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Creamy Swedish Meatballs Recipe Easy Homemade with Rich Sauce

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A quick and easy recipe for creamy Swedish meatballs with a rich, luscious sauce that brings nostalgic comfort to your table. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 lb ground beef (80% lean recommended)
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup whole milk
  • 1 small onion, finely minced
  • 1 large egg, room temperature
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, whole milk, finely minced onion, egg, salt, black pepper, allspice, and nutmeg. Mix gently until just combined, being careful not to overmix. (Approx. 5 minutes)
  2. Roll the mixture into small 1-inch diameter meatballs, about 25-30 total. Wet your hands slightly with water to keep clean. (Approx. 10 minutes)
  3. Heat 2 tablespoons of butter in a large skillet over medium heat. Brown the meatballs in batches, cooking 5-6 minutes and turning occasionally until browned on all sides but not fully cooked through. Remove and set aside. (Approx. 10 minutes)
  4. In the same skillet, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 2-3 minutes until golden and nutty, forming a roux. (Approx. 3 minutes)
  5. Slowly whisk in 2 cups beef broth, scraping up browned bits from the pan. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a gentle simmer, stirring often until thickened and smooth. (Approx. 5-7 minutes)
  6. Return meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 10-12 minutes until meatballs are cooked through and tender. Stir gently once or twice. (Approx. 12 minutes)
  7. Taste and adjust seasoning with salt and pepper. Stir in chopped fresh parsley. Serve immediately over egg noodles, mashed potatoes, or crusty bread. (Approx. 2 minutes)

Notes

Do not overmix the meat to keep meatballs tender. Let breadcrumbs soak in milk before mixing for moist meatballs. Brown meatballs patiently to develop flavor without burning. Cook roux until golden and nutty before adding liquids. Simmer sauce gently on low heat to prevent curdling. If sauce is too thick, add a splash of beef broth or cream to loosen. Leftovers taste better the next day. Freeze meatballs and sauce separately for up to 2 months.

Nutrition

Keywords: Swedish meatballs, creamy meatballs, homemade meatballs, rich sauce, comfort food, easy dinner, family meal

Find it online: https://elvafood.com/creamy-swedish-meatballs-recipe-easy-homemade-with-rich-sauce/