A cozy, skillet-made comfort dish featuring tender beef-and-pork meatballs simmered in a rich, velvety gravy. These creamy Swedish meatballs are the perfect mix of savory, smooth, and satisfying. They come together in under an hour and taste just like your favorite restaurant version. Whether you serve them over noodles or mashed potatoes, this hearty dinner will warm everyone at the table.
Table of Contents
Why These Creamy Swedish Meatballs Work
Flavor and Texture Advantages
These creamy Swedish meatballs have a melt-in-your-mouth texture thanks to the mix of pork and beef. The breadcrumbs and milk help keep them juicy, while a touch of nutmeg and allspice adds cozy, earthy depth. Every bite is coated in a buttery, creamy gravy that’s rich but never heavy.
Quick but Satisfying Dinner Timing
Even on busy nights, this recipe fits right in. You can prep the meatballs ahead, then cook them in about 40 minutes. The sauce comes together quickly in the same pan, which means fewer dishes and more time to relax.
Beginner-Friendly Techniques with Pro Results
This recipe teaches simple steps—browning, whisking, and simmering but delivers restaurant-quality flavor. You’ll feel like a pro without the stress of fancy methods.
Ingredients You’ll Need
Meatball Ingredients Explained
You’ll need ground beef and pork for richness. Parmesan and panko create lightness, while milk and egg bind it all together. Garlic, onion, oregano, nutmeg, and allspice bring out that signature Swedish taste.
Creamy Sauce Ingredients Explained
The gravy starts with butter and flour for a smooth base. Then, beef broth, Worcestershire, and Dijon mustard deepen the flavor. Finally, sour cream makes it creamy and tangy, creating that signature texture everyone loves.
Optional Garnishes and Serving Add-Ons
Fresh parsley, lingonberry sauce, or even a sprinkle of extra Parmesan take this dish from comforting to irresistible.
Step-by-Step: How to Make Creamy Swedish Meatballs
Prepare the Aromatics and Binder Mixture
Cook onion and garlic in olive oil until soft, then let them cool. Meanwhile, mix breadcrumbs, Parmesan, milk, egg, salt, pepper, nutmeg, and allspice in a large bowl.
Form and Chill the Meatballs for Best Texture
Add both meats to the mixture and combine gently. Roll into 1.5-inch balls and chill for 15 minutes. Chilling helps them hold their shape.
Brown the Meatballs for Deep Flavor
Heat olive oil in a large skillet. Brown the meatballs in batches until golden. This step adds incredible flavor and color.
Build the Gravy Base and Whisk to Smoothness
Remove the meatballs and melt butter in the same skillet. Whisk in flour and cook until lightly golden. Gradually add the broth mixture, stirring constantly to prevent lumps.
Add Sour Cream Correctly and Simmer to Finish
Temper the sour cream with a little hot sauce, then stir it into the gravy off heat. Return meatballs to the skillet, cover partly, and simmer gently for 10–15 minutes until tender and creamy.
Recipe Tips for Success
How to Keep Meatballs Tender, Not Tough
Don’t overmix the meat. Combine just until blended, or the texture may turn dense.
Preventing Lumpy Sauce or Curdling
Always whisk flour thoroughly into melted butter before adding liquid. Also, bring sour cream to room temperature before mixing it helps prevent curdling.
Fixing a Too-Thick or Too-Thin Gravy
If the gravy feels too thick, add a splash of beef broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce naturally.
Ingredient Swaps and Variations
Alternate Meats and Breadcrumb Options
You can use all beef or substitute turkey for a leaner version. Regular breadcrumbs or crushed crackers also work fine.
Dairy and Broth Substitutions
Greek yogurt or light cream can replace sour cream. Chicken broth makes a good swap for beef broth when you prefer a lighter flavor.
Spice Adjustments for Different Flavor Profiles
Try a pinch of smoked paprika for warmth or extra black pepper for a bolder kick.
What to Serve With Creamy Swedish Meatballs
Classic Pairings Like Egg Noodles or Mashed Potatoes
Serve your creamy Swedish meatballs over buttery mashed potatoes or egg noodles for a true comfort meal.
