If you’ve been dreaming of a dish that’s rich, comforting, and packed with cozy flavors, look no further than this Creamy Swedish Meatballs Recipe. It’s the perfect harmony of tender, seasoned meatballs soaked in a luscious, velvety sauce that clings just right with every bite. Whether it’s a family dinner or an intimate weekend treat, these meatballs bring warmth to the table and will have everyone asking for seconds. The blend of spices and the smooth cream sauce make this recipe an all-time favorite that’s really easy to whip up but feels like a gourmet delight.
Ingredients You’ll Need
This Creamy Swedish Meatballs Recipe uses simple, pantry-friendly ingredients, each chosen to build layers of flavor and texture. From the rich ground meats to the aromatic spices and creamy sauce components, every item contributes something essential to this beloved dish.
- 1/2 pound ground beef: Adds a deep, hearty flavor base that’s classic in Swedish meatball recipes.
- 1/2 pound ground pork: Offers juiciness and a bit of sweetness to balance the beef’s richness.
- 1/2 cup breadcrumbs: Helps bind the meatballs while keeping them tender and light.
- 1/4 cup whole milk: Softens the breadcrumbs and adds moisture to the meat mixture.
- 1 small yellow onion, finely grated: Provides subtle sweetness and savory depth without big onion chunks.
- 1 large egg: Essential for binding all the ingredients together into perfectly shaped meatballs.
- 1/4 teaspoon ground allspice: A key spice for authentic Swedish flavor with a warm, aromatic punch.
- 1/4 teaspoon ground nutmeg: Adds a delicate, slightly sweet warmth that complements the allspice wonderfully.
- Salt and pepper to taste: Enhances and balances all the savory flavors in the meatballs and sauce.
- 2 tablespoons butter + 1 tablespoon olive oil: Used for browning meatballs, creating a golden crust with beautiful flavor.
- 2 tablespoons butter (for sauce): Forms the base for the roux which thickens the creamy sauce perfectly.
- 2 tablespoons all-purpose flour: Mixed with butter to make a roux that gives the sauce body and silkiness.
- 1 1/2 cups beef broth: Brings a deep, savory richness that makes the sauce hearty and full-flavored.
- 1/2 cup heavy cream: Adds luscious creaminess that makes this Swedish meatball sauce irresistibly smooth.
- 1 tablespoon Dijon mustard: Provides a subtle tang and complexity that lifts the sauce beautifully.
- 1 teaspoon Worcestershire sauce: Offers an umami boost that deepens the overall flavor profile.
- Chopped fresh parsley (optional): Adds a fresh, vibrant note and pretty pop of color for garnish.
How to Make Creamy Swedish Meatballs Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by combining the breadcrumbs with whole milk in a bowl and letting it sit for 5 minutes. This step is key because the breadcrumbs soak up the milk, which keeps the meatballs wonderfully tender and moist after cooking.
Step 2: Mix the Meatball Ingredients
Next, add ground beef, ground pork, grated onion, the egg, ground allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Gently mix until all ingredients are combined but avoid overworking the meat to keep the meatballs juicy.
Step 3: Shape and Chill the Meatballs
Shape the mixture into 1-inch meatballs, then place them on a parchment-lined tray and chill in the fridge for 20 minutes. This resting time helps the meatballs hold their shape when cooking and makes them easier to brown.
Step 4: Brown the Meatballs
Heat butter and olive oil together in a skillet over medium heat. Brown the meatballs in batches, turning carefully to get an even golden crust all around, about 6 to 8 minutes total. Once browned, set them aside while you prepare the sauce.
Step 5: Make the Roux for the Sauce
In the same skillet, melt butter and whisk in the all-purpose flour to form a smooth roux. This base will thicken the sauce and give it that luscious, creamy texture that is signature to this dish.
Step 6: Create the Creamy Sauce
Slowly pour in the beef broth while whisking constantly to avoid lumps. Then stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer gently until it thickens into a rich, silky coating.
Step 7: Simmer Meatballs in Sauce
Return the browned meatballs to the sauce, cover the pan, and let everything simmer together for 10 to 12 minutes. This final step finishes cooking the meatballs fully while soaking them in that incredible cream sauce.
Step 8: Garnish and Serve
Sprinkle chopped fresh parsley over the top for a burst of color and freshness right before serving. Your creamy Swedish meatballs are now ready to delight!
How to Serve Creamy Swedish Meatballs Recipe
Garnishes
A sprinkle of freshly chopped parsley adds an inviting burst of green and fresh flavor that brightens the richness of this dish perfectly. For extra indulgence, a dusting of freshly cracked black pepper or a few chives works beautifully as well.
