Swedish Meatballs
Last updated on January 5th, 2026
This was so good, my husband said they were the best meatballs he’s ever had! This one does take a little bit more time to make but boy, it’s worth it. These Swedish meatballs absolutely blew me away! My toddler inhaled the meatballs in record time and my 8-month-old got more in his belly than on his outfit! It was the perfect amount of creamy, sweet, and salty!
Where did Swedish Meatballs come from?
Swedish Meatballs are really popular in Sweden, of course! But did you know they actually originated from a recipe that was brought back to Sweden from Turkey by a man named King Charles XII?! Pretty cool stuff!
What ingredients do I need to make the meatballs?
Ground Beef
Breadcrumbs
Egg
Garlic
Onion
Italian Seasoning
Salt
Parsley
Allspice
Black pepper
Olive Oil
What ingredients do I need to make the sauce?
Beef Broth
Heavy Cream
Flour
Butter
Worcestershire
Dijon
Salt
Italian Seasoning
Black Pepper
Additional Ingredients:
Egg Noodles
Parsley
How do I make it?
Cook pasta to package instructions, drain and set aside until ready to use. Next, in a medium bowl, mix all meatball ingredients besides olive oil with your hands. Mix until combined. Roll into 12 medium sized meatballs and set aside on parchment paper until ready to use.
In a large skillet, heat some olive oil on medium heat. Brown meatballs, turning frequently with a tong to ensure all sides are equally browned. Be careful not to squish them! Set meatballs aside on a plate, cover with foil until ready to use.
In the same skillet, melt butter on medium-low and whisk in flour. Whisk continuously until mixture starts to brown. Now slowly pour in broth and heavy cream, bring the mixture to a simmer. Whisk in Worcestershire, Dijon, and spices. Keep whisking while it’s simmering until you’ve reached desired thickness.
Fold in cooked egg noodles, mix until combined, then plate and top with warm meatballs. Garnish with parsley and serve immediately! Enjoy!
Tips:
- This recipe will keep for 3-5 days if stored in an airtight container in the refrigerator
- These amazing meatballs and sauce would also be super yummy over some mashed potatoes! Check out my recipe here!
- You could also make any type of pasta, and it would be delicious! Try fettuccini, cavatappi, or rotini noodles for something a little different!
Swedish Meatballs
Ingredients
For the Swedish Meatballs:
- 1 lb ground beef
- 1 large egg
- 2 garlic cloves minced
- ¼ cup breadcrumbs
- 2 tbsp onion minced
- 2 tbsp olive oil for browning
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp parsley minced
- ½ tsp allspice
- ¼ tsp black pepper
For the Sauce:
- 2 cups beef broth
- 1 ½ cups heavy cream
- 3 tbsp flour
- 2 tbsp butter
- 1 tbsp Worcestershire
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp Italian seasoning
- ¼ tsp black pepper
Additional ingredients:
- 8 oz egg noodles cooked to package instructions
- parsley
Instructions
To make the meatballs:
- In a medium bowl, mix all meatball ingredients besides olive oil with your hands. Don't overmix!
- Roll into 12 medium sized meatballs and set aside on parchment paper until ready to use
- In a large skillet, heat 2 tbsp olive oil on medium.
- Brown meatballs for 5-7 minutes, turning frequently with a tong to ensure all sides are equally browned. Be careful not to squish them!
- Set meatballs aside on a plate covered with foil to keep warm until ready to use.
To make the sauce:
- In the same skillet, melt butter on medium-low and whisk in flour. Whisk continuously until mixture starts to brown.
- Now slowly pour in broth and heavy cream. Bring the mixture to a simmer.
- Whisk in Worcestershire, Dijon mustard, and spices. Keep whisking while it’s simmering to get to desired thickness, about 5-7 minutes.
- Fold in cooked egg noodles, stir well, then plate and top with warm meatballs.
- Garnish with parsley and serve immediately!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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