You'll love this Swedish Meatballs Recipe. Complete meal ideas for One-Pot Swedish Meatball Pasta with tips to perfectly develop a ton of flavor and just the right texture. These can be enjoyed over noodles or mashed potatoes and topped with lingonberry jam.
Swedish Meatballs Recipe
Swedish meatballs are one of my favorite family recipes. This delicious Swedish meatball pasta will become a quick favorite with your family too.
This Swedish meatball recipe is comfort food your family will love that’s easy to make too. Ready for the recipe? Keep scrolling to learn how to make your own Swedish meatballs and get some amazing side dish ideas too.
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What is different about Swedish meatballs?
Swedish Meatballs are smaller than traditional Italian meatballs, and they’re flavored differently too. The best thing about Swedish meatballs? They’re not served with tomato sauce like Italian meatballs, instead, they’re covered in gravy. And who doesn’t love gravy? Meat balled up with extra goodies and cooked in a roux-based gravy that boasts a rich and savory taste.
One Pot Swedish Meatballs Pasta
Swedish meatballs are the perfect one pot pasta for dinner this week! Just imagine: homemade meatballs simmered in a creamy sauce. Even the picky eaters will love it. Plus, you probably already have most of the ingredients on hand for easy Swedish meatballs with noodles.
With just a few minutes of prep work and some stirring, this Swedish meatball recipe will quickly become a filling favorite for your family.
Ready to make your own one pot Swedish meatballs with noodles?
Ingredients for meatballs
- 40 oz of mixed ground beef, pork, and veal, we prefer natural or organic but use your favorites.
- 1 small onion very finely chopped, about 1 cup worth
- 1 & ⅔ cups breadcrumbs
- ½ milk
- 2 eggs or 6 tablespoons of aquafaba (chickpea water works every time)!
- About 1 teaspoon of quality salt
- Freshly grated nutmeg, about ½ teaspoon
- ¼ teaspoon allspice
Ingredients for the gravy can be found in the recipe card below.
You can serve Swedish meatballs over noodles or rice for a complete meal.
Recipes with Ground Beef
Once you’ve gathered all the things you’ll need to make this Swedish meatballs dinner for your family, follow these simple steps to a successful one pot meal.
Combine all of the meatball ingredients together until you have an even consistency and texture.
Form small balls that are about 1.5 inches; this should make about 40 in that size. Set them onto a tray while you make the rest.
Heat a deep stainless pan, ideally 12 to 14 inches, to medium high heat and melt about half of the butter.
Once the butter has started to bubble, add about 10 to 14 meatballs, brown on all sides, about 1-2 minutes per side, about 8-10 minutes total. Transfer to a clean dish and cover while you repeat in batches with the rest of the meatballs.
Once all the meatballs are done, you can scrape the bottom of the pan for all of the flavor filled bits. The bottom of the pan should also have a few tablespoons of fat and butter leftover in it, if needed you can add a little more.
Carefully whisk the flour into the fat, and let it bubble for about 1 full minute. This will help cook off the flour taste in the rue.
This Swedish meatball recipe makes about 40 meatballs, and you can top them with lingonberry jam if your heart desires.
The Secret to Good Meatballs
Sometimes making meatballs feels harder than it should be. With these Swedish meatball secrets, you can make amazing meatballs every time.
Here’s what to do:
- Keep the ingredients cold. To keep the fat from breaking down, you’ll want to keep your ingredients cold before mixing.
- Make a test patty. Taste test your meatball mix by making a small test patty and cooking it. Then taste to check for flavor. That way you’ll know it tastes the way you want before you cook all the meatballs.
- Be gentle. When you’re making meatballs, begin by oiling your hands to keep the meatballs from sticking. Then, be careful not to pack the meat too tightly, or you’ll end up with rubbery and chewy meatballs.
Meatballs and Noodles Casserole
What to Serve with Swedish Meatballs
This Swedish meatballs casserole with pasta is the perfect weeknight dinner all by itself. However, you can add extra side dishes to squeeze in more vegetables. Check out some of our favorite side dishes to serve with Swedish meatballs.
- Instant Pot Baby Carrots - This is an easy healthy side dish the kids will love!
- Green Beans Almondine - My grandmother’s favorite Swedish meatball side dish, these green beans have slivers of almonds for added flavor.
- Gluten Free Cheddar Biscuits - These delicious biscuits will quickly become a family favorite.
- Super Detox Salad - A good salad is the perfect addition to this one-pot Swedish meatballs with noodles.
- Pearl Onions in Cream Sauce - The onions pair really well with the flavors in Swedish meatballs, and the cream sauce makes this side dish feel decadent.
Swedish Meatballs with Noodles
Swedish meatballs are one of my favorite dinners to make. They’re rich, savory, and filling. All while still being easy to make on a weeknight.
We enjoyed the meatballs on this exact pasta: Severino Pasta Mafaldine Pasta
Easy Family Recipe
I know your family will love this one-pot Swedish meatball recipe as much as mine does. If you still have room for dessert after seconds, try these Turtle Thumbprint Cookies. They’re a favorite sweet treat at our house.
What’s your favorite weeknight recipe? Share in the comments.
One Pot Swedish Meatball Pasta
Easy One Pot Swedish Meatballs with Pasta is the perfect dish to enjoy with friends or serve on busy weeknights when you're short on time but have some big appetites to satisfy!
Swedish Meatballs Recipe
Swedish Meatballs Recipe
Ingredients for the gravy
- 2-4 tablespoons of butter divided
- About 6 tablespoons of flour we used whole wheat, all purpose flour works too
- 4 cups of beef broth
- About ⅔ cup of sour cream or heavy cream we used sour cream
- optional: Fresh sage, ground pepper, and salt to taste.
- optional: Lingonberry jam for the top
- Combine all of the meatball ingredients together until you have an even consistency and texture.
- Form small balls that are about 1.5 inches, this should make about 40 in that size. Set them onto a tray while you make the rest.
- Heat a deep stainless pan, ideally 12 to 14 inches, to medium high heat and melt about half of the butter.
- Once the butter has started to bubble you can add in about 10 to 14 meatballs, brown on all sides, about 1-2 minutes per side, about 8-10 minutes total. Transfer to a clean dish and cover while you repeat in batches with the rest of the meatballs.
- Once all the meatballs are done you can scrape the bottom of the pan for all of the flavor filled bits. The bottom of the pan should also have a few tablespoons of fat and butter leftover in it, if needed you can add a little more. Carefully whisk the flour into the fat, let it bubble for about 1 full minute. This will help cook off the flour taste in the rue.
- Slowly start to add in the beef broth, continuing to whisk until you have a thin gravy.
- Add all of the meatballs back into the pan, some will likely be up on top a bit, just rotate as they simmer.
- Let the sauce reduce while the meatballs finish cooking, uncovered, for about 10 to 15 minutes.
- At this time you can slowly add in the heavy cream or sour cream and gently swirl to mix it in.
- We enjoyed this on Malfaldine pasta and topped with lingonberry jam.
- These should freeze really nicely in the sauce-ours just didn’t quite last that long!