Swedish Meatballs Cream Sauce (Printable)

Tender meatballs simmered in a smooth, flavorful brown sauce with spices and cream.

# What You'll 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 whole milk
06 - 1/3 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 Guide:

01 - Soak the fresh breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, ground allspice, ground nutmeg, salt, and black pepper. Mix gently until just combined.
03 - With damp hands, form the mixture into 1-inch meatballs and set aside.
04 - Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Fry the meatballs in batches, turning to brown evenly for 6 to 8 minutes. Remove and keep warm.
05 - Melt 2 tablespoons unsalted butter in the same skillet. Whisk in flour and cook for 1 to 2 minutes to create a roux.
06 - Gradually whisk in beef broth, scraping up browned bits from the pan. Simmer for 3 to 4 minutes until the sauce thickens slightly.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
08 - Return the browned meatballs to the sauce. Simmer gently for 8 to 10 minutes until fully cooked and the sauce is creamy.
09 - Serve immediately with mashed potatoes, lingonberry jam, and a garnish of chopped fresh parsley.

# Expert Tips:

01 -
  • They're impossibly tender inside with a golden crust that makes you feel like you've mastered something sophisticated, even on your first try.
  • The sauce is pure comfort—rich and savory but balanced by those pops of lingonberry jam on the side, creating a flavor conversation your guests will notice.
  • This is the kind of dish that tastes like it took hours but comes together in under an hour, making you look far better in the kitchen than you actually are.
02 -
  • If your meatballs fall apart, you either overmixed the meat or your heat was too high—medium is your friend here, and patience beats urgency every single time.
  • The magic happens when you scrape those browned bits from the bottom of the pan into the sauce; that's caramelized flavor that transforms everything from good to memorable.
03 -
  • Keep a bowl of water nearby while shaping meatballs so you can re-dampen your hands frequently—it makes the whole process smoother and less frustrating.
  • Don't skip the step of browning meatballs in batches; cramming them in causes steaming instead of searing, and that crust is what gives them character.
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