This post may contain affiliate links. Please read our disclosure policy.
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.
Featured Comment
I made the Swedish Meatballs last week, I thought they were very, very good. I will make them again!!!
– Gail
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.
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
- Ground Meat: Pork and beef create rich flavor. Substitute with chicken or turkey for a leaner option. Use leftover pork in a small loaf of beer bread or a pork stir fry for one. Use leftover beef in lasagna rollups for one or taco soup for one.
- Nutmeg & Allspice: Key to classic Swedish flavor. Adjust to taste. Also used in small batch apple butter and small batch gingerbread granola.
- Olive Oil: For frying. Substitute with avocado oil or another cooking oil.
- Sour Cream: Adds creaminess. Substitute with yogurt or cream. Leftover sour cream works in mini broccoli casserole or chicken tetrazzini for one.
- Egg White: Save the leftover egg white and use it in recipes like small batch meringue cookies or mini white cake.
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.
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
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.
Yes, though a mix of both adds the best flavor. You can also substitute with turkey or chicken for a leaner version.
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!
Swedish Meatballs For One
Equipment
Ingredients
For the Meatballs
- 1 large egg yolk
- 1 tablespoon chopped onions
- 1 tablespoon chopped parsley
- 1 tablespoon breadcrumbs
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon ground nutmeg
- ⅛ 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
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.
Havent cooked it yet but looks pretty good
I lived in Denmark nearly 30 years and spent a lot of time on the west coast of Sweden with friends in Malmø and on the islands just north of Gøthenburg. Both in Denmark and Sweden, I was taught to make Swedish meatballs with 1/3 ground beef, 1/3 ground pork, and 1/3 ground veal. The veal makes a world of difference in taste and texture.Together with the gravy, lingonberry sauce, and new potatoes, it is a feast for the palette.
I don’t eat dairy…can I leave out the sour cream…or what can I use instead…
You can use full-fat coconut milk (from a can, not the drinkable kind in cartons), vegan yogurt or vegan sour cream, or leave it out altogether.
Where does the cooked elbow macaroni (shown under Sauce ingredients) come in?
Under step 7 in the instructions – serve the meatballs and gravy over the cooked pasta. Enjoy!
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.
Hi Ed, I’m so glad you enjoyed the recipe. Thanks so much for your feedback.
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
Hi Judy, I’m so happy you are enjoying the recipes. A common problem for anyone cooking for one is dealing with leftovers and we try to provide ways to deliciously use them up – I’m glad you find it helpful.
Yes, our cookbook is on Amazon and in most bookstores. Here is a link to find out a little more about it – https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/
Have a wonderful week!
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.
How did you cook the frozen meatballs?
Bake at 350°F for 20-25 minutes, then add to prepared sauce.
I made these meatballs and loved them! I used ground beef only. I served them over wide egg noodles delicious!
Hi Kim,
I’m so glad you enjoyed the meatballs. Thank you for taking the time to let me know.
Joanie
I’ve already made this twice and the last time was 30 years ago! They are delicious.
Thank you, Tammy. I’m so happy you enjoyed the meatballs.
Joanie
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 😉
I absolutely will give it a try – thank you for sharing this information. I’m looking forward to making them again with your additions.