Swedish Meatballs
on Jan 12, 2026
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Swedish meatballs are one of my favorite comfort foods — tender little meatballs made from a mix of beef and pork, coated in a rich, creamy sauce that’s full of flavor. I like to roll the meatballs in flour before browning them to get a lovely crust and to help thicken the sauce. These meatballs are perfect served over mashed potatoes, egg noodles, or rice.
If you’ve ever wanted to make Swedish Meatballs that are tender, juicy, and smothered in a rich, creamy sauce — this is the recipe you’ll come back to again and again.
Inspired by classic Swedish köttbullar and given my own homey twist, these meatballs are made from a mix of beef and pork, lightly rolled in flour, and browned to build deep flavor before being bathed in a velvety sauce that’s perfect over mashed potatoes, buttery egg noodles, white rice, or grains.
Why You’ll Love Swedish Meatballs
- Flavorful
- Quick and Easy
- Customizable
Whether you’re feeding your family on a weeknight or cooking for friends on a weekend, these Swedish Meatballs hit all the cozy, comforting notes you crave — and yes, they might just give IKEA a run for its money right in your own kitchen!
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Swedish Meatballs Recipe: Tender little meatballs coated with a lovely creamy sauce—you can give Ikea a run for its money right in your own kitchen!
Kottbullar
In Sweden, meatballs are called köttbullar (which is now the first and only Swedish word I know). They’re usually made with ground beef or a mix of ground beef, pork, and sometimes veal, sometimes with some breadcrumbs soaked in milk, mixed with minced onions, and finished in a sauce of broth and cream.
And apparently, they should also be served with lingonberries, which I did on the third round (jarred lingonberry sauce, to be accurate); it lent a lovely Thanksgiving-ish quality (think turkey and cranberry sauce) to the meal.
There are other Northern European meatball recipes that combine a gravy of sorts with meatballs, but I think it’s safe to say that most people will associate these meatballs (and IKEA) with Sweden above all.
Ingredients
- Shallots – For a touch of sweetness and aromatics.
- Egg – Helps hold the meatballs together.
- Milk – I prefer to use whole milk for richness.
- Panko breadcrumbs – Panko breadcrumbs have the best coarseness and texture.
- Parsley – For pops of freshness.
- Allspice – Adds a warmth.
- Ground beef and ground pork – Using a mixture of both creates the perfect flavor.
- All-purpose flour – Creates an outer layer on the meatballs that browns nicely.
- Bay leaf – Adds a subtle aromatic flavor to the sauce.
- Cream – For richness and creaminess.
- Beef broth – I prefer to use low-sodium.
- Parsley or chives – Optional, but adds nice color and freshness.
How to Make Swedish Meatballs
- Sauté the shallots: Sauté the shallots for 5 minutes until they are softened, but not browned.
- Make the meatballs: Combine the egg, milk, panko, parsley, allspice, salt, and pepper. Add the beef and pork and the shallots. Use your hands to mix and form into small meatballs. Place the flour in a small shallow bowl and roll the meatballs in the flour.
- Cook the meatballs: On medium-high heat in olive oil, brown the meatballs on all sides, turning them carefully, about 6 minutes. Remove them with a slotted spoon to a paper towel-lined baking sheet.
- Make the sauce: Pour out the remaining fat from the pan. Add the bay leaf, cream, and broth and bring to a simmer. Return the meatballs to the pan, heat until the sauce thickens and coats the meatballs well, and the meatballs are cooked through.
- Serve and enjoy: Serve hot, over noodles, rice, or another starch. Top with minced parsley or chives if desired.
Make Ahead
You could keep these meatballs warm in a crockpot for serving if you like. They can be made a few days ahead of time, kept in the fridge, and then reheated in a crockpot or in a heavy pot over medium-low heat, stirring frequently to prevent burning. You can also freeze meatballs if you’re thinking ahead!
What to Serve With Swedish Meatballs
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Homemade Swedish Meatballs
Ingredients
- 2 tablespoons olive oil (divided)
- 3 tablespoons minced shallots
- 1 large egg (lightly beaten)
- ¾ cup milk (preferably whole)
- ¾ cup Panko breadcrumbs
- 3 tablespoons minced parsley
- ¼ teaspoon ground allspice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground beef
- ½ pound ground pork
- 4 tablespoons all-purpose flour
- 1 bay leaf
- ¾ cup cream
- 1 ½ cups low-sodium beef broth
- Handful minced fresh parsley or chives (optional, but adds nice color and freshness)
Instructions
- Heat 2 teaspoons of the olive oil in a large, deep pan over medium heat. Add the shallots and sauté for 5 minutes until they are softened, but not browned.
- In a large mixing bowl, combine the egg, milk, panko, parsley, allspice, salt, and pepper. Add the beef and pork and the shallots, and use your hands to combine until very well blended. Form the mixture into small meatballs less than 1 inch in diameter. Place the flour in a small shallow bowl and roll the meatballs in the flour.
- Heat the same saucepan over medium-high heat, 2 more teaspoons olive oil, and brown half the meatballs on all sides, turning them carefully, about 6 minutes. They will be almost but not quite cooked through. Remove them with a slotted spoon to a paper towel-lined baking sheet. Add the remaining 2 teaspoons of olive oil and brown the rest of the meatballs the same way. Add them to the baking sheet.
- Pour off any remaining fat in the pan and return it to medium heat. Add the bay leaf, cream, and broth and bring to a simmer. Return the meatballs to the pan, heat until the sauce thickens and coats the meatballs well, and the meatballs are cooked through.
- Serve hot, over grains, small pasta, couscous or rice if desired. Top with minced parsley or chives if desired.
Notes
Nutrition
More Meatball Recipes
And do check out 10 Things To Make With Leftover Ground Beef.
The recipe calls for four tablespoons of flour, but the instructions never say to use it. I cooked the meatballs and added all the liquid for the sauce before I remembered, “Oh, I never added the flour to make the roux.” I should have remembered to add it on my own, but I wanted to let you know that your instructions leave out that important step. I will reply to this comment with how the meatballs taste after we eat them. (We are making a roux on the side to add after the fact to the sauce).
oh my goodness! the meatballs are rolled in the flour just before browning them, which help create the roux/sauce thickening situation!
These are sooo good! Made a batch just before Christmas and froze some until yesterday. I made more gravy and heated the meatballs in it on a low simmer. They turned out great. Melt in your mouth tender!
These look so good!
Katie, I love both of your cookbooks so much!!! Making the cheesy artichoke dip with lemon and Parmesan tonight…Any plans on writing a third cookbook?
Thank you so so much! The short answer is yes, but the longer answer is that I have to figure out when!!