There's something incredibly comforting about tender, flavorful meatballs bathed in a luscious sauce. This Swedish Meatballs with Creamy Sauce Recipe perfectly captures that cozy feeling with a rich, savory twist you'll want to enjoy anytime you need a little culinary hug.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Swedish Meatballs with Creamy Sauce Recipe
- Top Tip
- How to Serve Swedish Meatballs with Creamy Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Swedish Meatballs with Creamy Sauce Recipe
Why You'll Love This Recipe
I've made a lot of meatball recipes over the years, but this Swedish Meatballs with Creamy Sauce Recipe stole my heart (and my family's appetite). It strikes the perfect balance between spices and creaminess—every bite feels rich but cozy, like it was made just for you.
- Comfort Classic: The creamy sauce is unbelievably smooth and pairs beautifully with the tender meatballs, creating that classic feel-good meal.
- Easy to Make: Despite its fancy name, this recipe uses simple ingredients and straightforward steps that you can definitely conquer on a weeknight.
- Flavor Explosion: The subtle spices like allspice and nutmeg add a unique warmth that's different from your usual meatballs.
- Versatile Serving: Whether over mashed potatoes, noodles, or even on a sandwich, these meatballs shine in many forms.
Ingredients & Why They Work
Every ingredient here plays its part to build that perfect Swedish flavor and creamy texture. I always recommend picking quality meat and using fresh sour cream for that silky finish. Here’s a quick guide to help you know why they’re essential.
- Olive oil: Used in two stages—to soften onion and garlic and to brown meatballs for that golden crust.
- Yellow onion: Adds natural sweetness and depth when softened gently.
- Garlic: For that subtle savory punch that wakes up the flavor.
- Panko breadcrumbs: They keep the meatballs light and tender, avoiding a dense texture.
- Parmesan cheese: Adds a salty, nutty undertone enhancing the meat’s richness.
- Egg: Acts as the binder, so your meatballs hold their shape without being tough.
- Milk: Keeps the meatballs moist and tender when mixed with breadcrumbs.
- Spices (salt, oregano, allspice, nutmeg, pepper): This combo subtly layers warmth and aromatic notes unique to the Swedish style.
- Ground beef and pork: Mixing beef and pork creates juicy, flavorful meatballs with a perfect fat balance.
- Butter and flour (for roux): Form the base of your creamy sauce for that silky, thick texture.
- Beef broth and chicken bouillon: Give the sauce a robust, savory depth beyond plain broth.
- Worcestershire sauce and Dijon mustard: Add zing and complexity to the sauce.
- Dried parsley: For a touch of fresh herb flavor and color.
- Sour cream: Brings creamy tang while ensuring the sauce doesn’t break or become heavy.
Make It Your Way
One of my favorite parts about this Swedish Meatballs with Creamy Sauce Recipe is how easy it is to tweak. I often swap herbs or try different meat blends to keep things interesting. Feel free to customize it to suit your taste or dietary needs.
- Variation: I have tried swapping pork for veal for an ultra-tender bite, and it works beautifully with the creamy sauce.
- Dietary: For gluten-free, swap panko breadcrumbs for gluten-free bread crumbs, and ensure your broth is GF-friendly.
- Heat: If you like a little kick, a pinch of cayenne in the meatball mix adds a nice surprise without overwhelming the classic flavors.
- Herbs: Sometimes, I add fresh dill or chives on top for a fresh herbal note that brightens the richness exactly how I like it.
Step-by-Step: How I Make Swedish Meatballs with Creamy Sauce Recipe
Step 1: Softening the Aromatics
Heat half the olive oil in a skillet over medium heat and add the finely diced onions and minced garlic. Gently cook them for about 5 minutes until soft and fragrant—this slow softening builds the base flavor that shines through in the meatballs. Don't rush this; you want them translucent and tender, not browned.
Step 2: Mixing the Meatball Ingredients
In a large bowl, combine the softened onion and garlic with panko breadcrumbs, Parmesan, whisked egg, milk, salt, oregano, allspice, nutmeg, and pepper. Add the ground beef and pork, then gently mix everything by hand until just combined. Overworking the meat can make your meatballs tough — I like to mix gently until all ingredients are evenly distributed but no more.
Step 3: Shaping and Chilling
Roll the mixture into 1.5-inch meatballs—using a small cookie scoop can be a game changer for uniform size. Place them on a plate, then refrigerate for at least 15 minutes to help them hold their shape during cooking. Pro tip: you can make these ahead and chill overnight, which also enhances the flavors!
Step 4: Browning the Meatballs
Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches with some space between each so they sear nicely on all sides—about 1 minute per side. Keep your eye on the heat; you may need to reduce it slightly to prevent burning. Remove and set aside once browned, then discard excess oil.
Step 5: Building the Creamy Sauce
In the same skillet, melt butter over medium heat and use a spatula to scrape up any browned bits from the pan's bottom. Stir in flour and cook, stirring constantly for about 2 minutes until it just starts to brown—you’re making a roux here. Slowly whisk in the beef broth mixture (with bouillon, Worcestershire sauce, Dijon mustard, and parsley), bringing it to a boil, then lowering to a gentle simmer.
Step 6: Adding Sour Cream & Simmering Meatballs
To prevent the sauce from breaking, spoon about a quarter cup of hot sauce into the room-temperature sour cream in a bowl and mix well, then stir this back into the skillet. Return the browned meatballs to the sauce along with any juices collected on the plate. Simmer gently, partially covered, for 10 to 15 minutes until meatballs are cooked through and tender. Give the sauce a final stir before serving.
