Swedish Meatballs, or Köttbullar, are one of those dishes that feel like a warm hug in a bowl. Savory, juicy meatballs coated in a creamy gravy with that slightly tangy kick from lingonberry sauce honestly, it’s hard to beat. I’ve made these more times than I can count, and every time they disappear faster than I expect. This is my personal way of making them at home, nothing overly fancy, just simple steps and big flavor. I like serving these Swedish meatballs over spiral pasta instead of the usual mashed potatoes sometimes. It catches all that creamy sauce really well, and if I’m being honest, pasta just feels easier on busy days. This recipe is written exactly how I cook it, small imperfections and all.
Swedish Meatball Ingredients
- 1 lb or 500g ground beef
- 1 tbsp parsley, chopped
- 1/4 cup or 33g bread crumbs
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp garlic powder
- 1/4 cup or 33g onion, chopped
- 1 egg
- Salt and pepper to taste
How I Make the Swedish Meatballs
I start by adding all the meatball ingredients into a large bowl. Ground beef, bread crumbs, onion, egg, parsley, spices everything goes in together. I mix it using my hands because it’s honestly the easiest way, even though I sometimes overmix it a little. Don’t stress too much; the meatballs still turn out tender. Once mixed, I roll the mixture into small meatballs, about the size of a walnut. Sometimes they’re not all the same size, and yeah, that’s okay. I place them on a plate while I heat up a pan. I add a bit of butter to a large skillet over medium heat and cook the meatballs in batches, turning them gently so they brown on all sides. They don’t need to be fully cooked through at this stage since they’ll finish cooking in the sauce. Once browned, I remove them from the pan and set them aside.
Swedish Meatball Sauce Ingredients
- 5 tbsp or 75g butter
- 3 tbsp or 38g flour
- 2 tbsp Worcestershire sauce
- 1/2 tbsp soy sauce
- 1 cup or 250ml heavy cream
- 1/4 tsp mustard powder
- Salt and pepper to taste
- 2 tbsp parsley, chopped
Making the Creamy Swedish Meatball Sauce
Using the same pan, I melt the butter over medium heat. Once melted, I stir in the flour and cook it for a minute or two until it looks like a smooth paste, even though sometimes it gets a bit lumpy at first. Slowly, I pour in the beef stock while whisking. If you rush this step, the sauce can turn weirdly thick, which has happened to me once or twice. I then add Worcestershire sauce, soy sauce, mustard powder, salt, and pepper. When the sauce thickens, I pour in the heavy cream and stir until smooth. The meatballs go back into the pan and simmer for about 8–10 minutes until fully cooked and coated in that creamy gravy. I finish with chopped parsley.
Serving on Spiral Pasta
While the meatballs simmer, I cook spiral pasta according to the package instructions. I like using spirals because they hold the sauce really well. I drain the pasta, plate it up, and spoon the Swedish meatballs and gravy generously over the top. I always add lingonberry sauce on the side for that sweet-tart contrast, though sometimes I forget and add it halfway through eating.
Final Thoughts
These Swedish meatballs are comforting, rich, and surprisingly easy to make at home. They’re not perfect every time, and that’s kind of the charm. Served over spiral pasta with creamy gravy and a bit of lingonberry sauce, this dish feels special without being complicated and always hits the spot.