Swedish Meatballs

Ingredients & Substitutions

Here I explain the best ingredients for my easy Swedish meatballs recipe, what each one does, and substitution options. For measurements, see the recipe card.

The Meatballs:

• Ground Beef – I usually buy grass fed, but any ground beef works. You can also use pork, turkey, chicken, or even a mix of ground meats.
• Binder – I originally made these Swedish meatballs using crushed pork rinds as the binder, but have since made them with almond flour and even breadcrumbs. Feel free to use any binder you usually prefer.
• Onion – My optional secret ingredient that not only adds flavor, but also a surprising amount of moisture. The key is to grate it, not chop.
• Heavy Cream – Makes the Swedish meatballs tender and moist. You can swap in milk, half and half, or an alternative milk, but I’d go with less since other options are less thick.
• Egg – For binding.
• Spices – I used a simple combo of sea salt, black pepper, allspice, and nutmeg to get that signature flavor. This is one of the rare savory recipes where I didn’t toss in garlic powder, but you definitely can.
• Olive Oil – I use this to brown the meatballs. Avocado oil works just as well.

Swedish Meatball Sauce:

• Beef Bone Broth – The flavorful sauce base. Store bought is fine, but if you have homemade bone broth, it tastes even better. Regular beef broth works too, but it takes longer to reduce and will not taste quite as bold. If you use regular, I recommend adding a teaspoon of Dijon mustard toward the end.
• Heavy Cream – Makes the sauce rich and creamy. Full fat coconut milk works as a substitute, but I don’t recommend thinner options here.
• Cream Cheese – My favorite way to thicken the sauce without flour. It makes the gravy creamy and smooth, without needing cornstarch or other thickeners.
• Butter – I like grass fed butter, but any unsalted kind works.

How To Make Swedish Meatballs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the meatball base. In a large bowl, mix together the dry ingredients: binder, salt, pepper, allspice, and nutmeg. Whisk in the cream, egg, and onion if you are using it.
2. Add the beef. Gently mix it in, just until uniform.

3. Form the meatballs. Roll the mixture into 1-inch balls and place them on a baking sheet. I find this the most convenient spot to place them, but a cutting board works, too.
4. Cook until golden. Heat the oil in a large skillet (I used this braiser) over medium-high heat. Brown the meatballs on all sides until cooked through, working in batches and setting each batch aside as you go.

5. Make the sauce. Wipe out the pan and melt the butter over medium heat. Pour in the beef broth and cream, then simmer until the liquid reduces by half.
6. Make it creamy. Turn the heat to low and stir in the cream cheese until the sauce is smooth and silky.
7. Bring it all together. Add the Swedish meatballs back to the pan and spoon the sauce over them. I like to finish with a sprinkle of fresh parsley on top.

Serving Ideas

Traditional Swedish meatballs are served with mashed potatoes and lingonberry jam. I’ve gone that route before, but also enjoy them with mashed cauliflower with sugar-free cranberry sauce for a lighter version.

In my cookbook and pictures here, I served them over spaghetti squash. Feel free to choose your favorite pasta, zucchini noodles, or even my cauliflower gnocchi or fried radishes for something different.