Smothered in a rich and creamy sauce, these Easy Swedish Meatballs can’t be beat. Pan frying the meatballs creates a crispy crust. However, you can also bake them.
Whether you serve these easy Swedish meatballs over rice or mashed potatoes, I promise that your tastebuds are going to swoon. I heart a big ‘ol plate of meatballs for dinner. If you’re a fanatic like me, make sure to check out my Sweet ‘n Savory BBQ Hawaiian, Cheese-Stuffed Pizza Meatballs, Spicy Truff Meatball Hoagies, or this Buffalo Chicken version!
WATCH ME MAKE THESE ON THE GRAM!
EASY SWEDISH MEATBALL INGREDIENTS:
The end results might look fancy, but I promise they’re not complicated. Seriously… this recipe is made out of everyday pantry staples.
FOR THE MEATBALLS:
- Ground Beef
- Seasoned Panko Bread Crumbs
- Garlic Powder
- Ground Nutmeg
- Worcheshire
- Fresh Parmesan
- Egg
- Butter
FOR THE GRAVY:
- Butter
- Flour
- Beef Broth
- Half and Half
- Dijon Mustard
- Fresh Thyme
This recipe is so cozy and delish, you’ll honestly wonder where these bad boys have been all your life. No need to take a trip to Ikea, whip up a batch at home in a little over 30 minutes. Yes, you read that right. Be prepared to have dinner on the table in a flash!
SHOULD YOU BAKE OR PAN FRY?
- Quick and Easy: Both methods are rather speedy, depending on the side of the meatballs, baking them should take between 18 – 22 minutes or pan frying will take between 10 – 15 minutes.
- Batch Cooking: I always suggest a large skillet for pan frying. If doubling the recipe, then I would recommend baking. Baking the meatballs on a sheet pan allows you to cook larger amounts all at once.
OTHER RECIPES YOU MIGHT ENJOY:
The Ultimate Yukon Gold Mashed Potatoes
Meatball Stuffed Mexican Torta Sandwiches
Baked Chicken Parmesan Meatballs over Ramen Romesco
Grinder Salad Corned Beef Sandwich (Viral Tik Tok Recipe)
Beef and Mushroom Lasagna Soup
My Grandma’s Super Easy Recipe for Bierocks
VIEW ALL RECIPES BY CLICKING HERE!
- 1 lb. Ground Beef
- ½ cup Seasoned Panko Bread Crumbs
- 1 tsp. Garlic Powder
- ¼ tsp. Ground Nutmeg
- 1 tbsp. Worcheshire
- ¼ cup Fresh Parmesan
- 1 Egg
- 1 tbsp. Butter
- 4 tbsp. Butter
- 3 tbsp. Flour
- 2 cups Beef Broth
- 1 cup Half and Half
- 1 tbsp. Dijon Mustard
- Fresh Thyme, as desired
- Add all the meatball ingredients to a large bowl. Using your hands, gently mix together until combined.
- Roll into 12 meatballs. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the meatballs and cook until browned on each side, making sure to turn throughout. Transfer to a plate and cover with foil to stay warm.
- Add 4 tablespoons of butter to the skillet that you cooked the meatballs in. Once melted, add flour and whisk continuously until the butter-flour mixture is golden. Slowly stir in beef broth and half and half, continuing to whisk. Add worcheshire sauce, dijon mustard, and bring to a simmer. Taste, and add salt + pepper, as desired.
- Place the meatballs back into the skillet with the sauce and simmer for 5 minutes. Serve over mashed potatoes, noodles or rice.
NOTES ON THIS RECIPE:
- I LOVE these easy Swedish Meatballs with a hefty sprinkle of fresh herbs. Simply chop some up and use them as a garnish.
- Panko is a Japanese-style breadcrumb that you can usually find right next to the Italian Style. I prefer Japanese-style in this recipe because of the texture. However, both varieties will work so use whatever you enjoy most.
- Cheese is not usually found in Swedish meatballs, however, I think it’s a marvelous addition. I used parmesan in this recipe, but you could also swap it for grated gouda, mozzarella, Swiss, etc.
- Leftovers should be refrigerated, in a covered container, and consumed within 2 days.
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