Swedish Meatballs Creamy Sauce (Printable)

Savory spiced beef and pork spheres simmered in a creamy brown sauce with traditional Scandinavian flavors.

# What You 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 teaspoon ground allspice
09 - 1/2 teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - 1/2 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 - 1/2 cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

→ To Serve (Optional)

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

# Step-by-Step:

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 gently until just mixed.
03 - Roll mixture into 1-inch diameter meatballs using damp hands and set aside.
04 - Heat 2 tablespoons butter in a large skillet over medium heat. Fry meatballs in batches, turning to brown evenly for 6 to 8 minutes. Remove 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 Suggestions:

01 -
  • The mix of beef and pork creates a deeper flavor than either one alone, and the breadcrumbs soaked in milk keep them impossibly tender.
  • This sauce comes together in minutes but tastes like it simmered all day, rewarding you for the simplest technique.
  • They're perfect for feeding a crowd or quietly eating leftovers the next day straight from the pan.
02 -
  • Never overmix the meatball mixture—it's the biggest mistake people make, and it turns them from tender to tough in seconds.
  • Keep the heat on medium or slightly below when simmering meatballs in the sauce; high heat can break them apart and curdle the cream.
  • If your sauce looks too thick, thin it with a splash more broth or cream until it coats a spoon smoothly without looking like gravy.
03 -
  • Damp hands prevent the meatball mixture from sticking and tearing as you roll, making uniform balls that cook evenly.
  • Brown the meatballs in batches rather than crowding the skillet; crowding steams them instead of browning them, and you lose flavor.
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