Swedish Meatballs Recipe: Easy 30-Minute Comfort Dinner with Creamy Sauce

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There’s something undeniably comforting about tender, flavorful meatballs swimming in a rich, creamy sauce. Swedish meatballs have earned their place as a beloved classic, and this homemade version brings all that cozy, restaurant-quality flavor right to your dinner table. If you’re searching for easy meals with ground beef that don’t compromise on taste, you’ve found your new go-to recipe.

What makes these Swedish meatballs truly special is the combination of beef and pork, which creates incredibly tender and juicy meatballs. The aromatic blend of nutmeg, allspice, and oregano gives them that signature Swedish flavor profile, while the velvety sour cream sauce ties everything together beautifully. Whether you’re planning a cozy weeknight dinner or looking to impress guests, this recipe delivers every single time.

The best part? This entire dish comes together in about 30 minutes of active cooking time. You’ll start by creating perfectly seasoned meatballs using a mixing bowl, then brown them to golden perfection in a frying pan, and finish with a luxurious cream sauce that’s simply irresistible. Serve these beauties over mashed potatoes or buttered egg noodles, and watch your family ask for seconds.

Why You’ll Love This Swedish Meatball Recipe

This recipe stands out from other hamburger meat recipes for several compelling reasons:

• Perfect Texture: The combination of ground beef and pork creates meatballs that are incredibly tender and never dry
• Rich Flavor Profile: The warm spices like nutmeg and allspice give these meatballs their authentic Swedish character
• Restaurant-Quality Sauce: The creamy sauce made with beef broth, sour cream, and a hint of Worcestershire sauce is absolutely divine
• Family-Friendly: Kids and adults alike love these comforting meatballs
• Versatile Serving Options: Serve over noodles, mashed potatoes, rice, or even with lingonberry jam for an authentic Swedish touch
• Make-Ahead Friendly: You can prep the meatballs ahead and refrigerate them overnight

Ingredients You’ll Need

This recipe uses simple, accessible ingredients that you likely already have in your kitchen. Here’s everything you need to create these delicious Swedish meatballs:

For the Meatballs

For the Creamy Sauce

Step-by-Step Instructions

Follow these detailed instructions to create perfect Swedish meatballs every time. Having the right kitchen utensils on hand will make the process even smoother.

Preparing the Meatballs

Step 1: Heat half of the olive oil in a large, high-walled skillet over medium heat. Using a cutting board and chef’s knife, finely dice the yellow onion and mince the garlic. Add them to the heated skillet and soften for 5 minutes, stirring occasionally. Once softened, set aside and allow to cool completely before adding to the meat mixture.

Step 2: In a large mixing bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Use a spoon or your hands to mix these ingredients together first, creating an even base.

Step 3: Add the ground beef and ground pork to the bowl. Gently incorporate the meat into the breadcrumb mixture using your hands or a fork. The key here is to mix just until everything is evenly combined avoid overworking the meat, as this will result in tough, dense meatballs instead of tender ones.

Step 4: Roll the mixture into 1 ½-inch meatballs and place them on a plate. A small cookie scoop is incredibly helpful for creating uniformly sized meatballs that will cook evenly. You should get approximately 24-28 meatballs from this mixture. Transfer the plate to the refrigerator and let the meatballs chill for at least 15 minutes, or up to overnight if you’re meal prepping. If chilling overnight, cover them with plastic wrap.

Making the Sauce and Cooking

Step 5: While the meatballs chill, prepare your sauce base. In a large measuring cup with a spout, combine the beef broth, chicken bouillon cube (crumbled), Worcestershire sauce, Dijon mustard, and dried parsley. Stir well and set aside this makes adding the liquid to your roux much easier later.

Step 6: Heat the remaining tablespoon of olive oil in a large frying pan or skillet over medium-high heat. Once the oil is shimmering, add the chilled meatballs in batches. Don’t overcrowd the pan leave plenty of room around each meatball so you can easily rotate them to brown on all sides.

Step 7: Brown the meatballs for about 1 minute per side, rotating them gently with a spoon or tongs. You’re looking for a golden-brown crust on all sides. The meatballs don’t need to be cooked through at this stage they’ll finish cooking in the sauce. Remove the browned meatballs and set them aside on a plate. If there’s excess oil in the pan after browning all batches, drain it off.

Step 8: Reduce the heat to medium and melt the butter in the same skillet. Use a silicone spatula to scrape up all those flavorful browned bits from the bottom of the pan this adds incredible depth to your sauce.

Step 9: Sprinkle the flour over the melted butter and stir continuously for 2 minutes. You’re creating a roux, which will thicken your sauce. Cook until the flour mixture just begins to turn a light golden brown and smells slightly nutty.

Step 10: Slowly add the prepared beef broth mixture to the roux in small splashes, stirring continuously to prevent lumps. Start with just a few tablespoons at a time, stirring until smooth, then gradually add more. Once all the liquid is incorporated, bring the mixture to a boil, then reduce to a gentle simmer.

Step 11: Place the sour cream in a medium bowl. This next step is crucial to prevent curdling: slowly stir about ¼ cup of the warm sauce into the sour cream, whisking constantly. This process, called tempering, gradually raises the temperature of the sour cream so it won’t separate when added to the hot sauce. Pour the tempered sour cream back into the skillet and stir over low heat until fully incorporated and smooth.

Step 12: Add the browned meatballs back to the skillet along with any accumulated juices from the plate. Spoon the creamy sauce over the meatballs, ensuring they’re well coated. Cover the pan partially and allow the meatballs to simmer gently in the sauce for 10-15 minutes, or until they’re cooked through (internal temperature should reach 160°F).

Step 13: Garnish with freshly chopped parsley and serve immediately over your choice of mashed potatoes or buttered egg noodles. The sauce is so delicious you’ll want plenty of starch to soak it up!

