These Swedish meatballs are rich, savoury and served in a creamy gravy that’s far better than the mass-produced version from the IKEA café. Follow this recipe for tender, flavour-packed meatballs and a silky sauce that turns a weeknight into an occasion. Brenda said: “Used to buy the bags of meatballs at IKEA when I visited, but no more, these were delicious, a firm family favourite. Thank you.” ⭐️⭐️⭐️⭐️⭐️
Nicky’s Recipe Notes
The classic Swedish meatballs—often the highlight of an IKEA trip. This recipe has been refined over many cooks to balance juicy, well-seasoned meatballs with a tangy, creamy gravy. It’s simple to make and ideal for feeding a family.
My question to you: Do you eat your meatballs before or after the 3-hour Ikea maze?
I’ve tweaked the meatballs and sauce to give you succulent meatballs and a comforting sauce that’s reliably delicious.
Table of Contents
- Nicky’s Recipe Notes
- Why you’ll LOVE these Swedish Meatballs
- What you’ll need
- How to make Swedish Meatballs
- How to make the Swedish meatball gravy
- Pro tip for the best Swedish meatballs!
- Watch how to make it
- Swedish Meatballs Recipe
- What to serve with Swedish Meatballs
- Leftovers, Storage & Freezing
- FAQ’s
- More Meatball Recipes
Why you’ll LOVE these Swedish Meatballs
They’re better than IKEA’s (yep, I said it!)
The gravy is rich and creamy and the meatballs are tender and full of flavour—made from quality mince and proper seasoning rather than mass-produced batches.
Proper cosy comfort food
This meal fills your kitchen with an irresistible aroma. It’s warming, hearty and perfect for sharing—expect requests for seconds.
Tried & Tested
Simple ingredients, clear steps and consistent results. Many readers report this has become a family favourite.
Great for batch cooking
Make a double batch and freeze portions for quick weeknight dinners that reheat beautifully.
What you’ll need
A quick note on a couple of the ingredients:
Mince – use a mix of beef and pork for the best texture and flavour. Aim for around 20% fat beef and 10% fat pork so the meatballs stay juicy.
Allspice – this small addition gives the meatballs that characteristic warm, slightly sweet note—don’t skip it.
Ingredient swaps
- Swap lingonberry jam for redcurrant jam or cranberry sauce.
- Serve with pasta or roast potatoes instead of mashed potato if you prefer.
How to make Swedish Meatballs
- Make the meatball mixture: combine beef and pork mince with finely chopped onion, garlic, breadcrumbs, egg, milk, salt, black and white pepper, and allspice.
- Shape into 18–22 meatballs and pan-fry until browned. Keep them warm in a low oven while you make the sauce so they finish cooking gently.
How to make the Swedish meatball gravy
- Make a roux: melt butter and whisk in the flour until it forms a smooth paste.
- Gradually add beef stock, then vegetable stock, whisking to remove lumps. Stir in cream, dark soy sauce, Worcestershire sauce, Dijon mustard and a pinch of salt. Simmer gently until glossy and thickened.
- Add the meatballs to the sauce and simmer for 3–4 minutes so they’re fully coated and warmed through. Serve immediately.
Pro tip for the best Swedish meatballs!
Handle the mixture gently—mix just until combined. Overworking the meat makes dense, tough meatballs. Keep the shaping light for the most tender results.
Watch how to make it
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Swedish Meatballs Recipe
Ingredients
Meatballs:
- 500 g beef mince (ideally 20% fat)
- 250 g pork mince
- 1 onion, finely chopped
- 1 clove garlic, minced
- 4 tbsp panko breadcrumbs
- 1 medium egg
- 5 tbsp (75 ml) full-fat milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp allspice
- 2 tbsp vegetable or olive oil (for frying)
Sauce:
- 3 tbsp unsalted butter
- 3 tbsp plain flour (all-purpose)
- 180 ml (3/4 cup) beef stock
- 120 ml (1/2 cup) vegetable stock
- 120 ml (1/2 cup) double cream (heavy cream)
- 2 tsp dark soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp salt
To Serve:
- Finely chopped fresh parsley
- Creamy mashed potato
- Lingonberry jam or redcurrant jelly
- Green vegetables such as broccoli or green beans
Instructions
- Combine the beef and pork mince with the chopped onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper and allspice in a bowl.
