Swedish Meatballs

Make Creamy Swedish Meatballs at home with a simple beef-and-pork blend, warm spices, and a rich gravy. This easy recipe tastes even better than IKEA!

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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!

Side view of a bowl of Swedish meatballs with mashed potatoes and a fork taking some.

“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

From-Scratch Swedish Meatballs

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!

Don’t overmix the meat. If you mix too much when combining the ground meat with the breadcrumb mixture, the meatballs can become quite tough when they’re cooked.
The best ground meat for Swedish meatballs is a pork and beef mix. The beef brings richness, the pork keeps everything juicy, and the combination tastes amazing with the creamy gravy sauce. I buy a pre-mixed package when I can because it’s usually cheaper than buying them separately, but if your store doesn’t carry it, you can just use 1/2 lb. ground beef and 1/2 lb. ground pork instead.
The seasoning mix I use here is pretty traditional for Swedish meatballs with warm spices like nutmeg, allspice, and garlic powder. You could also add cloves or dried herbs like parsley or thyme.
I like to grate the onion so there aren’t any large chunks, and I usually chop up the last little piece for safety. The grated onion also adds flavor and moisture.
Cook the sauce in the same pan you browned the meat in to get all that flavor the meatballs left behind!
The butter and flour make a simple roux that thickens the sauce, so if it looks thin at first, just give it a little time. It’ll thicken the longer it simmers. Don’t let the sauce come to a boil, as this can cause it to separate.
Got a bag of frozen Swedish-style meatballs in your freezer? Go ahead and cook them according to the package directions, then make the sauce from my recipe to bring everything to life. It’s an easy shortcut, though I promise my from-scratch meatballs win every time.