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Swedish Meatballs For One

Homemade Swedish Meatball Recipe For One. Tender Swedish Meatballs made with ground beef and/or pork, perfectly seasoned and simmered in a rich, creamy sauce.

A small bowl of Swedish meatballs on a metal tray next to a bunch of parsley and a white cloth napkin

Why This Recipe Works

I grew up eating Swedish meatballs and have been making them for my family for years. This small batch Swedish Meatball recipe is a scaled down version of the meatball recipe I used for many years when my kids were small.

Swedish Meatballs are easy to make and are seasoned with warm spices like nutmeg and allspice. They're traditionally made with beef and pork, but you can make the meatballs with just about any type of ground meat.

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This is an easy recipe and one that all home cooks should know how to make. The meatballs are juicy and seasoned perfectly with a sauce that is the absolute tastiest!


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

  • egg yolk (see below for ways to use up the egg white)
  • chopped parsley
  • ground nutmeg
  • allspice
  • kosher salt
  • black pepper
  • ground pork
  • ground beef
  • chopped onions
  • breadcrumbs
  • olive oil, for cooking the meatballs

For the Swedish Meatball Sauce:

  • butter
  • flour
  • beef broth
  • sour cream

How To Make This Recipe

  1. Make the meatballs: Mix the meatball ingredients together in a medium-sized bowl and form into 2-inch round meatballs.
  2. Cook the meatballs: Heat oil in a medium-sized sauté pan or skillet over medium heat and cook meatballs until they are browned on all sides. Transfer the meatballs to a plate.
  3. Make the gravy: Melt the butter in the pan. Add flour and stir to form a paste, about 30 seconds. Stir in broth and bring to a simmer, stirring frequently. Add meatballs back to the pan and cook until meatballs are cooked through. Remove pan from heat and stir in sour cream, simmer an additional 5 minutes.
A plate of buttered noodles topped with Swedish meatballs on a metal tray with a bunch of parsley and a white cloth napkin

Frequently Asked Questions

What Makes Swedish Meatballs Different From Traditional Meatballs?

Italian meatballs are traditionally served in a tomato sauce or Marinara sauce. They're typically made using Italian seasonings such as basil and oregano.
Swedish meatballs are cooked in a rich, creamy gravy made with broth and sour cream. They are often seasoned with nutmeg and allspice.

What Should I Serve With Swedish Meatballs?

I love serving Swedish Meatballs with noodles or mashed potatoes. You could also serve them over rice or other grains, with a side salad or cooked vegetables.

Can You Freeze Meatballs?

Yes! If you want to double this recipe and freeze some of the meatballs for later, follow these easy instructions:
Cook the meatballs and let them cool. Then, place the cooked meatballs on a baking tray (make sure the meatballs aren't touching) and put the tray in the freezer for 1-2 hours.
When the meatballs are frozen through, transfer them to a freezer safe bag or container. Label with the date and store meatballs in the freezer for up to 3 months. I don't recommend freezing the sauce, make the sauce fresh when you are ready to eat the meatballs.
To defrost, bake at 350 degrees F for 10-12 minutes, until heated through.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this meatball recipe, you might like to consider using them in any of these single serving and small batch recipes:

A fork picking up a meatball from a plate of buttered noodles topped with Swedish meatballs

Expert Tips

  • This recipe can easily be doubled or tripled to make more meatballs. (see instructions below for freezing meatballs)
  • You can use ground pork, ground beef, ground turkey, or ground veal in this recipe with success. You can also use a combination of the meats.
  • The amount of spices you use can be adjusted to suit your preference.
  • Use either beef or chicken broth.
  • If you don't have sour cream, you can use heavy cream instead.

I use a 10-inch skillet in this Swedish Meatballs recipe, for best results use a pan of similar size. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried these 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.

