If you’ve ever wished you could recreate that classic Swedish comfort food at home, this Swedish meatballs with creamy brown sauce recipe is for you. Rich, tender, and bursting with savory flavor, these meatballs bring the beloved taste of Sweden straight to your dinner table.
Paired with a luscious, velvety sauce, this dish is a satisfying meal perfect for family dinners or weekend indulgence.
Why You’ll Love This Homemade Swedish Meatballs Recipe
Making meatballs from scratch might sound intimidating, but this recipe is approachable even for beginner cooks. The combination of finely chopped onions, garlic, and a touch of seasoning ensures every bite is flavorful, while the creamy brown sauce elevates the dish to restaurant-quality.
Unlike prepackaged versions, you control the ingredients, which means no unnecessary additives and the flexibility to adjust seasonings to your liking. Plus, pairing them with a simple side like mashed potatoes, steamed peas, or even a tangy berry jam makes the meal wholesome and balanced.
Ingredients for Swedish Meatballs
To make 25–30 meatballs, you’ll need:
- 500 g lean ground beef
- 50 g whole wheat or plain breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2–3 garlic cloves, crushed
- Salt and freshly ground black pepper, to taste
For the Creamy Brown Sauce:
- 30 g unsalted butter
- 20 g all-purpose or diet-friendly flour
- 100 ml heavy cream
- 250 ml vegetable stock
- 1–2 tbsp soy sauce
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
How to Make Swedish Meatballs
Start by combining the ground beef, breadcrumbs, egg, onion, garlic, and seasonings in a mixing bowl. Knead gently until fully incorporated, then shape into small, evenly sized meatballs.
Heat a lightly oiled skillet over medium heat and brown the meatballs on all sides for a few minutes. Transfer them to a preheated oven at 180°C and bake until golden and cooked through, about 10–15 minutes depending on their size.
Preparing the Creamy Brown Sauce
Melt butter in a medium saucepan over low heat and stir in the flour. Cook briefly to remove the raw taste, then gradually whisk in cream and vegetable stock until smooth and lump-free.
Add soy sauce and Dijon mustard, then season with salt and pepper. Let the sauce simmer gently for a few minutes until thickened and flavorful. Pour over the meatballs just before serving for a rich and comforting finish.
Serving Suggestions
Traditional sides like mashed potatoes and steamed green peas complement the meatballs beautifully. For a touch of sweetness, you can serve them with a sugar-free berry jam or cranberry sauce. This combination creates a classic Swedish flavor profile with a satisfying balance of savory and subtle sweetness.
Other great accompaniments include roasted vegetables, creamy polenta, or a simple buttered egg noodles for a more filling option. Experiment with your favorite sides to make it your own.
Tips for Perfect Swedish Meatballs
- Use lean ground meat to avoid greasy meatballs while keeping them tender.
- Chop onions and garlic finely to ensure they blend into the meat mixture and release flavor without overpowering the texture.
- Don’t skip the browning step in the skillet—it locks in flavor and adds a beautiful color.
- Make the sauce while the meatballs bake to save time and ensure everything is warm at serving.
FAQ About Swedish Meatballs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the fridge for up to 24 hours before baking. The sauce can also be made ahead and reheated gently.
Can I substitute ground beef with another meat?
Absolutely. Ground chicken, turkey, or a mix of beef and lamb works well while keeping the texture tender.
How can I make the sauce creamier without heavy cream?
Use full-fat coconut milk or a plant-based cream alternative for a lighter yet still rich sauce.
What is the best way to serve Swedish meatballs for kids?
Pair the meatballs with mashed potatoes and a mild sauce. You can serve the sauce separately for children who prefer less seasoning.
Can I freeze Swedish meatballs?
Yes, bake them first, let them cool, and freeze in an airtight container. Reheat in the oven or gently in the sauce when ready to serve.
For a similar comforting meal, you might also enjoy recipes like creamy chicken Marsala skillet or one-pan ground beef with veggie rice for easy weeknight dinners.
This recipe brings the iconic flavors of Sweden into your kitchen with simple steps and accessible ingredients, creating a meal that’s both nostalgic and satisfying. Perfect for weeknight dinners or a cozy weekend feast, these Swedish meatballs with creamy brown sauce are destined to become a family favorite.
Swedish Meatballs with Creamy Brown Sauce
Ingredients
Meatballs
- 500 g lean ground beef
- 50 g breadcrumbs plain or panko
- 1 large egg lightly beaten
- 1 small onion finely chopped
- 2-3 cloves garlic crushed or minced
- to taste salt
- to taste black pepper freshly ground
Creamy brown sauce
- 30 g unsalted butter
- 20 g all-purpose flour or diet-friendly flour
- 100 ml heavy cream or full-fat alternative
- 250 ml vegetable stock
- 1-2 tbsp soy sauce adjust for saltiness
- 1 tsp Dijon mustard
- to taste salt
- to taste black pepper
Instructions
Make the meatball mixture
- Finely chop the onion and mince the garlic.
- In a large bowl combine the ground beef, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, and pepper.
- Mix gently until just combined — avoid overworking to keep meatballs tender.
- Shape the mixture into 25–30 evenly sized meatballs (about 1 to 1 1/4 inch each).
Cook the meatballs
- Preheat the oven to 180°C (350°F).
- Heat a large skillet over medium heat and add a light drizzle of oil.
- Brown the meatballs in batches, turning so all sides develop color, about 3–4 minutes per batch.
- Transfer the browned meatballs to a baking sheet and finish cooking in the preheated oven until cooked through and golden, about 12–15 minutes depending on size.
Make the creamy brown sauce
- While the meatballs are in the oven, melt the butter in a saucepan over low heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux without browning too much.
- Gradually whisk in the cream and vegetable stock until the sauce is smooth and lump-free.
- Stir in the soy sauce and Dijon mustard, then season with salt and pepper to taste.
- Simmer the sauce gently for 3–5 minutes until it thickens slightly.
To serve
- Add the cooked meatballs to the sauce and spoon it over to coat.
- Serve hot with mashed potatoes, steamed peas, and a spoonful of berry jam or cranberry sauce if desired.
Notes
- For even cooking, make meatballs the same size and brown them in batches to avoid overcrowding the pan.
- Adjust soy sauce and salt gradually — the sauce reduces and concentrates in flavor as it simmers.
- Store cooked meatballs in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
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