Swedish Meatballs with Cream Sauce: Weeknight Legend

You’re five ingredients away from dinner glory. These Swedish Meatballs with Cream Sauce don’t just taste good—they hit that cozy, restaurant-level comfort that makes people ask for seconds before they finish firsts.

Think tender, juicy meatballs swimming in a velvety, tangy cream sauce that clings to every bite. It’s the dish you bring out when you need a guaranteed win with minimal drama.

And yes, it crushes the “IKEA meatballs” memory—politely, but decisively.

Why This Recipe Works

Classic meatballs can be dense; these are ultra-tender thanks to a bread-and-milk panade that locks in moisture. A mix of ground beef and pork gives balanced richness and a clean, savory finish.

The sauce? Silky, slightly tangy, and deeply savory from beef stock, cream, and a whisper of Dijon and Worcestershire. Browning the meatballs first builds fond—those tasty browned bits—that turn the sauce from good to “why is this so addictive?” Finally, warming spices like allspice and nutmeg deliver that unmistakable Swedish profile without overpowering.

Servings, Prep time, Cooking time, Calories

Servings: 4–6
Prep Time: 20 minutes
Cooking Time: 25–30 minutes
Calories: ~520 per serving (with sauce, not including mash or noodles)

Things You’ll Need on Hand

For the meatballs:

1/2 cup fresh breadcrumbs (or 1 slice soft bread)
1/3 cup milk
1 lb (450 g) ground beef
1/2 lb (225 g) ground pork
1 small onion, finely minced or grated
1 large egg
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 tbsp chopped parsley (optional)
2–3 tbsp butter or neutral oil for frying

For the cream sauce:

3 tbsp butter
3 tbsp all-purpose flour
2 cups beef stock (low-sodium)
3/4 cup heavy cream (or half-and-half for lighter)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste

To serve (optional but epic): Mashed potatoes, egg noodles, or buttered potatoes; lingonberry jam; extra parsley.

Cooking Method

Make the panade: In a bowl, combine breadcrumbs and milk.
Let it soak 3–5 minutes until pasty.
Mix the meat: Add beef, pork, onion, egg, salt, pepper, allspice, nutmeg, and parsley to the panade. Gently mix with your hands until just combined.
Don’t overwork—tender beats tough every time.
Shape: Roll into walnut-sized balls (about 1 to 1.25 inches). You should get roughly 24–28 meatballs.
Brown: Heat 2–3 tbsp butter or oil in a large skillet over medium heat.
Sear meatballs in batches until browned on all sides, about 5–7 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.
Build the roux: In the same pan, lower heat.
Add 3 tbsp butter. Whisk in flour; cook 1–2 minutes until lightly golden and nutty (no raw flour flavor allowed, please).
Whisk the sauce: Slowly stream in beef stock, whisking to smooth.
Simmer 2–3 minutes until it starts to thicken. Add cream, Dijon, and Worcestershire; stir.
Season with salt and pepper to taste.
Finish cooking: Return meatballs and any juices to the pan. Simmer gently 8–10 minutes until meatballs are cooked through (165°F/74°C) and sauce is silky and clingy.
Serve: Spoon over mashed potatoes, noodles, or potatoes.
Add a dollop of lingonberry jam if you’re feeling traditional. Sprinkle parsley for the “I cooked on purpose” look.

Storage Instructions

Fridge: Cool and store in an airtight container up to 4 days.
Freezer: Freeze meatballs and sauce together up to 3 months.
Thaw overnight in the fridge.
Reheat: Warm gently on the stove over medium-low heat, adding a splash of stock or cream if the sauce thickened overnight. Microwave works too, but stir halfway for even heating.

Wholesome Benefits

Protein-rich: The beef-pork combo delivers amino acids your body loves after a long day.
Balanced fats: Cream brings satisfaction and helps absorb fat-soluble vitamins—just keep portions sane, IMO.
Spice goodness: Allspice and nutmeg aren’t just flavor; they bring antioxidants and aroma that reduces the need for excess salt.
Customizable carbs: Pair with potatoes, noodles, or a mash of cauliflower if you’re chasing lighter macros.

Nutrition Stats

Approximate per serving (1/6 of recipe, sauce included, without sides): 520 calories, 29 g protein, 34 g fat (16 g saturated), 22 g carbs, 1 g fiber, 1,050 mg sodium (varies with stock and seasoning).

Tip: use low-sodium stock and season at the end to keep the salt in check.

Watch Out for These Traps

Skipping the panade: Dry meatballs are kitchen heartbreak. Bread + milk equals juicy bites, every time.
Overmixing: Aggressive stirring = tough texture.
Mix just until combined.
Boiling the sauce: A hard boil can split dairy. Gentle simmer is your friend.
Under-browning: Pale meatballs mean bland sauce.
Browning builds the flavor foundation—don’t rush it.
Soggy crumbs: Too much milk makes a loose mix. The panade should be thick, not soupy.
Add a pinch more crumbs if needed.

Easy Swaps & Alternatives

Lighter dairy: Use half-and-half or evaporated milk. Sauce will be slightly thinner but still lush.
All-beef version: Works fine; add 1 extra tbsp butter to the pan for richness.
Gluten-free: Use GF breadcrumbs and a 1:1 GF flour blend for the roux.
Cornstarch slurry also works: 1.5 tbsp cornstarch + 2 tbsp cold water, added at the end.
Dairy-free: Use oat milk and a dairy-free cream (barista-style works best) plus oil in place of butter. Flavor stays strong, texture slightly lighter.
No pork? Sub turkey for the pork and add 1 tbsp oil and an extra pinch of salt to compensate.
Flavor twist: Add 1 tsp soy sauce for umami depth or a squeeze of lemon at the end for brightness (FYI, it slaps).

FAQ

Can I bake the meatballs instead of pan-frying?

Yes.

Bake at 425°F (220°C) on a lined sheet for 12–15 minutes, turning once. Still deglaze the baking juices into the sauce for max flavor.

What can I use instead of lingonberry jam?

Cranberry sauce, red currant jelly, or even a tart cherry preserve works.

You want sweet-tart contrast against the savory cream.

How do I prevent the meatballs from falling apart?

Use the egg and panade, chill the shaped meatballs for 15 minutes, and brown gently. If the mix feels loose, add 1–2 tbsp more breadcrumbs.

Can I make them ahead?

Absolutely.

Brown the meatballs and refrigerate up to 24 hours. Finish in the sauce before serving.

The flavors actually improve, which feels like cheating.

Is nutmeg essential?

It’s classic, but you can skip it if needed. Allspice is the non-negotiable for that Swedish vibe.

What sides go best?

Buttery mashed potatoes are traditional, egg noodles are ultra-comforting, and roasted carrots or a simple cucumber salad keep things fresh.

A Few Last Words

These Swedish Meatballs with Cream Sauce are the weeknight flex that tastes like a Sunday project.

They’re simple, reliable, and loaded with personality—yours, once you start tweaking spices and sides. Make them once and they’ll enter the “house classics” rotation faster than you can say “pass the jam.” Ready for round two tomorrow?

Your leftovers are already winning.