I don’t think I’ve met one person who doesn’t rave about IKEA’s Swedish meatballs. Let me let you in on a secret, though. You don’t have to trek across town and wait in that endless line; you can easily make them yourself at home! This homemade Swedish Meatball recipe brings big comfort in a budget-friendly way. I use a beef-and-pork blend—not only because it saves money, but also because that’s how authentic Swedish meatballs are traditionally made. If your family loves classic Italian meatballs, this creamy Swedish version is a fun change they’ll dig right into!
“Great recipe! All the ratios and seasonings were just perfect (I’ve found with other recipes the gravy turns out too gluggy). The recipe was also extremely easy and only took me about 30 minutes to put together.”
Amy
Swedish meatballs have a long history that goes far beyond their modern-day association with IKEA, with their origins often linked to flavors brought from Turkey to Sweden centuries ago! Before I started making this dish at home, I grabbed the store-bought version more times than I can admit. They’re convenient, sure, but they never quite compare to this easy Swedish meatball recipe. The texture turns out tender, the seasoning tastes brighter, and the creamy gravy clings to every bite in the best way.
This easy copycat recipe uses simple ingredients like breadcrumbs, egg, onion (which I grate for added moisture), and classic spices like nutmeg and allspice to make the meatballs juicy, flavorful, and far better than you’d ever expect from such budget-friendly ingredients!
See how we calculate recipe costs here.
Gather all of your ingredients.
Mix the seasonings: Add ¼ cup plain breadcrumbs, ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp garlic powder, and ½ tsp salt to a medium-sized bowl and combine.
Grate the onion: If you haven’t done this yet, go ahead and grate ½ a yellow onion. Use a knife to finely dice the last bit that’s too small to grate for safety! You need ⅓ cup of grated onion.
Make the Swedish meatballs: Add 1 lb. beef and pork blend and ⅓ cup grated onion to a separate bowl. Lightly whisk 1 large egg, then add it to the bowl with the meat. Then, add in the seasoned breadcrumb mixture.
Using your hands, mix the meat, onion, egg, and seasonings together until evenly combined. Be careful not to overwork the mixture as this can make the meatballs tough.
Evenly divide the mixture into 16 portions, using about 1.5 Tbsp for each one. They should weigh about 1.4 oz. (40 grams) each. Roll each portion between your palms until it forms a smooth, firm ball. I like to pack them a little tighter so they hold their shape well while cooking.
Brown the meat: Add 1 Tbsp vegetable oil to a large skillet and warm it over medium heat. When the oil is hot, carefully place the meatballs in the pan. Let them cook for about 3 minutes per side, or until they’re nicely browned. They don’t need to be cooked all the way through yet. Transfer the browned meatballs to a plate and set them aside.
My pan was large enough to cook all the meatballs at one time. Make sure not to overcrowd the pan and work in batches if necessary.
Make a roux: Add 3 Tbsp butter and 4 Tbsp flour to the skillet. As the butter melts, whisk them together until you have a smooth paste (a roux). Let it cook for about 2 minutes.
Make the creamy sauce: Slowly pour in 2 cups beef broth while whisking, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook until it thickens, about 3-5 minutes. Be patient here!
Stir in 1 tsp Worcestershire sauce, ¼ tsp black pepper, ⅛ tsp nutmeg, and ⅓ cup heavy cream. Give the sauce a taste and adjust the salt or seasonings if you’d like. Do not let the sauce come to a boil now that the cream is added. Keep it at a gentle simmer.
Finish the dish: Add the meatballs back to the skillet and turn them in the sauce until they’re well coated. Keep the heat low and cook for about 5 minutes, stirring once in a while, until the Swedish meatballs are cooked and warmed through.
Serve: Finish with 1 Tbsp chopped fresh parsley and enjoy.
Swedish meatballs are typically served with mashed potatoes, but they’re also great served over egg noodles or rice! I’d also add some roasted broccoli or, for a quicker option, sauteed green beans for a complete meal. If you want something a little more traditional, add a dollop of lingonberry jam on the side. It has a tart, red currant or cranberry-like flavor that tastes amazing with the creamy sauce. Leftover cranberry sauce from the holidays also works and makes a great stand-in.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. If you’re reheating from the fridge, warm it gently on the stovetop or in the microwave until heated through. Add a little water or broth to thin the sauce if needed. For frozen leftovers, let them thaw in the fridge overnight before reheating.
Our Swedish Meatballs recipe was originally published 12/7/22. It was retested, reworked, and republished to be better than ever 12/1/25.
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