Swedish meatballs creamy sauce (Printable)

Spiced beef and pork meatballs in a creamy brown sauce, perfect for a comforting dinner.

# 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
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

# Directions:

01 - Soak breadcrumbs in milk for 5 minutes until softened.
02 - Combine ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper in a large bowl. Mix gently until just combined.
03 - With damp hands, roll 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 occasionally until evenly browned, about 6 to 8 minutes. Remove meatballs and keep warm.
05 - Melt 2 tablespoons butter in the same skillet. Whisk in flour and cook for 1 to 2 minutes.
06 - Gradually whisk in beef broth, scraping up browned bits from the pan. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
08 - Return meatballs to the sauce and simmer gently for 8 to 10 minutes until cooked through and sauce is creamy.
09 - Serve hot accompanied by mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Expert Tips:

01 -
  • They're impossibly tender because the milk-soaked breadcrumbs keep the meat impossibly moist and light.
  • The creamy brown sauce tastes restaurant-quality but comes together faster than you'd expect.
  • This dish feeds a hungry family without hours of fussing, yet feels like you've done something special.
02 -
  • The cardinal rule: do not overmix the meatball mixture or you'll end up with dense, tough spheres instead of tender ones—your hands should feel almost lazy when you combine everything.
  • Browning the meatballs in batches isn't just fussiness, it's essential so the pan stays hot enough to create that golden crust, which keeps the inside juicy.
03 -
  • Make these meatballs ahead and freeze them uncooked—then you can go straight from freezer to skillet, adding just five extra minutes of cooking time.
  • The sauce can be made completely separate from the meatballs and refrigerated for up to three days, so you can assemble this dish last-minute for a dinner party without stress.
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