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; ½ cup yellow onion, finely diced; 2 cloves garlic, minced; ½ cup panko breadcrumbs; ¼ cup Parmesan cheese; 1 large egg, whisked; ⅓ 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 just something so comforting about a plate full of rich, saucy meatballs that warm you right up. This Swedish Meatballs with Creamy Sauce Recipe is one of those dishes that turns any meal—weekday or weekend—into a cozy celebration. The creamy sauce is silky and full of flavor, making these meatballs truly unforgettable.

A silver pot filled with about three layers of round meatballs covered in thick, light brown gravy with a smooth texture. The meatballs have a browned, slightly rough surface and are partially submerged in the creamy sauce. Small green parsley leaves are sprinkled evenly on top, adding a fresh touch of color. The pot is placed on a white marbled surface with a sprig of fresh parsley nearby. 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

Honestly, these Swedish meatballs hold a special place in my recipe box. They’re tender, seasoned just right, and swimming in that luscious creamy sauce. Every time I make this, the house smells amazing, and I always catch myself sneaking a few before dinner’s even served.

Perfectly Balanced Flavors: The blend of spices like allspice and nutmeg adds warmth and depth to each bite without being overpowering.
Creamy Sauce with a Twist: Using sour cream in the sauce keeps it tangy and smooth, cutting through the richness beautifully.
Easy to Make in Batches: You can prep the meatballs ahead or freeze leftovers, making this an ideal meal for busy days or entertaining.
Comfort Food Upgrade: These aren’t your average meatballs—they’re elevated but still super approachable for home cooks.

Ingredients & Why They Work

Each ingredient in this Swedish Meatballs with Creamy Sauce Recipe plays a key role in making the dish just right. The combo of ground beef and pork keeps the meatballs moist and flavorful, while the precise spices give them that iconic Swedish flavor. Here’s a peek into why I love these ingredients:

Flat lay of a small mound of finely diced yellow onion, two whole garlic cloves with skins on, a small white bowl of panko breadcrumbs, a small white bowl with grated Parmesan cheese, one whole uncracked brown egg, a small white bowl of milk, a sprinkle of dried oregano, ground allspice, ground nutmeg, and black pepper arranged as small piles, a portion of raw ground beef and raw ground pork side by side, a small white bowl with olive oil, a small white bowl of butter cubes, a small white bowl of all-purpose flour, a small white bowl filled with beef broth, a small white bowl with a cube of chicken bouillon next to it, a small white bowl of Worcestershire sauce, a small white bowl containing Dijon mustard, a small white bowl of dried parsley, and a small white bowl of creamy sour cream, all ingredients fresh and natural, neatly arranged with perfect symmetry in a professional flat lay taken with natural lighting and an iPhone, 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

Yellow Onion: Softened onions add a gentle sweetness and moisture, helping keep the meatballs tender.
Garlic: Just enough to lift the savory profile without stealing the show.
Panko breadcrumbs: These create light, pillowy meatballs without density.
Parmesan Cheese: Adds a subtle nutty saltiness that gives a depth of flavor.
Egg: Acts as a binder to hold everything together while keeping the texture soft.
Milk: Hydrates the breadcrumbs and adds richness for juicy meatballs.
Spices (oregano, allspice, nutmeg, pepper): This classic blend delivers that unmistakable Swedish warmth and aroma.
Ground Beef and Pork: The mix balances flavor and tenderness perfectly.
Butter and Flour: Create a luscious roux base for the creamy sauce.
Beef Broth and Chicken Bouillon: Together they build a savory foundation with extra depth.
Worcestershire Sauce and Dijon Mustard: A punch of umami and tang that brightens the sauce.
Dried Parsley: Offers a mild herbaceous note.
Sour Cream: The star ingredient for that creamy, tangy finish that holds the sauce together beautifully.

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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 like to tweak this recipe just a little depending on the season or who I’m cooking for—it’s super versatile. You can jazz things up or simplify based on what you have on hand or dietary preferences.

Variation: Once, I swapped half the ground pork for ground veal, and the meatballs came out incredibly tender and silky. Give it a try if you want an extra luxurious version.
Dairy-Free Adaptation: I’ve used coconut cream instead of sour cream for guests who avoid dairy—it changes the flavor, but still results in a rich sauce.
Spice it Up: If you want a little heat, a pinch of smoked paprika or cayenne blends nicely with the warm spices without overpowering the classic flavors.
Make it Gluten-Free: Just swap the panko breadcrumbs for gluten-free breadcrumbs or crushed almond flour, and you’re good to go.

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

A white bowl filled with two main layers: a base of creamy, smooth mashed potatoes that are light yellow in color, and on top, several round meatballs covered in a thick, light brown sauce with small green herbs sprinkled over both the meatballs and potatoes. A silver fork rests on the right side of the bowl, partly inside the mashed potatoes, and the bowl sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté onions and garlic until golden

Heat half the olive oil in a large, high-walled skillet on medium heat. Toss in the fine-diced yellow onions and minced garlic. Let them soften gently for about 5 minutes until fragrant and translucent—this step builds the aroma base for the meatballs. Set the mixture aside to cool before you add it to your minced meat. Cooling here is key so it doesn’t cook your egg prematurely in the mixing bowl.

