There’s something incredibly comforting about tender little bites smothered in rich, velvety sauce — that’s exactly what makes this Swedish Meatballs with Creamy Sauce Recipe special. Whether it’s a cozy night in or a casual family dinner, these meatballs always bring warmth and smiles to the table.
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 plenty of meatball recipes over the years, but this Swedish version with creamy sauce stands apart because of its perfect balance of spices and that silky, dreamy sauce that hugs every bite. Plus, it’s surprisingly easy to master!
- Perfectly tender meatballs: A blend of beef and pork with subtle spices keeps the meatballs juicy without being heavy.
- Rich creamy sauce: The sauce has a gorgeous, smooth texture thanks to sour cream and a simple roux—it doesn’t feel heavy or greasy.
- Make-ahead friendly: You can roll and chill the meatballs early, which makes it great for entertaining or weeknight dinners.
- Comfort food with a twist: The blend of warming spices like nutmeg and allspice takes this classic to a whole new level.
Ingredients & Why They Work
Each ingredient in this Swedish Meatballs with Creamy Sauce Recipe plays an important role in building amazing flavor and texture. Knowing a little about them helps you shop smart and maybe customize when needed.

- Ground beef and ground pork: The mix keeps meatballs moist yet sturdy; beef offers flavor, pork adds fat and tenderness.
- Yellow onion and garlic: Sautéed until soft, these add foundational sweetness and aroma that makes every bite more complex.
- Panko breadcrumbs: These lighten the meatballs and help retain moisture without becoming gummy.
- Parmesan cheese: Adds subtle saltiness and umami, boosting overall depth without overpowering.
- Egg and milk: They bind the mixture and help keep the texture tender.
- Spices (salt, oregano, allspice, nutmeg, pepper): The classic Swedish seasoning combo that gives that signature cozy flavor.
- Butter and flour: For the roux—this is what thickens and gives body to the creamy sauce.
- Beef broth and chicken bouillon cube: Adding a bouillon cube with broth layers flavor and adds umami richness.
- Worcestershire sauce and Dijon mustard: They pump up savory notes and add a little tang to balance the richness.
- Dried parsley: A touch of herb freshness in the sauce.
- Sour cream: Gives the sauce that signature silky texture and slight tang without curdling when warmed gently.
Make It Your Way
One of the joys of this Swedish Meatballs with Creamy Sauce Recipe is how versatile it is. Over time, I’ve tweaked the spices and swapped ingredients to suit different occasions or diets—you should feel free to experiment too!
- Variation: I sometimes use ground veal along with pork and beef for an even softer texture when I want extra indulgent meatballs.
- Dairy-free option: Switching to a coconut milk-based cream substitute works surprisingly well, just skip the Parmesan and sour cream.
- Spice adjustments: You can dial back or up the nutmeg and allspice depending on how pronounced you like that warm Swedish flavor.
- Make it gluten-free: Using gluten-free breadcrumbs keeps the texture just as good without sacrificing taste.
Step-by-Step: How I Make Swedish Meatballs with Creamy Sauce Recipe

Step 1: Sauté the aromatics to build flavor
Heat half of your olive oil in a high-walled skillet over medium heat. Add finely diced onions and minced garlic, cooking gently for about 5 minutes until soft and fragrant. This step is key because it mellows the sharpness and brings out natural sweetness, so be patient and don’t rush it. Then, set your pan aside to let the mixture cool before adding to your meat blend.
Step 2: Mix the meatball ingredients carefully
In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Add your ground beef and pork. Now here’s my personal tip: mix everything gently with your hands or a spoon until just combined. Over-mixing will make your meatballs tough, and nobody wants that.
Step 3: Roll and chill the meatballs
Use a small cookie scoop or your hands to roll the mixture into 1 ½-inch meatballs and place them on a plate. Pop them in the fridge for at least 15 minutes to help them firm up - this makes browning so much easier and prevents them from falling apart. If you’re prepping ahead, cover and chill overnight; I sometimes do this when I want a fuss-free dinner waiting for me later.
Step 4: Brown the meatballs with care
Heat the remaining olive oil in your skillet over medium-high. Brown the meatballs in batches — don’t crowd the pan! Leave a good amount of space so you can easily turn the meatballs and get an even golden crust on each side. About one minute per side should do it. After browning, set aside and drain any excess oil. Don’t worry about fully cooking them here; they’ll finish cooking in the sauce.
Step 5: Craft the luscious creamy sauce
In the same skillet, melt butter over medium heat and use a spatula to scrape up all those yummy browned bits from the meatballs. Stir in flour to create a roux and cook for about 2 minutes until golden, stirring constantly to avoid burning. Next, slowly whisk in your beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Bring to a boil, then reduce heat to simmer gently.
Step 6: Finish the sauce and warm the meatballs
To gently add sour cream without curdling, spoon about ¼ cup of the hot sauce into a bowl with the sour cream and stir. Then, stir this mixture back into your sauce. Add your meatballs back into the skillet along with any juices that collected on your plate. Spoon sauce over the top, cover partially, and let everything warm through gently for 10-15 minutes. The meatballs will finish cooking, and the sauce will thicken beautifully.
Top Tip
I’ve found that taking a little extra time to brown the meatballs thoroughly and making a smooth roux for the sauce really transforms this dish from good to restaurant-quality at home. These tips saved me from dry or gritty meatballs more times than I can count!
- Don’t overwork the meat: Gently combine ingredients to keep meatballs tender and juicy.
- Chill before cooking: This helps meatballs hold their shape and makes pan-browning easier.
- Scrape the brown bits: Use your spatula to release the flavor-packed bits after browning for the best sauce base.
- Temper the sour cream: Stir some sauce into the sour cream first, then add it back slowly to avoid curdling.
How to Serve Swedish Meatballs with Creamy Sauce Recipe

