If you have ever dreamed of serving a dish that feels like a cozy hug on a plate, look no further than this Swedish Meatballs with Creamy Sauce Recipe. It’s a beloved classic that blends perfectly seasoned meatballs with a luscious, velvety sauce that brings everything together. This recipe captures the warmth and comfort of traditional Scandinavian cooking while being straightforward enough to become your new go-to for weeknight dinners or special gatherings alike.
Ingredients You’ll Need
The magic of the Swedish Meatballs with Creamy Sauce Recipe starts with a handful of simple, yet essential ingredients. Each one plays a unique role, creating balanced flavors and that rich, creamy texture we all crave.
- Olive oil: Divided for sautéing aromatics and browning meatballs to develop that perfect golden crust.
- Yellow onion: Finely diced to add sweetness and depth once gently softened.
- Garlic: Minced for a fragrant hint that lifts the flavor base beautifully.
- Panko breadcrumbs: Keeps the meatballs tender by absorbing moisture without becoming mushy.
- Parmesan cheese: Adds a savory umami boost that enhances every bite.
- Egg: The binding agent that holds the meatballs together perfectly.
- Milk: Moisturizes the mixture to keep the meatballs juicy and soft.
- Salt and spices (oregano, allspice, nutmeg, pepper): A warm seasoning blend that gives the meatballs their signature Scandinavian flavor profile.
- Ground beef and pork: A combination ensures rich flavor and an ideal texture—beef for savory depth and pork for juiciness.
- Butter and flour: The foundation for a creamy roux that thickens the sauce majestically.
- Beef broth and chicken bouillon: Create a rich, hearty sauce base filled with savory intensity.
- Worcestershire sauce and Dijon mustard: Add layers of tangy complexity.
- Dried parsley: For a touch of herbal freshness.
- Sour cream: The crowning ingredient that turns the sauce into the perfect creamy finish.
How to Make Swedish Meatballs with Creamy Sauce Recipe
Step 1: Prepare onion and garlic
Start by heating half of the olive oil in a skillet and gently cooking the diced onions and minced garlic until they become soft and fragrant, about five minutes. This step is crucial as it builds the flavor base for the meatballs, infusing them with sweet, savory notes that your taste buds will love.
Step 2: Mix meatball ingredients
Once cooled, combine the cooked onion and garlic along with panko breadcrumbs, Parmesan, egg, milk, salt, and the warm spices into a large bowl. Add the ground beef and pork, then gently mix until everything is evenly combined. The key here is to handle the mixture carefully so your meatballs stay tender and not dense.
Step 3: Form meatballs and chill
Using your hands or a cookie scoop, roll the mixture into uniform 1 ½-inch meatballs. Place them on a tray and refrigerate for at least 15 minutes, or up to overnight if you want to get ahead. Chilling helps them firm up, which makes browning much easier and prevents them from falling apart in the pan.
Step 4: Prepare sauce base
While your meatballs rest, mix beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and dried parsley in a bowl. This mixture will develop into the rich, tangy sauce that beautifully complements the mild meatballs.
Step 5: Brown meatballs
Heat the remaining olive oil over medium-high heat and brown the meatballs in batches. Give each side about a minute to develop a golden crust, which locks in juices and adds texture contrast. Then set them aside, being careful not to crowd the pan which would steam instead of brown them.
Step 6: Make roux and sauce
In the same skillet, melt butter and stir in flour to create a roux. Cook it for about two minutes, stirring constantly, until it’s lightly browned. This roux thickens the sauce and picks up all the delicious browned bits from the meatball frying, making the sauce extra flavorful.
Step 7: Incorporate broth mixture
Slowly add the beef broth mixture to the roux, stirring steadily to avoid lumps. Bring to a boil, then reduce to a simmer, letting it thicken and develop that classic creamy texture.
Step 8: Add sour cream
To prevent curdling, mix a small amount of hot sauce into the sour cream, then gradually stir this back into the skillet. This step enriches and mellows the sauce, giving it that velvety, signature finish you expect from a great Swedish meatball dish.
Step 9: Simmer meatballs
Return the browned meatballs and any accumulated juices to the skillet. Spoon sauce over them and allow everything to simmer gently for 10-15 minutes. This final step ensures your meatballs are perfectly cooked through and soak up all those delicious flavors.
Step 10: Serve
Once done, your Swedish Meatballs with Creamy Sauce Recipe is ready to impress. Garnish with fresh parsley and serve piping hot. It’s a comforting, crowd-pleasing dish that feels impressive but is wonderfully simple to make.
How to Serve Swedish Meatballs with Creamy Sauce Recipe
Garnishes
Fresh parsley is a classic for a reason; it adds a pop of bright green color and a subtle herbaceous note that balances the richness beautifully. A sprinkle of extra Parmesan at the table can also enhance the experience for cheese lovers.
