Swedish Meatballs with Creamy Sauce Recipe
Oh, if you love cozy, comforting dinners that feel like a warm hug, this Swedish Meatballs with Creamy Sauce Recipe is just what you need in your life. The tender, perfectly spiced meatballs swimming in that lush, dreamy sauce—honestly, it’s the kind of dish I go back to again and again, especially when I want something special but still homey. Plus, making these meatballs at home means you control every flavor and texture—way better than any store-bought version I’ve tried.
This recipe really shines on chilly nights or for a family dinner when everyone’s craving something hearty but not fussy. I love that it’s adaptable too—you can tweak the seasoning to match whatever you have on hand or even make it a little richer or lighter depending on your mood. Whether you’re a seasoned cook or just starting out, you’ll find this Swedish Meatballs with Creamy Sauce Recipe incredibly satisfying and totally doable.
Ingredients You’ll Need
These ingredients balance classic Scandinavian warmth with some practical pantry staples. Each one plays a role in building both the meatballs themselves and that iconic creamy sauce that ties everything together nicely. When shopping, fresh parsley and good-quality ground meat make a noticeable difference!
- Breadcrumbs: Absorb the milk and cream to keep those meatballs tender and moist.
- Milk and heavy cream: Work together to create a rich texture inside the meatballs and the sauce.
- Egg: Acts as a binder so the meatballs hold together without falling apart.
- Kosher salt & ground black pepper: Simple but vital—it brings the flavors to life.
- Ground allspice & ground nutmeg: These warm spices give the meatballs that subtle Swedish flair.
- Fresh parsley: A fresh note that lightens up the richness throughout the dish.
- Unsalted butter & vegetable oil: Butter for flavor; oil for a higher smoke point when browning meatballs.
- Yellow onion & garlic: Minced finely so they melt into the meatballs, adding depth.
- Ground chicken & ground chuck: The combination gives a nice balance of lean and fat for great texture.
- All-purpose flour: Thickens the sauce perfectly, but you can use cornstarch as an alternative.
- Low sodium beef and chicken broth: A blend that builds complexity without overpowering the sauce.
- Sour cream & heavy cream: Make the sauce that signature creamy, tangy richness.
- Beef instant bouillon granules: A little secret that boosts umami effortlessly.
- Soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar: These ingredients layer in savory, tangy, and slightly sweet notes.
- Granulated sugar: Balances acidity and rounds off the flavors.
- Fresh parsley (for garnish): Brightens the final presentation and adds a fresh aroma.
- Cranberry sauce or lingonberry jam (optional): It’s classic to serve with Swedish meatballs and adds a lovely sweet-tart contrast.
Variations
I often tinker with this Swedish Meatballs with Creamy Sauce Recipe depending on my pantry and who I’m cooking for—feel free to make it your own! Adding or substituting ingredients can change the flavor in delightful ways without losing that essential coziness.
- Variation: For a lighter version, swap out half the heavy cream for Greek yogurt in the sauce—I’ve tried it, and it still feels indulgent but fresher.
- Variation: Use ground turkey instead of chicken for a milder flavor; just keep an eye on moisture levels by adjusting breadcrumbs.
- Variation: Spice it up by adding a pinch of cayenne pepper or smoked paprika to the meatballs. I once did this for a fall gathering and it was a hit!
- Variation: Gluten-free? Use gluten-free breadcrumbs and a cornstarch slurry for thickening the sauce. It works beautifully and lets everyone enjoy it.
How to Make Swedish Meatballs with Creamy Sauce Recipe
Step 1: Soak Your Breadcrumbs and Prep the Meat
Start by soaking the breadcrumbs in the milk and heavy cream until they’ve absorbed all that liquid—this helps keep the meatballs incredibly tender. Meanwhile, mince your yellow onion and garlic finely; I like using my food processor blade to save time. Mix your ground chicken and chuck together—this combo really nails the texture, keeping the meatballs juicy without being too greasy.
Step 2: Combine Meatball Ingredients Gently
In a large bowl, crack in your egg, sprinkle in salt, pepper, allspice, nutmeg, and minced parsley, then add in the soaked breadcrumbs and ground meat. Use your hands to gently combine everything—don’t overwork it or the meatballs will turn dense. If you notice it feels too loose, add a bit more breadcrumbs but be careful not to dry them out.
