Name: Swedish Meatballs with Creamy Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

Jump to Recipe·Print Recipe

If you’ve ever swooned over those tiny, flavorful spheres of comfort at IKEA, you’re going to love making Swedish Meatballs with Creamy Sauce Recipe at home. This isn’t just any meatball recipe—it’s a deep dive into tender, perfectly spiced meatballs swimming in a rich, silky sauce that feels like a warm hug on your plate. Whenever I want a meal that’s both cozy and impressive, this dish hits the spot every time.

What makes this Swedish Meatballs with Creamy Sauce Recipe truly worth trying is how approachable it is for a weeknight dinner but still special enough to pull out for company. The blend of ground chicken and chuck beef keeps the meatballs juicy and flavorful, and the creamy sauce with its perfect balance of savory, tangy, and just a hint of sweetness makes all the difference. Trust me, once you make it yourself, you’ll never settle for store-bought again.

Ingredients You’ll Need

These ingredients come together to create the perfect balance of flavor and texture. When shopping, choose fresh herbs and good quality broths—they really elevate the sauce and make a noticeable difference in the final dish.

Breadcrumbs: Use plain or panko; soaking them in milk keeps your meatballs tender.
Milk: Adds moisture and softness, helping the meatballs stay juicy.
Heavy Cream: Adds richness both in the meatballs and the sauce.
Egg: Acts as a binder to keep everything together.
Kosher Salt: Essential for seasoning and bringing out flavors.
Ground Black Pepper, Allspice, Nutmeg: These spices add warmth and that classic Swedish meatball depth.
Fresh Parsley: Brightens the dish and adds a fresh herbal note.
Unsalted Butter and Vegetable Oil: Butter for flavor; oil for better searing without burning.
Yellow Onion & Garlic: Minced finely to blend seamlessly for that savory base.
Ground Chicken and Ground Chuck: Using both gives the meatballs a nice mix of lean and fat for juicy texture.
All-purpose Flour: Thickens the creamy sauce beautifully.
Low Sodium Beef and Chicken Broth: Provides a rich, complex base for the sauce without overwhelming saltiness.
Sour Cream: Adds tang and creaminess that’s traditional in this sauce.
Beef Instant Bouillon: It’s convenient for boosting the meaty flavor in the sauce.
Soy Sauce, Dijon Mustard, Worcestershire Sauce, Apple Cider Vinegar: Layer the sauce with savory, tangy notes.
Granulated Sugar: Balances acidity and rounds out flavors.
Lingonberry Jam or Cranberry Sauce (Optional): A sweet tart contrast I adore serving on the side—it’s the finishing touch every time.

Variations

One of the fun parts about this Swedish Meatballs with Creamy Sauce Recipe is how easy it is to make it your own. I love tweaking it depending on what’s in my pantry or who I’m feeding—don’t be afraid to experiment!

Variation: Sometimes I swap out ground chicken for turkey or even a mix of pork and beef for a different twist. Each change brings its own character but keeps the meatballs moist and flavorful.
Dairy-Free Option: For a dairy-free version, try coconut cream instead of heavy cream and use olive oil instead of butter. The flavor shifts but the creaminess remains.
Spice it Up: If you like a little heat, a pinch of crushed red pepper flakes in the sauce adds a lovely kick.
Make It Gluten-Free: Swap regular breadcrumbs for gluten-free and use a gluten-free flour or cornstarch in the sauce for thickening.

How to Make Swedish Meatballs with Creamy Sauce Recipe

Step 1: Prep the Meatball Mixture with Care

Start by soaking your breadcrumbs in milk and heavy cream—this step is key for tender meatballs. While they soften, finely mince the onion and garlic, then sauté them gently in butter and oil until translucent and fragrant. Let them cool before mixing into your ground meats along with the soaked breadcrumbs, egg, salt, pepper, allspice, nutmeg, and parsley. I usually use my hands for mixing—it’s the best way to get everything combined without overworking the meat, which keeps the meatballs juicy.

Step 2: Shape and Brown Your Meatballs

Roll the mixture into small, even-sized balls—about 1 to 1.5 inches in diameter works well. Heat your butter and vegetable oil over medium heat and brown the meatballs in batches to avoid overcrowding. This not only locks in flavor but also creates that beautiful crust that adds texture. Don’t worry if they aren’t fully cooked through yet; they’ll finish cooking in the sauce.

