Swedish meatballs are usually made with rice or noodles, unlike Italian meatballs. The classic Swedish meatball recipe has plenty of sauce to add to the noodles. You can use fresh homemade or dried pasta from the store; the only difference is that the fresh homemade pasta will take less time to cook.

Ingredients

For the Meatballs

• ½ lb ground beef

• ½ lb ground pork

• ¼ cup panko breadcrumbs

• 1 tbsp fresh parsley, minced

• ¼ tsp ground allspice

• ¼ tsp ground nutmeg

• ¼ cup onion, finely minced

• ½ tsp garlic powder

• ½ tsp salt

• Pinch of black pepper

• 1 egg

• 1 tbsp olive oil

• 1 tbsp butter

For the Sauce

• 4 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• Salt and pepper, to taste

For the Pasta

• 16 oz egg noodles or your favorite pasta

• 2 tbsp salt (for pasta water)

Instructions

1. Make the Meatballs

• In a medium bowl, combine ground beef, ground pork, panko, parsley, allspice, nutmeg, onion, garlic powder, salt, pepper, and egg.

• Mix gently with clean hands or a spoon until just combined — do not overmix to keep the meatballs tender.

• Roll the mixture into about 20 small meatballs, roughly 1 inch in size.

2. Cook the Meatballs

• Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

• Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.

• Remove meatballs from the skillet and cover with foil to keep warm.

3. Make the Creamy Sauce

• In the same skillet, melt the remaining 4 tablespoons of butter over medium heat.

• Whisk in the flour and cook for 1–2 minutes, until golden and slightly nutty.

• Gradually whisk in the beef broth, stirring constantly to prevent lumps.

• Add the heavy cream, Worcestershire sauce, and Dijon mustard.

• Season with salt and pepper to taste.

• Reduce heat to low and simmer for 5–6 minutes, stirring occasionally, until the sauce thickens.

4. Finish the Dish

• Return the meatballs to the skillet, coating them in the sauce.

• Let simmer on low for 5 minutes to absorb the flavors.

5. Cook the Noodles

• While the sauce simmers, bring a large pot of water to a boil.

• Add 2 tablespoons of salt, then the pasta.

• Cook according to package directions (usually 8–10 minutes) until al dente.

• Drain the noodles well.

6. Serve

• Plate the noodles and spoon the creamy meatballs and sauce generously over the top.

• Garnish with fresh parsley for a bright, fresh finish.

Tips for Success

• Use half beef and half pork for the most flavorful and tender meatballs.

• For extra richness, use full-fat heavy cream in the sauce.

• Serve with lingonberry jam or cranberry sauce on the side for a traditional Swedish touch.

Make Ahead & Storage

• Make Ahead: Prepare meatballs and sauce up to 1 day ahead. Reheat gently on the stove before serving.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce separately for up to 2 months. Thaw overnight and reheat gently.

Timing

• Prep Time: ~15 minutes

• Cook Time: ~25 minutes

• Total Time: ~40 minutes

Slow Cooker Swedish Meatballs

Hello there from Cooking Frog; we’re delighted to share this nice recipe for cooking Swedish meatballs with you. To make these juicy slow cooker meatballs, there are three key factors to know.

Choosing the right mixture of meat, cooking over a long period under controlled heat, and adding panade. I have experimented a lot of times with this meal to get the result so that every time you make them, you have the right balance of texture and taste.

The slow cooker is the perfect choice for braising meatballs for an extended period. It should never go above the boiling point to prevent them from overcooking. With a slow cooker, the heating will be consistent enough.

Meatballs are simmered in a light and thickened beef broth, and to provide a rich taste, the cream is added just at the end of cooking. It is a meal that requires almost no effort to make.

Ingredients

For the Meatballs

• 1 tsp garlic, minced

• 2 tsp kosher salt, divided

• 1 cup heavy cream, divided

• 1 large egg

• ½ cup panko breadcrumbs

• 8 oz ground pork

• 1 yellow onion, grated

• ¼ tsp nutmeg

• Pinch of allspice

• ¼ tsp black pepper

• 8 oz ground beef

• 1 tbsp olive oil

For the Gravy

• 3 tbsp butter

• 3 tbsp flour

• 3 cups unsalted beef broth

• Juice of ½ lemon

• 1 tbsp chopped parsley, for garnish

Instructions

1. Prepare the Panade

• In a medium bowl, whisk together ¼ cup of heavy cream and the egg.

• Stir in the panko breadcrumbs and let sit for a few minutes until slightly softened.

2. Make the Meatball Mixture

• In a large mixing bowl, combine the ground pork, garlic, grated onion, nutmeg, allspice, black pepper, and 1 tsp of salt.

• Use your hands to mix until just combined (about 1 minute).

• Add the panade and mix again until smooth.

• Gently fold in the ground beef, mixing just until incorporated — do not overmix to keep the meatballs tender.

3. Shape the Meatballs

• Form the mixture into 18 small meatballs (about 1 tablespoon each) and set aside on a plate.

4. Brown the Meatballs

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add the meatballs in batches and cook for 5–6 minutes, turning to brown all sides.

• Remove the meatballs and set aside. They will finish cooking in the sauce.

5. Make the Gravy

• In the same skillet, melt butter and whisk in flour. Cook for 30–40 seconds to make a light roux.

• Slowly whisk in the beef broth, scraping up any browned bits from the pan.

• Bring to a simmer and cook until the gravy thickens slightly (about 1 minute).

• Season with a pinch of salt and pepper if needed.

6. Slow Cook

• Transfer the sauce and browned meatballs to the slow cooker.

• Cover and cook on high for 1½–2 hours or low for 4–5 hours.

7. Finish the Gravy

• Just before serving, stir the remaining ¾ cup heavy cream with the lemon juice and pour it into the sauce. Stir gently until combined.

• Taste and adjust seasoning with more salt and pepper if needed.

8. Serve

• Garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or rice.

Timing

• Prep Time: 20 minutes

• Cook Time: 2 hours (slow cooker on high)

• Total Time: ~2 hours 20 minutes

Share the image below to your Pinterest board if you like these Swedish Meatballs!