Side Dishes
Traditionally, creamy Swedish meatballs are served with fluffy mashed potatoes or buttered egg noodles—both soak up the sauce like a dream. For a lighter twist, steamed vegetables or a simple green salad balance out the richness wonderfully.
Creative Ways to Present
Try this Creamy Swedish Meatballs Recipe atop creamy polenta or even inside a warm, toasted bun for a decadent meatball sandwich. For a crowd-pleasing appetizer, serve mini meatballs on toothpicks with a drizzle of sauce for easy, elegant bites.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy Swedish meatballs in an airtight container in the fridge for up to 3 days. The flavors actually deepen when chilled, making leftovers even tastier than the first serving.
Freezing
You can freeze the cooked meatballs in sauce for up to 3 months. Transfer them to a freezer-safe container or bag, making sure to leave some space for expansion. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your cream-coated meatballs slowly over low-medium heat, stirring occasionally to prevent the sauce from separating. Adding a splash of beef broth or cream while reheating helps restore that perfect silky texture.
FAQs
Can I make this Creamy Swedish Meatballs Recipe gluten-free?
Absolutely! Simply swap the breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour or cornstarch for the roux. This way, everyone can enjoy this delicious dish without compromise.
Is it possible to bake the meatballs instead of pan-frying?
Yes, baking is a healthier alternative. Place the shaped meatballs on a lined baking sheet and bake at 400°F for about 20 minutes until browned and cooked through. Then continue with the sauce as directed.
Can I use ground turkey or chicken instead of beef and pork?
You can, but keep in mind that turkey or chicken may be leaner and drier. Mixing them with a bit of grated onion and extra moisture like milk-soaked breadcrumbs helps keep the meatballs tender.
How can I make the sauce thicker if it’s too runny?
If the sauce is thinner than desired, whisk together a small amount of flour or cornstarch with cold water to make a slurry and stir it into the simmering sauce until it thickens to your liking.
What’s the best way to reheat without drying out the meatballs?
Reheat gently over low heat in a pan with a lid, adding a splash of broth or cream to keep the sauce creamy and smooth. Avoid microwaving at high power to prevent drying out.
Final Thoughts
There’s truly nothing quite like a bowl of creamy Swedish meatballs to bring comfort and joy to your meal times. This Creamy Swedish Meatballs Recipe is straightforward enough for weeknights but special enough to impress anyone lucky enough to dig in. I encourage you to try it soon—you’ll find it quickly becomes a staple in your kitchen and a favorite for years to come!
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
Creamy Swedish Meatballs are a classic comfort food featuring tender beef and pork meatballs simmered in a rich, velvety gravy made from beef broth, cream, and Dijon mustard. This recipe combines warm spices like allspice and nutmeg for authentic flavor, making it perfect to serve with mashed potatoes, noodles, or bread for a hearty meal.
Ingredients
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 small yellow onion, finely grated
- 1 large egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh parsley (optional)
Instructions
- Prepare the breadcrumb mixture: Combine breadcrumbs and milk in a bowl and let sit for 5 minutes to soften the breadcrumbs, which will help keep the meatballs moist.
- Mix the meatball ingredients: Add ground beef, ground pork, finely grated onion, egg, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix gently until just combined to avoid tough meatballs.
- Shape and chill: Form the mixture into 1-inch meatballs and place them on a parchment-lined tray. Chill in the refrigerator for 20 minutes to help them hold their shape during cooking.
- Brown the meatballs: Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat. Brown the meatballs in batches for about 6–8 minutes total, making sure they develop a golden crust. Remove and set aside.
- Make the roux: In the same skillet, melt 2 tablespoons butter. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux, which will thicken the sauce.
- Add liquids and seasonings: Slowly whisk in beef broth to the roux until smooth. Then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Cook the sauce, stirring continuously until it thickens and becomes creamy.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Cover and simmer for 10–12 minutes until the meatballs are fully cooked through and the flavors meld.
- Garnish and serve: Sprinkle chopped fresh parsley on top if desired. Serve the creamy Swedish meatballs with mashed potatoes, noodles, or crusty bread for a complete meal.
Notes
- For best results, do not overmix the meatball mixture to keep them tender.
- Allowing the meatballs to chill before cooking helps them retain their shape and prevents falling apart.
- You can substitute heavy cream with sour cream for a tangier taste, but add it at the end off the heat to prevent curdling.
- To make this dish gluten-free, use gluten-free breadcrumbs and flour substitutes such as rice flour or cornstarch for the roux.
- These meatballs freeze well before cooking; freeze shaped meatballs and thaw before browning and making sauce.
