Swedish Meatballs
Last updated on September 23rd, 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. This is a recipe the whole family will love.
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 this?
For the meatballs:
Ground Beef
Breadcrumbs
Egg
Garlic
Onion
Italian Seasoning
Salt
Parsley
Allspice
Black pepper
Olive Oil
For the sauce:
Butter
Flour
Beef Broth
Heavy Cream
Worcestershire
Dijon
Salt
Italian Seasoning
Black Pepper
For serving:
Egg Noodles
Parsley
How do I make it?
To prep the ingredients:
To get started on this recipe, first let’s prep all of our ingredients. Dice the onion, then mince the garlic and parsley.
Cook pasta to package instructions, drain and set aside until ready to use.
To make the Swedish meatballs:
Next, in a medium bowl, mix all meatball ingredients besides olive oil with your hands. Don’t overmix! Once combined, roll into 12 medium-sized meatballs, then 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.
Pro Tip: Be careful not to squish them!
Set meatballs aside on a plate, cover with foil until ready to use.
To make the sauce:
In the same skillet, melt butter on medium-low, then whisk in the flour. Whisk continuously until the mixture starts to brown.
Next, slowly pour in broth and heavy cream, bringing the mixture to a simmer. Whisk in the Worcestershire, Dijon, and spices.
Keep whisking while it’s simmering until you’ve reached desired thickness, then remove from heat.
To serve:
Fold the cooked egg noodles into the sauce, gently mixing to combine. Top with warm meatballs. Garnish with parsley and serve immediately! Enjoy!
Tips:
- This recipe for Swedish meatballs will keep for 3-5 days if stored in an airtight container in the refrigerator
- The sauce and meatballs would also be amazing served over mashed potatoes if you’re not feeling the egg noodles. Check out my recipe for creamy garlic mashed potatoes!
- You can use any type of pasta that you want here. Try fettuccini, cavatappi, or rotini noodles for something a little different!
Looking for more creamy pasta recipes with ground beef?
Swedish Meatballs
Ingredients
For the Swedish meatballs:
- 1 lb Ground Beef
- 1 Large Egg
- 2 Garlic Cloves minced
- ¼ cup Breadcrumbs
- 2 tbsp Yellow Onion minced
- 1 tbsp Italian Seasoning
- 1 tsp Salt
- 1 tsp Parsley minced
- ½ tsp Allspice
- ¼ tsp Black Pepper
- 2 tbsp Olive Oil for browning
For the sauce:
- 2 tbsp Butter
- 3 tbsp Flour
- 2 cups Beef Broth
- 1 ½ cups Heavy Cream
- 1 tbsp Worcestershire
- 1 tsp Dijon Mustard
- 1 tsp Salt
- ½ tsp Italian Seasoning
- ¼ tsp Black Pepper
For serving:
- 8 oz Egg Noodles cooked to package instructions
- Parsley minced
Instructions
To make the Swedish meatballs:
- In a medium bowl, mix all meatball ingredients besides olive oil with your hands.
- Roll into 12 medium-sized meatballs, then aside on parchment paper until ready to use
- Next, 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.
- Set meatballs aside on a plate covered with foil until ready to use.
To make the sauce:
- In the same skillet, melt butter on medium-low, then whisk in the flour, whisking continuously until the mixture starts to brown.
- Next, slowly pour in the broth and heavy cream, bringing the mixture to a simmer.
- Whisk in Worcestershire, Dijon mustard, and spices, continuing to whisk while it's simmering to get to desired thickness, about 5-7 minutes.
- Remove from heat, then gently fold in the cooked egg noodles, stirring to combine.
To serve:
- Move to plates, top with warm meatballs, and garnish with fresh parsley.
- Serve immediately, enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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