If you’re craving a rich and comforting dinner, these creamy Swedish meatballs are exactly what you need. This classic dish features juicy, perfectly seasoned meatballs simmered in a velvety sour cream sauce that’s packed with savory flavor. Whether you serve them over mashed potatoes, egg noodles, or rice, these creamy Swedish meatballs are guaranteed to become a family favorite. Easy to make yet incredibly satisfying, this recipe is perfect for weeknight dinners or cozy weekend meals.
Method
Preparing the Meatball Mix
To begin, gather your ingredients and set up your workspace. In a large mixing bowl, combine the ground beef, ground pork, onion powder, garlic powder, salt, dry parsley, black pepper, and the egg. It’s important to mix the ingredients thoroughly, but be careful not to overwork the meat, as this can make the meatballs dense and tough. In a separate dish, add the breadcrumbs and pour the milk over them. Allow the mixture to sit for at least one minute so that the breadcrumbs fully absorb the milk. This step helps create moist and tender meatballs. Once soaked, add the breadcrumb mixture to the meat and mix everything together using your hands. The mixture should come together but remain slightly loose.
Shaping the Meatballs
To shape the meatballs, prepare a small bowl of water to moisten your hands and prevent the mixture from sticking. Scoop out approximately 2 tablespoons of the meat mixture and gently roll it into a ball between your palms. The meatballs should be uniform in size for even cooking. Place each formed meatball on a parchment-lined baking sheet. Repeat this process until all the mixture is used.
Cooking the Meatballs
Heat a large saucepan over medium heat and add the cooking oil. When the oil is hot, carefully add a few meatballs at a time, making sure not to overcrowd the pan. Let each meatball brown on one side for about 2-3 minutes before gently turning to brown the other side. Once the meatballs are evenly browned on all sides, transfer them to a separate bowl and continue cooking the remaining meatballs in batches. Keeping the pan from becoming too crowded ensures that the meatballs brown properly instead of steaming.
Making the Creamy Sauce
Using the same saucepan, add the butter and let it melt over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent and softened. Next, add the sliced mushrooms and continue cooking for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Add the pressed garlic and cook for 1-2 minutes until fragrant. Sprinkle the flour over the onion and mushroom mixture, stirring constantly to form a roux. Gradually pour in the beef broth while whisking to prevent lumps. Bring the mixture to a simmer, allowing it to thicken. Stir in the Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Finally, whisk in the sour cream, creating a smooth and creamy sauce.
Combining and Serving
Gently add the browned meatballs back into the sauce, making sure they are fully coated. Cover the saucepan and let the meatballs simmer in the sauce for about 10 minutes to ensure they are cooked through and flavorful. Stir occasionally to prevent sticking. Once done, serve the creamy Swedish meatballs hot over egg noodles, mashed potatoes, or rice, garnished with fresh parsley.
Necessary Tools
- Mixing bowls
- Large saucepan
- Whisk
- Measuring spoons
- Wooden spoon
- Parchment paper
- Spatula
Creamy Swedish Meatballs
Difficulty: Easy6
servings15
minutes30
minutes45
minutesIngredients
For the Meatballs:
1 pound ground beef (80/20)
1 pound ground pork
2 tsp onion powder
2 tsp garlic powder
2 tsp salt
1 tsp dry parsley
1 tsp black pepper
1 large egg
1/2 cup breadcrumbs, unseasoned
2/3 cup milk
For the Sauce:
3 cups beef broth
8 oz sour cream
1 medium onion, diced
8 oz cremini mushrooms, thinly sliced
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/4 cup flour
2 Tbs cooking oil
2 Tbs butter
1 tsp garlic powder
1 tsp onion powder
5 garlic cloves, pressed
Directions
- Make the Meatball Mix: In a mixing bowl, combine ground beef, ground pork, onion powder, garlic powder, salt, dry parsley, black pepper, and the egg. In a separate dish, mix breadcrumbs and milk, let it sit for a minute, then combine with the meat mixture using your hands.
- Shape the Meatballs: Dip your hands in water to prevent sticking. Scoop out about 2 tablespoons of the mixture and roll into meatballs. Place them on parchment paper.
- Cook the Meatballs: Heat 2 tablespoons of oil in a large saucepan over medium heat. Brown the meatballs in batches, about 2-3 minutes per side, without overcrowding the pan. Transfer browned meatballs to a bowl.
- Prepare the Sauce: In the same pan, melt the butter and sauté the onions for about 5 minutes. Add the mushrooms and cook for another 5 minutes until softened. Stir in the garlic and cook for 1-2 minutes until fragrant.
Notes
- Don’t overcrowd the pan while browning the meatballs, as this can cause them to steam rather than brown.
- Use a medium heat to avoid burning the garlic when preparing the sauce.
- Let the breadcrumbs soak in the milk for at least a minute for the best texture.
Serving Suggestions
- Serve the meatballs over egg noodles, mashed potatoes, or rice.
- Add a side of steamed vegetables or a crisp green salad.
- Sprinkle with fresh parsley for a pop of color!
Fun Fact
Did you know Swedish meatballs actually have Turkish origins? They were brought to Sweden by King Charles XII after his exile in the Ottoman Empire!
Conclusion
These creamy Swedish meatballs are the ultimate comfort food, tender, flavorful, and coated in a rich, silky sauce that everyone will love. With simple ingredients and easy steps, this dish delivers restaurant-quality results right from your kitchen. Make these creamy Swedish meatballs for your next dinner, and enjoy a warm, hearty meal that brings everyone back for seconds.
