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Rich gravy, seasoned ground beef topped with Lingonberry Jam. These Swedish Meatballs do not disappoint!
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5 from 2 votes

How To Make The Best Swedish Meatballs

Double whammy! This recipe makes approximately 64, 0.9-ounce meatballs, (before cooking) that you can use to entertain a crowd or freeze half of them for another quick and easy meal!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American/Swedish
Keyword: Lingonberry, Meatballs, Swedish
Servings: 7 people
Author: Oven Struck


For the Meatballs

  • 3 lbs Quality Ground Beef
  • 3/4 Tablespoon Allspice
  • 2 Tablespoons dried Tarragon
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Kosher Salt or Sea Salt
  • 2 teaspoons freshly ground Pepper
  • 2 Tablespoons freshly chopped or dried parsley
  • 1/2 Large Onion - finely diced remember these meatballs are small
  • 1/2 Cup Panko Bread Crumbs you could use regular or homemade breadcrumbs too
  • 3 Large Eggs
  • 2 Tablespoons Butter for cooking
  • 2 Tablespoons Olive Oil for cooking

For the Roux (thickener)

  • 1/2 Cup Butter
  • 3-1/2 to 4 Tablespoons Flour

For the Gravy

  • 2 Cups Beef Stock *see notes
  • 2-1/2 Cups heavy cream
  • 1 Teaspoon Kosher salt
  • 1/2 Teaspoon pepper
  • 1 Tablespoon dried Tarragon


  • Lingonberry jam/preserves
  • Fresh Chopped Parsley


  • In a large bowl, combine the ground beef, Allspice, Tarragon, Garlic Powder, Salt, Pepper, Parsley, bread crumbs, parsley, onion, and egg. Mix until evenly distributed and well combined.
  • Spray or line a sheet pan and begin to roll out your meatballs. Remeber, Swedish meatballs are smaller than the ones we are normally accustomed too. Start with one heaping tablespoon of mixture. Meatballs should be about 1-1/2 inches round. Roll out meatballs until there is no mixture left in the bowl.
  • Preheat your skillet with 2 tablespoons of butter and the olive oil. Starting on the outside edge of the pan, place your meatballs in a circular pattern, working inward, and leaving 1 to 1-1/2 inches in between each meatball. Cook, turning each meatball until browned on all sides. Once meatballs are browned and cooked through, remove and set aside.
  • In the same pan, add in the butter until melted. Once melted, whisk in the flour until a thick roux is formed. Cook for 1 minute to allow the flour taste to "cook-out".
  • Whisk in your beef stock and heavy cream and allow the mixture to come to a simmer. Once at a simmer add the salt, pepper, and Tarragon.
  • Place your meatballs back in the pan, coat with the gravy and allow to simmer for up to 15 minutes.
  • Garnish with fresh parsley and Lingonberry jam and serve!