Step 3: Brown Your Meatballs Evenly
Heat the butter and vegetable oil in a large skillet over medium-high heat. Form your meat mixture into small balls—about 1 to 1.5 inches in diameter works best—and fry them in batches. Don’t overcrowd the pan; you want a nice golden crust on all sides, which locks in flavor and moisture. This usually takes about 5-6 minutes per batch. Transfer the browned meatballs to a plate and set aside.
Step 4: Whip Up the Creamy Sauce
In the same skillet (don’t clean it, all those browned bits are gold), melt the butter and whisk in the flour to make a roux. Cook this for a minute or two to get rid of the raw flour taste. Then slowly whisk in the beef and chicken broths, stirring constantly to keep it smooth. Let it simmer until it thickens—it should coat the back of a spoon nicely.
Next, stir in the heavy cream, sour cream, bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and freshly ground black pepper. Taste and season with salt if needed. I always recommend tasting at this stage to adjust the balance, so it’s just right for your palate.
Step 5: Simmer Meatballs in Sauce
Carefully nestle the browned meatballs back into the sauce and reduce the heat to low. Let them simmer gently for about 10-15 minutes so the flavors meld and the meatballs finish cooking through. This step is crucial—you want them tender and infused with sauce without drying out.
How to Serve Swedish Meatballs with Creamy Sauce Recipe
Garnishes
I almost always sprinkle fresh minced parsley right before serving—it adds a pop of color and a fresh herbal finish that cuts through the richness beautifully. And if I’m feeling fancy, a little extra cracked black pepper on top gives a nice bite. Of course, don’t skip the classic side of lingonberry jam or cranberry sauce; that sweet-tart contrast is an absolute must-have and truly elevates the whole experience.
Side Dishes
Mashed potatoes are my go-to pairing because the sauce soaks right into them like an extra layer of comfort. If you want something lighter, buttered egg noodles or even buttered green beans work beautifully. For vegetable sides, roasted Brussels sprouts or a simple cucumber salad adds a fresh crunchy contrast that keeps the meal balanced.
Creative Ways to Present
For holiday dinners or a fun twist, I like to serve these meatballs on a platter lined with fresh thyme sprigs and garnish with pomegranate seeds for a burst of color and flavor. Another time, I placed everything in mini puff pastry shells for bite-size appetizers—everyone loved the surprise and they disappeared fast! These little touches make the dish feel extra special without much extra work.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Swedish Meatballs with Creamy Sauce in an airtight container in the fridge for up to three days. One tip: keep meatballs and sauce together so the flavors continue to meld and they don’t dry out. When you reheat, give it a gentle stir to refresh the sauce’s creaminess.
Freezing
You can freeze this dish with great results! I like to freeze the meatballs separately on a baking sheet first, then transfer to a freezer bag. Freeze the sauce in a separate container. This way, each component retains its texture better. When ready to eat, thaw both overnight in the fridge before reheating gently on the stove.
Reheating
Reheating low and slow is key to keeping these meatballs tender. I gently warm the sauce in a skillet over medium-low heat, then add the meatballs back in, stirring occasionally until heated through. Avoid microwaving unless you’re in a rush—this method helps prevent the sauce from breaking and keeps the flavors fresh.
FAQs
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Can I use only one type of ground meat for this Swedish Meatballs with Creamy Sauce Recipe?
Absolutely! While the blend of ground chicken and chuck adds the perfect texture and balance of lean and fat, you can use just one type. If using leaner meats like turkey or chicken alone, consider adding a bit more fat (like a spoonful of olive oil or butter in the mix) or additional breadcrumbs soaked in milk to keep them tender.
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What can I substitute for sour cream in the creamy sauce?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that still provides creaminess with a slight tang. Just stir it in off the heat to avoid curdling. Alternatively, crème fraîche works wonderfully if you want a richer option.
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Can I make this recipe gluten-free?
Yes! Swap regular breadcrumbs for gluten-free ones and use cornstarch or arrowroot powder instead of all-purpose flour to thicken the sauce. Just mix the starch with a little cold broth before adding it to the sauce to avoid lumps, and cook until thickened.
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Do I have to brown the meatballs first?
Browning is highly recommended because it builds flavor through caramelization and helps the meatballs hold together during cooking. However, if you’re short on time, you can bake or simmer them directly in the sauce, though the flavor and texture might be less complex.
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What should I serve Swedish Meatballs with?
