Name: Swedish Meatballs with Creamy Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 2 tablespoons olive oil, divided in half; ½ cup yellow onion, finely diced; 2 cloves garlic, minced; ½ cup panko breadcrumbs; ¼ cup Parmesan cheese; 1 large egg, whisked; 1/3 cup milk; 1 teaspoon salt; ¼ teaspoon oregano; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; ¼ teaspoon pepper; ¾ lb. ground beef, 80% lean; ½ lb. ground pork; 4 tablespoons butter; 4 tablespoons flour; 2 cups beef broth; 1 cube chicken bouillon; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon dried parsley; ½ cup sour cream, at room temperature

There’s something so comforting about little tender balls of meat swimming in a velvety sauce—this Swedish Meatballs with Creamy Sauce Recipe hits all those cozy notes that make you want to curl up with a big plate. It’s more than just a meal; it’s like a warm hug in food form.

A stainless steel pot filled with around twenty round meatballs covered in thick light brown creamy sauce with a smooth texture; small bright green parsley leaves are sprinkled evenly over the top, adding color contrast; the pot sits on a white marbled surface with a sprig of parsley on the side and a beige cloth in the background, bright natural lighting enhances the glossy look of the sauce photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Swedish Meatballs with Creamy Sauce Recipe
Top Tip
How to Serve Swedish Meatballs with Creamy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Swedish Meatballs with Creamy Sauce Recipe

Why You'll Love This Recipe

I’ve been making this Swedish Meatballs with Creamy Sauce Recipe for years, and honestly, it never fails to impress. The balance of spices in the meatballs with that silky sauce? Absolute magic. Plus, it’s a dish that feels fancy but comes together pretty easily, which is a win-win in my kitchen.

Perfect Texture: These meatballs are tender and juicy thanks to the combo of ground beef and pork—and a gentle hand when mixing.
Rich, Creamy Sauce: The sour cream-based sauce adds such a luscious, tangy kick that ties everything together beautifully.
Make Ahead Friendly: You can prep the meatballs in advance and refrigerate or freeze, which makes weeknight dinners so much easier.
Versatile Serving Options: Whether you like them over mashed potatoes, buttered noodles, or even rice, they’re a crowd-pleaser every time.

Ingredients & Why They Work

This recipe’s magic lies in combining simple, familiar ingredients that each bring their own little punch to the party. Shopping is straightforward, and nothing here is too fancy or hard to find—just good basics that come together like old friends.

Flat lay of a small mound of finely diced yellow onion, two peeled garlic cloves, a small white ceramic bowl of panko breadcrumbs, a small white ceramic bowl of grated Parmesan cheese, one whole uncracked brown egg, a small white ceramic bowl of milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of ground allspice, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of dried oregano, a small white ceramic bowl of black pepper, a small pile of raw ground beef, a small pile of raw ground pork, a small white ceramic bowl of softened butter, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of beef broth, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of dried parsley, a small white ceramic bowl of sour cream, fresh parsley sprigs placed on a simple white ceramic plate, all ingredients fresh and natural, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef and pork: The beef adds a hearty flavor while the pork keeps the meatballs tender and juicy. Mixing the two is key to that perfect bite.
Panko breadcrumbs: These help hold the meatballs together without making them dense.
Parmesan cheese: Just a bit adds nutty richness and umami depth.
Yellow onion and garlic: Softened and cooled before mixing—they add sweet, mellow flavor and a bit of punch.
Spices (allspice, nutmeg, oregano): They give the meatballs that classic Swedish warmth and aromatic flair.
Milk and egg: These bind everything gently so the meatballs stay tender.
Butter and flour: For making the velvety roux that’s the base of the creamy sauce.
Beef broth and chicken bouillon cube: This combo deepens the sauce’s flavor, making it rich and savory.
Worcestershire sauce and Dijon mustard: Both add subtle tang and complexity.
Sour cream: The secret to that creamy finish—adds smoothness and a slight tang that brightens the sauce.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m big on making dishes my own, and this Swedish Meatballs with Creamy Sauce Recipe is no exception. Whether you need to swap out an ingredient or want to add a dash of your own personal flair, there’s room to play.

Variation: I sometimes add a sprinkle of fresh dill on top for a herbaceous twist, which really freshens the dish up and nods to Scandinavian flavors.
Dietary swaps: For a lighter version, you could replace half the cream with Greek yogurt (just stir it in off heat to prevent curdling).
Seasonal changes: For a winter warmer, stir in some sautéed mushrooms into the sauce—it adds earthiness and extra comfort.
For extra heat: Toss a pinch of cayenne pepper or red pepper flakes into the meat mixture if you like a little kick to contrast the creaminess.

Step-by-Step: How I Make Swedish Meatballs with Creamy Sauce Recipe

A white bowl filled with creamy mashed potatoes on the right side, smooth and slightly fluffy in texture, topped with a light brown gravy that spreads over both the mashed potatoes and several round meatballs on the left side. The meatballs are golden brown with a slightly shiny surface from the gravy and garnished with small green parsley pieces scattered on top and around. A silver fork rests on the right side of the bowl, slightly stuck into the mashed potatoes. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently soften onions and garlic

Start by heating half the olive oil in a large skillet over medium heat. Toss in the finely diced yellow onion and minced garlic, cooking for about 5 minutes until softened and fragrant but not browned. Let them cool before mixing into the meat—this soft veggie base adds sweetness and ensures the meatballs won’t be dry.

