Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

A family favorite for generations, Aunt Bee’s Swedish Meatballs are homemade comfort food at its best. Serve the flavorful meatballs and sauce with egg noodles, mashed potatoes, lingonberry preserves, or cranberry sauce for a classic dinner recipe that you’ll hold onto forever!

Overhead shot of hands eating Swedish meatballs in a rustic white dish

Swedish Meatball Recipe

‘Tis the season for warm, cozy dinners, and nothing tastes better on a chilly day than my Great Aunt Bee’s Swedish meatballs. If you can believe it, Aunt Bee is now almost 102 years old, and still thriving. She’s amazing — and so is her Swedish meatball recipe!

When Aunt Bee’s grandson, Chip, saw my post for her Sweet Potato Casserole (which is absolutely heavenly, by the way), he sent me an email to let me know that I just had to share her authentic Swedish meatballs as well. A quick phone call to Aunt Bee and the instructions were in my hands a few days later!

Overhead shot of two bowls of Swedish meatballs with egg noodles

Traditional Swedish Meatballs

This recipe is about as authentic as it gets. It’s actually Aunt Bee’s mother’s recipe, who came to this country from Sweden. And if you want the meal to be truly authentic, Aunt Bee insists that you must serve the meatballs with a lingonberry sauce. My own mom keeps a jar of lingonberry preserves in her refrigerator for just this purpose!

Ingredients

This is a quick overview of the ingredients that you’ll need for a batch of Aunt Bee’s Swedish meatballs. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Ground beef: the base of the meatballs. You can also use a “meatloaf mix” that includes a combination of ground pork, ground beef, and ground veal; or try using 1 pound of ground beef and 1 pound of ground pork. Even ground turkey will work!
  • Onion: adds great savory flavor.
  • Eggs: give the meatballs structure.
  • Cubed white bread: acts as a binder to hold the meatballs together. You can substitute with panko breadcrumbs, too.
  • Half-and-half: combines with the bread to create a “panade,” which acts as a binding agent and (more importantly) prevents the meatballs from drying out. The cream activates the starch in the bread to form a gel. This behaves similarly to a fat by lubricating the meat’s protein fibers and preventing them from becoming tough. You can use milk or heavy cream in lieu of the half-and-half.
  • Sugar: just enough to add complexity and depth of flavor to the meat mixture.
  • Salt and pepper: to enhance the other flavors in the dish.
  • Butter and oil: for frying. The butter adds the flavor, while a little bit of oil raises the smoke point for frying.

Swedish Meatball Sauce

Unlike Italian meatballs that are typically served in a tomato-based sauce, Swedish meatballs are paired with a creamy sauce that’s similar to an American gravy. To make this quick and easy sauce, you’ll add flour to the pan drippings to make a roux, and then gradually stream in beef broth and half-and-half (or cream). It’s simple, flavorful, and so easy!

How to Make Swedish Meatballs

If you like Ikea Swedish meatballs, then you’ll love this homemade version! The process is not difficult, but it does require some hands-on time because you’ll need to fry the meatballs in batches. Trust me — it’s well worth the effort, definitely a keeper, and will soon become a regular in your meal rotation!

  1. Grate the onions into the ground beef.
  2. Combine breadcrumbs with half-and-half, just until moistened.
  3. Add eggs, soaked bread crumbs, sugar, salt, and pepper to the beef mixture. Use your hands to gently combine, being careful not to over-mix the meat.
  4. Scoop and roll into meatballs.
  5. Fry the meatballs in butter and oil in a large skillet, working in batches so that you don’t overcrowd the pan.
Frying Swedish meatballs in a cast iron skillet

How to Make Swedish Meatballs Sauce

This creamy gravy sauce comes together in just minutes, and is full of great flavor thanks to the drippings in the pan!

