Creamy Swedish Meatballs Recipe

Introduction

Creamy Swedish Meatballs offer a comforting blend of tender meatballs simmered in a rich, flavorful sauce. This classic dish is perfect for a cozy dinner and pairs beautifully with mashed potatoes or egg noodles.

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 raw egg (room temperature)
• 1/2 cup finely diced yellow onion
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil (plus 2 tsp extra for cooking)
• 1/2 cup sour cream
• 2 cups beef broth
• 1 chicken bouillon cube
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 tsp dried parsley
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce

Instructions

1. Step 1: Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add finely diced yellow onion and crushed garlic. Cook, stirring occasionally, for about 5 minutes until softened and fragrant. Set aside to cool completely.
2. Step 2: In a large bowl, combine panko breadcrumbs, grated Parmesan, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and black pepper. Gently fold in ground pork and ground beef until just combined. Shape mixture into 1 1/2-inch meatballs and place on a plate. Chill in the refrigerator for at least 15 minutes or up to overnight.
3. Step 3: While meatballs chill, mix beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large bowl. Stir well and set aside.
4. Step 4: Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chilled meatballs in batches, cooking about 1 minute per side until evenly browned. Avoid crowding the pan and rotate meatballs as needed. Remove browned meatballs and set aside. Drain excess oil from the pan if necessary.
5. Step 5: In the same skillet, melt unsalted butter over medium heat. Stir in all-purpose flour and cook, stirring constantly, for about 2 minutes until golden brown. Gradually whisk in the beef broth mixture in small splashes to prevent lumps. Bring to a boil, then reduce to a simmer. In a separate bowl, stir about 1/4 cup hot sauce into the sour cream to temper it. Add the tempered sour cream back into the skillet and stir gently to create a creamy sauce. Keep heat low to maintain smoothness.
6. Step 6: Return the browned meatballs and any juices to the skillet with the sauce. Spoon sauce over meatballs, partially cover, and simmer gently over low heat for 10–15 minutes until meatballs are cooked through. Serve hot, garnished with fresh parsley if desired, over mashed potatoes or egg noodles.

Tips & Variations

• To keep sour cream from curdling, temper it with hot sauce before adding to the gravy.
• For extra tenderness, use a blend of ground pork and beef as suggested.
• Try substituting Greek yogurt for sour cream for a tangier flavor.
• Add a pinch of smoked paprika to the seasoning mix for a subtle smoky note.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain creaminess, adding a splash of broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and chill them overnight before cooking. This helps them hold their shape and enhances the flavor.

What can I serve with Swedish meatballs?

They are traditionally served over creamy mashed potatoes or buttered egg noodles. Steamed vegetables or a simple green salad also pair nicely.

Creamy Swedish Meatballs Recipe

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4.4 from 124 reviews

This recipe for Creamy Swedish Meatballs offers tender, flavorful meatballs made from a blend of ground pork and beef, simmered in a rich and creamy gravy made with sour cream, beef broth, and seasonings. Perfectly browned and slow-simmered, these meatballs are a comforting classic dish best served over mashed potatoes or egg noodles.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large raw egg (room temperature), whisked
• 1/3 cup milk
• 1/2 cup finely diced yellow onion
• 2 garlic cloves, crushed
• 1 tsp salt
• 1/4 tsp dried oregano
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper
• 1/2 lb ground pork
• 3/4 lb ground beef (80% lean)

Sauce and Cooking

• 1/2 tablespoon olive oil (for cooking aromatics)
• 1 1/2 tablespoons olive oil (for browning meatballs)
• 2 cups beef broth
• 1 chicken bouillon cube
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried parsley
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1/2 cup sour cream

Instructions

1. Prepare and Cool the Aromatics: Heat 1/2 tablespoon olive oil in a large, high-walled skillet over medium heat. Add the finely diced yellow onion and crushed garlic. Cook, stirring for about 5 minutes until softened and fragrant. Set aside to cool completely before using in the meatball mixture.
2. Mix and Chill the Meatballs: In a large bowl, combine panko breadcrumbs, grated Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, dried oregano, ground allspice, ground nutmeg, and black pepper. Gently fold in ground pork and ground beef until just combined, being careful not to overwork the mixture. Shape into 1 1/2-inch meatballs and place on a plate. Chill in the refrigerator for at least 15 minutes or up to overnight to help hold their shape.
3. Prepare the Sauce Mixture: While meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl. Stir well and set aside.
4. Brown the Meatballs: Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chilled meatballs in batches, ensuring not to crowd the pan. Cook for about 1 minute per side until nicely browned all over. Remove meatballs and set aside. Drain excess oil if necessary.
5. Make the Creamy Gravy: In the same skillet, melt unsalted butter over medium heat, scraping up any browned bits with a spatula. Stir in all-purpose flour and cook, stirring continuously for about 2 minutes until golden brown. Gradually add the beef broth mixture in small splashes, mixing constantly to avoid lumps. Bring sauce to a boil, then reduce to simmer. Temper the sour cream by stirring in about 1/4 cup of hot sauce in a medium bowl, then add it back into the skillet stirring gently to create a smooth, creamy sauce. Keep heat low to prevent curdling.
6. Simmer the Meatballs and Serve: Return browned meatballs and any juices to the skillet with the creamy gravy. Spoon sauce over the meatballs, partially cover the skillet, and let simmer gently over low heat for 10-15 minutes until meatballs are cooked through. Serve hot, garnished with fresh parsley if desired, over mashed potatoes or egg noodles.

Notes

• Chilling the meatballs helps them hold their shape during cooking.
• Tempering the sour cream prevents curdling and ensures a silky sauce.
• Use a blend of pork and beef for tenderness and flavor.
• Serve over mashed potatoes or egg noodles for traditional Swedish presentation.
• Do not overcrowd the pan when browning meatballs to ensure proper searing.

Keywords: Swedish meatballs, creamy meatballs, comfort food, ground pork and beef, sour cream gravy, classic Swedish recipe