Name: Swedish Meatballs with Rich Sauce Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Swedish
Ingredients: 2 tablespoons olive oil, divided in half; ½ cup yellow onion, finely diced; 2 cloves garlic, minced; ½ cup panko breadcrumbs; ¼ cup Parmesan cheese; 1 large egg, whisked; ⅓ cup milk; 1 teaspoon salt; ¼ teaspoon oregano; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; ¼ teaspoon pepper; ¾ lb. ground beef, 80% lean; ½ lb. ground pork; 4 tablespoons butter; 4 tablespoons flour; 2 cups beef broth; 1 cube chicken bouillon; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard (or mustard powder); 1 teaspoon dried parsley; ½ cup sour cream, at room temperature

There’s something incredibly comforting about a plate of tender, savory meatballs swimming in a creamy, flavorful gravy — that’s exactly why my Swedish Meatballs with Rich Sauce Recipe is one to make again and again. It’s rich, homey, and hits all the right notes for a cozy meal.

A silver pot filled with about three layers of round meatballs covered in thick, light brown gravy with a smooth texture. The meatballs have a browned, slightly rough surface and are partially submerged in the creamy sauce. Small green parsley leaves are sprinkled evenly on top, adding a fresh touch of color. The pot is placed on a white marbled surface with a sprig of fresh parsley nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Swedish Meatballs with Rich Sauce Recipe
Top Tip
How to Serve Swedish Meatballs with Rich Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Swedish Meatballs with Rich Sauce Recipe

Why You'll Love This Recipe

I genuinely love serving this recipe to friends and family because it’s not just about the taste — it’s a comforting experience. Even if Swedish meatballs are new to you, this recipe walks you through every step so you can impress without stress.

Perfectly Tender Meatballs: The balance of pork and beef plus gentle handling keeps them juicy and soft inside.
Velvety Rich Sauce: A buttery, creamy sauce with sour cream and broth that’s deeply flavorful and pairs beautifully with the meatballs.
Simple Ingredients: You likely have most of these staples in your pantry already, making it a hassle-free dish to pull together.
Make-Ahead Friendly: You can prep meatballs in advance and the leftovers reheat wonderfully — convenience matters!

Ingredients & Why They Work

Every ingredient in this Swedish Meatballs with Rich Sauce Recipe plays an important role, blending flavors and textures that make the dish so memorable. Here’s a little about why each component is part of the magic.

Flat lay of a small mound of finely diced yellow onion, two whole garlic cloves with skins on, a small white bowl of panko breadcrumbs, a small white bowl with grated Parmesan cheese, one whole uncracked brown egg, a small white bowl of milk, a sprinkle of dried oregano, ground allspice, ground nutmeg, and black pepper arranged as small piles, a portion of raw ground beef and raw ground pork side by side, a small white bowl with olive oil, a small white bowl of butter cubes, a small white bowl of all-purpose flour, a small white bowl filled with beef broth, a small white bowl with a cube of chicken bouillon next to it, a small white bowl of Worcestershire sauce, a small white bowl containing Dijon mustard, a small white bowl of dried parsley, and a small white bowl of creamy sour cream, all ingredients fresh and natural, neatly arranged with perfect symmetry in a professional flat lay taken with natural lighting and an iPhone, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Beef & Pork: Combining both gives you the perfect fat ratio for juicy, flavorful meatballs without being too greasy or dry.
Yellow Onion & Garlic: Cooking these first softens them and unlocks their sweetness — a subtle base note that elevates all the flavors.
Panko Breadcrumbs: They add lightness and help bind everything without making meatballs dense.
Parmesan Cheese: Adds a hint of umami and richness, boosting complexity.
Milk & Egg: These keep meatballs tender and moist, working as natural binders.
Spices (Allspice, Nutmeg, Oregano): These warm spices give the meatballs that classic Scandinavian depth and a fragrant, cozy aroma.
Butter & Flour (Roux): The base of your sauce, creating that silky texture and slightly nutty undertone.
Beef Broth & Chicken Bouillon: Combining these layers flavor; bouillon intensifies the taste, but you can swap beef bouillon if needed.
Worcestershire & Dijon Mustard: Adds tang and savory notes that brighten the sauce.
Sour Cream: The creamy finish that makes the sauce luscious, while keeping it authentic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Swedish Meatballs with Rich Sauce Recipe is how adaptable it is to your taste and pantry. I often tweak it depending on what I have or who’s at the table — and you should too!

Variation: Sometimes I add a splash of cream instead of sour cream if I want a silkier sauce, especially for guests who prefer it rich but less tangy.
Vegetarian Twist: You can swap out the meatballs for vegetarian versions or mushrooms and still use the sauce — it’s equally comforting.
Spice It Up: Add a pinch of cayenne or smoked paprika if you prefer a little heat with your rich sauce.

Step-by-Step: How I Make Swedish Meatballs with Rich Sauce Recipe

A white bowl filled with two main layers: a base of creamy, smooth mashed potatoes that are light yellow in color, and on top, several round meatballs covered in a thick, light brown sauce with small green herbs sprinkled over both the meatballs and potatoes. A silver fork rests on the right side of the bowl, partly inside the mashed potatoes, and the bowl sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the Aromatics

I start by heating half the olive oil in a skillet and gently cooking the diced onions and garlic over medium heat. This 5-minute gentle sauté mellows out their flavor, giving the meatballs a sweeter, delicate taste. After that, I set them aside to cool — which is key so you don’t scramble the egg when mixing.