Garnishes
I usually sprinkle fresh chopped parsley on top because it adds just the right touch of brightness to cut through the richness of the sauce. Sometimes I add a tiny pinch of freshly ground black pepper for a little bite. It keeps every serving looking fresh and inviting.
Side Dishes
This Swedish Meatballs with Creamy Sauce Recipe pairs perfectly with creamy mashed potatoes, which soak up every drop of that luscious sauce. I also love serving it over buttery egg noodles for a twist that’s just as cozy. For something lighter, steamed green beans or a crisp cucumber salad offer a great contrast.
Creative Ways to Present
For holiday dinners or when entertaining, I’ve plated these meatballs over buttered mashed potatoes with a side of lingonberry jam, giving that classic Swedish feel with a festive pop of color. Drizzling extra sauce artistically over the plate impresses guests and invites second helpings—trust me, it happens.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish meatballs with sauce store beautifully in an airtight container in the fridge for up to 3 days. I always keep the sauce and meatballs together because the flavors continue to blend. Just reheat gently to avoid drying them out.
Freezing
I like to freeze extra cooked meatballs (with sauce) in freezer-safe containers or bags for up to 3 months. Thaw them overnight in the fridge before reheating. This way, a comforting dinner is ready whenever you need it without much effort.
Reheating
The best way I’ve found to reheat leftovers is using a makeshift double boiler or warming gently on low heat on the stove. This prevents the sauce from breaking and keeps meatballs tender. Microwaving often separates the sauce or dries out the meat, so I avoid it to preserve all the flavor and creaminess.
Frequently Asked Questions:
Yes, you can use all beef or all pork, but a combination of both gives the best balance of flavor and texture. All beef tends to be leaner and less tender, while all pork might make the meatballs a bit softer.
The key is to bring the sauce to a simmer, then stir in room temperature sour cream slowly after tempering it with a small amount of hot sauce. Avoid boiling once sour cream is added and keep the heat low.
Definitely! You can roll the meatballs and refrigerate them for up to 24 hours before cooking. This helps them hold their shape better during cooking.
Classic sides include mashed potatoes, buttered egg noodles, and steamed vegetables like green beans or carrots. Lingonberry jam is a traditional accompaniment adding a sweet and tart contrast.
Final Thoughts
This Swedish Meatballs with Creamy Sauce Recipe holds a special place in my kitchen and heart. It’s that comforting dish I turn to when I want to feel cozy and satisfied, yet still fancy enough to share with friends. You really can’t go wrong with these tender little gems swimming in that silky sauce — give it a try and watch it become a family favorite in your home, just like it did in mine!
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Swedish Meatballs with Creamy Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 33 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
This classic Swedish Meatball recipe features tender meatballs made with a blend of ground beef and pork, flavored with aromatic spices and parmesan cheese, simmered in a creamy, savory sauce. Perfect served over mashed potatoes or egg noodles, these meatballs bring comforting, rich flavor to your meal.
Ingredients
Meatballs
- 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
- ⅓ 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 aromatics: Heat half of the olive oil in a large high-walled skillet over medium heat. Add the finely diced onions and minced garlic. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and let cool.
- Prepare meatball mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the ground beef and pork until evenly combined without overmixing to keep the meatballs tender.
- Form meatballs and chill: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniform size. Place them on a plate, cover, and refrigerate for 15 minutes or up to overnight to firm up.
- Prepare sauce ingredients: In a large measuring cup, combine the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Stir to dissolve and set aside.
- Brown meatballs: Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, leaving space around each to allow even browning on all sides, about 1 minute per side. Adjust heat as needed to avoid burning. Remove browned meatballs and set aside. Drain excess oil from skillet.
- Make roux: Melt the butter in the same skillet over medium heat. Use a silicone spatula to scrape the browned bits from the pan bottom. Stir in the flour and cook for 2 minutes, stirring constantly, until the mixture begins to brown slightly.
- Add broth mixture: Gradually add the reserved beef broth mixture in small splashes, stirring continuously to avoid lumps. Bring to a boil, then reduce to a simmer.
- Incorporate sour cream: Place the sour cream in a medium bowl. Add about ¼ cup of the hot sauce to the sour cream and stir to temper it. Slowly stir the sour cream mixture back into the skillet sauce over low heat until well combined.
- Simmer meatballs in sauce: Return the browned meatballs and any collected juices to the skillet. Spoon sauce over them. Cover partially and cook over low heat for 10 to 15 minutes or until meatballs are cooked through and heated.
- Serve: Garnish with fresh parsley. Serve the Swedish meatballs hot over creamy mashed potatoes or egg noodles for a comforting meal.
Notes
- The chicken bouillon cube adds depth and contrasts well with beef broth; beef bouillon can be substituted if needed.
- Use full-fat sour cream to prevent curdling in the sauce.
- Heavy cream can be used instead of sour cream for a slightly different texture and flavor.
- You can use any combination of ground beef, pork, and veal to suit your taste.
- 1¼ lbs. of meat is ideal for fitting in a 12-inch high-walled skillet for browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently, preferably in a double boiler setup, to prevent the sauce from breaking or separating.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 55 mg


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