Swedish Meatballs Cream Sauce (Printable Version)

Tender beef and pork meatballs simmered in a rich creamy brown sauce with warming spices.

# 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 - 1/2 cup fresh breadcrumbs (about 1 oz)
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 black pepper to taste

→ To Serve (Optional)

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

# Step-by-Step Guide:

01 - Soak the breadcrumbs in milk for 5 minutes until softened.
02 - Combine ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, egg, allspice, nutmeg, salt, and pepper in a large bowl. Mix gently until just combined.
03 - With damp hands, shape the mixture into 1-inch meatballs 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 meatballs and keep warm.
05 - Melt 2 tablespoons butter in the same skillet. Whisk in flour and cook for 1 to 2 minutes until lightly browned.
06 - Gradually whisk in beef broth, scraping up browned bits. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and black pepper to taste.
08 - Return meatballs to the sauce and simmer gently for 8 to 10 minutes until fully cooked and sauce is creamy.
09 - Serve hot with optional mashed potatoes, lingonberry jam, and a sprinkle of chopped fresh parsley.

# Expert Tips:

01 -
  • The meatballs stay tender because we keep the mixing light and the milk keeps them impossibly soft inside.
  • That creamy brown sauce coats everything so richly you'll find yourself making extra just to have more.
  • It's elegant enough for guests but honestly tastes best on a regular Tuesday when you need comfort.
02 -
  • Overmixing the meat is the biggest mistake—treat it like you're tucking in a sleeping child, not kneading bread, or the meatballs will be dense and unforgiving.
  • Don't skip browning the meatballs properly or you lose that caramelized flavor that makes the whole dish taste deeper and richer than it has any right to.
03 -
  • Use a mix of beef and pork rather than all of one—the pork adds juiciness that keeps everything tender even after cooking.
  • If you have time, chill the meatball mixture for an hour before rolling and frying, it makes them hold together better and cook more evenly.
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