Mashed potatoes are the classic choice because they soak up that creamy sauce so well. Buttered egg noodles, roasted vegetables, or a simple green salad are also fantastic sides if you want something lighter or more colorful on the plate.
Final Thoughts
Honestly, this Swedish Meatballs with Creamy Sauce Recipe has earned a permanent spot in my recipe rotation because it’s reliably comforting and impressively flavorful. I love sharing it with friends because it feels special but never pretentious—just good food that brings people together. So the next time you’re craving a cozy night in or want to wow at a dinner party, give this recipe a go. I promise it’ll quickly become one of your favorites too!
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Swedish Meatballs with Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground chicken and ground chuck, seasoned with traditional spices like allspice and nutmeg. They are pan-fried to perfection and smothered in a creamy, savory sauce enriched with beef and chicken broths, sour cream, and a hint of Dijon mustard. Served with optional lingonberry jam or cranberry sauce, this dish offers a comforting and well-balanced meal that’s perfect for any occasion.
Ingredients
Meatballs
- ⅓ cup breadcrumbs
- ½ cup milk
- 2 tablespoons heavy cream
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon minced fresh parsley
- 1 tablespoon unsalted butter (⅛ stick)
- 1 tablespoon vegetable oil
- ½ yellow onion, minced
- 1 clove garlic, minced
- 1 pound ground chicken
- 1½ pounds ground chuck
Sauce
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 14.5 ounces low sodium beef broth
- 14.5 ounces low-sodium chicken broth
- 1 cup heavy cream
- ¾ cup sour cream
- 1 teaspoon beef instant bouillon granules
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Kosher salt, to taste
- 1–2 tablespoons minced fresh parsley
For Serving (Optional)
- Cranberry sauce or lingonberry jam
Instructions
- Prepare the breadcrumb mixture: In a small bowl, combine breadcrumbs, milk, and heavy cream. Let it soak for a few minutes until the mixture is soft.
- Mix the meatball ingredients: In a large bowl, add the ground chicken and ground chuck. Add the soaked breadcrumb mixture, egg, salt, black pepper, allspice, nutmeg, and minced fresh parsley. Mix gently but thoroughly until well combined, being careful not to overwork the meat.
- Sauté onions and garlic: Heat unsalted butter and vegetable oil in a large skillet over medium heat. Add the minced onion and cook until softened and translucent, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds until fragrant. Remove the mixture from the pan and let it cool slightly.
- Combine onion mixture with meat: Add the sautéed onion and garlic to the meat mixture and combine evenly.
- Form the meatballs: Shape the meat mixture into small, evenly sized meatballs about 1 to 1½ inches in diameter. Place them on a tray or plate.
- Cook the meatballs: Heat some vegetable oil in the skillet over medium heat. Add the meatballs in batches without overcrowding. Cook for about 7-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs and set aside.
- Make the sauce base: In the same skillet, melt 6 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for about 2-3 minutes, stirring constantly, until the mixture becomes a golden blonde color to form a roux.
- Add broths and seasonings: Slowly whisk in the low sodium beef broth and chicken broth, ensuring there are no lumps. Add beef instant bouillon granules, low-sodium soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Bring the sauce to a gentle simmer and cook until it thickens slightly, around 5-7 minutes.
- Finish the sauce: Stir in heavy cream and sour cream until smooth. Adjust salt to taste. Return the cooked meatballs to the sauce and warm everything through for about 3-5 minutes, allowing the flavors to meld.
- Garnish and serve: Sprinkle with minced fresh parsley and serve the Swedish meatballs hot, optionally accompanied by cranberry sauce or lingonberry jam for an authentic touch.
Notes
- For a gluten-free version, substitute breadcrumbs and all-purpose flour with gluten-free alternatives or use cornstarch for thickening the sauce.
- Do not overmix the meatball ingredients to keep the meatballs tender and juicy.
- If the sauce is too thick, add a splash of broth or cream to loosen it.
- Lingonberry jam is traditional and adds a sweet contrast to the savory meatballs, but cranberry sauce is a good substitute.
- For richer flavor, use a mixture of ground beef and pork instead of chicken and chuck beef if preferred.
Keywords: Swedish meatballs, creamy meatballs, classic Swedish recipe, ground chicken meatballs, ground beef meatballs, savory meatballs, meatball sauce, sour cream sauce, lingonberry jam
