These Homemade Swedish Meatballs are bite size balls of beef and pork smothered in a rich creamy gravy. Serve them as an appetizer or over mashed potatoes for a comforting and belly warming meal.

Everybody knows that the best part of visiting Ikea is getting your hands on their infamous Swedish meatballs. Well, I’ve been craving those little meatballs of joy lately – but definitely not the drive and crowds that go along with them! So, I decided to make my own Ikea Swedish meatballs at home. I don’t like to toot my own horn, but – toot, toot! These are spot on and so, so good!

Why You’ll Love This Swedish Meatballs Recipe

• Better than Ikea Swedish meatballs. Did you think such a thing was possible? Those little meatballs are literally world famous! But my version is actually better! We can thank a small batch and great ingredients.
• Perfect size. Swedish meatballs are traditionally smaller than traditional Italian varieties. This makes them easier to eat in all sorts of ways from rice to pasta to potatoes!
• So much flavor. There’s something magical about the warm spices included in Swedish meatballs. They’re just so different from Italian style, that they really stand out. You’re going to love them!

What Makes Meatballs Swedish? 

What if I told you Swedish meatballs aren’t even from Sweden? That’s right, they’re from Turkey. Mind. Blown. If you’re trying to differentiate Swedish meatballs from Italian meatballs, here’s a crash course:

• Swedish meatballs are smaller than Italian meatballs.
• Swedish meatballs are smothered in brown gravy rather than tomato sauce.
• Italian meatballs use herbs like basil and parsley while Swedish meatballs have all-spice and nutmeg.
• Swedish meatballs are usually made of ground pork and ground beef.

Swedish Meatball Ingredients

For the Meatballs

• Cubed Fresh Bread
• Milk
• Onion and Garlic
• Egg
• Meat: This Swedish meatballs recipe uses both ground beef and ground pork.
• Seasonings: We’ll be using ground allspice and nutmeg.
• Butter and Olive Oil

For the Gravy

• Butter
• Flour
• Beef Broth: I use a low sodium broth so I can control the salt content.
• Heavy Cream
• Dijon Mustard
• Salt and Pepper

How to Make Swedish Meatballs

These tasty bites are better than the amazing Ikea Swedish meatballs. Get ready for a great bite! Scroll down to the recipe card for exact ingredient amounts and detailed instructions.

1. Soak: Place the bread cubes in a large mixing bowl. Pour the milk over bread cubes and let them sit for about 6 to 8 minutes, or until the bread has absorbed all the milk. 
2. Shred: Using two forks, shred the bread into tiny pieces.
3. Add: To the bread mixture add the grated onions, egg, garlic, beef, pork, salt, pepper, allspice, and nutmeg. 
4. Mix: Mix everything together until well combined. It’s best to use your hands to mix it all together. 
5. Chill: At this point, you can chill the mixture for 15 to 30 minutes so it’s easier to roll out the meatballs. This is not a must, but it does help. 
6. Roll: Form the mixture into about 24 meatballs. The mixture will be wet.
7. Prep: Set a large fry pan over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil.
8. Brown: Working in batches, brown the meatballs on all sides. This should take about 5 to 6 minutes for each batch, depending on the size of the meatballs. Use a spoon to turn them over. Turn them over gently so they don’t break apart.
9. Transfer and cover: Transfer the cooked meatballs to a plate and cover them with foil. 

To Make the Gravy

1. Melt: Add 3 tablespoons butter to the pan and melt over medium heat.
2. Whisk: Whisk in the flour. Continue to whisk until it’s dissolved and brown. This should take about 2 to 3 minutes. 
3. Add: Slowly pour in the broth and whisk. The broth will sputter and seize up a bit, but just keep stirring and the sauce will eventually loosen up. 
4. Add the cream while continuously whisking.
5. Simmer: Whisk in dijon mustard, salt, and pepper. Bring the mixture to a simmer and continue to cook until thickened and smooth. 
6. Stir: Stir to combine the flavors.
7. Add meatballs: Return the meatballs to the pan. Cook them on low heat just to warm them through. 
8. Serve: Remove them from heat and serve 

Serving Suggestions

If I take the time to make these easy Swedish meatballs, I really want to enjoy them. For me, that means I’m going to make a meal out of it. I serve my Swedish meatballs over mashed potatoes or egg noodles and throw a nice green veggie like Brussels sprouts or sauteed green beans on the side. They’re also great over zoodles or cauliflower mash if you want to cut down on the carbs.

Have you tried them on a sandwich? I know, when you think meatball sandwich, you think big Italian meatballs topped with tomato sauce and Parmigiana cheese. But stay with me here – why not Swedish meatballs on a big crusty roll topped with the brown sauce and a melted slice of provolone cheese? 🤷‍♀️

And, of course, for a classic appetizer, just add toothpicks to each meatball and serve.

How to Store and Reheat Leftovers

• To store my leftover Swedish meatballs, I let them come to room temperature. Then, I transfer them to an airtight container. I spoon the sauce over the meatballs and refrigerate them for 3-5 days. 
• If I choose to freeze them, I confirm that my airtight container is also freezer safe, then I freeze them for up to 3 months. They make a really nice grab and heat freezer meal for busy families. 
• To reheat, I pour the contents of the container, meatballs and sauce, into a skillet and heat over low until the meatballs are warm inside. 

More Meatball Recipes

• Cheesy Baked Meatball Casserole
• Slow Cooker Grape Jelly Meatballs
• Albondigas Soup