- Mix gently with your hands until just combined, then form into 18–22 meatballs.
- Heat 1 tbsp of oil in a large frying pan over medium-high heat. Fry half the meatballs, turning, until browned all over. Transfer to a tray and repeat with the remaining oil and meatballs.
- Place the tray in a low oven (about 150°C / 300°F fan) to finish cooking while you make the sauce—5–6 minutes is usually enough.
- To the frying pan, add the butter and reduce the heat to medium. When the butter has melted, whisk in the flour to form a roux.
- Gradually whisk in the beef stock until smooth and lump-free, then add the vegetable stock and bring to the boil.
- Stir in the cream, soy sauce, Worcestershire sauce, Dijon mustard and salt. Simmer gently until the sauce is glossy and slightly thickened.
- Return the meatballs (and any juices from the tray) to the pan. Stir to coat and cook for 3–4 minutes until heated through.
- Serve with creamy mashed potato, a spoonful of lingonberry jam or redcurrant jelly, green veg and a sprinkle of parsley and black pepper.
Notes
Make ahead
For the best texture, freeze meatballs separately from the sauce. Cool, cover and refrigerate both for up to 2 days. Reheat meatballs in the oven at 180°C / 350°F for 20 minutes (cover with foil for the first 10 minutes, remove for the final 10). Reheat the sauce on the stove and then combine.
If you store meatballs and sauce together, cool and refrigerate for up to 2 days. Reheat gently in a pan, covered, for 10–15 minutes, turning occasionally. Add a splash of water or stock if the sauce becomes too thick.
Freezing
Cool and freeze meatballs and sauce either separately or combined. Defrost overnight in the fridge and reheat using the instructions above.
Nutritional information is approximate, per serving — based on 6 servings and excluding mashed potato, veg or jam.
Nutrition
Carbohydrates: 12 g |
Protein: 23 g |
Fat: 43 g |
Saturated Fat: 21 g |
Cholesterol: 152 mg |
Sodium: 891 mg |
Fiber: 1 g |
Sugar: 2 g
Nutrition information is an approximation.
What to serve with Swedish Meatballs
Traditionally served with creamy mashed potatoes and lingonberry jam. Other good options:
- Homemade pasta or boiled rice
- Garlic Parmesan green beans
- Crusty artisan bread
If lingonberry jam is unavailable, redcurrant jelly or cranberry sauce are excellent substitutes.
Leftovers, Storage & Freezing
Store meatballs and sauce in an airtight container in the fridge for up to 2 days. Reheat in a covered pan over medium heat for 10–15 minutes, turning occasionally. Add a splash of water or stock if needed.
Freezing
Freeze meatballs and sauce either separately or combined. Defrost overnight in the fridge and reheat as described above.
FAQ’s
Yes. Reduce quantities proportionally and adjust the sauce with a splash more vegetable stock if needed to reach a smooth, thick consistency before adding cream.
Lingonberry jam is a sweet-tart Scandinavian preserve traditionally served with Swedish meatballs. If unavailable, use redcurrant jelly or cranberry sauce as substitutes.
The egg and breadcrumbs bind the mixture. Mix just until combined and shape gently. If the mixture feels too loose, firm the meatballs slightly without packing them tightly.
More Meatball Recipes
One Pot
One-Pot Turkey Meatballs With Courgetti
Pork
Pork & Lemongrass Meatballs
Curries
Chicken Meatball Curry
Pasta
Spaghetti and Meatballs
Dinner
Cheesy Baked Meatballs
Pasta
Smoky Meatball Pasta Bake
This Swedish meatballs recipe was first published in October 2020 and updated in June 2025.
Some links in the original post may have been affiliate links. Nutrition figures are approximate and can vary. Use the information here as a guide.