If you have ever craved a dish that combines comfort, elegance, and a burst of flavor in every bite, then this Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe will quickly become your go-to favorite. Juicy meatballs made from a mix of beef and pork nestle in a velvety sauce bursting with the deep sweetness of caramelized onions and the nutty depth of Parmesan cheese. This recipe is perfect for cozy dinners, impressing guests, or simply indulging your taste buds with a classic Scandinavian-inspired meal that’s so much easier to make than you might expect!
Ingredients You’ll Need
Each ingredient in this Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe has a pivotal role, balancing robust meatiness with creamy, tangy, and aromatic flavors. These simple, wholesome ingredients come together beautifully to craft a timeless dish you’ll adore.
- Olive oil, 2 tablespoons: Divided use ensures onions soften gently and meatballs brown perfectly without sticking.
- Yellow onion, ½ cup finely diced: Adds sweetness and depth to the sauce for that rich onion flavor.
- Garlic cloves, 2 minced: Infuses the meatballs and sauce with subtle aromatic warmth.
- Panko breadcrumbs, ½ cup: Keeps the meatballs tender by absorbing juices without sogginess.
- Parmesan cheese, ¼ cup: Brings a savory, nutty punch adding complexity to the sauce and meatball mixture.
- Large egg, whisked: Acts as the perfect binder to hold the meatballs together flawlessly.
- Milk, 1/3 cup: Moisturizes the mixture, keeping meatballs juicy and tender.
- Salt, 1 teaspoon: Enhances all the natural flavors harmoniously.
- Oregano, ¼ teaspoon: Delivers a subtle earthiness that complements the meat.
- Ground allspice, ¼ teaspoon: Adds warm, sweet-spicy notes integral to Swedish flavor profiles.
- Ground nutmeg, ¼ teaspoon: Brings a cozy hint of spice, enhancing the meatballs’ character.
- Ground pepper, ¼ teaspoon: Provides a mild kick for balanced seasoning.
- Ground beef (80% lean), ¾ lb: The base for rich, hearty meatballs.
- Ground pork, ½ lb: Adds moisture and tenderness for ideal texture.
- Butter, 4 tablespoons: Essential for creating the luscious, creamy roux in the sauce.
- Flour, 4 tablespoons: Thickens the sauce to a velvety consistency without lumps.
- Beef broth, 2 cups: Forms the flavorful liquid foundation for the sauce.
- Chicken bouillon cube, 1: Boosts umami and depth in the sauce quickly and easily.
- Worcestershire sauce, 2 teaspoons: Adds a tangy, savory brightness.
- Dijon mustard, 1 teaspoon: Imparts gentle sharpness and balances richness.
- Dried parsley, 1 teaspoon: Offers a fresh herbal note.
- Sour cream, ½ cup at room temperature: Brings the creamy tang that defines the ultimate sauce texture and flavor.
How to Make Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe
Step 1: Gently Sauté Onions and Garlic
Start by heating half the olive oil in a skillet over medium heat. Toss in the finely diced yellow onions and minced garlic, cooking slowly for about 5 minutes until fragrant and softened. This step builds the rich onion base that will elevate the sauce’s flavor beautifully. Remove from heat and set aside to cool before mixing into the meat.
Step 2: Combine Ingredients for the Meatball Mixture
In a large bowl, mix the panko breadcrumbs, Parmesan cheese, whisked egg, milk, and the cooled onion-garlic mixture with salt, oregano, allspice, nutmeg, and pepper. Gently fold in the ground beef and pork, combining everything without overworking the meat to keep the meatballs wonderfully tender and juicy.
Step 3: Shape and Chill the Meatballs
Roll the meat mixture into 1 ½-inch meatballs—using a cookie scoop can make this easier and more uniform. Place them on a tray and refrigerate for at least 15 minutes or up to overnight. This chilling step helps the meatballs hold their shape during cooking and allows flavors to meld.
Step 4: Prepare the Sauce Base
While the meatballs chill, mix together the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set this flavorful mixture aside; it will become the soul of your sauce.
Step 5: Brown the Meatballs
Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, giving them plenty of room so they brown evenly and get that irresistible caramelized crust. This step locks in flavor and ensures tender meat inside. Set browned meatballs aside once done.
Step 6: Create the Roux
In the same skillet, melt the butter over medium heat, scraping up any browned bits left from the meatballs. Stir in the flour and cook for about 2 minutes, stirring constantly until the mixture starts to light brown—this toasted roux will thicken the sauce and develop its signature nutty aroma.
Step 7: Add Broth Gradually
Slowly pour in the broth mixture, stirring continuously to prevent lumps from forming. Bring it to a boil, then reduce to a gentle simmer. This slow incorporation allows the sauce to thicken evenly and intensify in flavor.
Step 8: Incorporate Sour Cream for Creaminess
To avoid curdling, mix about ¼ cup of the hot sauce into the sour cream until smooth, then stir this back into the skillet over low heat. This technique ensures a silky, creamy sauce that clings perfectly to the meatballs.
Step 9: Simmer Meatballs in Sauce
Return the browned meatballs and any juices from the plate back into the skillet with the sauce. Cover partially and simmer on low heat for 10 to 15 minutes, allowing the meatballs to finish cooking fully and soak up all the flavorful sauce.