Step 2: Mix your meatball ingredients carefully

In a big bowl, combine the breadcrumbs, Parmesan, egg, milk, cooled onions and garlic, plus all your spices and salt. Then add the ground beef and pork. Use your hands or a spatula to gently mix just until combined—overmixing tightens the meat and can lead to tough meatballs. I like to scoop the mix with a small cookie scoop for uniform meatballs, about 1½ inches each.

Step 3: Chill and prep the meatballs

Place your shaped meatballs on a plate and chill in the fridge for at least 15 minutes before cooking. This step firms them up, making them easier to brown evenly without falling apart.

Step 4: Brown the meatballs

Heat the remaining olive oil over medium-high. Brown the meatballs in batches, leaving enough space to rotate them and develop an even, golden crust on all sides—about 1 minute per side. Don’t overcrowd the pan; you want that nice caramelization. Once done, set aside and drain excess oil if needed.

Step 5: Make the creamy sauce base

In the same skillet, melt butter over medium heat. Use a spatula to scrape up those tasty browned bits stuck at the bottom. Stir in the flour and cook for 2 minutes while stirring constantly, so it browns slightly and loses its raw taste.

Step 6: Build your sauce with broth and seasonings

Slowly whisk in the beef broth mixed with chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley. Keep stirring as it thickens and comes to a gentle boil. Then reduce to a simmer to keep everything cozy and flavorful.

Step 7: Finish the sauce with sour cream

To prevent the sour cream from curdling, spoon a bit of the hot sauce into it first and stir to temper. Then stir the sour cream mixture back into the skillet sauce over low heat until fully incorporated and silky smooth.

Step 8: Simmer meatballs in sauce

Return the browned meatballs to the skillet with any juices on the plate. Spoon the sauce over them and let everything simmer gently, partially covered, for 10 to 15 minutes or until cooked through and tender. This slow heat allows the flavors to meld beautifully.

Top Tip

After making this Swedish Meatballs with Creamy Sauce Recipe multiple times, I’ve learned that a few simple tricks transform average meatballs into melt-in-your-mouth delights. Paying attention to these ensures your dish comes out just right.

Don’t overmix the meat: Gently combine ingredients to keep meatballs tender; overworking will toughen them.
Chill before cooking: Resting the meatballs in the fridge helps them hold their shape better when browning.
Temper the sour cream: Stir some hot sauce into sour cream before adding to prevent curdling and keep the sauce silky smooth.
Use a high-sided skillet: It makes flipping the meatballs and simmering the sauce so much easier without spills.

How to Serve Swedish Meatballs with Creamy Sauce Recipe

Garnishes

I always finish these meatballs with a sprinkle of fresh parsley—just because that pop of green feels so fresh against the creamy sauce. Sometimes I add a few thin slices of lingonberry jam on the side too, leaning into the authentic Swedish vibe.

Side Dishes

Mashed potatoes are my go-to, soaking up every bit of that luscious sauce. But egg noodles tossed in butter are also fantastic, especially if you’re after something a little lighter. For a veggie boost, steamed green beans or roasted Brussels sprouts round it out nicely.

Creative Ways to Present

When I’ve served this for company, I like assembling the meatballs over a bed of creamy mashed cauliflower for a low-carb twist, garnishing with microgreens and edible flowers for a pretty, elegant plate that makes it feel like a special occasion.

Make Ahead and Storage

Storing Leftovers

After a big dinner, I always store leftover Swedish meatballs and sauce in an airtight container in the fridge. They keep well for up to 3 days and honestly taste even better the next day once the flavors have married.

Freezing

This recipe freezes beautifully. I usually freeze the meatballs and sauce together in portioned containers, so I can thaw just the right amount. Just make sure to let them cool completely before freezing to preserve texture and flavor.

Reheating

To reheat, I prefer using a double boiler setup or gently warming on very low heat on the stove. This keeps the sauce from breaking and maintains that creamy consistency. Stir occasionally until heated through.

Frequently Asked Questions:

Can I use only beef in this Swedish Meatballs with Creamy Sauce Recipe?

You can, but mixing beef with pork adds juiciness and prevents the meatballs from becoming dry. If you prefer just beef, choose ground beef with a bit higher fat content (around 80%) to keep them tender.

How do I prevent the creamy sauce from curdling?

To keep the sauce silky, it’s best to temper the sour cream by stirring in a small amount of the hot sauce first before adding it all back into the pan over low heat. Avoid boiling once the sour cream is added.

Can I make this recipe gluten free?

Yes! Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, make sure your broth and bouillon cubes are gluten-free. This swap works well and doesn’t change the flavor much.

What’s the best way to serve Swedish meatballs?

Traditionally, they’re served over creamy mashed potatoes or buttered egg noodles, which soak up the sauce beautifully. Adding a tart side like lingonberry jam balances the richness and adds an authentic touch.

Final Thoughts

This Swedish Meatballs with Creamy Sauce Recipe holds a special place in my kitchen and my heart. It’s one of those dishes that takes you right back to comforting family dinners, no matter where you are. I can’t recommend it enough—it’s approachable, tasty, and endlessly satisfying. I hope you enjoy making and sharing it as much as I do!