Swedish Meatballs Creamy Sauce (Print View)

Tender spiced meatballs simmered in a rich creamy brown sauce, perfect for cozy dinners.

# Components:

→ 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 milk
06 - 1/2 cup fresh breadcrumbs (about 1 oz)
07 - 1 large egg
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons unsalted butter (for frying)

→ Creamy brown sauce

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

→ To serve (optional)

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

# Directions:

01 - Soak the breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, gently combine ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, ground allspice, ground nutmeg, salt, and black pepper until just incorporated.
03 - Using damp hands, shape the mixture into 1-inch meatballs and set them aside.
04 - Heat 2 tablespoons of butter in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally until evenly browned, about 6 to 8 minutes. Remove and keep warm.
05 - In the same skillet, melt 2 tablespoons of butter. Whisk in flour and cook for 1 to 2 minutes to form a roux.
06 - Gradually whisk in beef broth, scraping the pan to incorporate browned bits. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Adjust salt and pepper to taste.
08 - Return the meatballs to the sauce and simmer gently for 8 to 10 minutes until fully cooked and the sauce is creamy.
09 - Serve the meatballs hot with mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • Meatballs so tender they practically dissolve on your tongue—the milk-soaked breadcrumbs are the quiet secret.
  • A sauce that tastes like you spent hours on it, built in under ten minutes of actual work.
  • Feels elegant enough for guests but honestly just as good as a solo dinner with mashed potatoes and quiet.
02 -
  • Don't overmix the meatball mixture; once everything is combined, step away—the moment you think you're done is when you should actually stop.
  • Browning the meatballs is worth the extra few minutes; it builds flavor that makes the whole dish deeper and richer.
  • If your sauce breaks or looks curdled when you add the cream, remove it from heat for a moment and whisk slowly—temperature spikes are usually the culprit.
03 -
  • If you're nervous about browning, remember that medium heat and patience work better than high heat and rushing—the meatballs will tell you when they're ready to flip by releasing from the pan.
  • Taste the raw meatball mixture before cooking; a pinch of it in a small pan takes 30 seconds and tells you if your seasoning is right, which saves disappointment later.
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