Swedish Meatballs Recipe: Easy Tender Meatballs with Creamy Dill Sauce

Let me tell you, the aroma of juicy Swedish meatballs sizzling in a cast iron skillet—mixed with the earthy scent of fresh dill and the comforting waft of cream—can turn any kitchen into the coziest place on earth. The first time I made these tender Swedish meatballs with creamy dill sauce, I was instantly hooked. You know that moment when you take your first bite and everything just stops for a second? It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My connection to this Swedish meatballs recipe runs deep. Years ago, when I was knee-high to a grasshopper, my grandma would make a big batch for Sunday suppers. She’d let me help roll the meatballs, and I’d always sneak a little taste (dangerously easy to pop them straight from the pan, trust me). The recipe became a family tradition, and honestly, I wish I’d figured out how to make them this perfect ages ago. There’s just something about the creamy dill sauce mingling with the savory meatballs that shouts pure, nostalgic comfort.

Every time I whip up these meatballs, my family can’t stop sneaking them off the cooling rack (and I can’t really blame them). Even my picky eater—who’d normally pass on anything green—goes wild for the creamy dill sauce. Whether you’re bringing them to a potluck, serving them over mashed potatoes for a cozy dinner, or just want to brighten up your Pinterest recipe board, these Swedish meatballs will win hearts. Honestly, after testing the recipe about a dozen times—in the name of research, of course—it’s become a staple for family gatherings and gifting to neighbors. It feels like a warm hug, and you’re going to want to bookmark this one.

Why You’ll Love This Swedish Meatballs Recipe

If you’ve ever craved those classic Swedish flavors but wanted something a little easier (and tastier), you’re in luck. There are so many reasons this Swedish meatballs recipe stands out from the crowd, and I can vouch for every single one:

• Quick & Easy: Comes together in under 45 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips required—you probably have everything you need in your kitchen already. Pantry staples shine here!
• Perfect for Any Occasion: These meatballs are a hit at brunches, potlucks, cozy dinners, and even holiday gatherings. They’ve never failed me.
• Crowd-Pleaser: Kids and adults both go wild for these. I’ve made them for picky eaters, and they always get rave reviews.
• Unbelievably Delicious: The texture is tender, the flavor is perfectly balanced, and the creamy dill sauce takes comfort food to a whole new level.

What makes this Swedish meatballs recipe different? For starters, I use a blend of beef and pork for ultra-tender meatballs (my grandma’s trick), plus a dash of allspice and nutmeg for that classic Swedish taste. The creamy dill sauce is made with sour cream and fresh dill—never watery, always rich. I’ve tested dozens of variations, and this version is the best for both flavor and ease.

This isn’t just another meatball recipe—it’s the one that makes you close your eyes after the first bite. It’s comfort food reimagined: healthier, faster, but with that same soul-soothing satisfaction. You’ll impress guests without breaking a sweat, or turn a simple meal into something memorable (trust me, you’ll make friends with this recipe).

What Ingredients You Will Need

This Swedish meatballs recipe uses simple, wholesome ingredients to deliver bold flavor and tender texture without any fuss. Most items are pantry staples, and you can easily swap a few things to suit your tastes or dietary needs.

• For the Meatballs:
• 1 lb (450 g) ground beef (80/20 for juiciness)
• 1/2 lb (225 g) ground pork (adds rich flavor and tender bite)
• 1/2 cup (60 g) breadcrumbs (panko or regular; use gluten-free if needed)
• 1/4 cup (60 ml) milk (whole or 2%; swap with oat milk for dairy-free)
• 1 large egg (room temperature)
• 1/2 small onion, finely grated (for sweetness and moisture)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground allspice
• 1/8 tsp ground nutmeg
• 2 tbsp fresh parsley, chopped (optional, but I love the burst of freshness)
• For the Creamy Dill Sauce:
• 2 tbsp unsalted butter (for sautéing)
• 2 tbsp all-purpose flour (or gluten-free flour blend)
• 2 cups (480 ml) beef broth (low sodium, homemade if you’ve got it)
• 1/2 cup (120 ml) sour cream (full-fat for best flavor; use dairy-free sour cream if needed)
• 1/4 cup (60 ml) heavy cream (can swap with half-and-half)
• 2 tbsp fresh dill, finely chopped (dried works in a pinch, but fresh is best)
• 1 tbsp Dijon mustard (adds a tangy kick—don’t skip!)
• Salt and pepper to taste
• Optional for Serving:
• Mashed potatoes, egg noodles, or rice
• Lingonberry jam (classic Swedish pairing—try it if you can find it!)
• Extra fresh dill or parsley for garnish

I recommend using King Arthur breadcrumbs for a reliable texture. For the beef and pork, go for a slightly higher fat content—it makes all the difference. If you’re cooking in summer, you can swap parsley for fresh chives for a lighter flavor. And honestly, don’t be afraid to experiment—this recipe is forgiving!

