Easy Swedish Meatballs with Creamy Sauce
These homemade Swedish meatballs are baked first, then finished in a creamy sauce with Worcestershire and a hint of nutmeg. Spoon them over egg noodles or mashed potatoes and call dinner handled. Cozy, comforting, and no trip to IKEA required.
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Meatball Ingredients
- yellow onion
- butter
- plain breadcrumbs
- milk
- eggs
- ground pork
- ground beef
- dried parsley
- ground nutmeg
- black pepper
Sauce Ingredients
- butter
- flour
- beef broth
- heavy cream
- Worcestershire sauce
- sour cream
- salt and pepper to taste
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Preheat oven to 350º F. Begin making the meatball mixture by cutting the top off of the onion (leaving root intact) and grating or finely chopping. Heat 1 Tbsp butter over medium heat in a pan. Add onion to melted butter and cook for about 5 minutes, until onions are soft and translucent. Remove from heat and cool for a few minutes.
Step 2: In a large bowl, combine beef, pork, breadcrumbs, milk, eggs, parsley, nutmeg, pepper, and cooled onions. Use a wooden spoon to stir until all ingredients are thoroughly combined.
Step 3: Prepare 2 baking sheets and line with a silicone mat or parchment paper. Make 1-inch meatballs by scooping approximately 1 Tbsp of meat mixture and rolling into a ball with clean hands. It’s okay if they are not exactly the same size. You should end up with 45–60 meatballs depending on the size. Place meatballs on the sheet and bake at 350º F for 10 minutes. They won’t be done yet, but they’ll finish cooking in the sauce.
Step 4: While meatballs are baking, begin making the sauce by melting 4 Tbsp butter in a large pan over medium-low heat. Whisk in flour and continue to whisk. The flour will begin to darken. It’s done when it’s the color of peanut butter or light brown.
Step 5: Carefully whisk in beef stock (go slow to avoid splattering). Bring to a boil then reduce heat to low. Slowly stir in heavy cream and Worcestershire sauce. Stir in sour cream. Season with salt and pepper to taste. Add meatballs to pan including any remaining juices, cover and cook for 10 minutes or until meatballs are cooked through (at least 165º F).
🍋 Simply Made Suggestions
- Make them ahead: Shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator until you’re ready to cook.
- Pick your side: Serve the meatballs and creamy sauce over egg noodles or fluffy mashed potatoes.
- Add something sweet: Lingonberry jam is the classic choice, but raspberry preserves work too if that’s easier to find.
🥔 Before You Go…
Serve these Swedish meatballs with our creamy mashed potatoes to soak up every bit of that sauce. And if hearty comfort food is on the menu this week, try our easy beef shepherd’s pie next.
Swedish Meatballs
Ingredients
Meatballs:
- 1 large yellow onion
- 1 Tbsp butter
- ½ cup breadcrumbs
- 2 Tbsp milk
- 2 eggs
- 1 pound ground pork
- 1 ⅓ pound ground beef
- 1 tsp dried parsley
- 1 tsp ground nutmeg
- 1 tsp black pepper
Sauce:
- 4 Tbsp butter
- ⅓ cup flour
- 2 cups beef broth
- ¾ cup heavy cream
- 1 Tbsp Worcestershire sauce
- ¼ cup sour cream
- salt and pepper to taste
Instructions
- Preheat oven to 350º F. Begin making the meatball mixture by grating (or finely chopping) onion. Heat 1 Tbsp butter over medium heat in a pan. Add onion to melted butter and cook for about 5 minutes, until onions are soft and translucent. Remove from heat and cool for a few minutes.
- In a large bowl, combine beef, pork, breadcrumbs, milk, eggs, parsley, nutmeg, pepper, and cooled onions. Use a wooden spoon to stir until all ingredients are thoroughly combined.
- Prepare 2 baking sheets and line with a silicone mat or parchment paper. Make 1-inch meatballs by scooping approximately 1 Tbsp of meat mixture and rolling into a ball with clean hands. It’s okay if they are not exactly the same size. You should end up with 45-60 meatballs depending on the size. Place meatballs on the sheet and bake at 350º F for 10 minutes. They won’t be done yet, but they’ll finish cooking in the sauce.
- While meatballs are baking, begin making the sauce by melting 4 Tbsp butter in a large pan over medium low heat. Whisk in flour and continue to whisk. The flour will begin to darken. It’s done when it’s the color of peanut butter or light brown.
- Carefully whisk in beef stock (go slow to avoid splattering). Bring to a boil then reduce heat to low. Slowly stir in heavy cream and Worcestershire sauce. Stir in sour cream. Salt and pepper to taste. Add meatballs to pan including any remaining juices, cover and cook for 10 minutes or until meatballs are cooked through (at least 165º F).
Notes
- Serve over egg noodles or with mashed potatoes.
- Serve with jelly (lingonberry or raspberry)
- Make meatballs up to 24 hours ahead of time and store in refrigerator until ready to cook.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
This was super easy to make! Super yummy and I was able to meal prep it!