I love making this comforting dish when I want something rich, cozy, and satisfying without spending hours in the kitchen. These Swedish-style meatballs are made with simple ingredients and simmered in a creamy, flavorful sauce that always feels like a warm, homemade meal. I enjoy serving this for weeknight dinners because it is filling, familiar, and always a hit at the table.
Why You’ll Love This Recipe
I like this recipe because it is quick to prepare and delivers big flavor with minimal effort. I enjoy how tender the meatballs turn out and how the warm spices give them that classic Swedish taste. I also appreciate that everything comes together in one pan, which keeps cleanup simple. This is the kind of meal I make when I want comfort food that feels reliable and satisfying every time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the meatballs, I use
16 ounces ground beef
1 medium yellow onion, finely diced
1 large egg
1/4 cup unseasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons fresh parsley, finely chopped
3 tablespoons butter
For the sauce, I use
3 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
2 teaspoons Worcestershire sauce
1/4 cup heavy cream
Directions
I begin by adding the ground beef, diced onion, egg, breadcrumbs, salt, pepper, nutmeg, allspice, and parsley to a large bowl. I mix everything just until combined, being careful not to overwork the meat. I then roll the mixture into meatballs about one and a half inches in size.
I heat a large skillet over medium heat and melt the butter. Working in batches, I cook the meatballs until they are browned on all sides and fully cooked through, which takes about ten minutes. Once cooked, I remove them from the skillet and set them aside.
Using the same pan, I add butter to the remaining drippings. When it melts, I whisk in the flour to form a roux and let it cook for one to two minutes until lightly golden. I slowly pour in the beef broth while whisking continuously to keep the sauce smooth. I let the sauce simmer until it begins to thicken.
I stir in the Worcestershire sauce and heavy cream, then continue cooking until the sauce coats the back of a spoon. I return the meatballs to the skillet and let them simmer in the sauce for about five minutes before serving.
Servings And Timing
I usually get about 4 servings from this recipe, which makes roughly 18 to 20 meatballs. Preparation takes about 10 minutes, and cooking time is around 35 minutes. I plan for approximately 45 minutes from start to finish.
Variations
I sometimes add a small spoon of Dijon mustard to the sauce for extra depth of flavor. When I want a lighter version, I substitute whole milk for the heavy cream, knowing the sauce will be thinner. I also like serving the meatballs over rice, mashed potatoes, or egg noodles depending on what I have on hand.
Storage/Reheating
I allow the meatballs and sauce to cool completely before transferring them to an airtight container. I store them in the refrigerator for up to three days or in the freezer for up to two months.
When reheating, I place everything in a saucepan with a small splash of broth or water. I cover the pan and warm it over medium heat, stirring occasionally, until heated through. If the sauce thickens too much, I simply reduce the heat and add a little more liquid.
FAQs
Can I Make These Meatballs Ahead Of Time?
I often prepare the meatballs in advance and store them in the refrigerator, then reheat them gently in the sauce when ready to serve.
Can I Bake The Meatballs Instead Of Pan Frying?
I prefer pan frying for better browning and flavor, but baking works if I want a hands-off option.
What Can I Serve With Swedish Meatballs?
I usually serve them with egg noodles, mashed potatoes, or rice, depending on what I am craving.
Can I Freeze Swedish Meatballs In Sauce?
I freeze them fully cooked and cooled, and they reheat very well for quick meals later.
How Do I Fix Sauce That Is Too Thick?
If the sauce thickens too much, I stir in a little broth or milk until it reaches the consistency I like.
Conclusion
I keep this recipe in my regular rotation because it is comforting, flavorful, and easy to make. I love how the meatballs stay tender and how the creamy sauce brings everything together. Whenever I want a dependable meal that feels warm and satisfying, this is the recipe I choose.
These easy Swedish meatballs in sauce are tender, flavorful, and simmered in a creamy, rich gravy. Made in one pan with simple ingredients, they’re a cozy and satisfying meal perfect for family dinners or weeknight comfort food.
Total Time:45 minutes
Yield:4 servings
Ingredients
For the Meatballs:
16 ounces ground beef
1 medium yellow onion, finely diced
1 large egg
1/4 cup unseasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons fresh parsley, finely chopped
3 tablespoons butter
For the Sauce:
3 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
2 teaspoons Worcestershire sauce
1/4 cup heavy cream
Instructions
In a large bowl, combine ground beef, diced onion, egg, breadcrumbs, salt, pepper, nutmeg, allspice, and parsley. Mix until just combined.
Form mixture into 18–20 meatballs (about 1½ inches each).
Heat a large skillet over medium heat and melt 3 tablespoons butter. Add meatballs in batches and brown on all sides, about 10 minutes total. Remove and set aside.
In the same skillet with drippings, add remaining butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
Slowly whisk in beef broth, scraping up browned bits. Bring to a simmer and let thicken.
Stir in Worcestershire sauce and heavy cream. Cook until sauce coats the back of a spoon.
Return meatballs to the skillet and simmer in the sauce for about 5 minutes.
Serve hot over egg noodles, mashed potatoes, or rice.
Notes
Add a spoonful of Dijon mustard to the sauce for extra flavor depth.
Substitute whole milk for heavy cream for a lighter sauce (it will be thinner).
Bake meatballs at 400°F (200°C) for about 15–18 minutes if you prefer less pan‑frying.
Reheat leftover meatballs gently with a splash of broth to restore sauce consistency.
