Make Swedish meatballs on the stovetop or in the slow cooker with one easy, flexible recipe.

In a large bowl, combine ground beef, pork, breadcrumbs, onion, egg, milk, salt, pepper, allspice, and nutmeg. Mix with your hands or a fork until just combined. Don’t overmix.

Form into 1-inch balls and set aside.

In a large skillet, melt 1 tbsp butter over medium heat. Add meatballs in batches and brown on all sides (about 6–8 minutes total). Remove and set aside.

In the same pan, melt 3 tbsp butter. Whisk in flour and cook for 1–2 minutes until deep golden and nutty.

Slowly add beef broth, whisking constantly to keep it smooth. Bring to a gentle simmer.

Add Worcestershire sauce, Dijon mustard, and soy sauce (if using). Simmer 3–4 minutes until slightly thickened.

Turn heat to low. Whisk in heavy cream and sour cream until smooth and well blended.

Return meatballs to the skillet and spoon sauce over the top. Cover and simmer on low for 10–12 minutes, or until fully cooked through.

Equipment Needed

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