Swedish Meatballs Recipe

Soft, tender Swedish Meatballs Recipe that wraps cozy Swedish cuisine flavors in a creamy sauce, finished with a sweet pop of lingonberry jam—ready in under an hour!

This classic dish, known as köttbullar in Sweden, pairs lightly spiced ground beef meatballs with a velvety, creamy sauce. It’s special because it balances savory and sweet, and it’s flexible: swap beef for turkey, make it gluten-free, or double it for a crowd. I first discovered this comfort food during a crisp winter holiday in Stockholm, and ever since, I’ve loved serving it at Sunday dinners or festive gatherings. Using lean ground beef and simple pantry staples keeps it both homey and health-minded—just how I like it.

Why You’ll Love This Recipe

* Ready in under an hour—no marathon cooking sessions required
* Uses everyday ingredients: ground beef, breadcrumbs, butter, cream
* One-skillet friendly (hello, easy cleanup)
* Creamy sauce that hugs every meatball—no bland bites here
* Lingonberry jam adds a bright, tangy finish (Smucker’s is a fave)
* Make-ahead potential: prep meatballs, freeze, and cook later
* Crowd-pleaser for weeknight dinners or holiday spreads
* Gluten-free option with almond flour substitution for crumbs
* Kid-friendly flavor profile—no overpowering spices
* Comfort food meets Scandinavian flair

Ingredients

For the meatballs:
• 1 lb lean ground beef (at least 85% lean)
• ½ cup breadcrumbs (Panko or whole-wheat; swap almond flour for gluten-free)
• ¼ cup milk (whole or 2%; oat milk works too)
• 1 small yellow onion, finely chopped (soak in cold water for 5 min to reduce bite)
• 1 clove garlic, minced
• 1 large egg, beaten
• ¼ tsp ground allspice
• ¼ tsp freshly grated nutmeg
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 Tbsp unsalted butter
• 2 Tbsp vegetable oil (or olive oil for a fruitier note)

For the creamy sauce:
• 2 Tbsp butter
• 3 Tbsp all-purpose flour (or a 1:1 gluten-free blend)
• 2 cups low-sodium beef broth
• ½ cup heavy cream (or half-and-half for lighter sauce)
• 1 tsp Dijon mustard (optional, for tang)
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

To serve:
• Lingonberry jam (I use the classic Swedish brand, but any red berry jam works)
• Egg noodles, mashed potatoes, or toasted rye bread

Directions

1. Soak and boil. In a small bowl, stir milk into breadcrumbs and let sit 5 minutes until squishy. This step keeps meatballs tender—trust me, it’s worth it.
2. Sauté aromatics. Heat a teaspoon of butter in a skillet over medium heat; cook onion and garlic until soft and fragrant, about 3 minutes. Scoop onto a plate to cool slightly.
3. Mix gently. In a roomy bowl, combine soaked breadcrumbs, onion mix, ground beef, egg, allspice, nutmeg, salt, and pepper. Use your hands (or a fork) to mix until just combined—overworking makes them dense.
4. Chill and shape. Cover bowl and refrigerate 10 minutes; this makes rolling easier. Then, with wet hands or a small ice-cream scoop, form 1-inch meatballs and place on a parchment-lined tray.
5. Brown in batches. Warm butter and oil in your trusty cast-iron skillet over medium-high. Add meatballs (don’t overcrowd), turning every 2 minutes until golden on all sides—about 8 minutes total. Transfer to a plate.
6. Build the sauce. Lower heat to medium, melt 2 Tbsp butter in the same pan, whisk in flour until golden (about 1 minute). Gradually pour in beef broth, whisking nonstop so lumps vanish.
7. Enrich and simmer. Stir in cream and mustard; bring to a gentle simmer until sauce thickens, about 3 minutes. Taste and season with salt and pepper.
8. Finish the meatballs. Nestle browned meatballs into the sauce, cover, and simmer on low for 10 minutes—this cooks them through and infuses flavor.
9. Garnish & serve. Sprinkle chopped parsley over the top, ladle over noodles or potatoes, and place a spoonful of lingonberry jam on the side (or right on top!).

Servings & Timing

Makes about 18–20 meatballs (serves 4 generously)
Prep Time: 20 minutes
Chill/Rest Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~1 hour from countertop to table

Variations

• Swap half the beef for ground turkey—lighter but still juicy.
• Stir fresh dill and parsley into the meat mixture for an herby twist.
• Use coconut milk and tapioca flour for a dairy-free creamy sauce.
• Add a pinch of smoked paprika or cayenne for gentle heat.
• Replace heavy cream with sour cream for a tangy, velvety finish.
• Make mini-meatballs (½ inch) for party-friendly appetizers.

Storage & Reheating

In the fridge: store meatballs and sauce in an airtight container for up to 3 days.
In the freezer: freeze cooked meatballs (no sauce) on a tray, then bag and keep up to 3 months.
Reheat: gently warm in a skillet with a splash of broth or cream until heated through, or microwave on medium power for 1 – 2 minutes.
Make-ahead tip: fully cook and refrigerate; reheat just before serving and swirl in fresh jam.

Notes

• Meatball texture improves if you let the mixture rest.
• Room-temperature ingredients bind better—no cold eggs straight from the fridge.
• If sauce feels too thick, thin with a bit more broth or milk.
• Skim excess fat from sauce surface for a cleaner look and lighter taste.
• A tiny cookie scoop ensures evenly sized meatballs that cook uniformly.
• For extra indulgence, stir in 2 Tbsp cream cheese into the sauce.

FAQs

Q: Can I bake these instead of pan-frying?
A: Yes—arrange meatballs on a lined baking sheet and bake at 400 °F for 15–20 minutes, then simmer in sauce.

Q: Are Swedish meatballs gluten-free?
A: To make them gluten-free, swap breadcrumbs and flour for almond flour or a 1:1 gluten-free blend.

Q: What’s the best side dish?
A: Egg noodles soak up that creamy sauce beautifully, but mashed potatoes or buttered toast work wonders too.

Q: Can I use ground pork or lamb?
A: Absolutely—you’ll get a richer flavor with pork or an earthy note with lamb.

Q: How do I prevent meatballs from falling apart?
A: Don’t overmix; let the mixture rest, and chill before shaping to help them hold their shape.

Q: Is lingonberry jam necessary?
A: It’s traditional and brings a lovely tart contrast, but red currant or cranberry jam can stand in.

Q: Can I make this ahead for a party?
A: Yes—fully cook and chill meatballs; reheat in sauce right before guests arrive.

Q: How do I thicken the sauce more?
A: Whisk in a slurry of 1 tsp cornstarch mixed with equal water, simmer until it thickens.

Conclusion

This Swedish Meatballs Recipe brings together savory ground beef meatballs, a luscious creamy sauce, and that signature tang of lingonberry jam—perfect for cozy dinners or festive occasions. It’s both simple and elegant, and you can tweak it to suit dietary needs or flavor cravings. Give it a whirl, leave a comment below on how you served yours, and if you’re curious about other Scandinavian treats, check out my post on Swedish Cinnamon Buns for a sweet finish! Enjoy every comforting bite.