Step 3: Whip Up the Creamy Sauce

Using the same pan, melt butter and whisk in the flour to make a roux. Cooking it for a minute or two keeps it from tasting raw. Gradually whisk in beef and chicken broth until silky and lump-free—this patience pays off! Next, stir in the heavy cream, sour cream, bouillon granules, soy sauce, Dijon, Worcestershire, apple cider vinegar, sugar, pepper, and salt to taste. This sauce is where the magic happens—it’s rich but balanced, with just a touch of tanginess.

Step 4: Combine and Simmer

Return your meatballs to the pan, spooning sauce over them. Let everything simmer gently for about 15 minutes—this cooks the meatballs through and allows flavors to meld beautifully. I like to gently stir occasionally to make sure all meatballs get coated in the luscious sauce. Keep your heat low so the sauce stays silky and doesn’t curdle.

How to Serve Swedish Meatballs with Creamy Sauce Recipe

Swedish Meatballs with Creamy Sauce Recipe - Recipe Image

Garnishes

I almost always sprinkle fresh minced parsley right before serving—it adds a burst of color and freshness that lightens the rich sauce. And if I’m feeling festive, a dollop of lingonberry jam or cranberry sauce brings the perfect sweet-tart contrast that just completes the dish.

Side Dishes

Mashed potatoes are classic and perfect for soaking up all that creamy sauce. I also love serving Swedish meatballs with buttered egg noodles or even a simple buttered rice pilaf. Steamed green beans or roasted Brussels sprouts add a bright, crisp counterpoint to the richness.

Creative Ways to Present

For special occasions, I sometimes serve the meatballs on a platter with a ring of fresh herbs and small bowls of cranberry sauce on the side for guests to add as they like. Another fun idea is to skewer a few meatballs for a canapé-style appetizer with toothpicks, perfect for parties. Presentation can be as elegant or relaxed as you want!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, separating meatballs and sauce sometimes to maintain their best texture. The meatballs soak up more sauce if stored together, which some people love, but if you prefer firmer ones, keep them separate until reheating.

Freezing

This recipe freezes beautifully! I usually flash freeze the meatballs on a tray first, then transfer them to a freezer-safe bag to prevent sticking. The sauce can be frozen separately in a sealed container. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth. If it’s too thick, add a splash of broth or cream. Microwaving works too, but I prefer the stovetop because it keeps the texture consistent and adds that fresh-cooked feel.

FAQs

Can I make Swedish Meatballs with Creamy Sauce Recipe ahead of time?

Absolutely! The meatballs and sauce can be made a day or two ahead and refrigerated. Just reheat gently on the stove before serving. This makes it a great option for meal prep or entertaining without last-minute stress.
What’s the secret to tender Swedish meatballs with this recipe?

The key is soaking the breadcrumbs in milk and heavy cream before mixing, plus a careful mix of ground chicken and chuck beef. This combo, along with not overworking the meat, keeps the meatballs tender and juicy every time.
Can I substitute the heavy cream in the sauce?

You can use half-and-half or a lighter cream substitute, but keep in mind the sauce might be less rich. For dairy-free alternatives, coconut cream or cashew cream work well with a slightly different flavor profile.
What do I serve with Swedish Meatballs and Creamy Sauce?

Mashed potatoes, buttered noodles, or rice pilaf are classic options. Adding a green vegetable like steamed green beans or roasted Brussels sprouts provides freshness to balance the richness.
Can I make this recipe gluten-free?

Yes! Use gluten-free breadcrumbs and substitute the all-purpose flour in the sauce with gluten-free flour or cornstarch. Just adjust thickening amounts as needed.

Final Thoughts

Swedish Meatballs with Creamy Sauce Recipe has become one of my go-to comfort foods that always impresses without a fuss. There is just something so satisfying about those tender meatballs paired with luscious, flavorful sauce that feels both indulgent and homey. I can’t recommend giving this recipe a try enough—you’ll find it’s a crowd-pleaser that’s destined to become a family favorite in your kitchen too.