There's something incredibly comforting about a one-pan meal that brings together tender, perfectly seasoned meatballs swimming in a rich, creamy sauce. This Swedish Meatball Skillet Recipe is just that—hearty, flavorful, and so satisfying that I find myself making it again and again for family dinners.
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Why You'll Love This Recipe
I can’t get over how this skillet recipe nails classic Swedish meatballs but with this easy, no-fuss method that lets the sauce build right in the same pan. It feels like a warm hug on a plate—perfect for cozy nights in.
- One-Skillet Simplicity: You spend less time cleaning and more time enjoying dinner because everything cooks in a single pan.
- Classic Flavors Made Easy: Simple pantry staples come together beautifully for an authentic taste without complicated steps.
- Creamy, Dreamy Sauce: The sour cream adds richness without overpowering the meatballs—balanced just right every time.
- Make Ahead Friendly: You can prep the meatballs in advance and have a quick, comforting meal ready whenever you need it.
Ingredients & Why They Work
The ingredients for this Swedish Meatball Skillet Recipe are straightforward but thoughtfully combined to create a depth of flavor and tender texture you’ll notice the moment you bite in. I love to use a mix of ground beef and pork for juiciness, and panko breadcrumbs keep the meatballs light.
- Ground beef: I always choose 80% lean for the right mix of flavor and moisture— leaner cuts can dry out meatballs.
- Ground pork: Adds extra fat and juiciness, making each bite tender and flavorful.
- Yellow onion: Finely diced for sweetness and to build flavor when softened gently in olive oil.
- Garlic: A couple of cloves really brighten the flavor but don’t overpower the dish.
- Panko breadcrumbs: These keep the meatballs tender, not dense, and soak up the liquids perfectly.
- Parmesan cheese: Adds a subtle salty depth and umami to the meatball mix.
- Egg & milk: Help bind the meatballs without making them rubbery, which is key.
- Spices (oregano, allspice, nutmeg, pepper): Small amounts create that classic Swedish spice profile that’s comforting and just a little unexpected.
- Butter & flour: Used for making a roux that thickens the sauce to creamy perfection.
- Beef broth & chicken bouillon: Together, they give the sauce a rich, savory base with complex flavor.
- Worcestershire sauce & Dijon mustard: They add depth and tang, cutting through the richness nicely.
- Sour cream: Be sure to use full-fat and room temperature to keep the sauce silky and prevent curdling.
- Olive oil: For browning both onions and meatballs without overpowering the flavors.
Make It Your Way
I love this Swedish Meatball Skillet Recipe as is, but sometimes I like to tweak it a little depending on the mood or occasion. Feel free to make it your own!
- Meat variations: I’ve tried swapping pork for veal or all beef for a leaner option—the flavor shifts slightly but still delicious.
- Dairy swap: Using heavy cream instead of sour cream works well too, especially if you want a richer sauce.
- Spice it up: If you like a bit of heat, a pinch of cayenne in the meatball mix adds an unexpected kick without stealing the show.
- Make it gluten-free: Simply swap regular breadcrumbs for gluten-free ones or ground oats—same texture, no compromise.
Step-by-Step: How I Make Swedish Meatball Skillet Recipe
Step 1: Sauté Onions & Garlic to Build Flavor
Heat half the olive oil in a large, high-sided skillet over medium heat. Add finely diced yellow onion and minced garlic, then soften slowly for about 5 minutes, stirring occasionally. This gentle sauté creates a sweet, savory base that lifts the whole dish. Once softened, set the mixture aside to cool so it doesn’t scramble the eggs in the meatball mix.
Step 2: Combine Meatball Ingredients Gently
In a large bowl, mix panko breadcrumbs, Parmesan, whisked egg, milk, the cooled onion and garlic, salt, and spices. Add the ground beef and pork, then combine gently with your hands or a spoon. The key is not to overwork the meat, which can make the meatballs tough. A cookie scoop makes shaping uniform meatballs super easy—aim for about 1½ inch sizes. Then chill them for at least 15 minutes; this step helps the meatballs hold their shape better during cooking.
Step 3: Brown the Meatballs
Heat the remaining olive oil in your skillet over medium-high heat. Brown the meatballs in batches —remember to give each one enough room so they don’t steam. Rotate carefully every minute or so, until nicely golden on all sides. This quick sear locks in juices and adds flavor. Once browned, remove the meatballs and set them aside. Drain excess oil if there’s too much.
Step 4: Make the Creamy Sauce Right in the Skillet
In the same skillet, melt butter over medium heat and stir in flour to make a roux. Stir continuously for 2 minutes until it turns a light brown—this cooks out the raw flour taste and deepens flavor. Gradually whisk in your beef broth mixture (beef broth combined with chicken bouillon cube, Worcestershire sauce, Dijon mustard, and parsley). Bring to a boil, then lower to a simmer to thicken. The sauce starts to look velvety but not too thick yet.
Step 5: Stir in Sour Cream and Simmer the Meatballs
Spoon about a quarter cup of the warm sauce into a bowl with the sour cream and mix well—this tempers the sour cream so it blends smoothly in the skillet without curdling. Stir this mixture back into the sauce and add the browned meatballs along with any juices from the plate. Cover partially and let everything simmer gently for 10-15 minutes until the meatballs are cooked through and the sauce thickens beautifully. Spoon sauce over the meatballs when serving.
Top Tip
I’ve made Swedish meatballs countless times, and a few tricks make all the difference between good and great:
- Don’t Skip Chilling: Letting the meatballs rest in the fridge makes them hold together better and develop flavor. It’s a simple step I don’t skip anymore.
