Swedish Meatballs with Creamy Brown Sauce
A simple, restaurant-style Swedish meatballs recipe with tender, well-seasoned meatballs and a silky brown cream sauce. This easy weeknight dinner pairs perfectly with mashed potatoes and steamed peas for a classic Scandinavian comfort meal that’s quick to prepare and family-friendly.
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.