Swedish Meatballs with Creamy Sauce

Swedish meatballs and cream sauce over egg noodles on a blue plate next to a kitchen towel.

Homemade Swedish meatballs made with ground beef and pork, baked until lightly browned, then finished in a creamy sauce with Worcestershire and sour cream. Serve over egg noodles or mashed potatoes.

Beth

Prep Time 25

Cook Time 30

Total Time 55

Servings

Ingredients

Meatballs:

1 large yellow onion (grated or finely chopped)
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:

5 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 350°F. Melt 1 tablespoon butter in a skillet over medium heat. Add the onion and cook for 5 minutes, until soft and translucent. Remove from heat and let cool slightly.
While the onion cools, add the beef, pork, breadcrumbs, milk, eggs, parsley, nutmeg and pepper to a large bowl. Add the cooled onion and mix with clean hands or a wooden spoon until combined.
Line two baking sheets with parchment paper or silicone baking mats. Scoop about 1 tablespoon of the meat mixture at a time and roll into balls. You should have about 45–60 meatballs. Arrange on the prepared baking sheets and bake at 350°F for 12 minutes. The meatballs will finish cooking in the sauce.
While the meatballs bake, make the sauce. Melt 5 tablespoons butter in a large, deep skillet over medium heat until bubbly. Whisk in the flour and cook for about 8 minutes, whisking constantly, until the mixture turns light brown, similar to the color of peanut butter.
Slowly whisk in the beef broth and bring to a boil. Let it thicken for 1 minute, whisking constantly. Reduce the heat to low, then stir in the heavy cream and Worcestershire sauce. Stir in the sour cream and season with salt and pepper to taste. Add the meatballs and any juices from the baking sheets. Increase the heat to medium, cover and cook, stirring occasionally, for 10–15 minutes, or until the meatballs reach an internal temperature of 160°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.