Name: Swedish Meatballs with Classic Creamy Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Swedish
Ingredients: ⅓ cup breadcrumbs; ½ cup milk; 2 tablespoons heavy cream; 1 large egg; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 1 tablespoon minced fresh parsley; 1 tablespoon unsalted butter (⅛ stick); 1 tablespoon vegetable oil; ½ yellow onion, minced; 1 clove garlic, minced; 1 pound ground chicken; 1½ pounds ground chuck; 6 tablespoons unsalted butter; ⅓ cup all-purpose flour; 14.5 ounces low sodium beef broth; 14.5 ounces low-sodium chicken broth; 1 cup heavy cream; ¾ cup sour cream; 1 teaspoon Beef Instant Bouillon Granules; 1 tablespoon low-sodium soy sauce; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon apple cider vinegar; 1 tablespoon granulated sugar; ½ teaspoon freshly ground black pepper; Kosher salt, to taste; 1-2 tablespoons minced fresh parsley

If you’ve ever found yourself craving that cozy, comforting dish that just wraps you up like a warm blanket, then this Swedish Meatballs with Classic Creamy Sauce Recipe is going to be your new best friend. I first tried making these on a chilly evening when I wanted something a bit indulgent yet homey, and honestly, it’s become a staple in my kitchen since. The blend of tender meatballs paired with that rich, velvety sauce hits all the right notes for any occasion — whether it’s a casual family dinner or when you want to impress guests without too much fuss.

What I love about this Swedish Meatballs with Classic Creamy Sauce Recipe is how approachable it is. The ingredients are simple pantry staples, but when combined, they create this classic Nordic magic that’s full of flavor and texture. Plus, it’s incredibly versatile—you can whip up the meatballs ahead of time, and the creamy sauce feels like a hug in a bowl every single time. Trust me, once you try this recipe, you’ll be reaching for it again and again.

Ingredients You’ll Need

Each ingredient here plays an essential role, balancing richness, spice, and savory depth to give you that classic Swedish meatball experience. When you shop, aim for fresh herbs and quality ground meats for the best results—these are the little details that truly elevate the dish.

Breadcrumbs: These soak up the milk mixture to keep the meatballs tender and perfectly moist.
Milk: Adds moisture—whole milk works wonders here for richness.
Heavy cream: Used both in the meatballs and sauce, it gives that silky texture and luxurious feel.
Large egg: Binds everything together so your meatballs hold their shape and cook evenly.
Kosher salt: Essential for seasoning—don’t shy away from it, but always taste your sauce before adding more.
Ground black pepper: Freshly ground for the best flavor kick.
Ground allspice: This warm spice really brings an authentic touch to the meatballs.
Ground nutmeg: Adds subtle spice and pairs beautifully with the cream in the sauce.
Fresh parsley: Brightens the meatballs and sauce with a fresh, herbal note.
Unsalted butter: For cooking and the sauce base, giving a rich and creamy mouthfeel.
Vegetable oil: Helps achieve a nice sear without burning the butter.
Yellow onion: Minced finely for sweetness and texture.
Garlic: Just one clove adds savory punch without overpowering.
Ground chicken: Lightens the meatball blend and keeps them tender.
Ground chuck: Provides fat and flavor that’s essential for juicy, flavorful meatballs.
All-purpose flour: Thickens the sauce just right; you can substitute with cornstarch if preferred.
Low sodium beef broth: Gives depth and richness to the sauce.
Low-sodium chicken broth: Adds subtle complexity without overpowering flavors.
Sour cream: Adds tanginess that brightens the cream sauce perfectly.
Beef Instant Bouillon Granules: Boosts that meaty umami flavor in the sauce.
Low-sodium soy sauce: Brings balanced saltiness and adds a touch of savory depth.
Dijon mustard: Just a little gives the sauce a slight tang and enhances complexity.
Worcestershire sauce: Adds a hidden layer of savory richness.
Apple cider vinegar: Balances the creaminess with gentle acidity.
Granulated sugar: A touch of sweetness balances all the savory flavors.
Fresh parsley (for garnish): Keeps it fresh and visually inviting when served.
Cranberry sauce or lingonberry jam (optional): The sweet and tart contrast is a traditional finishing touch you should definitely try.

Variations

One of the reasons I love sharing this Swedish Meatballs with Classic Creamy Sauce Recipe is because it welcomes your own spin. Whether you want to lighten it up or make it richer, this recipe responds well to tweaks. Here are some ways I’ve played around with it:

Variation: I once swapped the ground chicken for ground turkey for a leaner version—still tasty but a little lighter on the palate. Perfect for when you want comfort food without the heaviness.
Variation: For a dairy-free option, replacing heavy cream and sour cream with coconut cream worked surprisingly well, adding a subtle sweetness that balanced nicely with the spices.
Variation: You can add finely chopped mushrooms into the sauce for an earthy, umami boost — it’s one of my favorite tricks for an extra layer of flavor.
Variation: Season the meatballs with smoked paprika for a smoky twist that adds depth and warmth, especially great in fall or winter.