Vegetable Sides for Balance
Steamed green beans or roasted carrots make perfect sides. For extra flavor, try Green beans in creamy Parmesan sauce.
Lingonberry or Cranberry for Traditional Sweetness
A spoonful of lingonberry or cranberry sauce on the side balances the savory sauce with just the right hint of sweetness.
Storage, Freezing, and Reheating
How Long They Keep and Best Storage Practices
Store leftovers in an airtight container in the fridge for up to 4 days. They reheat beautifully and taste even better the next day.
Freezing Tips for Meatballs With or Without Sauce
Freeze cooled meatballs (with or without gravy) for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Without Breaking the Sauce
Reheat gently on the stovetop over low heat. Add a splash of broth if the sauce thickens too much.
Frequently Asked Questions
What’s the secret to creamy Swedish sauce?
The secret is tempering the sour cream before adding it to the hot gravy, which keeps the sauce smooth and rich.
What kind of cream is used in Swedish meatballs?
Sour cream is traditional, though some recipes use heavy cream for extra richness.
What gives Swedish meatballs their flavor?
Nutmeg, allspice, and the browned bits from the pan give that deep, authentic flavor.
What is a substitute for heavy cream in Swedish meatballs?
You can use Greek yogurt or half-and-half for a lighter version.
More Such Recipes
- Instant Pot Mississippi pot roast
- Golumpki soup (stuffed cabbage soup)
- The best Southern baked mac and cheese
- Garlic brown sugar chicken
- Cheesy ground beef and potato casserole
- Easy skillet chicken thighs with garlic cream sauce
Conclusion
These creamy Swedish meatballs are the perfect mix of cozy and elegant. They’re rich, flavorful, and easy enough for a weeknight. Serve them with buttery noodles or fluffy potatoes, and don’t forget a spoonful of lingonberry jam. For more comforting meals, visit Kai Recipes on Pinterest or follow along on Facebook.
Print
Creamy Swedish Meatballs Recipe | Easy Comfort Dinner
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A cozy skillet dinner with juicy beef and pork meatballs simmered in a rich, creamy gravy. These creamy Swedish meatballs are perfect over noodles or mashed potatoes for the ultimate comfort meal.
Ingredients
1/4 cup grated Parmesan cheese
1/4 tsp dried oregano
1/2 lb ground pork
1/4 tsp ground allspice
1 tsp salt
3/4 lb ground beef (80% lean)
1/2 cup panko breadcrumbs
1/4 tsp black pepper
1/3 cup milk
2 garlic cloves, crushed
1 large egg, room temperature
1/2 cup finely diced yellow onion
1/4 tsp ground nutmeg
1 tbsp olive oil
For the sauce:
1/2 cup sour cream
2 cups beef broth
1 chicken bouillon cube
4 tbsp unsalted butter
4 tbsp all-purpose flour
1 tbsp olive oil
1 tsp dried parsley
1 tsp Dijon mustard
2 tsp Worcestershire sauce
Instructions
1. Cook onion and garlic in olive oil until softened, then let cool.
2. Mix breadcrumbs, Parmesan, egg, milk, cooled aromatics, spices, and both meats.
3. Form into 1.5-inch meatballs and chill for at least 15 minutes.
4. In a bowl, mix broth, bouillon, Worcestershire, mustard, and parsley.
5. Brown meatballs in batches, then set aside.
6. Melt butter in the same skillet, stir in flour, and cook until golden.
7. Slowly whisk in broth mixture, bring to a boil, then reduce to simmer.
8. Temper sour cream with hot sauce and stir into gravy off heat.
9. Return meatballs to pan, cover partially, and simmer on low for 10–15 minutes.
10. Serve hot over mashed potatoes or noodles.
Notes
Do not form meatballs too large to ensure even cooking.
Bring sour cream to room temperature before adding to avoid curdling.
Browning the meatballs is key for flavor and texture.
Whisk flour thoroughly into butter to avoid lumps.
Thin thick sauce with beef broth, not water.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 150 mg