These easy Swedish meatballs are a comforting, weeknight-friendly version of the classic dish. By using frozen meatballs, you still get all the rich, savory flavor of traditional Swedish meatballs without the extra prep.
They’re simmered in a creamy, seasoned gravy and are perfect served over egg noodles or mashed potatoes for a cozy, satisfying meal.
Why You’ll Love These Swedish Meatballs
- Made with frozen meatballs for convenience
- Creamy, flavorful gravy
- Ready in about 35 minutes
- Family-friendly and comforting
- Perfect for busy weeknights
This recipe is simple enough for everyday dinners but still feels special and hearty.
Ingredients You’ll Need
Frozen meatballs make this recipe quick and approachable, while the sauce is made from beef broth, cream, Worcestershire sauce, and classic seasonings like thyme and nutmeg.
The gravy comes together quickly and coats the meatballs perfectly, making every bite rich and comforting.
👉 Scroll down to the recipe card for exact measurements.
How to Make Swedish Meatballs with Frozen Meatballs
Start by cooking the frozen meatballs according to the package instructions. While they bake, whisk together the ingredients for the sauce.
Simmer the sauce in a skillet until slightly thickened, then add the cooked meatballs and let everything simmer together until heated through. Serve warm over noodles or potatoes.
Tips for the Best Swedish Meatballs
- Use low-sodium beef broth so the sauce doesn’t become too salty.
- Stir often while simmering to keep the sauce smooth.
- Thin the sauce if needed with a splash of broth.
- Serve immediately for best texture and flavor.
Swedish Meatballs
Ingredients
Method
- Cook the frozen meatballs according to the package instructions. Set aside.
- In a large glass measuring cup or bowl, whisk together the beef broth, heavy cream, Worcestershire sauce, cornstarch, garlic, parsley, salt, thyme, black pepper, and nutmeg.
- Pour the sauce mixture into a large skillet and bring to a simmer over medium heat, stirring often.
- Simmer until the sauce slightly thickens, about 5 minutes.
- Add the cooked meatballs to the skillet and stir to coat.
- Simmer for an additional 5–10 minutes, until the meatballs are heated through.
- Serve warm over egg noodles or mashed potatoes.
Notes
- Sour cream can be used in place of heavy cream for a tangier sauce.
- If the sauce becomes too thick, add a splash of beef broth to thin it out.
- Taste and adjust seasoning before serving.
Frequently Asked Questions
Can I use sour cream instead of heavy cream?
Yes. Sour cream works well and adds a slightly tangy flavor. Stir it in gently to prevent curdling.
Can I make this recipe ahead of time?
Yes. You can make the sauce and meatballs ahead of time and reheat gently before serving.
What kind of frozen meatballs should I use?
Beef or beef-and-pork frozen meatballs work best for classic Swedish flavor.
How do I thicken the sauce more?
If the sauce isn’t thick enough, let it simmer a few extra minutes or add a small slurry of cornstarch and broth.
Storage and Reheating
Storage
Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth or cream if the sauce thickens too much.
Freezer Instructions
Freezing
Store cooled meatballs and sauce in a freezer-safe container for up to 2 months.
Thawing and Reheating
Thaw overnight in the refrigerator and reheat on the stovetop until warmed through.