How to Make Swedish Meatballs with Classic Creamy Sauce Recipe

Step 1: Soak and Mix Your Meatball Ingredients

Start by soaking your breadcrumbs in the milk and heavy cream. This is a game-changer for juicy meatballs—it keeps them tender and gives them that melt-in-your-mouth texture. While that soaks, finely mince your onion and garlic. Then, combine the soaked breadcrumbs, egg, salt, pepper, allspice, nutmeg, parsley, the veggies, and the ground chicken and chuck. Use your hands (trust me, it’s the best way) to gently mix everything until just combined. Overmixing can lead to tough meatballs, and we want tender ones!

Step 2: Shape and Brown the Meatballs

Roll the mixture into uniform meatballs—about the size of a golf ball. Consistency here helps them cook evenly. Heat the butter and vegetable oil in a large skillet over medium heat. Brown the meatballs in batches, turning often to get a nice golden crust all around. This step develops the flavor that sets this dish apart. Once browned, transfer them to a plate—you’ll finish cooking them in the sauce later.

Step 3: Make the Creamy Sauce

With the same skillet, melt 6 tablespoons of butter and sprinkle in the flour. Stir continuously to create a roux – cook this for a minute or two but don’t let it brown. Slowly whisk in the beef and chicken broths, making sure there are no lumps. Then add your heavy cream, sour cream, bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and pepper. Let this simmer gently, stirring often, until the sauce thickens to that perfect creamy consistency.

Step 4: Finish Cooking the Meatballs in the Sauce

Return the browned meatballs to the skillet, nestling them into the sauce. Simmer for about 10-15 minutes, allowing them to cook through and soak up all those lovely flavors. I like to add a bit more fresh parsley here for brightness. Give the sauce a taste and adjust salt or pepper as needed—you want it balanced and creamy but with a little zing from the vinegar and mustard.

How to Serve Swedish Meatballs with Classic Creamy Sauce Recipe

Swedish Meatballs with Classic Creamy Sauce Recipe - Recipe Image

Garnishes

I always sprinkle freshly minced parsley on top—it adds just enough freshness and makes the dish look inviting. And don’t skip the cranberry sauce or lingonberry jam if you can find it; that little fruity tanginess next to the creamy sauce is absolutely iconic and elevates the whole experience.

Side Dishes

These Swedish meatballs are wonderful served over a bed of buttery mashed potatoes—that’s my go-to for pure comfort. But they also pair beautifully with egg noodles or even simple buttered rice. For veggies, I like steamed green beans or roasted Brussels sprouts for a bit of crunch and color contrast.

Creative Ways to Present

For special occasions, I love plating these meatballs in a shallow bowl with a generous drizzle of the creamy sauce and a dollop of lingonberry jam on the side. Sometimes, I serve them in mini cocottes or ramekins for an elegant touch that always impresses dinner guests. It’s amazing how a simple twist on presentation makes this humble dish feel so festive!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you probably will!), store the meatballs and sauce together in an airtight container in the fridge. I find they keep great for up to 3-4 days. Just make sure to cool completely before sealing to maintain freshness.

Freezing

I’ve frozen leftovers with success—just portion out the meatballs and sauce into freezer-safe containers or bags. Thaw overnight in the fridge before reheating. The sauce might thicken in the freezer, but a bit of extra cream or broth stirred in while reheating brings it back to silky perfection.

Reheating

Reheat gently in a skillet over medium-low heat or in the microwave, stirring occasionally to prevent the sauce from splitting. If it seems too thick, add a splash of broth or cream and stir until smooth. This helps retain that creamy texture and fresh flavor every time.

FAQs

Can I use all beef instead of mixing ground chicken and ground chuck?

Absolutely! Using all ground beef works fine, but the combination of chicken and chuck in this Swedish Meatballs with Classic Creamy Sauce Recipe helps lighten the texture while keeping the meatballs juicy. If you prefer all beef, choose a fattier grind like 80/20 to avoid dryness.
What’s the secret to making the sauce so creamy and smooth?

The key is creating a proper roux by cooking the butter and flour just enough before slowly whisking in your broths and cream. Also, stirring often and simmering gently prevents lumps and keeps the sauce silky. Adding sour cream at the end adds tang and richness that makes this sauce stand out.
Can I make Swedish Meatballs with Classic Creamy Sauce Recipe ahead of time?

Yes, you can! Meatballs can be shaped and browned a day ahead, then refrigerated. The sauce is best made fresh but can be prepared a day ahead too. Just reheat everything together gently when ready to serve for the best flavor and texture.
Is there a gluten-free version of this recipe?

You can easily make this gluten-free by substituting the breadcrumbs with gluten-free breadcrumbs and using a gluten-free flour or cornstarch as a thickener for the sauce. Just be sure your soy sauce and bouillon granules are gluten-free as well.
What can I serve instead of mashed potatoes?

If mashed potatoes aren’t your thing, this Swedish Meatballs with Classic Creamy Sauce Recipe pairs wonderfully with buttered noodles, rice, or even roasted root vegetables. Some days I swap in creamy polenta or cauliflower mash, depending on what I have on hand.

Final Thoughts

This Swedish Meatballs with Classic Creamy Sauce Recipe is one of those dishes that feels like a warm hug from an old friend. It’s approachable, comforting, and endlessly satisfying—exactly what I want when I’m cooking for friends or unwinding after a long day. I’m confident you’ll love the process and the result as much as I do. So go ahead, give it a try, and don’t forget the lingonberry jam—you’re in for a true Scandinavian treat!