  1. Add flour to the drippings and cook for 1 minute. This creates a roux that will thicken the sauce.
  2. Gradually stream in the beef broth and half-and-half, whisking constantly to avoid any lumps.
  3. Simmer over medium heat until the gravy bubbles and thickens.
  4. Spoon the sauce over the meatballs and serve!
Whisking Swedish meatball sauce in a cast iron skillet

What to Serve with Swedish Meatballs

Traditional side dishes that you’ll typically find served with Swedish meatballs include pressgurka (pressed cucumber), rĂĄrörda lingon (lingonberry sauce) and potatismos (mashed potatoes) or boiled potatoes. For a slightly more “Americanized” meal, try any of these easy sides with your meatballs:

Side shot of Swedish meatballs in a white handmade dish

Make Ahead

You can shape the meatballs, cover loosely with plastic wrap, and store in the refrigerator for up to 24 hours. When you need a quick dinner, just pull them out and fry them in the skillet! You can also freeze the raw meatballs to enjoy them at a later date (see the freezing instructions below).

Storage

Leftover meatballs will keep in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over low heat or in the microwave, just until warmed through.

How to Freeze

You can freeze the meatballs before or after cooking, so long as they are not combined with the sauce. I do not recommend freezing the meatballs in the gravy, since creamy, dairy-based sauces tend to “break” or separate when thawed.

To freeze raw meatballs that you’ll cook later, arrange the raw meatballs on a baking sheet, freeze until solid, and then transfer to a large Ziploc freezer bag. Freezing them on the baking sheet first will prevent the meatballs from sticking together or falling apart. Thaw in the refrigerator overnight and then cook according to the recipe instructions.

To freeze cooked meatballs, fry as instructed in the recipe, cool to room temperature, and then freeze in a single layer on a baking sheet. When the meatballs are frozen, transfer to a Ziploc freezer bag. The meatballs will last in the freezer for up to 3 months.

Overhead image of fork eating a bowl of Swedish meatballs with noodles

How to Reheat

Allow frozen meatballs to thaw in the refrigerator overnight. Prepare the pan sauce using melted butter in lieu of pan drippings, and then add the meatballs to the skillet with the sauce. Cover and cook the meatballs in the sauce over LOW heat just until the meatballs are warmed through.

If you don’t plan to serve the meatballs with sauce, you can reheat them in the oven. Place the meatballs on a baking sheet or in a baking dish, cover with foil, and bake at 300°F until warmed through (about 15 minutes).

Recipe Variations

  • Cut the ingredients in half if you’re serving a smaller family.
  • Instead of ground beef, use a combination of ground beef and ground pork, ground turkey, or “meatloaf mix” — a combination of ground beef, ground pork, and ground veal.
  • Swap out the half-and-half for whole milk or heavy cream.
  • Add sautĂ©ed mushrooms to the sauce.
  • Use chicken broth in the sauce instead of beef broth.
  • Add extra spices to the meatballs, such as a dash of ground nutmeg or ground allspice.
  • A dash of Worcestershire sauce would also be a delicious addition to the gravy.
  • Aunt Bee uses the same meat mixture to prepare meatloaf instead of meatballs. If making meatloaf, shape the mixture into one large loaf, place it on a baking sheet, and bake in a 350°F oven for approximately 1 hour. I like to slather the top of my meatloaf with ketchup before baking, but that’s optional!
Overhead shot of hands holding a bowl with egg noodles, three Swedish meatballs, and sauce.

Baked Swedish Meatballs

Frying the meatballs in the skillet is the best way to prepare this dish, for a couple of different reasons. Frying creates a crispy, browned exterior that adds texture to the meatballs, locks in juices, and gives the meatballs a ton of extra flavor. The drippings from the skillet also add flavor to the sauce.

That said, sometimes convenience wins out and we just want an easy oven-baked meatball recipe that doesn’t require standing over the stove to fry in batches. If that’s your preference, no problem! Here are my tips for baked Swedish meatballs:

  1. Arrange the meatballs on a large rimmed baking sheet (or two).
  2. Bake in a 425°F oven for 10-12 minutes, until the meatballs are cooked through.
  3. Make the sauce in a skillet by using ÂĽ cup of butter in lieu of the pan drippings. If you have some drippings on the baking sheet, pour those into the skillet, and then add extra butter to equal about ÂĽ cup of fat.
  4. Combine the baked meatballs with the sauce and serve!
Overhead shot of hands eating bread with Swedish meatballs

