Ground beef, 1 cup Italian breadcrumbs, ½ teaspoon Nutmeg, ½ Onion, 1 Egg, 1 teaspoon Kosher salt, 1 teaspoon Pepper
- Set a large pot over medium high heat, and add canola oil. Roll the meatball mixture into golf ball sized balls.2 Tablespoons Canola oil
- Place each one into the pot once the oil is hot. Cook for one minute, then flip and cook for another minute.
- Add in the beef broth, milk, remaining ½ teaspoon salt and ½ teaspoon pepper, and the Worcestershire sauce, stirring carefully to avoid breaking the meatballs.1 teaspoon Kosher salt, 2 cups Beef broth, 2 cups Heavy cream, 1 Tablespoon Worcestershire sauce, 1 teaspoon Pepper
- Bring the sauce to a boil, then add in the egg noodles. Stir constantly until the noodles are tender and the sauce is reduced and coats the noodles, about 7-8 minutes.4 cups Egg noodles
- Add in the shredded Parmesan and chopped parsley, stir until the cheese has melted, and serve!1 cup Parmesan cheese, ½ cup Parsley
Video
Notes
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- You can thicken the sauce even more and add a more tangy, complex flavor by swapping half of the cream or milk out for 1 cup of sour cream or unsweetened Greek yogurt.
-
- Add extra veggies by adding sliced mushrooms and onions to the pan as the meatballs are browning!
-
- If you don’t have egg noodles, you can also use classic wheat pasta. To do so, cook the pasta to al dente in a separate pot before adding it to the gravy, as they take longer to cook than egg noodles.
-
- I highly recommend serving these meatballs with Lingonberry jam, which can be found in most grocery store International isles.
-
- Make these meatballs gluten-free by using gluten free breadcrumbs!
-
- If you don’t have breadcrumbs, or want an even more fluffy meatball, replace the breadcrumbs with 2 slices of bread blended up with 2 Tablespoons of milk. The resulting paste makes for the fluffiest meatballs ever.
-
- You can cook these meatballs without the pasta, but if you do, make sure to add a roux. The starch from the cooking pasta helps the gravy thicken.
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