The Best Homemade Swedish Meatballs
There are a handful of dinners that instantly become “family legend” meals, and these Swedish meatballs just claimed that spot in our home. I made them on a chilly weeknight when we were craving something cozy, and Kyle looked at me after the first bite and told me, “This is the best thing you’ve ever made.” I’m choosing to take that as the highest compliment and not as a challenge to never cook again. 😉
Why These are the Best Homemade Swedish Meatballs
These meatballs are everything you want in a comfort-food dinner: tender, perfectly seasoned, and wrapped in the creamiest, silkiest gravy. The spices are gentle but warm — just a hint of allspice, nutmeg, and cinnamon — and the sauce gets this gorgeous depth from beef bone broth, coconut aminos, and a splash of red wine vinegar that brings everything to life right at the end. It feels special without being fussy, and simple enough to make on a weeknight.
If you’re craving a meal that’s comforting, deeply flavorful, and guaranteed to impress even the picky eaters in your house, these Swedish meatballs are about to become your new favorite too.
How To Make These Homemade Swedish Meatballs:
- In a small bowl, combine your rolled oats and your milk. Let them sit for five minutes so that the oats can soften.
- Now take large bowl and add your meats, soaked oats, egg, onion, garlic, salt, pepper, and spices. Mix gently with your hands or a fork, try not to over-mix so that the texture stays right!
- The contents of that bowl is going to be your meatballs. Form them into 1 inch to 1 1/4 inch balls. Heat up your skillet to to medium heat with some oil or butter. Then you’re going to brown the sides, and don’t panic if they don’t cook through. This is just going to bring some great flavor! Set on a plate
- After you’ve browned all of your meatballs, we’re going to make the gravy. Start by melting butter, and then stirring in your flour. Add your beef broth, then your heavy cream and cream cheese, continuously stirring. Let your gravy come to a simmer. Add the coconut aminos, and let your gravy thicken up a bit.
- Once it’s thickened, taste it. Then add your red wine vinegar, starting with just a tsp. Then adjust to your liking!
- Once the gravy is good to go, add back in your meatballs and let them simmer for another 15 minutes.
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What To Serve These Swedish Meatballs With:
We served ours over a big spoonful of creamy mashed potatoes with these Dijon Brown Butter Glazed Carrots on the side, and let me tell you… it was one of those dinners you don’t want to end. The kind where you’re already thinking about making it again next week.
How to Store These Swedish Meatballs:
These meatballs will store in the fridge for up to 4 days, and you can store them in a freezer safe container for up to three months.
Be sure to tag us @frontporchfreshrecipes on Instagram if you make these creamy Homemade Swedish Meatballs. We love seeing how you make our recipes! Want to Pin this recipe for later? Click the Pin It button on any of the images below! Happy cooking!
Homemade Swedish Meatballs
Ingredients
Meatballs
- 1 lb ground pork
- 1 lb ground beef 80/20 or 85/15
- 3/4 cup rolled oats
- 1/2 cup whole milk or heavy cream
- 1 large egg
- 1 small onion finely minced or grated
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1-2 tbsp minced fresh parsley
Gravy
- 4 tbsp unsalted butter
- 1/4 cup flour
- 3 cups beef bone broth
- 1 cup heavy cream
- 2-3 tbsp coconut aminos
- 1-2 tsp red wine vinegar
- 2 oz softened cream cheese
- salt & pepper to taste
Instructions
- In a small bowl, combine the rolled oats and milk. Let them sit for 5 minutes to soften. This step ensures tender, melt-in-your-mouth meatballs.
- In a large bowl, add the ground pork, ground beef, soaked oats, egg, onion, garlic, salt, pepper, allspice, nutmeg, cinnamon, and parsley. Mix gently with your hands or a fork until combined — avoid over-mixing so the final texture stays soft.
- Roll the mixture into meatballs about 1 to 1¼ inches wide. Heat a large skillet over medium heat with a touch of oil or butter. Brown the meatballs on all sides. They do not have to cook through yet — browning simply builds flavor. Transfer the meatballs to a plate.
- Using the same skillet, melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden. Slowly add the beef bone broth while whisking continuously. Pour in the heavy cream and cream cheese, then bring the sauce to a gentle simmer. Add the coconut aminos. Let the gravy thicken slightly, then taste. Add 1–2 teaspoons red wine vinegar — start with 1 tsp, then adjust for brightness.
- Return the browned meatballs to the skillet. Simmer uncovered for 10–15 minutes, or until the meatballs are fully cooked and the gravy is silky and smooth.
- These shine over mashed potatoes, buttered egg noodles, or roasted potatoes. Garnish with extra parsley and fresh black pepper.
Notes
- Grating the onion helps it disappear into the meat and adds moisture.
- If your gravy becomes too thick, splash in a little extra bone broth.
- If it becomes too thin, let it simmer a few extra minutes until it reduces.
- Coconut aminos add sweetness; increase the salt slightly if needed to balance flavors.