Tips for the Best Swedish Meatball Recipe

  • Combine the meatball mixture with your hands — not with a wooden spoon. The more gentle you can be, the more light and tender your meatballs will stay. Don’t overmix, or you’ll end up with tough, dense, and dry meatballs.
  • If you have some extra time, chill the meatball mixture for at least 1 hour before shaping. I don’t always do this (it’s not necessary), but it does make the shaping easier if the mixture is more firm.
  • A cookie dough scoop helps form even meatballs that cook in about the same amount of time. Scoop, roll gently in your hands, and then fry!
  • Coat your hands with a little bit of olive oil periodically as you’re shaping the meatballs. The oil prevents the meat from sticking to your hands, and also helps the outside of the meatballs brown.
Overhead shot of a fork in a bowl of Swedish meatballs with noodles

More Meatball Recipes to Try

Overhead shot of hands eating Swedish meatballs in a rustic white dish

Aunt Bee’s Swedish Meatballs Recipe

5 from 2 votes
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings 8 – 10 people
Calories 271 kcal
A family-favorite recipe for generations, Aunt Bee's Swedish meatballs are homemade comfort food. This is an easy dinner recipe that you will hold onto forever!

Ingredients
  

For the Meatballs:

  • 2 lbs. ground beef
  • 2 large onions
  • 3 eggs, slightly beaten
  • 6 slices cubed white bread (or substitute with 1 ½ cups of Panko bread crumbs)
  • ÂĽ cup half-and-half
  • 2 teaspoons sugar
  • 2 teaspoons salt, or more to taste
  • ½ teaspoon pepper
  • butter and vegetable oil for frying

For the Sauce:

  • ÂĽ cup pan drippings
  • ÂĽ cup flour, plus additional as needed
  • 2 cups beef broth
  • 2 tablespoons half-and-half
  • Salt and pepper, to taste
  • Optional, for serving: chopped fresh parsley; cooked egg noodles; potatoes

Instructions

  • Place the meat in a large bowl. Grate the onions into the meat.
  • Stir together bread or bread crumbs with ÂĽ cup of half-and-half, just until moistened.
  • Add eggs, soaked bread crumbs, sugar, salt, and pepper to the beef mixture. Use your hands or a fork to gently combine, being careful not to over-mix the meat.
  • Use a medium (1 ½ tablespoon) scoop to shape the meat into balls. Each meatball will be about the size of a golf ball. Place the meatballs on a baking sheet so that they will be ready to fry.
  • Heat 2 tablespoons of butter and 1 teaspoon of oil in a large frying pan over medium-high heat. When the butter melts, sautĂ© meatballs in batches, turning while they cook so that all sides are evenly browned and the meat is cooked through (about 8-10 minutes per batch). Be careful not to overcrowd the pan.
  • Repeat until all meatballs are cooked. Remove meatballs to a baking sheet lined with paper towels, and cover loosely with foil to keep warm while you prepare the sauce.

For the Sauce:

  • After frying the meatballs, you should have about ÂĽ cup of drippings in the pan. If you have less, add butter to the skillet to equal ÂĽ cup of fat total.
  • Add flour to the pan drippings. Cook and stir over medium heat for 1 minute.
  • Gradually stream in the beef broth and half-and-half. Whisk over medium heat until the sauce bubbles and thickens. Whisk consistently so that it doesn’t burn or get lumpy.
  • Spoon the sauce over the meatballs and serve with noodles, potatoes, or a loaf of crusty bread! Garnish with fresh herbs, if desired.

Notes

  • Combine the meatball mixture with your hands — not with a wooden spoon. The more gentle you can be, the more light and tender your meatballs will stay. Don’t overmix, or you’ll end up with tough, dense, and dry meatballs.
  • If you have some extra time, chill the meatball mixture for at least 1 hour before shaping. I don’t always do this (it’s not necessary), but it does make the shaping easier if the mixture is more firm.
  • A cookie dough scoop helps form even meatballs that cook in about the same amount of time. Scoop, roll gently in your hands, and then fry!
  • Coat your hands with a little bit of olive oil periodically as you’re shaping the meatballs. The oil prevents the meat from sticking to your hands, and also helps the outside of the meatballs brown.

