Home » Home and Family Recipes » Main Dishes » Easy Swedish Meatball Recipe
Jump to Recipe Print Recipe
This Swedish Meatball Recipe is rich and flavorful without all the kitchen time that usually includes. I used to think Swedish meatballs were things you microwaved in a package from the freezer section until I actually tried making them myself. These are a whole other level of delicious.
Making this meatball recipein bulk is ideal for meal planning. You can freeze the meatballs for a quick dinner later!
My kids often eatSwedish meatballs for lunch at home too. Something about that rich, beefy sauce is just magical. Cooking them in bulk and freezing half saves me so much time in the kitchen! (And my middle child is a rockstar meatball roller.)
Swedish Meatball Recipe
This Easy Swedish Meatball Recipe is actually an Ikea copycat. If you’ve had them before you know that they serve them with mashed potatoes but we serve them with egg noodles, which is just as delicious. (Okay, maybe more. I love the sauce from the Swedish Meatball recipe over egg noodles – even when the meatballs are gone!)
When I meal plan with Swedish meatballs, I ALWAYS double the recipe, bake the meatballs, and then store half of them in the freezer. Later on, on a night that I only have a few minutes to make dinner, all I have to do is thaw the meatballs and make the sauce. Doing this cuts the cooking time to about 15 minutes, which is perfect for a busy weeknight.
The easiest way to cook the second batch, it to move them from the freezer to the refrigerator the night before then just heat them in the skillet you use to make the sauce. Once they are hot, set them aside, made the sauce in the skillet, then add the meatballs back in and toss to coat.
I do prefer the sauce made fresh instead of freezing it with the meatballs.
Rich, Beefy Meatball Recipe!
Swedish meatballs are very kid friendly – especially when served over mashed potatoes or egg noodles. Be sure save enough of the creamy Swedish Meatball Sauceto pour over your noodles orpotatoes because the sauce is what makes these already good meatballs, irresistible.
My family is obsessed with this meal and even if you didn’t cut down on the time by cooking the meatballs in bulk it is still a simple recipe that you can whip up on a busy weeknight.
This Swedish meatball recipe is the definition of comfort foodand there is nothing I love more than a cozy night in with a meal like this one.
Looking for more…
Looking for meatballs with a little more kick? These Awesome Meatballs have a little hint of spice and are amazing in red sauce over pasta, make an amazing meatball sandwich – or in the case of my kids, are awesome on their own with ketchup.
Like your beef a little bigger? How about a Cast Iron Flank Steak. Whoa… Big beefy flavor and cooks in minutes in a cast iron skillet – which makes it perfect for weeknight dinners.
4.63 from 35 votes
Easy Swedish Meatball Recipe
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course:Main Course
Cuisine:American
Keyword:meatball
Servings: 4 people
Calories: 1022 kcal
Author: Cynthia Rusincovitch
Ingredients
Ingredients for Meatballs
- 2lbsground beef
- 1/2cuppanko bread crumbs
- 1egg
- 1tspsalt
- 1tspgarlic powder
- 2tspWorcestershire sauce
- 1tbspparsleyfinely chopped
- 1/4cupParmesan cheese
- dash of pepper
Ingredients for Roux
- salt/pepper
- 4tbspbutter
- 1garlic cloveminced
- 1tbspolive oil
- 3tbspflour
- 1 1/2cupbeef stock
- 1cupheavy cream
- Dash of Worcestershire sauce
- salt/pepper
Instructions
Preheat oven to 350. In a bowl, combine all meatball ingredients above and shape them into 18 - 20 small meatballs. Bake for 25-30 minutes, or until they have browned.
In a large pan, melt the butter and add the flour and garlic. On medium heat whisk until it turns a brown. Pour the beef stock and keep whisking, trying to remove all the clumps from the flour. Next pour in the heavy cream, stir and allow it to simmer until it thickens. Add the dash of the Worcestershire sauce. Check for salt.
Immediately, add the meatballs into the sauce and coat them evenly. Serve with egg noodles or eat just like they do at Ikea, with some mashed potatoes and lingonberry sauce.
Nutrition Facts
Easy Swedish Meatball Recipe
Amount Per Serving
Calories 1022Calories from Fat 774
% Daily Value*
Fat 86g132%
Saturated Fat 40g200%
Cholesterol 318mg106%
Sodium 1237mg52%
Potassium 887mg25%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 47g94%
Vitamin A 1420IU28%
Vitamin C 2.2mg3%
Calcium 187mg19%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.
More from Nourished Home:
- Marinara for Miles
- The Most Awesome Meatball Recipe
- Easy Pesto Recipe - Make it, Use It, Freeze It
About Cynthia Rusincovitch
Cynthia is a writer, photographer, and recipe developer. She was in corporate marketing for 15 years before leaving it to focus on family. She started blogging as a way to nourish the desire to work while balancing the joys and duties that come with having more kids than hands. She is married to an aerospace engineer who likes to man the grill and has 3 daughters - a teenager and two toddlers. Follow her on Facebook, Instagram and Twitter, and Pinterest.
Reader Interactions
Comments
Karen says Excellent I added some herbs to the meatballs and mushrooms to the sauce.
Reply
- Barbie Barton says
It was deliciously yummy and I would definitely make it again for sure. It was so easy to make.
Reply
- Tiffany B says
Solid comfort food recipe. Added a bit more pepper at the end to add a bit more of a punch. Would consider adding a fresh herb next time.
Reply
- Alish says
Can you use whole milk instead of heavy cream? I just ask cuz I want to use what I have in my kitchen and I don’t have heavy cream.
Reply
- My Nourished Home says
Yes, I believe whole milk will substitute without much issue at all. Let us know how it goes!
- Jodi says
Love this recipe!
Reply
- Christina says
Absolutely no GARLIC in Swedish Meatbzlls. I was raised in Sweden and learned d how to fry meatballs when I wS eight. There were no garlic in Swedish kitchen as I grow up. It was bought only for foreign foods. ITALIAN ETC.
- Cynthia says
Thank you for the time you took to comment Christina. It’s a great point. I think each chef has their own preferences and I hope if you will try this recipe as is, you will understand why I chose those flavors together. I think you could completely leave the garlic out if that is preferred.
- Diane says
So so so so yummy!
Reply