- Brown, Don’t Overcrowd: Giving the meatballs space to brown evenly is key—steamed meatballs aren’t as tasty or visually appealing.
- Temper the Sour Cream: Mixing it with some warm sauce before adding helps keep the sauce smooth and luscious rather than curdled.
- Low and Slow Sauce Simmer: Let the sauce gently bubble—it allows flavors to marry and the sauce to thicken perfectly without breaking.
How to Serve Swedish Meatball Skillet Recipe
Garnishes
I always sprinkle freshly chopped parsley on top because it adds a burst of color and freshness that balances the rich sauce. Sometimes a little extra Parmesan on the side doesn’t hurt either—because, cheese!
Side Dishes
Mashed potatoes are my go-to side for this Swedish Meatball Skillet Recipe. Their creamy texture is perfect for soaking up that luscious sauce. Alternatively, buttered egg noodles or even steamed green beans offer a nice fresh crunch to round out the meal.
Creative Ways to Present
For holiday dinners, I like to serve the meatballs in a cast-iron skillet straight to the table, surrounded by small bowls of mashed potatoes, lingonberry jam, and crusty bread. It creates a rustic, festive feel that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they’re good for up to 3 days. The sauce thickens slightly overnight, so I usually loosen it up with a splash of broth when reheating.
Freezing
This recipe freezes beautifully. I freeze cooled meatballs and sauce together in freezer-safe containers for up to 3 months. When I pull it out, I thaw overnight in the fridge for best texture.
Reheating
To reheat, I prefer gently warming the skillet over low heat or using a makeshift double boiler to avoid breaking the sauce. High heat can make the sour cream separate, and nobody wants that.
Frequently Asked Questions:
Absolutely! Just swap the panko breadcrumbs with gluten-free breadcrumbs or ground oats. Everything else remains the same, and you get the same great texture and flavor.
If you prefer, heavy cream can be used as a substitute for sour cream. It provides richness and creaminess without altering the flavor profile too much. Just keep it at room temperature before mixing in to avoid curdling.
Yes, you can use just beef if that’s what you have on hand, though the meatballs may be less juicy. Adding pork keeps them tender and flavorful, but all beef still works well if you adjust seasoning and cooking time slightly.
To keep the sauce smooth and rich, be sure to temper the sour cream by mixing it first with some warm sauce before adding it to the pan. Also, reheat gently over low heat rather than high heat to avoid separation.
Final Thoughts
This Swedish Meatball Skillet Recipe has become my go-to comfort food for busy weeknights and special dinners alike. It’s simple enough to toss together quickly but impressive enough that friends and family always ask for seconds. Trust me, once you make these meatballs, you’ll want to keep this recipe close for whenever you need a warm, satisfying meal that tastes like a little bit of heaven in every bite.
Print
Swedish Meatball Skillet Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 33 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
- Diet: Low Lactose
Description
This classic Swedish Meatball recipe features tender meatballs made from a blend of ground beef and pork, seasoned with warm spices and Parmesan, then simmered in a rich, creamy sauce made from butter, flour, beef broth, and sour cream. Perfectly browned and simmered to perfection, these meatballs are ideal served over mashed potatoes or egg noodles for a comforting, hearty meal.
Ingredients
Meatballs
- 2 tablespoons olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- ⅓ cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Prepare aromatics: Heat 1 tablespoon olive oil in a large, high-walled skillet over medium heat. Add finely diced onions and minced garlic. Cook and soften them for 5 minutes, then set aside to cool.
- Mix meatball ingredients: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently fold in ground beef and pork until evenly combined, being careful not to overmix to keep meatballs tender.
- Form meatballs: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniform size. Place meatballs on a plate and refrigerate for 15 minutes or up to overnight covered.
- Prepare sauce base: While meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a measuring cup. Set aside.
- Brown meatballs: Heat remaining 1 tablespoon olive oil in the skillet over medium-high heat. Brown meatballs in batches, browning each side about 1 minute. Leave space around each meatball to turn easily. Remove browned meatballs and set aside. Drain excess oil if necessary.
- Make roux: Melt butter in the same skillet over medium heat. Use a silicone spatula to scrape and clean the skillet’s bottom. Stir in flour and cook for 2 minutes, stirring continuously until the flour begins to brown slightly.
- Add broth mixture: Gradually add the beef broth mixture in small splashes while stirring continuously. Bring to a boil then reduce to a simmer.
- Incorporate sour cream: Place sour cream in a medium bowl. Add about ¼ cup of the hot sauce to the sour cream and stir until smooth, then stir the mixture back into the skillet over low heat until fully combined.
- Simmer meatballs in sauce: Return meatballs and any accumulated juices back to the skillet. Spoon sauce over the top. Cover partially and heat over low heat for 10-15 minutes until meatballs are cooked through.
- Serve: Garnish with fresh parsley and serve meatballs over mashed potatoes or egg noodles for a complete meal.
Notes
- Chicken bouillon adds a rich depth of flavor; beef bouillon can be used as a substitute.
- Use full-fat sour cream to prevent curdling in the sauce; heavy cream can also be used if preferred.
- Feel free to adjust the meat blend — beef, pork, and veal all work well in combination.
- Rolling meatballs with a small cookie scoop helps ensure uniform size and even cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To reheat, use a double boiler or gentle heat to prevent the sauce from breaking.
- This recipe makes about 33 meatballs, ideal for a 12-inch skillet with high sides.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 40 mg
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