Nutrition

Serving: 1/8 of the meatballs and sauce (approximately 6 meatballs)Calories: 271kcalCarbohydrates: 15gProtein: 29gFat: 9gSaturated Fat: 4gCholesterol: 135mgSodium: 991mgPotassium: 524mgFiber: 1gSugar: 2gVitamin A: 130IUVitamin C: 2.1mgCalcium: 62mgIron: 3.9mg
Keyword: Easy Swedish Meatballs, Swedish Meatballs, Swedish Meatballs Recipe
Course: Dinner
Cuisine: European
Author: Blair Lonergan

This recipe was originally published in February, 2015. It was updated in January, 2022.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. So glad you posted this! I have been looking for an authentic recipe for Swedish meatballs. I love them with lingonberry jam too (stock up at Ikea).

    I do the same thing with my meatball recipe– make it into a meatloaf or patties depending on the mood and how much time I have.

    Your pictures are fantastic, Blair!

  2. These look like like the ultimate comfort food! Thanks so much for linking this up at Best of the Weekend!

  3. These look great! I do mine with turkey. And since there’s no convenient Ikea, I make cranberry sauce to serve with them. My 6’2″ son devours them!

    1. The cranberry sauce is a great alternative, Deb! I need to remember that since we don’t have an IKEA to buy lingonberry jam either!

  4. I am grateful to both you and Aunt Bee for this amazing recipe! Looks scrumptious and I can’t wait to try it out!
    Found you through Tatertots & Jello – thank you for sharing!

  5. PINNED! These swedish meatball recipe looks great! I love the creamy look of the sauce, my mouth is watering! 🙂 Blair, hope that you are doing great!
    Cathy

  6. 5 stars
    I love Swedish Meatballs! These sound amazing! Pinning so I can add it to my dinner menu next week:)

  7. Looks amazing! Thanks for sharing such a wonderful recipe! Visiting from Wednesday Whatsits! 🙂

  8. Yum! We love meatballs and I’ll definitely give your recipe a try. Curious about the lingonberry mentioned in the comments. We have an Ikea within driving distance and I may have to pick some up.

  9. Instead of cooking them in batches in a frying pan and having to watch and turn them… could I just put them on a large cookie sheet and bake them? I know I’d miss out on the drippings but could just make the sauce with butter as you suggested. Have you tried baking them?

    1. Hi, Debbie! They should work fine in the oven, too! I haven’t tried it that way (frying them tastes so good!), but I don’t see any reason that you couldn’t use the oven for a nice shortcut. Enjoy!

      1. I’ve tried the oven and they just aren’t the same. Also, and perhaps this is a family thing, I would strongly recommend using a a mixture of approximately 75% beef and 25% pork. And we always use allspice. It is what makes a meatball Swedish in my opinion.

        1. I like the idea of adding a touch of allspice. I bet that’s delicious, Jeff! And yes — a combo of beef and pork would also work really well. 🙂

  10. I think Debbie’s idea of baking the meatballs is great, and you won’t totally miss out on the pan drippings, just dump and scrape the baking pan residue into a frying pan!

    My question, Blair, is I’m guessing you make a roux with the flour and pan drippings first before adding the liquid? Or do you just dump everyting in at once?

    I am pulling a pound of ground beef out of the freezer right now, to make this for dinner on my day off! I have half and half leftover from Thanksgiving and while I use it in my coffee when I have it on hand, this way I can be sure it won’t go bad!

    Thanks! I will def come back with a rating!

    1. Yay! I’m so glad that you’ll try it! I think that you can definitely make the roux first, but I never have — I just follow Aunt Bee’s directions exactly, which include adding everything at once. 🙂 Enjoy!

  11. 5 stars
    SO, we had this for dinner tonight, and let me just say, it will become a regular in our household! Hubby was very impressed! I did cut the recipe in half since it’s just the two of us. The meatballs were soft, moist, and juicy. The ice cream scoop went during the last unused utensil purge, so I just rolled them by hand. I did make extra gravy, cuz, well, gravy! And Blair, it DID thicken up well, without actually making a roux! I did add some fresh garlic to the meatballs, but otherwise followed the recipe. 5 stars, it really is easy to follow, if you ‘batched’ and froze the meatballs as Blair suggests, it would make a really quick weeknight meal. I may just do that next time!

    1. Yay! I’m so glad to hear that you enjoyed the meatballs as much as we do! It’s always a compliment when the husband approves as well. 🙂 Thanks so much for your note, as always!