Swedish Meatballs Creamy Sauce (Print-Friendly)

Tender spiced meatballs in rich creamy sauce, perfect for comforting family meals with mashed potatoes and lingonberry jam.

# 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 - ½ cup whole milk
06 - ½ cup fresh breadcrumbs (about 1 oz)
07 - 1 large egg
08 - ½ teaspoon ground allspice
09 - ½ teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - ½ 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 - ½ 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

# How To Make It:

01 - Soak the fresh breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, gently mix ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, ground allspice, ground nutmeg, salt, and black pepper until just combined.
03 - With damp hands, shape the mixture into 1-inch diameter meatballs and set aside.
04 - Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Fry the meatballs in batches, turning occasionally until browned evenly, about 6 to 8 minutes. Remove and keep warm.
05 - In the same skillet, melt 2 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux.
06 - Gradually whisk in beef broth, scraping the skillet to incorporate browned bits. Simmer for 3 to 4 minutes until the sauce slightly thickens.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
08 - Return meatballs to the skillet. Simmer gently for 8 to 10 minutes until cooked through and the sauce becomes creamy.
09 - Plate meatballs with sauce and serve hot alongside mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley if desired.

# Expert Advice:

01 -
  • The meat mixture stays impossibly tender because the milk-soaked breadcrumbs keep everything moist and delicate.
  • That creamy brown sauce is the kind that makes people ask for the recipe before dessert even arrives.
  • You can have dinner on the table in under an hour, making this perfect for when you want something that tastes like it took all day.
02 -
  • Don't overmix the meat mixture or the meatballs will be tough and rubbery—treat it like you're being gentle with something delicate.
  • If your sauce breaks or looks separated after adding the cream, a splash of cold water and a quick whisk can sometimes save it, but the key is keeping the heat moderate.
  • Browning the meatballs in batches matters; overcrowding the pan steams them instead of frying them golden, and that makes a real difference in flavor.
03 -
  • Use damp hands when shaping meatballs—it prevents sticking and makes the whole process feel smoother.
  • Don't skip the resting time after browning; it keeps the meatballs from falling apart when they go back into the sauce.
  • Taste the sauce before serving and adjust seasoning—sometimes it needs just a pinch more salt or a squeeze of something acidic to shine.
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