We all love spaghetti and meatballs, but have you tried traditional Swedish meatballs? Unlike regular spaghetti and meatballs that are cooked in tomato sauce, the best Swedish meatballs recipe bathes them in an amazing creamy sauce with mushrooms. I guarantee you will love this recipe for Swedish meatballs gravy!
Ingredients you’ll need:
The best Swedish meatballs recipe calls for ingredients that you can easily find in your pantry.
- Ground beef. I use 90% lean ground beef, but you can use ground turkey or chicken as well
- Egg to help bind the meat with the rest of the ingredients
- Panko breadcrumbs. You can use regular breadcrumbs, but I like the way Panko breadcrumbs absorb the liquid and keep the meatballs moist
- Chopped onion and garlic to flavor the meat
- Nutmeg is the spice used to make traditional Swedish
- Parsley. Freshly chopped parsley flavors both the meat and the gravy
- Beef broth is the base for the sauce
- Condensed cream of mushroom soup gives the gravy its creamy consistency
- Sour cream to give it an extra creamy touch
- Pasta. Egg noodles or any short pasta of your choice to top with meatballs and gravy.
How to make Swedish meatballs?
This recipe is super easy to make. You only need one skillet to cook the meatballs and gravy in..
- In a medium-sized bowl, mix together the ground beef, chopped onion and garlic, Panko breadcrumbs, egg, nutmeg, chopped parsley, salt, and pepper to taste, until well combined.
- Divide the meat into approximately 20 balls
- In a large skillet, heat the olive oil over medium-high heat and brown the meatballs on all sides. Transfer to a plate.
- Pour the beef broth, condensed cream of mushroom soup, sour cream, and fresh parsley into the same skillet and bring to a boil.
- Return the meatballs to the skillet, coat with the sauce, and simmer for about 5-7 minutes or until the meatballs are cooked through. Add salt and pepper if needed. Serve over cooked pasta of your choice.
What to serve with Swedish meatballs?
I always like to start my dinners with a side salad or a bowl of soup. Two amazing soups to complement Swedish meatballs are The Best Broccoli Cheese Soup and Best Cauliflower Soup Recipe, and you get to eat your veggies too!
Can I make Swedish meatballs ahead of time?
This is a great recipe to make ahead of time. You can either cook the meatballs and keep them in the fridge until you’re ready to make the gravy, or refrigerate the meatballs with the gravy for up to 3 days and just reheat when ready to serve.
The Best Swedish Meatballs Recipe
- 1 lb lean ground beef (90% lean)
- 1 egg
- ¼ cup onion, chopped
- 2 garlic cloves, minced
- ½ cup Panko breadcrumbs
- ¼ tsp nutmeg
- 2 tbsps fresh parsley, chopped and divided
- Salt and pepper to taste
- 1 tbsp olive oil
- ¾ cup beef broth
- 1- 10 ½ oz can condensed cream of mushroom soup
- 3 tbsps sour cream
- Freshly cooked pasta
- In a medium-sized bowl, mix together the ground beef, egg, onion, garlic, Panko breadcrumbs, nutmeg, one tablespoon chopped parsley, salt and pepper to taste, until well combined
- Divide the meat in about 20 balls
- Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. Transfer to a plate and pour off any excess fat from the skillet.
- Into the same skillet, pour the beef broth, condensed cream of mushroom soup, sour cream and remaining chopped parsley. Bring to a boil.
- Return the meatballs to the skillet, cover with the lid and simmer for about 5-7 minutes or until the meatballs are fully cooked. Serve over freshly cooked pasta.