This Swedish meatballs with frozen meatballs recipe gives you the same tender, flavorful meatballs without the extra prep of rolling them from scratch. They're covered in a rich and creamy gravy-like sauce that's made in just one skillet. Served over egg noodles, fluffy mashed potatoes, or rice, this easy Swedish meatballs recipe makes a hearty, family-friendly dinner that delivers all the flavor with minimal effort.
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Why I Love This Swedish Meatballs Recipe
I’ve always loved classic Swedish meatballs, and for a long time, I wanted to create a version of my own. I tested plenty of recipes with scratch-made meatballs, and while they were delicious, they were also time-consuming and a little too involved for busy weeknights. That’s when I tried swapping in frozen meatballs—and it was a game-changer.
This Swedish meatballs with frozen meatballs recipe gives me everything I love about Swedish meatballs in a fraction of the time. The meatballs bake in the oven while I whisk together the sauce, so dinner comes together quickly without losing that homemade feel.
Speaking of the sauce, it's really what makes this dish shine. It’s buttery, creamy, and rich, with the perfect tang from Worcestershire sauce and a warm, peppery finish. Poured over tender meatballs and paired with egg noodles or mashed potatoes, it’s pure comfort food in every bite.
Don't just take my word for it though, here's what one of our readers who made it had to say about it:
Made these sweedish meatballs for dinner last night. Recipe couldn't be easier to make and my kids loved it too. - Emily E.
Ingredients You’ll Need
- 1 lb frozen meatballs
- 2 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken or beef stock
- 1 teaspoon onion powder (or diced onions)
- ½ teaspoon garlic powder (or minced garlic)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup half and half
- Fresh parsley, chopped, for garnish
How To Make Swedish Meatballs with Frozen Meatballs
Step 1: Bake the Meatballs
Cook frozen meatballs according to package instructions, usually 375°F for 15–20 minutes until heated through. If serving with noodles, start boiling them now.
Step 2: Make the Roux
In a large skillet, melt butter over medium heat. Whisk in the flour (and minced garlic and onion if you're using it) and cook 30–60 seconds, stirring constantly, until lightly golden.
Step 3: Add the Stock
Slowly whisk in chicken or beef stock, a little at a time, and keep whisking until smooth and lump-free.
Step 4: Season and Simmer
Stir in onion powder and garlic powder (if you didn't use the garlic and onion above), salt, pepper, and Worcestershire sauce. Simmer gently for 2–3 minutes to thicken.
Step 5: Add the Cream
Pour in half and half and whisk until the sauce is smooth and creamy. Continue cooking until thickened to your liking.
Step 6: Toss with Meatballs and Serve
Add baked meatballs to the skillet. Stir gently to coat the meatballs in the sauce. Garnish with parsley and serve hot over noodles, mashed potatoes, or rice.
My Expert Tips To Follow
- Pick the right frozen meatballs: Plain beef or beef/pork blends work best for Swedish meatballs. Italian-style meatballs can still be used, but the herbs may compete with the creamy sauce.
- Toast the roux lightly: Cooking the flour in butter for 30–60 seconds adds a nutty depth and prevents the sauce from tasting raw. Just don’t let it get too dark—you want a light golden base.
- Add stock slowly: Whisk in ½ cup at a time to avoid lumps. If lumps form, keep whisking steadily—they usually smooth out as the sauce heats.
- Season in layers: Start with onion powder, garlic powder, salt, and Worcestershire, then taste and adjust at the end. The Worcestershire is key—it adds tangy depth that balances the richness of the cream.
- Half and half = perfect balance: It’s lighter than heavy cream but creamier than milk, giving the sauce a silky consistency without being too rich. If using heavy cream, reduce slightly; if using milk, simmer longer to thicken.
- Simmer, don’t boil: Once the cream is added, keep the sauce at a gentle simmer. Boiling can cause it to split or become grainy.
- Serving tip: Swedish meatballs shine over egg noodles, but mashed potatoes, rice, or even cauliflower mash also make excellent bases to soak up the sauce.
- Meal prep friendly: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of stock or milk to loosen the sauce.
What To Serve With Swedish Meatballs
One of the best parts about this frozen Swedish meatballs recipe is how versatile it is—you can pair the creamy meatballs with a variety of sides to make it a complete meal. Here are some of my favorite ways to serve them:
- Egg noodles: The classic choice. Wide egg noodles soak up the creamy Swedish meatball sauce perfectly.
- Mashed potatoes: Another traditional pairing. Creamy mashed potatoes provide a hearty base and make the dish extra comforting. I like pairing the meatballs with these cream cheese mashed potatoes.
- Rice or quinoa: A great option if you want something lighter that still balances the rich, savory sauce.
- Steamed or roasted vegetables: Green beans, broccoli, or roasted carrots add freshness and color to the plate.
