If you have been searching for a comforting, rich, and irresistibly flavorful dish, this Creamy Swedish Meatballs Recipe is an absolute must-try. Bringing together tender meatballs infused with warm spices and enveloped in a silky, luscious cream sauce, this recipe transforms humble ingredients into a soul-satisfying meal. Whether it’s a cozy family dinner or a special occasion, these Swedish meatballs deliver that perfect balance of savory depth and creamy indulgence you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to crafting this dreamy dish. Every element contributes to creating those tender meatballs with a delicate crumb and that luxuriously smooth sauce packed with flavor and body. Here’s what you’ll want on hand:
- Olive oil: Divided use for sautéing and browning adds a subtle fruitiness and crisp texture to meatballs.
- Yellow onion: Finely diced to gently sweeten the meat mixture and deepen flavor complexity.
- Garlic cloves: Minced to lend a fragrant punch without overpowering the dish.
- Panko breadcrumbs: These provide lightness and help keep the meatballs tender and moist.
- Parmesan cheese: Adds a salty, umami-rich layer to the meat mixture.
- Egg: Acts as a binder ensuring the meatballs hold together perfectly.
- Milk: Moisturizes breadcrumbs, softening the texture of the meatballs.
- Salt, oregano, allspice, nutmeg, pepper: A harmonious blend of seasoning that gives Swedish meatballs their signature warmth and depth.
- Ground beef and ground pork: Balanced for flavor and juiciness, creating a perfect meatball base.
- Butter: For richness and creating the sauce’s velvety roux foundation.
- Flour: Thickens the sauce, turning it smooth and luscious.
- Beef broth and chicken bouillon cube: Add robust savory notes and enhance the sauce’s body.
- Worcestershire sauce and Dijon mustard: Introduce tangy and savory complexity to the sauce.
- Dried parsley: Brings a fresh herbal touch to balance flavors.
- Sour cream: The secret ingredient that lends creamy richness and a gentle tang to complete the sauce.
How to Make Creamy Swedish Meatballs Recipe
Step 1: Prepare the Onion and Garlic
Start by heating half the olive oil in a large skillet over medium heat. Add the finely diced yellow onion and minced garlic, cooking gently for about five minutes until they soften and turn fragrant. Removing them from heat to cool slightly ensures they integrate perfectly into the meatball mixture without cooking the egg or altering the texture.
Step 2: Mix Meatball Ingredients
In a spacious bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, the cooled onion and garlic, salt, oregano, allspice, nutmeg, and pepper. Then gently fold in the ground beef and ground pork, mixing until just combined. Be careful not to overwork the meat, to guarantee tender, juicy bites in every meatball.
Step 3: Form and Chill the Meatballs
Shaping the mixture into uniform 1 ½-inch meatballs will help them cook evenly. Using a small cookie scoop can simplify this step. Arrange the formed meatballs on a plate or tray, then refrigerate for at least fifteen minutes, or up to overnight covered. This chilling step firms them up, helping maintain their shape as they cook.
Step 4: Prepare the Sauce Base
While the meatballs rest, whisk together the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a bowl. This flavorful liquid base is the heart of the sauce that will marry perfectly with the meatballs’ rich taste.
Step 5: Brown the Meatballs
Heat the remaining olive oil in a large skillet over medium-high heat. Carefully brown the meatballs in batches, making sure there’s space between each, so they develop a beautiful crust rather than steam. Cook each side about one minute until golden. Remove them once browned, setting aside with any accumulated juices, which will enhance the sauce’s flavor.
Step 6: Make the Roux and Sauce
In the same skillet, melt the butter over medium heat and use a spatula to scrape up any delicious browned bits left behind by the meatballs. Stir in the flour and cook for about two minutes, stirring constantly until the mixture turns lightly golden. This roux forms the thick and creamy base of your sauce.
Step 7: Incorporate the Broth Mixture
Slowly add the prepared beef broth mixture to the skillet in splashes, whisking continuously to avoid lumps. Bring the sauce to a gentle boil, then lower the heat to simmer, allowing it to thicken and develop its robust flavor.
Step 8: Add Sour Cream
To avoid curdling, place the sour cream in a bowl and whisk in about a quarter cup of the hot sauce until smooth. Then stir this mixture back into the skillet over low heat until fully combined, resulting in that signature creamy tang we adore in a Creamy Swedish Meatballs Recipe.
Step 9: Simmer the Meatballs
Return the browned meatballs and any collected juices to the skillet, spooning the sauce over them. Cover the pan partially and gently simmer for 10 to 15 minutes until the meatballs are cooked through and the sauce has perfectly infused them with flavor.
Step 10: Serve
Once bubbled to saucy perfection, your Creamy Swedish Meatballs are ready to take center stage at the table. Garnish as you please and prepare for the compliments to roll in.
