Creamy Swedish Meatballs

Swedish meatballs have been on my dinner rotation for years now. They’re the kind of meal that makes everyone at the table happy, and I never get complaints about what’s for dinner. Plus, they’re easier to make than most people think.

I used to only order these at a certain furniture store’s cafeteria, if you know what I mean. But once I learned how simple they are to make at home, I never looked back. The cream sauce comes together in the same pan, which means less cleanup for me.

Want them for a weeknight dinner? Perfect. Need something impressive for company? They work for that too. I usually make a big batch and freeze half for those nights when I just can’t deal with cooking from scratch.

SAVE NOW

What Kind of Ground Meat Should I Use?

This recipe calls for a combination of ground beef and ground pork, which is traditional for Swedish meatballs and gives you the best flavor and texture. For the ground beef, I recommend using 80% lean (or 80/20) as called for in the recipe – it has enough fat to keep the meatballs moist and tender without being too greasy. You can use ground pork with any fat ratio since it naturally has good fat content that helps bind everything together. If you can’t find ground pork or prefer not to use it, you can substitute with all ground beef or even try ground turkey, though the flavor will be a bit different from the classic version.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef and pork: The combo of beef and pork gives these meatballs their classic flavor, but you can use all beef if that’s what you have. Ground turkey works too, though the meatballs will be a bit leaner and less rich.
• Panko breadcrumbs: Regular breadcrumbs work just fine here. You can also use crushed crackers or even oats if you’re in a pinch – just pulse them in a food processor until they’re fine.
• Parmesan cheese: Any hard cheese will do the job. Try Romano, Asiago, or even a sharp cheddar if that’s what’s in your fridge.
• Sour cream: Greek yogurt or heavy cream both work well in the sauce. If using Greek yogurt, make sure it’s full-fat and at room temperature to prevent curdling.
• Allspice and nutmeg: These spices give Swedish meatballs their signature taste, so try not to skip them. But if you’re missing one, you can double up on the other in a pinch.
• Beef broth: Chicken broth works perfectly fine here, especially since there’s already a chicken bouillon cube in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Swedish meatballs is rolling them too large, which leads to uneven cooking – aim for about 1 to 1.5 inches in diameter so they cook through without burning on the outside.

Another common error is adding cold sour cream directly to the hot sauce, which can cause it to curdle and separate, so make sure your sour cream is at room temperature and stir it in off the heat.

Don’t skip browning the meatballs properly before finishing them in the sauce, as that golden crust adds flavor and helps them hold their shape instead of falling apart.

When making the gravy, whisk the flour into the butter constantly to avoid lumps, and if your sauce seems too thick, thin it out with a bit more beef broth rather than water to keep the flavor strong.

SAVE NOW

What to Serve With Swedish Meatballs?

Swedish meatballs are traditionally served over egg noodles or mashed potatoes, both of which are perfect for soaking up that rich, creamy gravy. I love pairing them with buttered egg noodles and a side of lingonberry jam for that authentic Swedish touch, though cranberry sauce works great if you can’t find lingonberries. A simple side of steamed green beans, roasted Brussels sprouts, or a crisp cucumber salad helps balance out the richness of the dish. For a heartier meal, try serving them alongside roasted root vegetables like carrots and parsnips, or even over rice if you want to switch things up from the usual noodles.

Storage Instructions

Store: Swedish meatballs taste even better the next day after all those flavors have had time to mingle! Keep them in an airtight container in the fridge for up to 4 days. I like to store the meatballs and sauce together so they stay nice and moist.

Freeze: These freeze really well, which makes them perfect for meal prep. Let everything cool completely, then freeze in a freezer-safe container for up to 3 months. You can freeze the meatballs with or without the sauce, whatever works best for you.

Reheat: Gently reheat the meatballs on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave them, but I find the stovetop keeps the sauce creamier. If the sauce seems too thick after reheating, just add a splash of beef broth to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 95-110 g
• Fat: 155-170 g
• Carbohydrates: 85-95 g

Ingredients

For the meatballs:

• 1/4 cup grated Parmesan cheese
• 1/4 tsp dried oregano
• 1/2 lb ground pork (I prefer this blend for tenderness)
• 1/4 tsp ground allspice
• 1 tsp salt
• 3/4 lb ground beef (80% lean)
• 1/2 cup panko breadcrumbs
• 1/4 tsp black pepper
• 1/3 cup milk
• 2 garlic cloves, crushed
• 1 large raw egg (room temperature)
• 1/2 cup finely diced yellow onion
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil

For the sauce:

• 1/2 cup sour cream (for extra creaminess)
• 2 cups beef broth
• 1 chicken bouillon cube
• 4 tbsp unsalted butter (I like Kerrygold for this)
• 4 tbsp all-purpose flour (King Arthur works best)
• 1 tbsp olive oil
• 1 tsp dried parsley
• 1 tsp dijon mustard (adds depth without overwhelming)
• 2 tsp Worcestershire sauce

Step 1: Prepare and Cool the Aromatics

• 1/2 tablespoon olive oil
• 1/2 cup finely diced yellow onion
• 2 garlic cloves, crushed

Heat 1/2 tablespoon olive oil in a large, high-walled skillet over medium heat.

Add the finely diced yellow onion and crushed garlic.

Cook, stirring for about 5 minutes until softened and fragrant.

Set the mixture aside to cool completely before using in the meatball mixture.

