Swedish Meatballs are something every type of cook from home cook to master chef should know how to make. An amazing SWEDISH MEATBALLS recipe can knock anyone’s socks off and leave everyone wanting more. Eat them as an appetizer for the perfect party snack or over noodles for a delicious meal. This Swedish Meatball Sauce is everything!
Swedish Meatballs have to be one of my very favorite recipes my Mom makes.
Swedish Meatballs are close to my heart because my Mom has been making them for years. She has so many great recipes (including her Creamy Chicken Soup) but this Swedish Meatball Recipe is great because it can be a meal or an appetizer, and the Swedish Meatball Sauce is second to none!
This classic Swedish Meatball recipe is one that I’ve needed to learn for YEARS and I’m so glad I finally did. They’re great for game day, but also amazing served over pasta for a full meal. Just try not to pop them all in your mouth while cooking.
That’s the biggest hurdle you have to overcome. They’re just too delicious with that SAUCE!? What to even call that sauce? Swedish Meatball Sauce. I wish it came bottled. Ooooh la la so tasty.
What makes Swedish Meatballs different than regular meatballs?
It’s all about the spices and that Swedish Meatball Sauce. Once you try it…you’ll understand. So creamy and dreamy!
Tips for making Swedish Meatballs:
I’ve always kind of avoided meatballs because they seem like so much work. Honestly, they’re not. Yes you have to roll up your sleeves and roll them into shape (it was a challenge finding a way to put that into words and not write something that sounded disgusting), but it’s truly not that bad. Meatballs are about 10 minutes more work than my recipes normally require, but since all the recipes on here are intentionally EASY, that’s not saying much.
You can do it, and your family will thank you. These Swedish Meatballs can’t be beat!
Can you freeze Swedish Meatballs?
ABSOLUTELY! Divide the meatballs and sauce into separate freezer safe storage and you can store up to 3 months. YUM!
Why are Swedish Meatballs served with Lingonberry Jam?
Apparently traditional Swedish Meatballs are served with Lingonberry Jam. So of course we tried it! It was SO tasty! We will definitely serve our tailgating meatballs with this tasty jam going forward. If you can’t find it, we thought cranberry sauce or jelly would be equally as delicious! A fun little twist to this delicious meal. We tried both the jam and cranberry sauce and loved them both! It’s such a nice savory sweet flavor combination.
What do you serve with Swedish Meatballs?
You can serve this Swedish Meatball Recipe on its own bathed in sauce, over pasta or rice (pasta is traditional), with buttery roasted potatoes, or just with some crusty bread. You can’t go wrong with that Swedish Meatball Sauce is involved!
See the recipe card below for tips on how to make swedish meatballs. Enjoy!
!For the Meatballs:
- 1/3 cup breadcrumbs
- ½ cup milk
- 2 tablespoons cream
- 1 egg large
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 tablespoon fresh parsley minced
- 1 tablespoon butter
- 1 tablespoon oil
- ½ yellow onion minced
- 1 clove garlic minced
- 1 pound ground chicken
- 1½ pound ground chuck
!For the Sauce:
- 6 tablespoons butter
- 1/3 cup all-purpose flour *See NOTE for an optional thickener
- 14.5 ounces low sodium beef broth
- 14.5 ounces low sodium chicken broth
- 1 cup heavy cream
- ¾ cup sour cream
- 1 teaspoon Beef Instant Bouillon Granules I use Wyler’s
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Salt if needed. Taste first.
- 1-2 tablespoons parsley minced
Optional for Serving
- Lingonberry Jam or Cranberry Sauce
!For the Meatballs:
- Cover 2 large cooking sheets with foil and spray the foil with cooking spray. Preheat oven to 400F.
- In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.
- Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.
- Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart. Cook 20 minutes or until no longer pink in the center.
!For the Sauce:
- While meatballs are cooking, prepare the sauce.
**See NOTE before reading further
- Melt the butter in a large skillet. Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often. Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed. Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently & often, until gravy has thickened. Add chopped parsley and stir gently.
- Serve over egg noodles, mashed potatoes or macaroni.
- If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of Lingonberry Jam or Cranberry Sauce on the side, optional.
*NOTE: For an optional thickener: Before adding the meatballs, mix together 1 tablespoon cornstarch and 2 tablespoons milk or cold water and add it to the sauce, stir over low heat until mixture thickens.