Swedish meatballs creamy sauce (Printable Version)

Tender meatballs in a creamy brown sauce with warm spices and a Scandinavian touch.

# 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 tsp ground allspice
09 - 1/2 tsp ground nutmeg
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 tsp Worcestershire sauce
18 - 1 tsp 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 - Place breadcrumbs in a small bowl, pour in milk, and let soften for 5 minutes.
02 - In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper until just combined.
03 - Moisten hands and form mixture into 1-inch meatballs; set aside.
04 - Heat 2 tablespoons butter in a skillet over medium heat, cook meatballs in batches until evenly browned, about 6 to 8 minutes, then transfer to a warm plate.
05 - In the same skillet, melt 2 tablespoons butter, whisk in flour, and cook for 1 to 2 minutes.
06 - Gradually whisk in beef broth, scraping up browned bits, and simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season with salt and pepper.
08 - Return meatballs to the skillet and simmer gently for 8 to 10 minutes until fully cooked and sauce is creamy.
09 - Plate meatballs with mashed potatoes, lingonberry jam, and sprinkle with chopped fresh parsley.

# Expert Tips:

01 -
  • They're ridiculously tender because the milk-soaked breadcrumbs keep the meat impossibly moist and forgiving.
  • The sauce tastes like you've been simmering it for hours when it actually takes maybe ten minutes.
  • They freeze beautifully, so you can make a double batch and feel like a genius on a busy Wednesday.
02 -
  • Overmixing meatball mixture creates tough, dense results—stop as soon as everything is just combined, even if it looks a little shaggy.
  • Don't skip the initial browning step where you develop color on the meatballs; those golden edges add depth to the final sauce that nothing else can replicate.
  • Cold cream added to a very hot sauce can break and separate—keep the heat gentle or add it off the heat, stirring constantly.
03 -
  • Make a double batch and freeze the cooked meatballs and sauce separately in airtight containers for up to three months—reheat gently and they taste almost fresh-made.
  • Room-temperature meatball mixture rolls more easily and cooks more evenly than cold mixture straight from the fridge.
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