Omi's Swedish Meatballs

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So you're probably asking yourself - who is Omi and are her Swedish Meatballs as good as Ikea's? Let me tell you...

Omi's Swedish Meatballs from (@whatsgabycookin)

Well, Omi is my mom's mom!! She's responsible for MANY of our favorite recipes here on WGC and in my cookbooks and YES THESE SWEDISH MEATBALLS ARE ABSOLUTELY as good as Ikea's, if not better! Thank you very much and apologies for yelling! They just bring back mega memories of childhood and I'm very excited!

You know those fried potatoes in book 3 - those are hers!! And that green bean salad in book 2 - Omi gets full credit!! Her recipes are packed with flavor but simple and not complicated! The woman had 3 kids to feed back when they were all living at home, she needed max flavor without crazy long prep times. So today, you're getting her version of Swedish Meatballs!

Anya (my sister) and I used to BEG her to make these every time she would come visit or we'd go visit her! They are hands down one of my top 10 favorite recipes from childhood and you guys will be obsessed.

Omi's Swedish Meatballs from (@whatsgabycookin)

Most Swedish Meatballs are a combo of ground beef and ground pork. I know that many of you don't eat pork or just never have it on hand, so you'll notice the recipe below only calls for ground beef. But if you're into the pork, DO IT! Just do a 50/50 split of ground beef to ground pork and you'll get even more flavor!

And the creamy gravy sauce - omg. It's so simple and perfect. Starts with a little roux and gets finished with some heavy cream (whole fat milk would work too) and beef broth. It's creamy and delicious and PERFECT for dunking the meatballs in to make them extra flavorful. Swedish Meatballs coming in hot!! Enjoy!

Omi's Swedish Meatballs from (@whatsgabycookin)

Swedish Meatballs

Author: Gaby Dalkin
5 from 30 votes
My Omi's tried and true Swedish Meatballs!! You can make them entirely with ground beef, or half beef/half pork! Works perfectly either way!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Swedish
Servings 4 people


For the Meatballs

  • 1 ½ lbs ground beef (alternatively you can use ¾ lb ground beef and ¾ lb ground pork if you want to use pork)
  • ¾ cup bread crumbs (I prefer panko)
  • ½ cup chopped yellow onion
  • ¼ cup milk
  • 1 large egg
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 beef boullion cube
  • ½ cup hot water

For the Gravy

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • kosher salt and freshly cracked black pepper
  • 1 cup heavy cream (or full fat milk)
  • 1 cup beef stock or broth
  • parsley to garnish


  • Combine the ground beef, bread crumbs, onion, milk, egg, worcestershire sauce, salt and pepper and let sit for 15 minutes. Then shape into balls - a little smaller than a golf ball.
  • Heat the olive oil in a large skillet over medium high heat and brown the meatballs on all sides until golden.
  • Dissolve the bouillon cube in the hot water and pour over the meat and continue to cook until meatballs are browned. Remove the meatballs from the pan to a clean plate and set aside. The liquid will be mostly evaporated at this point any remnants, don't worry about.
  • Melt the butter in the same skillet and add the flour and stir to combine. Cook until the flour is evenly combined and golden brown, about 2-3 minutes. Season with salt and pepper and stir in heavy cream and beef broth and cook until mixture thickens, about 3-4 minutes. Nestle back in the meatballs and simmer together for a few minutes before serving. Garnish with parsley and serve solo or alongside any sort of egg noodle or rice.


Most Swedish Meatballs are a combo of ground beef and ground pork. I know that many of you don’t eat pork or just never have it on hand, so you’ll notice this recipe only calls for ground beef. But if you’re into the pork, DO IT! Just do a 50/50 split of ground beef to ground pork and you’ll get even more flavor!

Nutrition Information

Calories: 852kcal | Carbohydrates: 18g | Protein: 37g | Fat: 70g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 259mg | Sodium: 1500mg | Potassium: 752mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1233IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 5 stars
    So so good! There's even room to thin the sauce out for a little extra drizzle over noodles. Everyone loved this!

  2. 5 stars
    Can you freeze the meatballs before cooked or after at all? Or should you just half the recipe if I’m not able to eat all of it that day

  3. 5 stars
    This was truly delicious and so so easy! I have a picky eater in the family and they loved it. I've added this to my weekly dinner rotation!

  4. I made these for dinner tonight using beef and pork. So good!!! My husband loved it too. Easy to make and on the table in no time. Can't wait to make it again. Thank you!

  5. 5 stars
    These meatballs are UH-MA-ZING! One zillion stars. Seems like a lot of ingredients at first glance, but had most on hand. Easy peasy and SO delicious. YUM.

  6. Just made your Swedish Meatballs exactly as written, it was absolutely delicious. I could literally drink the sauce. Thank you so much for a great recipe!!

  7. Hi Gaby,
    I will definitely will be making these Swedish meatballs. I was wondering if you have a good recipe for the red cabbage that sometimes these meatballs are served with.
    Thank you for this recipe!
    Have a great week.

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