Equipment Needed

You don’t need fancy gear to make great Swedish meatballs. Here’s what I use every time:

• Large mixing bowl (for combining meatball mixture)
• Box grater (for onion—makes it melt into the meatballs)
• Measuring cups and spoons (accuracy matters, but eyeballing works in a pinch!)
• Cast iron or nonstick skillet (10-inch/25cm or larger; ensures even browning)
• Slotted spoon or tongs (for turning and transferring meatballs)
• Whisk (for smooth sauce—no lumps, please)
• Baking sheet with parchment paper (if you prefer baking instead of pan-frying)
• Food thermometer (optional, but handy for checking doneness)

If you don’t have a cast iron skillet, any heavy-bottomed pan works. For mixing, a simple wooden spoon is just fine. I’ve made these meatballs using an old nonstick pan and even a basic stainless steel skillet. Maintenance tip: scrub cast iron gently and oil after use. If you’re on a budget, IKEA’s basic mixing bowls and Target’s nonstick pans do the trick. (No need for a meatball scoop, just use your hands!)

Preparation Method

1. Prep Your Ingredients:

   Grate the onion finely—trust me, this makes the meatballs extra tender. Mince garlic, chop parsley and dill, measure out your spices and dairy. Set everything within arm’s reach.

2. Make the Meatball Mixture:

   In your large bowl, combine ground beef (1 lb/450g) and ground pork (1/2 lb/225g). Add breadcrumbs (1/2 cup/60g), milk (1/4 cup/60ml), grated onion, minced garlic, egg, salt, pepper, allspice, nutmeg, and parsley. Mix gently with your hands or a fork. Don’t overwork—just until combined. If the mixture feels sticky, let it rest for 5-10 minutes so the breadcrumbs soak up the milk.

3. Shape the Meatballs:

   Form into 1-inch (2.5cm) balls—about 24-28 meatballs. I like to use slightly damp hands (less sticking). Place them on a plate or parchment-lined baking sheet. If you’re prepping ahead, cover and chill for up to 2 hours.

4. Brown the Meatballs:

   Heat 2 tablespoons of butter in your skillet over medium-high. Add meatballs in batches, don’t overcrowd. Brown on all sides, turning gently with tongs—about 6-8 minutes per batch. Transfer browned meatballs to a plate. (If baking: arrange on parchment-lined sheet, bake at 400°F/200°C for 15-18 minutes until golden.)

5. Make the Creamy Dill Sauce:

   Reduce heat to medium. In the same skillet (don’t clean it—flavor is in the browned bits!), melt 2 tbsp butter. Whisk in 2 tbsp flour, cook for 1 minute. Gradually whisk in beef broth (2 cups/480ml), scraping up any browned bits. Simmer for 3-4 minutes until slightly thickened.

6. Finish the Sauce:

   Lower heat. Whisk in sour cream (1/2 cup/120ml), heavy cream (1/4 cup/60ml), Dijon mustard (1 tbsp), and fresh dill (2 tbsp). Season with salt and pepper. Stir until smooth and creamy—don’t let it boil, or it may curdle.

7. Simmer Meatballs in Sauce:

   Return meatballs to skillet. Spoon sauce over meatballs, cover, and simmer for 8-10 minutes. They should be cooked through (internal temp 165°F/74°C) and super tender. The sauce will thicken slightly as the meatballs finish cooking.

8. Serve:

   Spoon meatballs and sauce over mashed potatoes, egg noodles, or rice. Garnish with extra dill or parsley. For a classic Swedish touch, add a dollop of lingonberry jam.

Preparation notes: If the meatballs fall apart, your mix might be too wet—add a tablespoon more breadcrumbs. If the sauce looks too thin, let it simmer uncovered for a few minutes. And don’t rush the browning; that’s where the magic happens!

Cooking Tips & Techniques

Making great Swedish meatballs is all about the little details. Here are my top tips, straight from my own kitchen mishaps and triumphs:

• Don’t Overmix: The more you handle the meat, the tougher the meatballs. Mix until just combined for the best texture.
• Grate, Don’t Chop: Grating the onion instead of chopping ensures it blends seamlessly and keeps everything tender.
• Browning Is Key: Don’t skip the browning step, even if you bake the meatballs. It creates a deeper flavor and helps the meatballs hold up in the sauce.
• Sauce Consistency: Always add sour cream and cream off the heat, whisking gently. If you add it too soon or over high heat, it can split. Learned this one the hard way!
• Batch Cooking: Cook meatballs in batches—overcrowding the pan leads to steaming instead of browning. Patience pays off.
• Fixing Dry Meatballs: If your meatballs seem dry, add a splash more milk to the mixture next time. Fat content in the meat helps too.
• Timing Tricks: While meatballs simmer, prep your sides. Egg noodles or mashed potatoes can be made ahead, saving you time.
• Uniform Size: Use a cookie scoop or tablespoon to keep meatballs the same size—this helps them cook evenly.

