Name: Swedish Meatballs with Creamy Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 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; 1/3 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; 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

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.

A silver pot filled with about three layers of round meatballs covered in thick, light brown gravy with a smooth texture. The meatballs have a browned, slightly rough surface and are partially submerged in the creamy sauce. Small green parsley leaves are sprinkled evenly on top, adding a fresh touch of color. The pot is placed on a white marbled surface with a sprig of fresh parsley nearby. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of finely diced yellow onion, two whole garlic cloves with skins on, a small white bowl of panko breadcrumbs, a small white bowl with grated Parmesan cheese, one whole uncracked brown egg, a small white bowl of milk, a sprinkle of dried oregano, ground allspice, ground nutmeg, and black pepper arranged as small piles, a portion of raw ground beef and raw ground pork side by side, a small white bowl with olive oil, a small white bowl of butter cubes, a small white bowl of all-purpose flour, a small white bowl filled with beef broth, a small white bowl with a cube of chicken bouillon next to it, a small white bowl of Worcestershire sauce, a small white bowl containing Dijon mustard, a small white bowl of dried parsley, and a small white bowl of creamy sour cream, all ingredients fresh and natural, neatly arranged with perfect symmetry in a professional flat lay taken with natural lighting and an iPhone, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with two main layers: a base of creamy, smooth mashed potatoes that are light yellow in color, and on top, several round meatballs covered in a thick, light brown sauce with small green herbs sprinkled over both the meatballs and potatoes. A silver fork rests on the right side of the bowl, partly inside the mashed potatoes, and the bowl sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

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:

Can I make Swedish Meatballs with Creamy Sauce Recipe ahead of time?

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.

What can I use instead of sour cream in the sauce?

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.

Can I freeze Swedish Meatballs with Creamy Sauce Recipe?

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.

What’s the best way to avoid dry meatballs?

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.