Swedish Meatballs are traditionally made with allspice and/or nutmeg, but I chose to omit them to make this recipe the ultimate kid-friendly, family crowd-pleaser. I promise you won’t miss the spices here! This is a go-to dinner at our place. Simple meatballs are made incredibly soft with a secret ingredient (milk!), then covered in a rich, creamy gravy and served with pasta or mashed potato. It’s a deceptively easy recipe to make, with hardly any chopping, making it perfect for a fast, delicious weeknight dinner. The meatballs can even be made in advance and stored in your freezer until you need them. I like to add a fresh cucumber salad and a dollop of cranberry sauce for contrast against the creamy richness of the gravy.
Can you make Swedish Meatballs ahead of time?
Yes, you can refrigerate pre-made, uncooked meatballs in an airtight container for up to 3 days. Pre-made Swedish Meatballs can be frozen for up to 3 months. Store the meatballs with baking (parchment) paper in between the layers to stop the meatballs sticking. Thaw completely overnight in the fridge before use. Cook as per the recipe.
Are Swedish Meatballs suitable for leftovers?
Swedish Meatballs can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Swedish Meatballs
“Absolutely delicious, super easy and a crowd pleaser for all the picky eaters I know!” Share PrintIngredients
- 500 g (1 lb) combined minced (ground) pork and veal (substitute with beef or use all pork)
- 1 large onion, grated
- 100 g (3½ oz) breadcrumbs
- 1 egg
- ½ tsp sea salt flakes
- 1 tbsp milk
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp plain (all-purpos)e flour
- 500 ml (2 cups) water
- 1 tsp beef stock powder (bouillon)
- 125 ml (½ cup) thin (pouring) cream or thickened (heavy) cream
- 2 cucumbers, sliced
- 1½ tbsp apple cider vinegar
- 1 tbsp finely chopped fresh dill
- 1 tsp sea salt flakes
- 1 tbsp finely chopped fresh chives
- Pasta or mashed potato
- Cranberry sauce (see note 1)
Instructions
- Add the meatball ingredients to a large bowl and use your hands to combine. Roll the mixture into meatballs, slightly smaller than a golf ball.
- Heat the olive oil in a large frying pan over medium–high heat. Cook the meatballs, turning frequently, for 2–3 minutes until browned. Remove them from the pan and set aside (they will still be raw on the inside).
- Turn the heat down to medium and add the butter to the same pan.
- Once the butter is melted, add the flour. Use a whisk to stir for 1 minute. Once a paste is formed, add the water and stock powder. Continue whisking until the sauce begins to thicken (it will be very thin, like water initially). Return the meatballs to the sauce and cook for 8 minutes.
- Add the cream and cook for a further 2 minutes.
- To make the cucumber salad, combine the ingredients in a bowl.
- Garnish the meatballs with the chives and serve with pasta or mashed potato, cucumber salad and cranberry sauce.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Ruth M. says:
Such an easy and yummy recipe. Thank you so much for sharing
Nicole says:
Hi Ruth, so glad you enjoyed it! Nic x
Inga says:
I am a big fan of your recipes! We are an Indian German family living in the Netherlands with a toddler. It has become challenging to find food we all eat. Our son who prefers pasta and pizza over everything else actually didnt even blink when I served him these meatballs. I did use liquid beef stock and added some wourceister sauce and mustard to the sauce and some garlic powder to the meatballs, but it turned out delicious. The meatballs were melting in your mouth, just as promised 🙂 Thank you!
tash.rose.draper@outlook.com says:
Tried this recipe tonight. It was very nice however a better quality stock powder may have made it even better. Was going to use the stock powder you have listed in ingredients however they didn’t have it in stock at my local supermarket.
melissaross-jolicoeur says:
Quick question – is it 500g of each for the meat or 500g total? Thanks 🙂
Georgie says:
I’d say Total, 500g made me approx 20 meatballs!
bonniemackintosh says:
Great recipe. Whole family loves it
laurenbell says:
This was super easy and very tasty. My kids and husband really enjoyed this meal and I was able to prep it all earlier in the day and just quickly cook it at dinner time.
Nicole says:
So fantastic to hear – You’ve reminded me to add this one to an upcoming meal plan! x
Kasia Korkis says:
Absolutely delicious, super easy and a crowd pleaser for all the picky eaters I know!
Nicole says:
You’ve reminded me to make this again soon! So glad you guys love it! 😍
lisabrecciaroli says:
Our families FAVOURITE! This recipe is easy and delicious, thank you!
Nicole says:
Ahh this is so wonderful to hear Lisa! 😍 I am so glad you love it as much as we do! Nic x
alexandrafoley says:
This is regularly cooked for our family and is a winner.
Nicole says:
Wonderful to hear – Thank you so much! x