I’ve had batches fall apart when I rushed mixing or used lean beef. Trust me, embrace the slightly messy hands and take your time. For extra flavor, let the sauce sit for a few minutes before serving—it deepens as it rests. Consistency really comes with practice, but these tips will get you close (learned through trial and error!).

Variations & Adaptations

One of the best things about Swedish meatballs is how flexible they are. Here are some of my favorite ways to switch things up:

• Gluten-Free Version: Use gluten-free breadcrumbs and flour. I’ve tried Bob’s Red Mill and it works beautifully (no one noticed the swap at family dinner).
• Dairy-Free Adaptation: Substitute oat milk for regular milk, and use dairy-free sour cream and heavy cream alternatives. The sauce will still be rich and creamy!
• Flavor Twist: Add fresh chives or tarragon to the sauce for a different herbal note. Smoked paprika is another fun addition for a deeper flavor.
• Baked Meatballs: For less oil, bake meatballs on a parchment-lined tray at 400°F/200°C for 15-18 minutes. Finish them in the sauce for flavor.
• Turkey or Chicken Meatballs: Swap out beef and pork for ground turkey or chicken for a lighter version. You may need to add a splash more milk to keep them moist.
• Vegetarian Option: Replace meat with plant-based ground (like Beyond Meat or mushroom-lentil mixture), adjust seasonings, and enjoy!
• Allergen Substitutions: Use flaxseed meal mixed with water instead of egg for egg-free meatballs. For nut allergies, keep breadcrumbs nut-free.

Personally, I’ve tried the turkey version with extra dill and a touch of lemon zest—very fresh, very springlike! Honestly, it’s fun to play around and see which combo becomes your family’s new favorite.

Serving & Storage Suggestions

Swedish meatballs with creamy dill sauce are best enjoyed hot, straight from the skillet. I love serving them over buttery mashed potatoes or broad egg noodles—classic comfort. For a true Swedish experience, add a spoonful of lingonberry jam on the side (tart, sweet, and surprisingly perfect).

• Serving Temperature: Serve piping hot, garnished with fresh dill or chopped parsley. Sprinkle a touch of extra black pepper for a little kick.
• Pairings: Pair with cucumber salad, steamed green beans, or a crisp white wine. Even a cold glass of sparkling water works!
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight.
• Freezing: Freeze meatballs (with or without sauce) for up to 2 months. Thaw overnight in the fridge, then gently reheat on the stove with a splash of broth.
• Reheating: Warm gently over low heat, stirring often to keep the sauce smooth. Add a little cream if the sauce thickens too much.

Pro tip: Swedish meatballs make a great party appetizer—just keep them warm in a slow cooker. And if you’re meal prepping, the sauce can be made ahead and refrigerated separately (just whisk before serving).

Nutritional Information & Benefits

Each serving (about 4 meatballs with sauce) delivers around 380 calories, 24g protein, 21g fat, and 15g carbs. The blend of beef and pork provides iron and B vitamins, while fresh dill adds antioxidants and vitamin C. If you use dairy-free or gluten-free swaps, the recipe fits most dietary needs.

For a lower-carb option, serve over cauliflower mash or zucchini noodles. Allergens include dairy, egg, and wheat (with standard ingredients), but most can be swapped as noted above. Personally, I love this recipe because it offers protein-packed comfort without feeling heavy—plus, the fresh herbs keep it bright and flavorful.

Conclusion

Honestly, this Swedish meatballs recipe with creamy dill sauce is the kind of comfort food you’ll want to make again and again. It’s easy, forgiving, and absolutely delicious—perfect for both busy weeknights and special occasions. Whether you’re sticking to tradition or trying a new twist, these meatballs will always deliver warm, nostalgic flavor.

Don’t be afraid to customize—swap meats, play with herbs, or make it gluten- or dairy-free. The recipe is flexible and welcoming (just like grandma’s kitchen). I love it because every batch feels like a celebration, and I know you will too.

If you try this Swedish meatballs recipe, please leave a comment below! Share your own adaptations or family stories—I’d love to hear how you make it your own. Here’s to many cozy, delicious meals ahead!

FAQs

Can I make Swedish meatballs ahead of time?

Absolutely! You can shape and chill the meatballs up to a day in advance. The sauce can also be made ahead and reheated gently.

What’s the best meat blend for Swedish meatballs?

A mix of beef and pork gives the best flavor and texture. You can use all beef, turkey, or chicken if preferred.

Is the creamy dill sauce gluten-free?

It can be! Just swap the all-purpose flour for your favorite gluten-free blend and use GF breadcrumbs in the meatballs.

Can I freeze Swedish meatballs?

Yes, both the meatballs and sauce freeze well. Let them cool, pack in airtight containers, and freeze for up to 2 months.

What can I serve with Swedish meatballs?

Classic pairings are mashed potatoes, egg noodles, or rice. Lingonberry jam and cucumber salad are great sides too!

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