Name: Swedish Meatball Recipe with Rich Sauces Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 2 tablespoons olive oil, divided in half; ½ cup yellow onion, finely diced; 2 cloves garlic, minced; ½ cup panko breadcrumbs; ¼ cup Parmesan cheese; 1 large egg, whisked; 1/3 cup milk; 1 teaspoon salt; ¼ teaspoon oregano; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; ¼ teaspoon pepper; ¾ lb. ground beef, 80% lean; ½ lb. ground pork; 4 tablespoons butter; 4 tablespoons flour; 2 cups beef broth; 1 cube chicken bouillon; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon dried parsley; ½ cup sour cream, at room temperature

There’s something undeniably comforting about tender meatballs swimming in a velvety sauce, don’t you think? This Swedish Meatball Recipe with Rich Sauces Recipe is one of those dishes that wraps you in a warm hug—perfect for chilly nights or when you want a bit of Scandinavian flair at your dinner table.

A stainless steel pot filled with around twenty round meatballs covered in thick light brown creamy sauce with a smooth texture; small bright green parsley leaves are sprinkled evenly over the top, adding color contrast; the pot sits on a white marbled surface with a sprig of parsley on the side and a beige cloth in the background, bright natural lighting enhances the glossy look of the sauce photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Swedish Meatball Recipe with Rich Sauces Recipe
Top Tip
How to Serve Swedish Meatball Recipe with Rich Sauces Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Swedish Meatball Recipe with Rich Sauces Recipe

Why You'll Love This Recipe

From my kitchen to yours, this recipe holds a special place in my heart because of how it balances simple ingredients with rich, indulgent flavors. Once I mastered these Swedish meatballs, they quickly became a family favorite—comfort food at its finest.

Perfectly Tender Meatballs: The mix of ground beef and pork with careful seasoning keeps them juicy, never dry or tough.
Rich, Creamy Sauce: The sauce is where the magic happens—smooth, tangy, with just the right depth from broth and sour cream.
Simple, Everyday Ingredients: No need for fancy or hard-to-find items, which makes this easy to whip up any night.
Flexible and Customizable: Make it your own with tweaks to seasoning or sides, so it always feels special.

Ingredients & Why They Work

This recipe brings together a handful of ingredients that each play a vital role in creating the iconic flavors and textures we expect from Swedish meatballs. Trust me, these combinations are tried and true—and they really shine when you follow the tips below.

Flat lay of a small mound of finely diced yellow onion, two peeled garlic cloves, a small white ceramic bowl of panko breadcrumbs, a small white ceramic bowl of grated Parmesan cheese, one whole uncracked brown egg, a small white ceramic bowl of milk, a small white ceramic bowl of olive oil, a small white ceramic bowl of ground allspice, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of dried oregano, a small white ceramic bowl of black pepper, a small pile of raw ground beef, a small pile of raw ground pork, a small white ceramic bowl of softened butter, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of beef broth, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of dried parsley, a small white ceramic bowl of sour cream, fresh parsley sprigs placed on a simple white ceramic plate, all ingredients fresh and natural, arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef and ground pork: The blend ensures juicy, flavorful meatballs with a nice texture—beef adds heartiness, pork keeps it tender.
Yellow onion and garlic: Adds aromatic sweetness and depth that infuses the meat and sauce.
Panko breadcrumbs: Light and airy, they prevent the meatballs from being dense, helping them stay delicate.
Parmesan cheese: Adds a subtle salty, umami richness that complements the savory profile.
Milk and egg: Together they bind the ingredients without weighing them down—really helps with that perfect texture.
Seasonings (salt, oregano, allspice, nutmeg, pepper): The nutmeg and allspice bring that classic Swedish warmth and a little aromatic intrigue.
Butter and flour (for roux): The base for the luscious, thickened sauce.
Beef broth and chicken bouillon: Creates a deep, savory backbone for the sauce—bouillon enhances the flavor complexity.
Worcestershire sauce and Dijon mustard: These add tangy, savory layers that lift the sauce beyond basic gravy.
Dried parsley: Adds a mild herbaceous note for balance.
Sour cream: The key to that creamy, slightly tangy finish that defines the sauce—it also makes it luxuriously smooth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Swedish Meatball Recipe with Rich Sauces Recipe is—you can really tweak it to suit your mood or pantry. Whether you want to swap different meats or add your favorite herbs, it’s easy to make it uniquely yours.

Variation: Sometimes I use ground veal with beef and pork for a more traditional touch, which adds unbelievably tender meatballs.
Dietary modification: For a lighter version, try swapping sour cream for Greek yogurt—you’ll still get the tang and creaminess but with fewer calories.
Seasonal twist: Adding fresh thyme or dill in the sauce during spring gives it a fresh, lively flavor.
Spice it up: A pinch of cayenne pepper mixed into the meatball seasoning gives a subtle heat kick that wakes up your tastebuds wonderfully.

Step-by-Step: How I Make Swedish Meatball Recipe with Rich Sauces Recipe

A white bowl filled with creamy mashed potatoes on the right side, smooth and slightly fluffy in texture, topped with a light brown gravy that spreads over both the mashed potatoes and several round meatballs on the left side. The meatballs are golden brown with a slightly shiny surface from the gravy and garnished with small green parsley pieces scattered on top and around. A silver fork rests on the right side of the bowl, slightly stuck into the mashed potatoes. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften Your Onions & Garlic

I always start by heating half the olive oil in a high-sided skillet over medium heat—you want those onions and garlic to become soft and fragrant without browning. This gentle cooking releases their sweetness, which adds depth. About 5 minutes is perfect, then set them aside to cool so they don’t cook the egg in the next step.