Step 2: Mix and Chill the Meatballs

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large raw egg (room temperature), whisked
• 1/3 cup milk
• cooled onion and garlic mixture from Step 1
• 1 tsp salt
• 1/4 tsp dried oregano
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper
• 1/2 lb ground pork
• 3/4 lb ground beef (80% lean)

In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, whisked egg, milk, cooled onion and garlic from Step 1, salt, dried oregano, ground allspice, ground nutmeg, and black pepper.

Gently fold in the ground pork and ground beef until just combined, being careful not to overwork the mixture.

Shape into 1 1/2-inch meatballs and place on a plate.

Chill in the refrigerator for at least 15 minutes (or up to overnight) to help them hold their shape.

Step 3: Prepare the Sauce Mixture

• 2 cups beef broth
• 1 chicken bouillon cube
• 2 tsp Worcestershire sauce
• 1 tsp dijon mustard
• 1 tsp dried parsley

While the meatballs chill, combine the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl.

Stir well and set aside.

Step 4: Brown the Meatballs

• 1 1/2 tablespoons olive oil
• chilled meatballs from Step 2

Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.

Brown the chilled meatballs in batches, making sure not to crowd the pan so that you can rotate them easily.

Cook for about 1 minute per side until nicely browned on all sides.

Remove the browned meatballs and set aside.

Drain any excess oil from the skillet if needed.

Step 5: Make the Creamy Gravy

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• beef broth mixture from Step 3
• 1/2 cup sour cream

Melt the unsalted butter in the same skillet over medium heat, using a spatula to scrape up any browned bits.

Stir in the all-purpose flour and cook for about 2 minutes, stirring continually until it begins to turn golden brown.

Gradually add the prepared beef broth mixture from Step 3 in small splashes, mixing constantly to prevent lumps.

Bring the sauce to a boil, then reduce to a simmer.

Place the sour cream in a medium bowl and stir in about 1/4 cup of the hot sauce to temper it.

Add the tempered sour cream back into the skillet and stir to create a creamy consistency, keeping the heat low so the sauce stays smooth.

I like to use this tempering method to avoid curdling the sour cream—it makes the gravy extra silky.

Step 6: Simmer the Meatballs and Serve

• browned meatballs from Step 4
• creamy gravy from Step 5

Return the browned meatballs, along with any accumulated juices, to the skillet with the gravy.

Spoon the sauce over the meatballs, then cover the skillet partially and let everything simmer gently over low heat for 10-15 minutes, or until the meatballs are cooked through.

Serve the Swedish meatballs hot, garnished with a sprinkle of fresh parsley if desired.

They’re perfect over mashed potatoes or egg noodles.

Creamy Swedish Meatballs

Delicious Creamy Swedish Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 2300 kcal

Ingredients

  

For the meatballs:

• 1/4 cup grated Parmesan cheese
• 1/4 tsp dried oregano
• 1/2 lb ground pork (I prefer this blend for tenderness)
• 1/4 tsp ground allspice
• 1 tsp salt
• 3/4 lb ground beef (80% lean)
• 1/2 cup panko breadcrumbs
• 1/4 tsp black pepper
• 1/3 cup milk
• 2 garlic cloves, crushed
• 1 large raw egg (room temperature)
• 1/2 cup finely diced yellow onion
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil

For the sauce:

• 1/2 cup sour cream (for extra creaminess)
• 2 cups beef broth
• 1 chicken bouillon cube
• 4 tbsp unsalted butter (I like Kerrygold for this)
• 4 tbsp all-purpose flour (King Arthur works best)
• 1 tbsp olive oil
• 1 tsp dried parsley
• 1 tsp dijon mustard (adds depth without overwhelming)
• 2 tsp Worcestershire sauce

Instructions

 

• Heat 1/2 tablespoon olive oil in a large, high-walled skillet over medium heat. Add the finely diced yellow onion and crushed garlic. Cook, stirring for about 5 minutes until softened and fragrant. Set the mixture aside to cool completely before using in the meatball mixture.
• In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, whisked egg, milk, cooled onion and garlic from Step 1, salt, dried oregano, ground allspice, ground nutmeg, and black pepper. Gently fold in the ground pork and ground beef until just combined, being careful not to overwork the mixture. Shape into 1 1/2-inch meatballs and place on a plate. Chill in the refrigerator for at least 15 minutes (or up to overnight) to help them hold their shape.
• While the meatballs chill, combine the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl. Stir well and set aside.
• Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chilled meatballs in batches, making sure not to crowd the pan so that you can rotate them easily. Cook for about 1 minute per side until nicely browned on all sides. Remove the browned meatballs and set aside. Drain any excess oil from the skillet if needed.
• Melt the unsalted butter in the same skillet over medium heat, using a spatula to scrape up any browned bits. Stir in the all-purpose flour and cook for about 2 minutes, stirring continually until it begins to turn golden brown. Gradually add the prepared beef broth mixture from Step 3 in small splashes, mixing constantly to prevent lumps. Bring the sauce to a boil, then reduce to a simmer. Place the sour cream in a medium bowl and stir in about 1/4 cup of the hot sauce to temper it. Add the tempered sour cream back into the skillet and stir to create a creamy consistency, keeping the heat low so the sauce stays smooth. I like to use this tempering method to avoid curdling the sour cream—it makes the gravy extra silky.
• Return the browned meatballs, along with any accumulated juices, to the skillet with the gravy. Spoon the sauce over the meatballs, then cover the skillet partially and let everything simmer gently over low heat for 10-15 minutes, or until the meatballs are cooked through. Serve the Swedish meatballs hot, garnished with a sprinkle of fresh parsley if desired. They’re perfect over mashed potatoes or egg noodles.