Step 2: Mix the Meatball Base

In a big bowl, I combine panko breadcrumbs, Parmesan, whisked egg, milk, the cooled onion-garlic mix, and spices — salt, oregano, allspice, nutmeg, and pepper — then gently fold in the ground beef and pork. The secret here? Mix just enough to combine without overworking; that’s how you get tender meatballs instead of tough ones. I like to use clean hands for this part, it’s surprisingly soothing!

Step 3: Chill and Shape Meatballs

Using a small scoop or just your hands, roll the mixture into 1 ½-inch meatballs and place them on a plate. Then I pop them in the fridge for at least 15 minutes — or even overnight if I plan ahead. This chilling helps them hold their shape during cooking.

Step 4: Brown the Meatballs

When ready to cook, heat the remaining olive oil over medium-high heat and brown the meatballs in batches. Give them some space so they brown evenly on all sides — about one minute per side. Turning them gently with a spoon helps keep them intact. If the pan gets too hot, dial it down so they don’t burn. Once browned, transfer them to a plate and drain any excess oil from the skillet.

Step 5: Make the Rich Sauce

In the same skillet, melt butter over medium heat. I use a silicone spatula to scrape up those browned bits left behind — that’s flavor gold! Stir in flour for two minutes to cook out the raw taste and develop a golden roux. Then, slowly whisk in the beef broth mixture (broth, chicken bouillon, Worcestershire, Dijon, parsley) until the sauce thickens and comes to a gentle boil. Lower the heat to simmer.

Step 6: Finish with Sour Cream

To keep the sauce smooth and prevent curdling, I ladle about a quarter cup of it into a separate bowl and whisk in the room-temperature sour cream. Then stir that back into the pan over low heat until fully incorporated. This step creates that signature silky texture.

Step 7: Simmer Meatballs in Sauce

Return the browned meatballs along with any juices on the plate to the skillet. Spoon sauce over them, cover partially, and let everything simmer gently for 10 to 15 minutes until the meatballs are cooked through. This step lets the flavors meld beautifully.

Top Tip

After making this Swedish Meatballs with Rich Sauce Recipe multiple times, these little tips have saved me heaps of trouble and raised the dish from good to restaurant-quality every time.

Don’t Overmix: Mixing the meat just enough keeps the texture tender — I've made the mistake of overworking the mixture before, and the meatballs turned rubbery.
Chill Time Matters: Letting the meatballs rest in the fridge helps them hold together—they won’t fall apart in the pan, trust me.
Room Temp Sour Cream: Adding cold sour cream directly to hot sauce can cause curdling—warming it slightly beforehand or tempering into the sauce keeps things silky smooth.
Brown the Meatballs Well: Don’t rush this step; a good crust adds flavor and helps meatballs retain juices inside.

How to Serve Swedish Meatballs with Rich Sauce Recipe

Garnishes

I always sprinkle fresh chopped parsley on top right before serving—it adds a fresh pop of color and a subtle brightness that balances the rich sauce perfectly. Sometimes a pinch of freshly cracked black pepper finishes it nicely too.

Side Dishes

This recipe shines over creamy mashed potatoes or buttered egg noodles — both soak up that luscious sauce beautifully. I also love serving it alongside roasted root vegetables for some texture contrast and a splash of color on the plate.

Creative Ways to Present

For a cozy dinner party, I like to serve the meatballs in small ramekins with a dollop of lingonberry jam on the side — it’s a traditional Swedish touch that guests adore. Alternatively, try layering them over creamy polenta for a modern spin.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Swedish meatballs and sauce together in an airtight container in the fridge. They keep well for up to three days, perfect for quick lunches or a cozy second dinner without any leftover fuss.

Freezing

When freezing, I like to freeze the meatballs and sauce separately if possible, especially if I’ll need different amounts later. Wrapped well, the meatballs freeze beautifully for up to three months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I warm the sauce gently in a saucepan or a double boiler setup, then add the meatballs to heat through slowly over low heat. This prevents the sauce from breaking or curdling, keeping the texture velvety.

Frequently Asked Questions:

Can I use all beef or all pork for the meatballs?

Yes, you can use just beef or just pork, but using a combination of both is ideal for that classic tender texture and balanced flavor.

What can I substitute for chicken bouillon in the sauce?

You can use beef bouillon instead, or even vegetable broth for a lighter option — just keep in mind it will slightly change the richness of the sauce.

How do I prevent the sour cream from curdling in the sauce?

Bring the sour cream to room temperature and temper it by mixing some warm sauce into it before adding it back to the pan over low heat to blend gradually, avoiding high heat.

Can I make this recipe ahead and freeze it?

Absolutely! This Swedish Meatballs with Rich Sauce Recipe freezes well. Freeze meatballs and sauce separately in airtight containers for up to three months, thaw overnight in the fridge, then reheat gently.

Final Thoughts

My Swedish Meatballs with Rich Sauce Recipe holds a special place in my kitchen for all the warm memories and happy smiles it brings. Whether it’s an easy weeknight dinner or a cozy weekend project, you’ll find it hits that perfect balance of comfort and homestyle elegance. Trust me, once you try it your way, it’ll become a go-to in your repertoire just like it is in mine!