Name: Swedish Meatballs with Creamy Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 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; 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; 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

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.

A silver pot filled with about three layers of round meatballs covered in thick, light brown gravy with a smooth texture. The meatballs have a browned, slightly rough surface and are partially submerged in the creamy sauce. Small green parsley leaves are sprinkled evenly on top, adding a fresh touch of color. The pot is placed on a white marbled surface with a sprig of fresh parsley nearby. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of finely diced yellow onion, two whole garlic cloves with skins on, a small white bowl of panko breadcrumbs, a small white bowl with grated Parmesan cheese, one whole uncracked brown egg, a small white bowl of milk, a sprinkle of dried oregano, ground allspice, ground nutmeg, and black pepper arranged as small piles, a portion of raw ground beef and raw ground pork side by side, a small white bowl with olive oil, a small white bowl of butter cubes, a small white bowl of all-purpose flour, a small white bowl filled with beef broth, a small white bowl with a cube of chicken bouillon next to it, a small white bowl of Worcestershire sauce, a small white bowl containing Dijon mustard, a small white bowl of dried parsley, and a small white bowl of creamy sour cream, all ingredients fresh and natural, neatly arranged with perfect symmetry in a professional flat lay taken with natural lighting and an iPhone, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with two main layers: a base of creamy, smooth mashed potatoes that are light yellow in color, and on top, several round meatballs covered in a thick, light brown sauce with small green herbs sprinkled over both the meatballs and potatoes. A silver fork rests on the right side of the bowl, partly inside the mashed potatoes, and the bowl sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

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:

Can I use all beef or all pork instead of a mix?

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.

What’s the secret to keeping the sauce from curdling?

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.

Can I prepare the meatballs ahead of time?

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.

What should I serve with Swedish meatballs?

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!