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These Swedish meatballs are tender, flavorful, and simmered in a creamy gravy. Made with a blend of pork and beef and seasoned with warm spices, this classic dish is perfectly portioned for one and ready in just 30 minutes.

a single serving of swedish meatballs over pasta on a plate.

Why You’ll Love This Recipe

  • Simple Ingredients: Made with easy-to-find ingredients.
  • Quick & Easy: Ready in about 30 minutes.
  • Authentic Swedish Flavor: Seasoned with nutmeg and allspice and served with a creamy gravy.
  • Perfectly Portioned: Designed for one person, so you get a fresh, satisfying meal without leftovers.
  • Versatile Options: Can be made with turkey, chicken, or plant-based alternatives.
  • Comfort Food Classic: A homemade version of the famous IKEA-style Swedish meatballs.

I love making Swedish meatballs because they’re flavorful, comforting, and simple to prepare. These tender meatballs are seasoned with warm spices and simmered in a creamy sauce that makes them so satisfying.

They’ve been enjoyed in Sweden for centuries, but many people first discovered them at IKEA. I love making them at home because you get all that rich, classic flavor in a fresh, homemade way.

Enjoy alongside a single serving of buttered noodles, homemade mashed potatoes, baked rice for one, small batch French bread rolls, or cranberry sauce for one for a truly delightful meal.

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Ingredients

If you have any ingredients leftover from this single serving Swedish meatballs recipe, check out our Leftover Ingredients Recipe Finder.

For the Meatballs

  • Egg yolk
  • Chopped parsley
  • Nutmeg and Allspice
  • Salt and Black Pepper
  • Ground pork
  • Ground beef
  • Onion
  • Bread crumbs
  • Olive oil

For the Sauce

  • Butter
  • Flour
  • Beef broth
  • Sour cream

Notes and Substitutions

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Recipe Variations

Try one of these simple ways to change up classic Swedish meatballs:

  • Protein Options: Swap the beef and pork blend with ground turkey or chicken for a leaner version, or use a plant-based substitute for a vegetarian option.
  • Spice and Herbs: Add cayenne or red pepper flakes for heat, or mix in fresh herbs like dill, thyme, or parsley for extra flavor.
  • Sauce Variations: Stir in finely chopped mushrooms for a rich, earthy gravy. For a creamier sauce, use a mix of sour cream and heavy cream. Add soy sauce or Worcestershire for extra umami, or brighten it with Dijon mustard or lemon juice.

How To Make Swedish Meatballs

See the recipe box below for ingredient amounts and full recipe instructions.

Make the Meatballs

  • Mix all meatball ingredients in a bowl.
  • Shape into 2-inch balls.

Cook the Meatballs

  • Heat oil in a skillet over medium heat.
  • Brown meatballs on all sides, then transfer to a plate.

Make the Gravy

  • Melt butter in the same pan.
  • Stir in flour to make a paste (about 30 seconds).
  • Slowly whisk in broth and bring to a simmer.
  • Return meatballs to the pan; cook until fully cooked through.
  • Remove from heat and stir in sour cream.
  • Simmer 5 minutes to thicken and blend flavors.
a plate of swedish meatballs over pasta with a fork on the side.

Expert Tips

  • Uniform Size: Roll meatballs the same size (about 2 inches) so they cook evenly.
  • Tight Shape: Roll them firmly to help them hold together while cooking.
  • Don’t Overcook: Remove from heat once cooked through to keep them tender and juicy.
  • Gravy Thickness: Adjust with more broth for a thinner sauce or let simmer longer for a thicker consistency.
  • Fresh Herbs: Parsley adds brightness; dill or thyme can bring a traditional touch.

Frequently Asked Questions

What makes Swedish meatballs different from Italian meatballs?

Swedish meatballs and traditional Italian meatballs are both made with ground beef, but they’re seasoned and cooked differently. Italian meatballs often include seasonings like basil and oregano and are typically simmered in a tomato or marinara sauce. Swedish meatballs are usually seasoned with nutmeg and allspice and are served in a creamy gravy made with broth and sour cream.

Can I use only beef or only pork in Swedish meatballs?

Yes, though a mix of both adds the best flavor. You can also substitute with turkey or chicken for a leaner version.

Can I make Swedish meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and refrigerate them until ready to cook. Cooked meatballs also reheat well.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried these small batch Swedish meatballs or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Swedish Meatballs For One

5 from 13 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 1 serving
Swedish meatballs made with a blend of pork and beef, seasoned with warm spices, and simmered in a creamy gravy. A classic comfort dish perfectly portioned for one and ready in 30 minutes.
Save this Recipe!
Get this recipe sent to your inbox, plus get FREE weekly recipes.

Equipment

Ingredients 
 

For the Meatballs

  • 1 large egg yolk
  • 1 tablespoon chopped onions
  • 1 tablespoon chopped parsley
  • 1 tablespoon breadcrumbs
  • ¼ teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • teaspoon ground nutmeg
  • teaspoon ground allspice
  • 2 ounces ground pork
  • 2 ounces ground beef
  • 1 tablespoon olive oil

For the Sauce

  • 1 tablespoon salted butter
  • 1 tablespoon all purpose flour
  • ½ cup low sodium beef broth
  • 2 tablespoons sour cream

For Serving

  • cooked pasta or mashed potatoes

Instructions 

  • In a medium bowl, whisk the egg yolk. Stir in onions, parsley, breadcrumbs, salt, pepper, nutmeg, and allspice.
  • Add pork and beef; mix well with your hands or a spoon.
  • Shape into 2-inch meatballs and set aside.
  • Heat oil in a 10-inch skillet over medium heat. Brown meatballs on all sides, turning every 2 minutes (about 8 minutes total). Transfer to a plate.
  • In the same skillet, melt butter. Stir in flour and cook 30 seconds.
  • Whisk in beef broth until smooth; bring to a simmer. Return meatballs to pan and cook uncovered until meatballs are cooked through and gravy thickens, 5–7 minutes.
  • Remove from heat, stir in sour cream, and adjust seasoning. Serve as-is or with pasta or mashed potatoes.

Notes

  • Uniform Size: Roll meatballs the same size (about 2 inches) so they cook evenly.
  • Tight Shape: Roll them firmly to help them hold together while cooking.
  • Don’t Overcook: Remove from heat once cooked through to keep them tender and juicy.
  • Gravy Thickness: Adjust with more broth for a thinner sauce or let simmer longer for a thicker consistency.
  • Fresh Herbs: Parsley adds brightness; dill or thyme can bring a traditional touch.

Nutrition

Serving: 1serving, Calories: 633kcal, Carbohydrates: 16g, Protein: 29g, Fat: 50g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Trans Fat: 1g, Cholesterol: 304mg, Sodium: 1052mg, Potassium: 715mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1086IU, Vitamin C: 7mg, Calcium: 90mg, Iron: 4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 13 votes (5 ratings without comment)

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22 Comments

  1. Gail Bearer says:

    I made the Swedish Meatballs last week, I thought they were very, very good. I will make them again!!!

  2. J. Hegyi says:

    Terrific recipe.

  3. Rasmuson Cindy says:

    Delicious. I didnโ€™t change a thing, except I served it over egg noodles.