Swedish Meatballs Creamy Sauce (Printable)

Tender beef and pork meatballs bathed in a rich, creamy brown sauce with warm Scandinavian spices.

# Ingredient List:

→ Meatballs

01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 1/2 cup whole milk
06 - 1/2 cup fresh breadcrumbs
07 - 1 large egg
08 - 1/2 tsp ground allspice
09 - 1/2 tsp ground nutmeg
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 tsp Worcestershire sauce
18 - 1 tsp Dijon mustard
19 - Salt and pepper to taste

→ To Serve (Optional)

20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped

# How to Make:

01 - Soak the breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and black pepper gently until just combined.
03 - Shape the mixture with damp hands into 1-inch meatballs and set aside.
04 - Heat 2 tablespoons of butter in a skillet over medium heat and fry the meatballs in batches, turning occasionally, until evenly browned, about 6 to 8 minutes. Remove and keep warm.
05 - Melt 2 tablespoons of butter in the same skillet, whisk in flour, and cook for 1 to 2 minutes.
06 - Gradually whisk in beef broth, scraping browned bits from the pan, and simmer for 3 to 4 minutes until the sauce thickens slightly.
07 - Stir in heavy cream, Worcestershire sauce, Dijon mustard, then season with salt and pepper to taste.
08 - Return the meatballs to the skillet, simmer gently for 8 to 10 minutes until fully cooked and the sauce is creamy.
09 - Serve the meatballs hot, optionally accompanied by mashed potatoes, lingonberry jam, and fresh parsley.

# Expert Tips:

01 -
  • They're rich and satisfying without feeling heavy—the cream and spices create this incredible depth that tastes fancy but comes together in under an hour.
  • One skillet does almost everything, which means less cleanup and more time enjoying the meal instead of the dishes.
  • They freeze beautifully, so you can make a double batch and have an instant dinner ready on nights when cooking feels like too much.
02 -
  • Never overmix your meatball mixture—I learned this the hard way with dense, bouncy meatballs that tasted like hockey pucks, and it's the most common mistake people make.
  • Keep the sauce at a gentle simmer, not a rolling boil, or the cream will separate and look broken instead of silky—low and slow is always the right move here.
  • If your sauce seems thin, you haven't cooked the roux long enough; if it's too thick, thin it with more broth a splash at a time.
03 -
  • Brown your meatballs properly even if it takes a few batches—rushing this step and crowding the pan results in steaming instead of browning, and you'll lose half your flavor.
  • Taste your sauce before serving and adjust the seasoning boldly—a pinch more mustard, a splash of Worcestershire, even a tiny touch of sugar to balance acidity can make the difference between good and unforgettable.
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