The Amazing Swedish Meatball

The Amazing Swedish Meatball


"Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them."

Ingredients 1 h 20 m {{adjustedServings}} servings 560 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 2175 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  3. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  4. To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
  5. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
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  • Note
  • These meatballs are great alone, but are also delicious poured over egg noodles.
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Reviews 173

  1. 198 Ratings


SAUCE REVIEW. This review is for the sauce only. I live in Sweden and needed a fast sauce to make with the meatballs that I had just made. I thought that I had a sauce pre-made, only to find out that I was wrong. Sheesh.... Anyway, I made this sauce, which looked strange to me, but, I was desperate. Well, I ended up making mashed potatoes and having the meatballs with slices of cucumber instead. A Swedish meat sauce should be brown like gravy, not creamy and definetly not like this one. And just another comment, the IKEA sauce for the swedish meatballs is actually very close to the made from scratch sauce.


Well, I wish I could write two reviews for this recipe. Good news or bad first? I'll start with the bad-we were not impressed with the sauce recipe by any means. Thankfully we all taste-tested it prior to adding the meatballs. I whipped up a white cream sauce as an emergency alternative since the other sauce was pretty much inedible. Ok, on to the good part. The meatball recipe here is excellent, I was very impressed with flavor and texture-they will be good with other sauces and I look forward to preparing them again. Hope others have better luck than I did with the sauce!


Yowza is right Kari! These were incredible to say the least. I don't normally eat red meat merely because I don't really care for it, however, there's always an exception to every rule and this was it! I've spent many years looking for the perfect S.M. recipe and my search has finally ended. I did make a couple of changes to suit out tastes. To the meat mixture I added more seasonings; garlic and onion powders, etc. After the meatballs were cooked in the oven, I took them out of the casserole dish and placed them on a separate plate. I added beef broth (not water) to the casserole dish and cooked on a low flame in order to loosen the browned bits from the bottom. I then used that to make the sauce. No matter what any recipe calls for, I always double the amount of liquid. In this case I added two cans of low salt cream of mushroom soup. Again Kari, I'm totally impressed with your wonderful recipe and so were my hubby and kids. Thanks!