Swedish Meatballs Cream Sauce (Print)

Tender spiced meatballs in a rich, creamy brown sauce infused with Scandinavian flavors and warmth.

# 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 - ½ cup whole milk
06 - ½ cup fresh breadcrumbs (approx. 1 oz)
07 - 1 large egg
08 - ½ teaspoon ground allspice
09 - ½ teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - ½ 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 fl oz)
16 - ½ cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and black pepper to taste

→ To Serve (Optional)

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

# Directions:

01 - Soak the fresh breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, ground allspice, ground nutmeg, salt, and black pepper gently until just combined.
03 - Shape the mixture into 1-inch (2.5 cm) diameter meatballs using damp hands and set them aside.
04 - Heat 2 tablespoons of unsalted butter in a large skillet over medium heat and fry the meatballs in batches, turning to brown evenly, for 6 to 8 minutes. Remove meatballs and keep warm.
05 - In the same skillet, melt 2 tablespoons of unsalted butter, whisk in all-purpose flour, and cook for 1 to 2 minutes to form a roux.
06 - Gradually whisk in the beef broth, scraping up browned bits from the pan, and simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season with salt and pepper to taste.
08 - Return the meatballs to the sauce and simmer gently for 8 to 10 minutes until fully cooked and sauce is creamy.
09 - Serve the meatballs hot accompanied by mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • They're impossibly tender because the milk-soaked breadcrumbs keep them moist and delicate.
  • The sauce tastes like it's been simmering for hours but comes together in under 20 minutes.
  • It's the kind of dish that feels fancy enough for guests but comforting enough to make on a Tuesday night.
02 -
  • If you overmix the meatball mixture even slightly, they'll be tough and dense—treat it like you're handling something precious.
  • Browning the meatballs in batches matters more than you think; crowding the pan steams them instead of frying them golden.
  • The flour-butter paste (roux) is what makes the sauce creamy and silky, not just the cream alone.
03 -
  • Keep your hands damp while shaping but not dripping wet—it's the difference between easy rolling and a slippery mess.
  • Don't let the sauce boil aggressively once the meatballs are in; gentle simmering keeps them intact and the sauce from breaking.
  • If you make these ahead, refrigerate them in the sauce and reheat gently on the stovetop—they'll taste even more infused with flavor.
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