Classic Swedish Meatballs in Rich Cream Sauce

These tender, juicy Swedish meatballs bathed in a silky cream sauce represent the pinnacle of Scandinavian comfort food. With aromatic spices and a perfectly balanced gravy, this recipe delivers restaurant-quality results right in your home kitchen.

Prep Time

• Preparation: 25 minutes
• Cooking: 30 minutes
• Total Time: 55 minutes

Ingredients

For the Meatballs

• 1.65 pounds (750g) ground beef (preferably 80/20 lean to fat ratio)
• 2 large eggs
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 medium onion, finely minced
• 1 garlic clove, minced
• 3 slices white sandwich bread, crusts removed
• 1/3 cup (80ml) whole milk
• 1 tablespoon neutral oil (for frying)

For the Cream Sauce

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups (480ml) beef broth or stock
• 1/2 cup (80ml) heavy cream
• Fresh parsley, chopped (for garnish)

Detailed Instructions

Step 1: Prepare the Panade

1. Remove crusts from bread slices
2. Tear bread into small pieces and place in a bowl
3. Pour milk over bread and let soak for 5 minutes
4. Mash with a fork until smooth

Step 2: Mix the Meatballs

1. In a large mixing bowl, combine:

• Ground beef
• Soaked bread mixture
• Eggs
• Salt and all spices
• Minced onion and garlic

1. Mix gently with hands until just combined
2. Refrigerate for 15 minutes to firm up

Step 3: Form and Cook Meatballs

1. Shape mixture into 1-inch balls (about 24 meatballs)
2. Heat oil in a large skillet over medium-high heat
3. Cook meatballs in batches, 6-8 minutes per batch
4. Turn occasionally until browned on all sides
5. Remove to a plate and keep warm

Step 4: Make the Cream Sauce

1. In the same skillet:

• Melt butter over medium heat
• Whisk in flour until golden (1-2 minutes)
• Gradually add beef broth, whisking constantly
• Simmer until thickened (3-4 minutes)
• Stir in heavy cream
• Season with salt and pepper to taste

Step 5: Finish the Dish

1. Return meatballs to skillet
2. Simmer in sauce for 5 minutes
3. Garnish with fresh parsley
4. Serve immediately

Pro Tips

• Don’t overmix the meat mixture to ensure tender meatballs
• Use a cookie scoop for uniformly sized meatballs
• Brown meatballs in batches to avoid overcrowding
• Scrape up browned bits when making the sauce for extra flavor

Nutrition Information

Per serving (6 meatballs with sauce):

• Calories: 425
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 520mg
• Total Carbohydrates: 15g
• Dietary Fiber: 1g
• Protein: 32g

Serves: 4-6

These Swedish meatballs are best served over buttered egg noodles, mashed potatoes, or rice. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to thin the sauce.