Step 2: Mix Your Meatball Ingredients Gently

In a large bowl, I combine the cooled onion and garlic with breadcrumbs, Parmesan, whisked egg, milk, and the spices. Adding these first allows them to mix uniformly before the meat goes in. Once you add the meat, fold everything together just enough to combine. Overmixing can toughen the meatballs, and that’s the last thing you want! Use a gentle hand for tender meatballs every time.

Step 3: Shape and Chill

Use a small cookie scoop or your hands to roll the mixture into roughly 1½-inch meatballs. I find chilling them in the fridge for at least 15 minutes not only helps hold their shape but also relaxes the mixture, leading to better texture when cooked. You can even refrigerate overnight if pressed for time.

Step 4: Brown the Meatballs

Heat the remaining olive oil in your skillet over medium-high heat. Brown your meatballs in batches, making sure to leave plenty of space so they get a beautiful crust all over. About one minute per side should do it. Don’t rush this step; those browned edges make all the difference in flavor. Once browned, set them aside—don’t worry, they’ll finish cooking in the sauce.

Step 5: Make the Sauce Base

Using the same skillet (with all those delicious browned bits), melt butter over medium heat. Stir in flour and cook, stirring constantly for 2 minutes until you see it start to brown. This roux is the foundation for a velvety, thick sauce—don't skip this step! Gradually whisk in your broth mixture, bringing it to a boil before reducing to a simmer. Let it thicken up gently.

Step 6: Finish the Sauce with Sour Cream

Spoon about a quarter cup of the hot sauce into a bowl with the sour cream and blend it until smooth—that step prevents curdling when you mix it back into the main sauce. Then stir it all together over low heat. The sauce should be creamy, slightly tangy, and utterly delicious.

Step 7: Warm the Meatballs in the Sauce

Return the meatballs and any juices from your plate to the pan. Spoon sauce over them, cover partially, and let them simmer gently for 10–15 minutes. This ensures they’re cooked through without drying out, soaking up all that lovely sauce. Serve hot with your favorite sides and enjoy!

Top Tip

Over the years, I’ve learned a few tricks that really help maximize the flavors and texture in this Swedish Meatball Recipe with Rich Sauces Recipe. These tips intend to save you frustration and get you those tender, flavorful meatballs every time.

Don’t Overmix: I can’t stress this enough—fold the meat gently when mixing, or your meatballs can become dense and chewy.
Chill Before Cooking: Resting the formed meatballs helps them hold together, which means fewer broken meatballs in the pan and a prettier final dish.
Saucing Slowly: Temper the sour cream before adding it to the sauce to avoid curdling and keep the sauce silky smooth.
Use a High-Walled Skillet: This gives you plenty of room to brown without overcrowding, helping your meatballs sear nicely rather than steam.

How to Serve Swedish Meatball Recipe with Rich Sauces Recipe

Garnishes

I’m a big fan of finishing these meatballs with a sprinkle of fresh parsley—it adds a pop of color and a fresh herbal brightness that cuts through the rich sauce wonderfully. Sometimes, a little extra grated Parmesan on top makes things feel extra special.

Side Dishes

Traditionally, Swedish meatballs shine over creamy mashed potatoes or buttered egg noodles—they soak up all that sauce so nicely. I’ve also served them with roasted root vegetables or a simple green salad to balance the richness.

Creative Ways to Present

For a dinner party, I love plating individual servings on a bed of buttery spaetzle or even rye bread crostini topped with meatballs and sauce for a fun twist. Meatball sliders with lingonberry jam on the side also make a playful and delicious appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store wonderfully—just keep them in an airtight container and refrigerate for up to three days. I always save the sauce with them to keep everything moist and flavorful.

Freezing

I’ve frozen these meatballs many times with great results. Freeze them either plain or already coated in sauce in a freezer-safe container or bag. They’ll keep well for up to three months—perfect for a ready-made comfort meal whenever you need it.

Reheating

To reheat, gently warm leftovers in a double boiler or over very low heat on the stove. This helps prevent the sauce from breaking or curdling. If you’re in a pinch, the microwave works—just heat slowly in short bursts, stirring in between.

Frequently Asked Questions:

Can I use all ground beef instead of mixing with pork?

Yes, you can use all ground beef, but mixing pork in adds extra moisture and tenderness, which improves the texture and flavor of the meatballs.

What’s the best way to avoid dry meatballs?

Avoid overworking the meat mixture when combining ingredients and don’t overcook the meatballs. Using a mix of beef and pork and adding milk and egg helps keep them juicy. Chilling before cooking also helps them hold their moisture.

Can I substitute sour cream with heavy cream?

Absolutely! Heavy cream can be used instead of sour cream if you prefer a milder, creamier sauce. Just add it at the same stage and stir gently to combine.

How do I prevent the sauce from curdling?

To prevent curdling, temper the sour cream by mixing it with a small amount of the hot sauce before combining it with the rest. Also, keep the sauce on low heat after adding the sour cream and avoid boiling. This keeps the sauce smooth and creamy.

Final Thoughts

Making this Swedish Meatball Recipe with Rich Sauces Recipe always feels like a little celebration in my kitchen. The combination of those tender, spiced meatballs and that irresistible creamy sauce never fails to impress guests or satisfy family after a long day. I encourage you to give it a try—you might just find your new go-to comfort meal that’s as heartwarming as it is delicious.