Top Tip
I’ve made Swedish meatballs plenty of times, and here are a few nuggets I picked up that really make a difference in success and flavor.
- Don’t Overmix the Meat: Gently fold the meat ingredients until just combined to keep your meatballs tender and not tough.
- Use Room Temp Sour Cream: This is key to preventing your sauce from breaking or curdling—cold sour cream straight from the fridge can separate when mixed with hot sauce.
- Sear in Batches: Don’t overcrowd the pan when browning meatballs or they’ll steam instead of getting that golden crust that locks in flavor.
- Simmer Gently: When cooking meatballs in the sauce, keep it on low heat and partially covered to avoid drying them out or splitting the sauce.
How to Serve Swedish Meatballs with Creamy Sauce Recipe
Garnishes
I always top these meatballs with a sprinkle of fresh parsley for a bright contrast to the sauce’s richness. Sometimes I add a little grated Parmesan to echo the flavors in the meatballs themselves. A smear of lingonberry jam on the side is a traditional touch I like when serving—its tartness cuts through the creaminess wonderfully.
Side Dishes
Mashed potatoes are my go-to—they soak up the sauce like a dream! Egg noodles also work beautifully, especially when tossed with a bit of butter and parsley. For a lighter option, roasted or steamed green beans add freshness and color, making the plate look inviting and balanced.
Creative Ways to Present
For special occasions, I’ve served these meatballs on little skewers as appetizers, making sure to drizzle some sauce on top before serving. Another time, I layered them over creamy polenta for a comforting twist that impressed guests. You can also turn them into a cozy casserole with noodles and extra sauce baked on top for a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover Swedish meatballs with creamy sauce in airtight containers in the fridge for up to three days. Keeping the sauce and meatballs together helps maintain moisture and flavor. Just reheat gently and enjoy a quick, satisfying meal later in the week.
Freezing
This recipe freezes like a charm. I lay the cooled meatballs out on a tray, freeze them solid, then transfer to a freezer bag with the sauce to keep portions flexible. When you're ready to eat, thaw them overnight in the fridge for best results.
Reheating
To reheat without breaking the sauce, I use a makeshift double boiler—placing the container over simmering water and stirring gently until warmed through. Avoid boiling directly on the stove, which can separate the creamy sauce. This way, the meatballs stay tender and the sauce remains silky.
Frequently Asked Questions:
Absolutely! You can shape the meatballs and chill them for up to a day before cooking, or even fully cook and refrigerate the dish, then reheat gently when ready to serve.
Heavy cream is a good substitute if you prefer a slightly richer sauce and want to avoid the tang of sour cream. Just be sure to add it towards the end and heat gently to avoid separation.
Yes, these meatballs with sauce freeze really well. Freeze the meatballs separately first, then store together with sauce in freezer-safe containers. Thaw overnight before reheating gently.
Using a mix of meats like beef and pork helps keep the meatballs juicy. Also, don’t overmix the meat mixture, and simmer the meatballs gently in the sauce instead of overcooking them.
Final Thoughts
This Swedish Meatballs with Creamy Sauce Recipe feels like a warm hug on a plate and always reminds me of cozy family dinners where everyone lingers a little longer around the table. Give it a try—you'll find it both approachable and impressive, perfect for sharing with people you care about.
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Swedish Meatballs with Creamy Sauce 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
Description
Classic Swedish Meatballs cooked in a creamy savory sauce blending beef and pork, served best over mashed potatoes or egg noodles for a comforting and flavorful 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
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large high-walled skillet over medium heat. Add finely diced onions and minced garlic, cooking and softening them for 5 minutes. Remove from heat and let cool.
- Prepare meatball mixture: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, ground allspice, nutmeg, and pepper. Gently fold in ground beef and pork until just combined, being careful not to overwork the meat to keep meatballs tender.
- Form meatballs: Roll mixture into 1½-inch meatballs using your hands or a cookie scoop for uniform size. Place on a plate and refrigerate for 15 minutes or up to overnight, covered if chilling longer.
- Mix sauce base: In a large measuring cup, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Stir and set aside.
- Brown meatballs: Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Brown meatballs in batches without overcrowding, rotating to brown all sides for about 1 minute per side. Remove browned meatballs and set aside. Drain excess oil if necessary. Adjust heat as needed.
- Make roux: Melt butter in the skillet over medium heat. Use a silicone spatula to scrape the bottom, then stir in flour. Cook and stir continuously for 2 minutes until the flour turns a light brown color.
- Add broth mixture: Gradually add the beef broth mixture in small splashes while stirring continuously. Bring to a boil, then reduce heat to simmer.
- Incorporate sour cream: Place sour cream in a medium bowl and spoon about ¼ cup of the hot sauce into it. Stir until smooth, then gradually stir this mixture back into the skillet sauce over low heat until combined.
- Finish cooking meatballs: Return the browned meatballs along with any juices from the plate back into the skillet. Spoon sauce over them. Heat gently over low heat, partially covered, for 10-15 minutes or until meatballs are cooked through.
- Serve: Garnish with fresh parsley and serve hot over mashed potatoes or egg noodles.
Notes
- The chicken bouillon adds depth of flavor and contrasts well with beef broth; beef bouillon can be substituted if needed.
- Use full-fat sour cream to prevent curdling in the sauce.
- Heavy cream can be used as a substitute for sour cream if preferred.
- The ground meat can be any combo of beef, pork, and veal depending on preference.
- Use a 12-inch high-walled skillet to fit 1¼ lbs. of meat comfortably.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- For reheating, use a double boiler or low heat to prevent sauce from breaking.
Nutrition
- Serving Size: 1 meatball
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 40 mg
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