This isn’t a complicated recipe, and you don’t need any fancy equipment. Everything comes together on the stovetop, and the ingredients are simple. If your only reference is the ones from IKEA, homemade will probably surprise you—they’re much softer, with more flavor, and the sauce is richer. You can make these for dinner on a weeknight or any time you want something a little bit different that’s still familiar.

Ingredients

For the Meatballs:

• 1 medium yellow onion

• 1 ½ Tbsp unsalted butter 

• 1.5 oz soft white bread (45 g; about 2 slices, crusts removed), pulsed into fine crumbs

• ¾ tsp fine salt

• ¼ tsp EACH: ground nutmeg, ground allspice, white pepper

• 3 Tbsp heavy cream 

• 1 large egg

• 9 oz ground beef, 20% fat (250 g)

• 9 oz ground pork, 20% fat (250 g)

• 1 Tbsp neutral oil, like vegetable or canola 

For the Creamy Swedish Sauce:

• 3 Tbsp all-purpose flour 

• 2 cups low-sodium beef stock (480 ml)

• ½ cup heavy cream (120 ml)

• 2 tsp soy sauce, light or all-purpose 

• 2 tsp Worcestershire Sauce 

• 1 tsp Dijon mustard 

• ⅛ tsp white pepper, or more to taste

To Serve:

• ½ cup lingonberry jam (120 ml), OR cranberry sauce, red currant jelly, or tart cherry preserve

Instructions

1. Prep the Onion Two Ways
Slice your onion in half. Finely dice one half and gently sauté it in ½ Tbsp butter over low-medium heat for 8–10 minutes until it turns soft and golden. Let cool completely. Grate the other half on a box grater straight into a large bowl (this brings both sweet and fresh onion flavors to your meatballs).

2. Build the Meatball Mix
To the bowl with the grated onion, add the sautéed onion, breadcrumbs, cream, salt, nutmeg, allspice, and white pepper. Stir so the breadcrumbs soak up the liquid and spices. Mix in the egg. Add both ground meats and use your hands to gently mix everything until just combined. Don’t overwork it—just fold until it holds together.

3. Shape & Chill
Use a tablespoon or small scoop to portion the mixture (about 24–26 balls). Gently roll into balls with damp hands if it’s sticky. Arrange on a tray and chill in the fridge for 30 minutes so they’ll keep their shape while cooking.

4. Brown the Meatballs
Heat the oil and remaining butter in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides, turning often (about 5–6 minutes per batch). Don’t overcrowd the pan. Remove browned meatballs to a plate—don’t worry if they aren’t cooked through yet.

5. Make the Gravy
Pour off most of the fat, leaving about 3 Tbsp in the pan. Lower heat to medium. Sprinkle in the flour and whisk for a minute or two. Slowly whisk in the beef stock, scraping up any brown bits. Add cream, soy sauce, Worcestershire Sauce, Dijon, and white pepper. Simmer, whisking, until smooth and slightly thickened. Taste and adjust seasoning.

6. Finish Cooking the Meatballs
Return all the meatballs (plus any juices) to the pan. Gently simmer for 5 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is glossy and thick.

7. Serve & Enjoy!
Serve your Swedish meatballs with plenty of creamy sauce over mashed potatoes or noodles. Spoon over a generous dollop of lingonberry jam (or cranberry, red currant, or tart cherry). The tart-sweet jam cuts through the richness—don’t skip it!

Enjoyed these Swedish meatballs? Save the photo below to your Pinterest board so you’ll have the recipe handy next time you’re craving them!

Swedish Meatballs Video Recipe

Tips & Tricks

• Don’t rush the onions. Take your time when softening them in butter—low heat and patience will bring out more sweetness, which makes a difference in the final flavor.

• Use the right fat content. Lean ground meat can make dry meatballs. Go for beef and pork with a bit of fat so everything stays soft and juicy.

• Mix gently. Overworking the meat mixture can turn the meatballs dense. Mix just until everything comes together—no more.

• Let them chill. If you have time, let the shaped meatballs rest in the fridge for half an hour before cooking. It helps them keep their shape and hold together in the pan.

• Brown, don’t cook through. Get some color on the meatballs in the pan, then let them finish cooking in the sauce. This keeps them moist and adds more flavor to the sauce itself.

• Jam on the side isn’t optional. It’s not just for show—the little bit of tart fruit with the rich sauce is what sets Swedish meatballs apart. If you can’t find lingonberry, cranberry sauce works just fine.

• Mashed potatoes or noodles work equally well. Use whatever you have—just make sure there’s something to soak up the sauce.

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!