Step 2: Mix all the meatball ingredients gently

In a big bowl, add the panko breadcrumbs, grated Parmesan, whisked egg, milk, your cooled onion-garlic mix, salt, oregano, allspice, nutmeg, and pepper. Give it a good stir to combine. Now toss in the ground beef and pork and mix gently—use your hands but don’t overwork it. I like to mix just until everything is evenly moistened. Overmixing toughens the meatballs, and we want tender, melt-in-your-mouth bites.

Step 3: Shape and chill

Roll the mixture into meatballs about 1½ inches in diameter—using a small cookie scoop makes this so much quicker and keeps them uniform. Place them on a plate or tray, then pop them in the fridge to chill for at least 15 minutes (up to overnight, covered). Chilling helps them hold their shape while browning.

Step 4: Prepare the savory sauce base

While the meatballs rest, combine beef broth, a cube of chicken bouillon (or beef bouillon if preferred), Worcestershire sauce, Dijon mustard, and dried parsley in a measuring cup or bowl with a spout. Set this aside—it’s going to turn into our delicious sauce.

Step 5: Brown the meatballs

Heat the remaining olive oil over medium-high heat in the skillet. Place the meatballs in batches so they aren't crowded. Brown each side for about a minute, rotating carefully to get an even crust all around. Once browned, remove them to a plate. If the pan looks oily, pour off the excess to keep the sauce from being greasy.

Step 6: Make the creamy sauce

Keeping the pan on medium heat, melt butter in the skillet. Use a spatula to scrape up any browned bits left from the meatballs—this adds flavor to the sauce. Stir in flour and cook for about 2 minutes, stirring continuously until it lightens to a golden brown. Slowly pour in the broth mixture a little at a time, whisking constantly to prevent lumps. Bring to a boil, then lower heat to simmer.

Step 7: Add sour cream and reheat meatballs

To avoid curdling, spoon about ¼ cup of the hot sauce into your sour cream in a separate bowl and stir to temper it. Then stir the sour cream mixture back into the sauce gently. Return the meatballs to the skillet, spoon the sauce over them, and simmer partially covered for 10–15 minutes, or until the meatballs are cooked through and tender.

Top Tip

Through my many attempts at perfecting this Swedish Meatballs with Creamy Sauce Recipe, I've learned a few tricks to your success and maximum flavor:

Gentle Mixing: I always remind myself not to over-handle the meat when mixing; it really keeps those meatballs tender instead of tough.
Chill Before Frying: Chilling the shaped meatballs for at least 15 minutes helps them hold their shape perfectly and browns up beautifully without falling apart.
Tempering the Sour Cream: Stirring some warm sauce into sour cream before adding it back to the pan ensures a smooth, silky sauce without any curdling.
Don’t Overcrowd the Pan: Giving your meatballs space while browning means better color and flavor on each one, so I cook them in batches.

How to Serve Swedish Meatballs with Creamy Sauce Recipe

Garnishes

I usually finish these with a sprinkle of fresh chopped parsley for a pop of vibrant green and a fresh note. Sometimes, I like a little minced chives on top just before serving for a subtle oniony brightness.

Side Dishes

Mashed potatoes are the classic Swedish pairing, and I totally get why—the creamy sauce soaks into them wonderfully. Egg noodles are another favorite, especially when tossed with a little butter and pepper. For something lighter, buttered green beans or a crisp salad with vinaigrette help balance the richness.

Creative Ways to Present

For special occasions, I like to serve these meatballs on a bed of buttered toast points or rye bread, topping each with a dollop of lingonberry jam on the side for a sweet-tart contrast. It’s a fun nod to traditional Swedish flavors with an elegant twist.

Make Ahead and Storage

Storing Leftovers

I store leftover Swedish meatballs and sauce in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

This recipe freezes beautifully—I like to portion out the meatballs with sauce in freezer-safe containers or bags. Just thaw them overnight in the fridge before reheating for the best texture and flavor.

Reheating

To reheat, I prefer a gentle method like a makeshift double boiler or low stovetop heat. This keeps the sauce silky without breaking or curdling. Avoid high heat and microwaving, which can separate the sauce.

Frequently Asked Questions:

Can I make Swedish meatballs ahead of time?

Absolutely! You can prepare the meatballs and sauce up to a day in advance. Store separately or together in the refrigerator, then gently reheat before serving. Chilling also helps the flavors meld beautifully.

What’s the best way to avoid dry meatballs?

The key is not to overmix the meat and to add moisture with ingredients like milk and sautéed onions. Also, chilling the meatballs before cooking helps them hold their juices. Cooking over medium-high heat, quickly browning them, seals in moisture.

Can I substitute sour cream in the sauce?

Yes! Full-fat sour cream is best to keep the sauce creamy and smooth. If you’re avoiding dairy, coconut cream or a cashew cream can work as alternatives but will slightly change the flavor profile.

Why use chicken bouillon in the beef sauce?

Using chicken bouillon in addition to beef broth adds an extra layer of savory depth that balances the richness of the meatballs and sour cream sauce. If chicken bouillon isn’t an option, beef bouillon works just fine.

Final Thoughts

This Swedish Meatballs with Creamy Sauce Recipe brings me right back to cozy family dinners and slow Sunday afternoons in the kitchen. It’s one of those meals that hugs you from the inside out—and the best part is, it’s easier than you think to get it just right. So go ahead, try it out, and treat yourself to something truly comforting and delicious. I promise, once you make these, they might just become your new favorite go-to comfort food.