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.
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.
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.
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
- kosher salt
- black pepper
- ground pork
- ground beef
- chopped onions
- olive oil, for cooking the meatballs
For the Swedish Meatball Sauce
- beef broth
- sour cream
How To Make Swedish Meatballs
See below for detailed instructions.
- Make the meatballs: Mix the meatball ingredients together in a medium-sized bowl and form into 2-inch round meatballs.
- 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.
- 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.
What To Serve With Swedish Meatballs
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:
- Egg white: Meringues, 2 Vanilla Cupcakes, Coconut Macaroons
- Parsley: Stuffed Fish, Chermoula, Crawfish Beignets
- Nutmeg: Alfredo Sauce, Apple Galette, Quiche Lorraine
- Allspice: Gingerbread Granola, Garam Masala, Apple Butter
- Ground pork: Pork Stir Fry
- Ground beef: Goulash, One Giant Meatball, Salisbury Steak, Mini Meatloaf
- Onions: French Onion Soup, Chicken Fajitas, Turkey Chili
- Breadcrumbs: Meatloaf, Eggplant Parmesan, Turkey Meatballs
- Beef broth: Beef Stroganoff, Irish Stew
- Sour cream: Butter Chicken, Twice Baked Potato, Blue Cheese Dressing
Tips For Making The Best Swedish Meatballs
These meatballs are so good! Here are a few reasons why we love this recipe:
- 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.
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.
I use a 10-inch skillet in this Swedish Meatballs recipe, for best results use a pan of similar size.
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- 1 large egg yolk
- 1 tablespoon chopped onions
- 1 tablespoon chopped parsley
- 1 tablespoon breadcrumbs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon 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 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.
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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