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bowl of swedish meatballs

Swedish Meatballs For One

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Swedish
Keywords: ground beef, ground pork, meatballs, swedish meatballs
Servings: 5 meatballs & gravy
Calories: 703kcal
Author: Joanie Zisk


  • 1 large egg yolk
  • 1 tablespoon chopped onions
  • 1 tablespoon chopped parsley
  • 1 tablespoon breadcrumbs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 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
  • 1/2 cup low sodium beef broth
  • 2 tablespoons sour cream
  • 1 1/8 cups cooked elbow macaroni (2-ounces uncooked pasta. Feel free to use your favorite small pasta)


  • Whisk the egg yolk in a medium-sized bowl until lightly mixed. Add the onions, parsley, breadcrumbs, salt, pepper, nutmeg, and allspice and stir to combine.
  • Add the ground pork and ground beef to the egg mixture. Use your hands or a large spoon to thoroughly mix the egg mixture into the ground meat mixture.
  • Scoop the meatballs into 2-inch portions and use the palms of your hands to roll them into smooth balls. Set aside.
  • Heat oil in a 10-inch skillet or sauté pan over medium heat. Add the meatballs to the pan and cook, turning them every 2 minutes until browned on all sides, about 8 minutes total. Transfer the meatballs to a plate.
  • Melt butter in the same skillet. Add flour and stir to form a paste; cook, stirring frequently for 30 seconds.
  • Add beef broth and whisk until smooth; bring to a simmer. Return meatballs to the pan and simmer in the gravy, uncovered, until the meatballs are cooked through and the gravy has thickened, about 5-7 minutes.
  • Remove from heat and stir in sour cream. Taste the gravy and add additional salt, if needed. Serve the meatballs and gravy over cooked pasta.


Expert Tips
  • This recipe can easily be doubled or tripled to make more meatballs. (see instructions below for freezing meatballs)
  • You can use ground pork, ground beef, ground turkey, or ground veal in this recipe with success. You can also use a combination of the meats.
  • The amount of spices you use can be adjusted to suit your preference.
  • Use either beef or chicken broth.
  • If you don't have sour cream, you can use heavy cream instead.


Serving: 1serving | Calories: 703kcal | Carbohydrates: 54g | Protein: 38g | Fat: 52g | Saturated Fat: 20g | Cholesterol: 303mg | Sodium: 468mg | Potassium: 668mg | Fiber: 3g | Sugar: 3g | Vitamin A: 745IU | Calcium: 78mg | 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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About The Author

12 thoughts on “Swedish Meatballs For One”

  1. Wish I could tell you how much I enjoy your blog. I’m 80 and by myself so I can get in a terrible rut in regards to cooking. BUT when I make the effort and use one of your recipes it makes me feel so good. Thank you!

  2. 5 stars
    Your Swedish meatballs turned out great. I used hi-grade pork and beef. Your spice mixture for the sauce was perfect. I’m a big fan of allspice and nutmeg –I grate my nutmeg fresh. For a guy who lately has been living on your Twice-baked Potatoes, this was a nice change of pace. Keep the onesies coming.

  3. I love your website not only do you have great recipes you also suggest what to serve with the dish also absolutely love how you can use leftover ingredients so nothing goes to waste. Is your cookbook in stores?thank you for all the work you do on your website

  4. 5 stars
    I made the Swedish meatballs tonight, and they were wonderful. I used frozen Swedish meatballs from that i had bought from that big Swedish home store and had in the freezer, but made the sauce from your recipe. The only change I made was to add a little ground nutmeg because the ingredients list on the meatballs didn’t list it. I will most certainly make this again. Thanks for all of the great recipes.

  5. 5 stars
    I made these meatballs and loved them! I used ground beef only. I served them over wide egg noodles delicious!

  6. These looks delicious!

    Also, in Sweden we always Serve it with lingonberry with it (provided one likes it)

    Although, It is slightly different than the recipes back in Swedish as I was taught. Ground beef only, some bread crumbs, beer, and heavy whipping cream, grated yellow onion and whole egg in the meat. For spices only salt and pepper. Fresh parsley as garnish. That’s how I was taught. You should give it a try 😉

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