These easy swedish meatballs are tender beef meatballs simmered in a creamy mushroom and sour cream gravy and served over egg noodles.
Everything cooks in one skillet, the gravy uses pantry soup and broth, and the whole meal is on the table in about 40 minutes. It is the kind of warm dinner that feeds a family of five without much cleanup.
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Why This Easy Swedish Meatballs Recipe Works
Panko and an egg keep the beef tender, while a touch of nutmeg gives the meatballs their classic Swedish warmth. Browning them first builds flavor in the pan that ends up in the gravy.
Condensed cream of mushroom soup makes a shortcut gravy that is rich and smooth, and sour cream added at the end gives it a gentle tang. Because the soup and broth already carry plenty of salt, the recipe skips added salt entirely.
Ingredients for Easy Swedish Meatballs
- 1 lb lean ground beef (90% lean)
- 1 large egg
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 tsp ground nutmeg
- 2 tbsp fresh parsley, chopped and divided
- Black pepper, to taste
- 1 tbsp olive oil
- 3/4 cup low sodium beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 3 tbsp sour cream
- 8 oz wide egg noodles, cooked, for serving
Ground beef: 90 percent lean beef keeps the meatballs tender without too much grease. Use 85 percent lean if you want a richer gravy.
Panko: Panko absorbs the egg and keeps the meatballs light. Let the mixture sit for 5 minutes so the crumbs soften.
Nutmeg: Just 1/4 teaspoon gives the classic Swedish flavor. Use freshly grated nutmeg if you have it.
Gravy: Whisk the soup and broth until smooth before it heats, and stir the sour cream in off the heat so it does not curdle.
How to Make Easy Swedish Meatballs
1. Mix the meatballs. In a medium bowl, combine the beef, egg, onion, garlic, panko, nutmeg, 1 tablespoon parsley, and black pepper. Mix gently until just combined, since overmixing makes them tough.
2. Shape. Roll into about 20 meatballs, each about 1 1/2 inches wide, using damp hands to prevent sticking.
3. Brown. Heat the oil in a large skillet over medium high heat and brown the meatballs on all sides, about 6 to 8 minutes. Transfer to a plate and pour off excess fat.
4. Make the gravy. In the same skillet, whisk the broth and soup together over medium heat, scraping up the browned bits. Bring to a gentle boil.
5. Simmer. Return the meatballs to the skillet, cover, and simmer for 8 to 10 minutes, until the meatballs reach 160 degrees F inside. While they simmer, boil the noodles according to the package directions.
6. Finish. Remove from the heat and stir in the sour cream and remaining parsley. Serve over hot noodles.
How to Serve Easy Swedish Meatballs
Serve the meatballs and gravy over wide egg noodles, with extra gravy on top and a sprinkle of parsley. A side of green beans or a simple salad rounds out the plate. For more warm dinners, try stroganoff with cream of mushroom soup or mushroom chicken meatballs. If you want a different take on the same classic, see Swedish meatballs with creamy gravy, and for a gathering platter add baked Italian meatballs.
How to Store and Reheat Easy Swedish Meatballs
Let leftovers cool, then refrigerate within 2 hours in an airtight container. They keep for 3 to 4 days. Reheat gently in a skillet over medium low heat with a splash of broth until the meatballs reach 165 degrees F and the sauce is smooth. To freeze, store the cooked meatballs without sauce for up to 3 months, and make fresh gravy when reheating, since the sour cream sauce can separate after freezing.
Tips and Variations for Easy Swedish Meatballs
Mix gently. Overmixed beef turns dense, so stir just until the ingredients come together.
Use a scoop. A small cookie scoop gives evenly sized meatballs that cook at the same rate.
Check the temperature. Use a thermometer to confirm the meatballs reach 160 degrees F, as recommended for ground meat by the FDA.
Keep the sauce smooth. Whisk the soup and broth together before heating to avoid lumps.
Add the sour cream last. Stir it in off the heat so it stays creamy and does not curdle.
Swap the meat. Use half ground beef and half ground pork for a more traditional flavor.
Add a touch of acid. A teaspoon of Worcestershire sauce or lemon juice at the end brightens the gravy.
Serve with a fruit side. A spoonful of lingonberry or cranberry sauce adds a sweet tart contrast.
Frequently Asked Questions About Easy Swedish Meatballs
Can I make easy swedish meatballs ahead of time?
Yes. Shape the meatballs a day ahead and refrigerate them, or cook everything and reheat gently on the stove.
How long do easy swedish meatballs keep?
They keep for 3 to 4 days in the refrigerator in an airtight container.
Can I freeze easy swedish meatballs?
Freeze the cooked meatballs for up to 3 months without the gravy, and make fresh gravy when you reheat them.
What do I serve with Swedish meatballs?
Egg noodles are classic, but mashed potatoes, rice, or buttered pasta also work.
Can I use ground turkey?
Yes, but use 93 percent lean and cook to 165 degrees F for poultry, adding a little extra olive oil to keep the meatballs moist.
Easy Swedish Meatballs
Equipment
- Whisk
Ingredients
Main Ingredients
- 1 lb lean ground beef 90% lean
- 1 large egg
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- ¼ tsp ground nutmeg
- 2 tbsp fresh parsley chopped and divided
- ¼ tsp black pepper
- 1 tbsp olive oil
- ¾ cup low sodium beef broth
- 10.5 oz condensed cream of mushroom soup one can
- 3 tbsp sour cream
- 8 oz wide egg noodles cooked, for serving
Instructions
Cooking
- Mix. Combine the beef, egg, onion, garlic, panko, nutmeg, half the parsley, and pepper. Mix gently, then roll into about 20 meatballs.
- Brown. Heat the oil over medium high heat. Brown the meatballs for 6 to 8 minutes, turning, then set aside and drain off the fat.
- Build the gravy. In the same pan, whisk together the broth and soup over medium heat and bring to a gentle boil.
- Simmer. Add the meatballs, cover, and simmer 8 to 10 minutes until they reach 160 degrees F. Boil the noodles meanwhile.
- Finish. Off the heat, stir in the sour cream and the remaining parsley. Serve over the noodles.