Step 10: Final Touch and Serve
Before serving, sprinkle fresh parsley on top for a pop of color and freshness. These Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe are divine over mashed potatoes or egg noodles, creating a comforting meal that’s both indulgent and balanced.
How to Serve Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe
Garnishes
Fresh parsley is the classic garnish that adds not just a vibrant green touch but also a mild herbaceous brightness to cut through the richness. For an extra flourish, a sprinkle of extra grated Parmesan or a dash of smoked paprika can enhance both visual appeal and flavor dimension.
Side Dishes
Mashed potatoes are the traditional, perfect pairing for this dish, soaking up every drop of the luscious sauce. Egg noodles are another comforting option that invite the sauce to coat every strand. For lighter sides, steamed green beans, sautéed spinach, or a crisp garden salad offer freshness to balance the creamy meatballs.
Creative Ways to Present
Consider serving these meatballs atop a bed of creamy polenta or cauliflower mash for a low-carb twist. Individual serving ramekins with a sprinkle of bread crumbs and baked briefly can add a slightly crispy topping for texture contrast. For parties, present the meatballs on toothpicks over a platter with sauce on the side for easy, elegant bites.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them in their sauce helps maintain moisture and flavor so they taste just as delightful when reheated.
Freezing
These meatballs freeze beautifully. Arrange browned meatballs without sauce on a baking sheet and freeze until firm, then transfer to a freezer bag. Sauce can be frozen separately in a sealed container. Frozen meatballs last up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
Gently reheat the meatballs with sauce in a covered skillet over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen the sauce if needed. Avoid microwaving uncovered, which can dry the meatballs quickly.
FAQs
Can I use all beef instead of a beef and pork mix?
Absolutely, but mixing beef and pork adds moisture and tenderness you might miss with all beef. If you prefer all beef, consider adding a bit more breadcrumb and milk to keep the texture soft.
Is there a substitute for sour cream in the sauce?
Yes, Greek yogurt makes a good alternative, though it may add slight tanginess. Avoid heavy cream or milk alone as they lack the tang and body sour cream provides.
How do I prevent the sauce from curdling when adding sour cream?
Always temper the sour cream by mixing it with a bit of hot sauce before adding it back to the skillet on low heat. This step gradually raises its temperature and prevents curdling.
Can I make the meatballs gluten-free?
Yes! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure your beef broth and Worcestershire sauce are gluten-free brands.
What should I serve with Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe for a holiday meal?
Consider serving with luxurious mashed potatoes, roasted seasonal vegetables like Brussels sprouts or carrots, and a crisp white wine to elevate the entire experience for your festive table.
Final Thoughts
I can’t recommend this Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe enough if you want a comforting dish that brings a smile with every forkful. It’s classic, it’s creamy, and it has that perfect balance of flavors to make any meal feel special. Give it a try—you’ll soon wonder why you didn’t make it sooner!
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Creamy Swedish Meatballs with Rich Onion and Parmesan Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 33 meatballs
- 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, seasoned with fragrant spices, and cooked in a creamy, savory sauce enriched with sour cream. Perfectly browned and simmered to perfection, these meatballs are ideal served over mashed potatoes or egg noodles for a comforting and hearty meal.
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
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Instructions
- Sauté Onions and Garlic: Heat half of the olive oil in a large, high-walled skillet over medium heat. Add finely diced onions and minced garlic, cooking gently for about 5 minutes until softened. Remove from heat and allow to cool.
- Prepare Meatball Mixture: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently fold in the ground beef and pork, mixing until evenly combined without overworking to maintain tenderness.
- Form and Chill Meatballs: Roll the mixture into 1½-inch meatballs using your hands or a small cookie scoop for uniform size. Place on a plate or tray and refrigerate for at least 15 minutes or up to overnight, covered.
- Prepare Sauce Base: While chilling the meatballs, mix beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl. Set aside.
- Brown Meatballs: Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, spacing them to ensure even browning, cooking each side about 1 minute until golden. Remove and set aside. Add more oil as needed.
- Make Roux: In the same skillet, melt butter over medium heat. Scrape up browned bits using a silicone spatula. Stir in the flour and cook for 2 minutes, stirring constantly, until lightly browned.
- Add Broth Mixture: Gradually pour in the prepared beef broth mixture in small amounts, stirring continuously to avoid lumps. Bring to a boil, then reduce heat to simmer.
- Incorporate Sour Cream: Place sour cream in a medium bowl. Add about ¼ cup of hot sauce to the sour cream and stir until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully blended.
- Simmer Meatballs in Sauce: Return the browned meatballs and any collected juices to the skillet. Spoon sauce over them, cover partially, and simmer on low heat for 10–15 minutes until the meatballs are cooked through and heated properly.
- Serve: Garnish with fresh parsley and serve hot over mashed potatoes or egg noodles for a fulfilling meal.
Notes
- Use a small cookie scoop to ensure all meatballs are uniform in size for even cooking.
- Refrigerating the meatballs before cooking helps them hold their shape better during browning.
- Chicken bouillon cube adds depth to the broth; use low-sodium or substitute with beef broth if preferred.
- Make sure sour cream is at room temperature before adding to the sauce to prevent curdling.
- For a richer flavor, you can add fresh parsley to the meatball mixture as well.
