Swedish Meatballs Creamy Sauce (Printable Version)

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

# Ingredient List:

→ 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 whole milk
06 - 1/2 cup fresh breadcrumbs
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

→ 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 black pepper to taste

→ To Serve (Optional)

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

# Step-by-Step Instructions:

01 - Soak the breadcrumbs in milk for five minutes until softened.
02 - Combine ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, allspice, nutmeg, salt, and pepper in a large bowl; mix gently until just combined.
03 - Shape the mixture into 1-inch meatballs using damp hands and set aside.
04 - Heat 2 tablespoons of butter in a large skillet over medium heat. Fry the meatballs in batches for six to eight minutes, turning for even browning. Transfer to a plate and keep warm.
05 - Melt 2 tablespoons of butter in the same skillet. Whisk in flour and cook for one to two minutes to form a roux.
06 - Gradually whisk in beef broth, scraping up any browned bits from the pan, and simmer for three to four minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and black pepper to taste.
08 - Return the meatballs to the sauce and simmer gently for eight to ten minutes until fully cooked and the sauce is creamy.
09 - Serve hot with mashed potatoes, lingonberry jam, and a garnish of chopped fresh parsley.

# Expert Advice:

01 -
  • The meatballs stay tender because of the milk-soaked breadcrumbs—a trick that prevents them from becoming dense or tough.
  • That creamy brown sauce is the whole point, and it comes together in minutes once you master the roux.
  • One skillet does almost everything, which means minimal cleanup after dinner.
02 -
  • Overmixing the meatball mixture is the most common mistake—it activates gluten and makes them dense and rubbery instead of light.
  • The sauce will break if you add cream too quickly or at too high a temperature, so low heat and gradual stirring are non-negotiable.
03 -
  • Keep one hand dry and one hand wet when shaping meatballs—the wet hand prevents sticking while the dry hand stays clean for other tasks.
  • Don't skip the moment when you scrape up browned bits from the pan; they're concentrated flavor that belongs in your sauce.
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