- Lingonberry jam: For a true Swedish touch, serve with lingonberry jam on the side. Its tartness cuts through the richness of the sauce.
- Crusty bread: Perfect for soaking up every last bit of the creamy gravy.
Swedish Meatballs Recipe FAQS
How do I store leftover Swedish meatballs?
If you have any leftovers, you can store the meatballs with the sauce in an airtight container in the fridge for up to 3 days. To reheat, put the Swedish meatballs and sauce in a skillet over medium heat for a few minutes until warm.
Can I make Swedish meatballs in a slow cooker?
Yes! To make slow cooker Swedish meatballs with frozen meatballs, add the baked meatballs and sauce ingredients (except the half and half or cream) to your crockpot. Cook on low for 4 hours, then stir in the cream just before serving. This method makes it easy to prep in the morning and enjoy a cozy dinner later.
What’s the difference between Swedish meatballs and Italian meatballs?
Swedish meatballs are typically smaller and seasoned more mildly, then served in a creamy brown gravy-style sauce. Italian meatballs are usually larger, flavored with garlic, parsley, and Parmesan, and served in tomato sauce over pasta. Both are delicious, but the creamy sauce is what makes Swedish meatballs unique.
Do I need to thaw frozen meatballs first?
No thawing is needed. Simply bake or heat the frozen meatballs according to package directions, then add them to the creamy Swedish meatball sauce. This keeps prep simple and saves time.
Why is my Swedish meatball sauce not thickening?
If your Swedish meatball sauce isn’t thickening, it usually means it hasn’t simmered long enough, the flour-to-liquid ratio is off, or the heat is too low for the sauce to reduce properly. The sauce needs a few minutes of gentle simmering for the flour to cook out and the liquid to reduce into a creamy consistency. If you’ve added too much broth or cream, the sauce will naturally stay thinner. To fix it, let the sauce simmer uncovered until it reduces, or whisk in a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for another couple of minutes until it thickens into the rich, velvety gravy Swedish meatballs are known for.
What if my Swedish meatball sauce is too thick?
If the sauce turns out thicker than you’d like, whisk in 1–2 tablespoons of beef or chicken stock until it reaches your desired consistency. This is a simple way to adjust without losing flavor.
My Final Thoughts on This Swedish Meatballs Recipe
This easy Swedish meatballs recipe with frozen meatballs is creamy, comforting, and family-friendly. With a rich homemade gravy sauce and the convenience of frozen meatballs, it’s an easy weeknight staple that doesn’t skimp on flavor. Serve this at your next family dinner or get-together with friends with noodles or potatoes, and watch the compliments pour in! Drop a comment below and leave a review if you make this recipe. I want to hear your thoughts.
Frozen Recipes To Try Next
- Slow cooker frozen roast
- Crock pot frozen chicken thighs
- Frozen baked chicken breasts
- Crock pot frozen turkey
Easy Swedish Meatballs with Frozen Meatballs
This Swedish meatballs with frozen meatballs recipe gives you the same tender, flavorful meatballs without the extra prep of rolling them from scratch. They're covered in a rich and creamy gravy-like sauce that's made in just one skillet. Served over egg noodles, fluffy mashed potatoes, or rice, this easy Swedish meatballs recipe makes a hearty, family-friendly dinner that delivers all the flavor with minimal effort.
Ingredients
- 1 pound frozen meatballs
- 2 tablespoons unsalted butter
- ¼ cup all purpose flour
- 2 cups chicken or beef stock
- 1 teaspoon onion powder (or diced onion)
- ½ teaspoon garlic powder (or minced garlic)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup half and half
- Swedish meatballs with frozen meatballs
- Parsley for garnish
Instructions
1. Bake the meatballs as directed on the package—typically at 375°F for 15–20 minutes, or until cooked through. If serving with noodles, begin boiling them while the meatballs are in the oven.
2. While the meatballs bake, prepare the sauce. Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 30–60 seconds, until lightly golden. Gradually whisk in the stock until the mixture is smooth and free of lumps. If you're using fresh onion and garlic, add them in this step and cook with the butter and flour.
3. If not, stir in the onion powder and garlic powder, then the salt, pepper, and Worcestershire sauce. Pour in the half and half and continue to cook, stirring frequently, until the sauce has thickened to your desired consistency.
4. Once the meatballs are done, add them to the skillet and gently toss them in the sauce until evenly coated.
5. Serve warm over cooked noodles.
Emily E.
Made these sweedish meatballs for dinner last night. Recipe couldn't be easier to make and my kids loved it too.
Marie
Are we supposed to use garlic and onions? It looks like they appear in the pictures of ingredients and step by step but there's no mention of them in the list of ingredients nor amount or when they are to be included in the directions.
Brendan Cunningham
You don't have to, you can use garlic powder and onion powder instead. If you want to use fresh onion and garlic, saute it with the butter and flour.