How to Serve Creamy Swedish Meatballs Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a pop of inviting green but also a subtle herbal brightness that balances the creamy richness. A light dusting of additional Parmesan can also enhance the savory notes deliciously.
Side Dishes
Traditional mashed potatoes are a match made in heaven with these meatballs, soaking up every bit of the luscious sauce. Alternatively, buttered egg noodles work beautifully, delivering a tender, neutral base that lets the meatballs shine.
Creative Ways to Present
For a modern twist, serve the meatballs over creamy polenta or cauliflower mash for extra comfort and texture contrast. You could also pile them on crusty rye bread for an open-faced Swedish-inspired sandwich that’s both rustic and rewarding.
Make Ahead and Storage
Storing Leftovers
Put your leftover Creamy Swedish Meatballs in an airtight container and keep them refrigerated for up to three days. The flavors meld even better overnight, making your next meal just as delightful.
Freezing
To freeze, first chill the cooked meatballs and sauce completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. They keep well for up to three months—perfect for busy nights when you want comfort food in a flash.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring occasionally to prevent sticking and to warm evenly. If the sauce thickens too much, add a splash of beef broth or milk to loosen it up for that perfect creamy consistency once again.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply swap out the panko breadcrumbs for gluten-free breadcrumbs and use a gluten-free flour alternative for the roux. The dish will maintain its creamy texture and rich flavor flawlessly.
What can I substitute for sour cream?
If sour cream is not available, Greek yogurt is a great substitute that adds a similar tang and creaminess. Just be sure to add it off the heat to prevent curdling.
Are these meatballs suitable for freezing before cooking?
Yes, you can freeze the formed raw meatballs on a tray before cooking. Once frozen solid, transfer them to a freezer bag. When ready, thaw in the fridge and cook as usual for fresh, tender meatballs anytime.
How do I prevent the meatballs from falling apart?
Refrigerating the formed meatballs before cooking helps them set and hold their shape. Also, be gentle when mixing the meat mixture to avoid overworking it, which can lead to tough meatballs.
Can I make this recipe ahead for a party?
Definitely! You can prepare the meatballs and sauce a day ahead, then reheat gently on the stovetop just before serving. This makes entertaining stress-free while delivering delicious restaurant-quality results.
Final Thoughts
This Creamy Swedish Meatballs Recipe feels like a warm hug on a plate, bringing together comforting spices, creamy sauce, and tender meatballs in perfect harmony. It’s the kind of recipe you’ll want to share with family and friends again and again, turning simple ingredients into an unforgettable meal. Trust me, once you try it, this recipe will become your go-to for cozy nights and happy gatherings alike.
Print
Creamy Swedish Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 33 meatballs (approximately 6-8 servings)
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
This classic Swedish Meatball recipe features tender meatballs made from a blend of ground beef and pork, flavored with warm spices like allspice and nutmeg. The meatballs are browned to perfection and simmered in a rich, creamy gravy made with beef broth, sour cream, and Dijon mustard. Perfect served over mashed potatoes or egg noodles, this comforting dish is a beloved staple of Scandinavian cuisine.
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. 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 the ground beef and pork, mixing until evenly combined, being careful not to overwork the meat to keep the meatballs tender.
- Form meatballs and chill: Roll the mixture into 1 ½-inch meatballs and place them on a plate or tray. A small cookie scoop can help create uniform meatballs. Refrigerate for at least 15 minutes or up to overnight (covered).
- Prepare sauce base: While the meatballs chill, mix together the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl, then set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving space between each to allow even browning. Cook each side for about 1 minute until nicely browned. Remove browned meatballs and set aside. Adjust heat and add more oil as needed during cooking.
- Make roux and sauce: In the same skillet, melt the butter over medium heat. Use a silicone spatula to scrape up any browned bits from the bottom. Stir in the flour and cook for 2 minutes, stirring constantly until the mixture starts to brown lightly.
- Incorporate broth mixture: Gradually add the prepared beef broth mixture to the skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a simmer.
- Add sour cream: Place the sour cream in a medium bowl. Spoon about ¼ cup of the hot sauce into the sour cream and stir until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs: Return the browned meatballs along with any juices on the plate to the skillet with the sauce. Spoon sauce over the meatballs. Cover partially and let simmer over low heat for 10-15 minutes or until the meatballs are cooked through and heated well.
- Serve: Garnish with fresh parsley and serve the Swedish meatballs hot over mashed potatoes or egg noodles for a satisfying meal.
Notes
- Using a cookie scoop helps in making evenly sized meatballs for uniform cooking.
- Refrigerating the meatballs before cooking helps them hold their shape and improves texture.
- The chicken bouillon cube enhances the flavor of the beef broth but can be omitted or substituted with more broth if desired.
- Make sure the sour cream is at room temperature before adding to the sauce to prevent curdling.
- Adjust seasoning to taste, especially salt and pepper, before serving.