Expert Tips for Perfect Swedish Meatballs

• Don’t Skip the Chilling: Chilling the meatballs before cooking helps them hold their shape better during browning
• Room Temperature Sour Cream: Always bring your sour cream to room temperature before adding it to the sauce this prevents curdling and ensures a smooth, creamy texture
• Gentle Mixing: Handle the meat mixture as little as possible to keep your meatballs tender
• Uniform Size Matters: Use a cookie scoop to ensure all meatballs are the same size so they cook evenly
• Brown in Batches: Overcrowding the pan will steam the meatballs instead of browning them work in batches for the best crust
• Temperature Check: Use a meat thermometer to ensure meatballs reach 160°F internally for food safety
• Make Ahead Option: You can freeze uncooked meatballs for up to 3 months. Brown them straight from frozen, adding a couple extra minutes to the cooking time

Serving Suggestions

Swedish meatballs are incredibly versatile when it comes to serving options:

• Classic Style: Serve over buttered egg noodles or creamy mashed potatoes
• Low-Carb Option: Pair with cauliflower mash or zucchini noodles
• Traditional Swedish: Add a dollop of lingonberry jam on the side for that authentic sweet-tart contrast
• With Vegetables: Serve alongside roasted green beans, steamed broccoli, or glazed carrots
• Party Appetizer: Make smaller 1-inch meatballs and serve on toothpicks as an appetizer

Storage and Reheating

Refrigerator: Store leftover Swedish meatballs in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen and improve after a day, making leftovers incredibly delicious.

Freezer: Swedish meatballs freeze beautifully! Store in a freezer-safe container for up to 3 months. Freeze the meatballs in their sauce for the best results.

Reheating: Reheat gently in a pot on the stovetop over low heat, stirring occasionally and adding a splash of beef broth if the sauce has thickened too much. You can also reheat in the microwave at 50% power, stirring every minute until heated through.

Frequently Asked Questions

Can I use only ground beef instead of beef and pork?

Yes, you can use all ground beef if you prefer, but the combination of beef and pork creates a more tender and flavorful meatball. If using only beef, consider using 85% lean instead of 80% to prevent the meatballs from being too greasy.

Can I make these in an air fryer?

Absolutely! You can cook the meatballs in an air fryer at 375°F for 10-12 minutes, shaking the basket halfway through. Then prepare the sauce separately on the stovetop and combine them at the end.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. You can also use heavy cream for a richer sauce, though it won’t have the same tangy flavor profile.

Why do my meatballs fall apart?

Meatballs fall apart for a few reasons: not enough binding ingredients (egg and breadcrumbs), overworking the meat mixture, or flipping them too early before they’ve had a chance to develop a crust. Make sure to chill them before cooking and be gentle when browning.

Can I make these meatballs gluten-free?

Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour, and use a gluten-free flour blend for the roux. Make sure your Worcestershire sauce is also gluten-free.

How do I know when the meatballs are fully cooked?

The safest way is to use a meat thermometer meatballs should reach an internal temperature of 160°F. They should also be firm to the touch and no longer pink in the center when cut open.

Can I use a slow cooker for this recipe?

Yes! Brown the meatballs first as directed, then transfer them to a slow cooker. Prepare the sauce on the stovetop, pour it over the meatballs, and cook on low for 4-6 hours or high for 2-3 hours.

What’s the best way to serve Swedish meatballs for a party?

Make smaller appetizer-sized meatballs (about 1 inch), keep them warm in a slow cooker with the sauce, and provide toothpicks for easy serving. They’re always a crowd favorite!

Equipment You’ll Need

Having the right kitchen tools makes this recipe even easier to prepare. Here are the essential items:

• Frying pans – A large, high-walled skillet is essential for browning meatballs and making the sauce
• Mixing bowls – For combining meatball ingredients
• Measuring cups and spoons set – For accurate ingredient portions
• Kitchen utensils – Spatulas and spoons for stirring and flipping
• Cutting board – For prepping onions and garlic
• Chef’s knives – For fine dicing and mincing

Final Thoughts

These homemade Beef Swedish Meatballs are everything you want in a comfort food dinner tender, flavorful, and swimming in the most incredible creamy sauce. Whether you’re looking for quick dinner ideas for busy weeknights or a special dish to serve guests, this recipe delivers restaurant-quality results right in your own kitchen.

The combination of perfectly seasoned meatballs and that luscious sour cream sauce is absolutely irresistible. Plus, with the make-ahead and freezer-friendly options, you can easily double the batch and have delicious homemade meals ready whenever you need them. This is definitely one of those ground meat recipes for dinner that you’ll return to again and again.

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Swedish Meatballs Recipe: Easy 30-Minute Comfort Dinner with Creamy Sauce

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Tender, flavorful Swedish meatballs made with beef and pork, served in a rich and creamy sauce. Perfect comfort food for weeknight dinners!

• Author: Sara
• Prep Time: 20
• Cook Time: 25
• Total Time: 45
• Yield: 6
• Category: Main Course
• Method: Pan-Frying
• 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 dried 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

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Instructions

1. Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool. In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it. Roll into 1 ½-inch meatballs and place on a plate. Transfer to the fridge and let them chill for 15 minutes, or up to overnight. While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside. Heat remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Melt the butter in the same skillet over medium heat. Use a silicone spatula to clean the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Place the sour cream in a medium bowl. Slowly stir in about ¼ cup of the warm sauce until smooth. Pour the tempered sour cream back into the pot and stir over low heat until incorporated. Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes, partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Notes

Chill the meatballs for at least 15 minutes before cooking to help them hold their shape. Always bring sour cream to room temperature before adding to prevent curdling. Use a cookie scoop for uniformly sized meatballs. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.