Side Dishes
Mashed potatoes are the quintessential partner here, soaking up that creamy sauce in the best way possible. For variation, try buttered egg noodles or even creamy polenta. Steamed green beans or roasted carrots add vibrant color and freshness that elevate the meal overall.
Creative Ways to Present
For a fun twist, serve your Swedish meatballs in mini puff pastry cups as appetizers. Or assemble them in a hearty sandwich with crusty bread and a smear of lingonberry jam to echo traditional flavors in an unexpected way. No matter how you present it, this dish always feels special.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish meatballs keep very well in an airtight container in the fridge for up to three days. The sauce will thicken as it sits, so just add a splash of broth or water when reheating to bring it back to its creamy perfection.
Freezing
Prevent waste by freezing leftover meatballs before simmering them in sauce. Place the formed, raw meatballs on a tray to freeze individually, then transfer to a freezer-safe bag. They freeze beautifully for up to three months and can be cooked straight from frozen, adding a few extra minutes to cooking time.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally to warm everything evenly and preserve that luscious creamy texture. Avoid microwaving if possible, as it can cause the sauce to separate or the meatballs to dry out.
FAQs
Can I use only beef or only pork instead of mixing the two?
Absolutely! While combining beef and pork offers a nice balance of flavor and fat content, using just one type is fine. Just expect a slightly different texture or flavor profile, but your Swedish meatballs will still taste fantastic.
Is there a substitute for sour cream in the sauce?
You can swap sour cream for Greek yogurt or crème fraîche, but add it off heat to prevent curdling. This will keep the sauce creamy and tangy without losing the luscious texture that makes this recipe special.
How do I make the meatballs tender and not tough?
The key is to avoid overworking the meat mixture and to include breadcrumbs soaked in milk. Gently mixing and chilling before cooking keep the meatballs tender and juicy.
Can I make this recipe gluten-free?
Yes! Substitute panko breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour blend to make the roux. Make sure your broth and other ingredients are labeled gluten-free as well.
What is the best way to reheat these meatballs without drying them out?
Reheat slowly over low heat on the stovetop, stirring occasionally and adding a little extra broth if necessary. This gentle method keeps the sauce silky and the meatballs moist.
Final Thoughts
Once you try this Swedish Meatballs with Creamy Sauce Recipe, it will quickly become a dish you’ll want to make again and again. It’s one of those recipes that brings warmth to your table and smiles to the faces of everyone you feed. So gather your ingredients, follow these steps, and enjoy the comfort of homemade Swedish meatballs that taste like a kitchen full of love.
Print
Swedish Meatballs with Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 33 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
Classic Swedish Meatballs made with a tender blend of ground beef and pork, seasoned with warm spices and herbs, then simmered in a creamy, savory sauce. Perfectly browned and served over mashed potatoes or egg noodles, this comforting recipe delivers rich flavors and a traditional Scandinavian touch.
Ingredients
Meatballs
- 2 tablespoons olive oil, divided
- 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
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (can substitute mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Instructions
- Prepare onion and garlic: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic and cook gently for 5 minutes until softened. Remove from heat and set aside to cool.
- Mix meatball ingredients: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently add ground beef and pork, mixing until evenly combined without overworking to keep meatballs tender.
- Form meatballs and chill: Roll the mixture into 1 ½-inch meatballs, placing them evenly spaced on a plate or tray. Refrigerate for at least 15 minutes or up to overnight, covered.
- Prepare sauce base: In a measuring cup or bowl, mix beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown meatballs in batches, cooking each side about 1 minute until nicely browned. Remove and set aside, adding more oil if needed.
- Make roux and sauce: In the same skillet, melt butter over medium heat, scraping up browned bits. Stir in flour and cook for 2 minutes, stirring constantly until lightly browned.
- Incorporate broth mixture: Gradually add prepared beef broth mixture to skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a simmer.
- Add sour cream: Place sour cream in a medium bowl. Stir in about ¼ cup of the hot sauce until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs: Return browned meatballs and any juices to the skillet. Spoon sauce over meatballs, cover partially, and simmer on low heat for 10-15 minutes until cooked through and heated well.
- Serve: Garnish with fresh parsley and serve Swedish meatballs hot over mashed potatoes or egg noodles for a hearty meal.
Notes
- Using a small cookie scoop can help make uniform meatballs.
- Refrigerating meatballs before cooking helps them hold their shape when browning.
- Chicken bouillon cube adds depth but can be substituted with additional beef broth if preferred.
- Sour cream should be at room temperature to prevent curdling when mixed with hot sauce.
- Serve with traditional side options like creamy mashed potatoes or buttered egg noodles.
