Swedish Meatballs Creamy Sauce (Printer View)

Tender spiced meatballs simmered in a rich, creamy brown sauce with traditional Scandinavian flavors.

# What You'll Need:

→ 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 (approx. 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

# Method Steps:

01 - Combine the breadcrumbs and milk in a small bowl and let them soak for 5 minutes until softened.
02 - In a large bowl, gently mix ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper just until combined.
03 - With damp hands, shape the mixture into 1-inch meatballs and set aside.
04 - Heat 2 tablespoons butter in a large skillet over medium heat; fry meatballs in batches, turning for even browning, about 6 to 8 minutes. Transfer to a plate and keep warm.
05 - In the same skillet, melt 2 tablespoons butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
06 - Gradually whisk in beef broth, scraping up browned bits; simmer for 3 to 4 minutes until sauce slightly thickens.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
08 - Return meatballs to the skillet, simmer gently for 8 to 10 minutes until fully cooked and sauce is creamy.
09 - Serve hot with optional mashed potatoes, lingonberry jam, and a garnish of fresh parsley.

# Expert Advice:

01 -
  • The meatballs stay impossibly tender because the milk-soaked breadcrumbs act like a moisture trap—no dry, dense bite in sight.
  • That creamy brown sauce is a one-pan miracle that comes together while the meatballs cook, so you're really done in under an hour.
  • It's fancy enough to serve when people visit, but honest enough to make on a Tuesday when you just need something warm and real.
02 -
  • Don't skip the milk-soaking step or overmix—both will result in dense, tough meatballs that are nothing like what they should be.
  • Keep the heat at medium to medium-low when simmering the meatballs in sauce; aggressive boiling can break them apart.
  • If your sauce breaks or looks grainy, strain it through a fine sieve and start fresh—it happens, and there's no shame in recovering.
03 -
  • If you have an extra minute, toast the breadcrumbs lightly in a dry pan before soaking them—it adds a subtle depth that you'll taste in every meatball.
  • Brown the meatballs in batches instead of crowding the pan; this takes longer but gives you a proper crust that seals in tenderness.
  • Keep Worcestershire and mustard on hand for every sauce you make—these two ingredients fix almost anything that tastes flat.
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