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+ servings
Closeup of Perfect Swedish Meatballs with a wooden spook scooping one up.

Perfect Swedish Meatballs Recipe

This Perfect Swedish Meatballs recipe is too delicious to miss. Creamy, savory, and rich, it pairs well with all your tasty side dish favorites.
Course swedish
Cuisine European
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 people
Calories 421kcal
Author Dina


For the Swedish Meatballs

For the meatball sauce


Make the meatballs

  • In a large bowl, add 1lb ground pork, 1lb ground chicken, 1/4 cup yellow onion, grated, 1 garlic clove, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 cup cream cheese, 1/4 cup plain breadcrumbs, and 1/4 teaspoon allspice.
  • Use your clean hands to mix the meat and spices together really well.
  • Now shape the ground meat mixture into meatballs using a medium cookie scoop and place them on a baking sheet lined with foil (for easy cleanup).

Cook the meatballs

  • Add 1/4 cup avocado oil to a large cast-iron skillet and bring the heat to medium-high.
  • Now cook the meatballs in batches to avoid overcrowding. Once the meatballs are cooked, transfer them to a bowl and reserve them for later.

Make the sauce

  • In the same skillet, add 2 tablespoons unsalted butter And 2 tablespoons olive oil. Bring it to medium heat. Then add 1/4 cup all-purpose flour and quickly whisk it for a minute or so.
  • Now add 1 3/4 cup chicken stock and 1/2 tablespoon Dijon mustard. Then let it come to a quick simmer.
  • Add in 1 cup heavy cream, 1/2 teaspoon salt (add more as needed) 1/4 teaspoon black pepper, and 1/2 teaspoon allspice.
  • Let the sauce simmer for about 3-4 minutes.
  • Then add the meatballs back in and serve over hot butter pasta or creamy mashed potatoes. This recipe makes 65 meatballs.


Can I make this recipe ahead of time?
Yes, you can! To freeze these meatballs, place the cooked meatballs on a baking pan in the freezer. Once they are frozen, you can then transfer them to a freezer ziplock bag. Defrost them in the fridge, and reheat and sauce them when you are ready to serve. The sauce can be made a few days ahead and stored in the fridge.


Serving: 8meatballs | Calories: 421kcal | Carbohydrates: 8g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 783mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg