Swedish Meatballs

Name: Swedish Meatballs with Creamy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 1 lb ground beef; 1 large egg; 1/2 cup breadcrumbs; 1/2 cup onion, chopped; 1 tbsp seasoning blend; 1/4 cup milk; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups beef broth; 1/2 cup heavy cream; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; Fresh parsley, for garnish; Cooked noodles, for serving

Swedish meatballs are tender ground beef meatballs simmered in a creamy sauce made with beef broth, heavy cream, and Dijon mustard. This dish comes together quickly and pairs perfectly with egg noodles or mashed potatoes.

🌍Swedish 🏷️Swedish meatballs 🏷️Meatballs 🏷️Ground beef 🏷️Creamy sauce Comfort food

🏷️

🏷️Dinner

-0:00

TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb ground beef
1 large egg
1/2 cup breadcrumbs
1/2 cup onion, chopped
1 tbsp seasoning blend
1/4 cup milk
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Fresh parsley, for garnishoptional
Cooked noodles, for servingoptional

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Instructions

1
In a large bowl, combine the ground beef, egg, breadcrumbs, chopped onions, seasonings, and milk. Mix until just combined.
2
Form the mixture into small, bite-sized meatballs.
3
In a large skillet over medium-high heat, fry the meatballs until golden brown on all sides. Remove from the skillet and set aside.
4
In the same skillet, melt the butter. Whisk in the flour to create a roux and cook for about one minute.
5
Gradually whisk in the beef broth, followed by the cream, Worcestershire sauce, and Dijon mustard. Stir until the sauce is smooth and begins to thicken.
6
Return the cooked meatballs to the skillet with the sauce. Let it simmer for a few minutes until the meatballs are heated through and the sauce has thickened.
7
Serve the Swedish meatballs and sauce over your favorite cooked noodles. Garnish with fresh parsley.

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Tips & Notes

Pro tips

Don't overwork the meatball mixture; gently combine ingredients just until blended to avoid tough, dense meatballs.
Brown meatballs in batches over medium-high heat without crowding the pan for a caramelized exterior before simmering in sauce.
Whisk the flour into melted butter to form a roux before adding broth—this prevents lumps and creates a silky sauce.
Stir in cream at the end off heat to prevent curdling; add a splash of meatball cooking liquid if sauce is too thick.

Substitutions

heavy cream → sour cream (adds tang; use full amount)
beef broth → chicken broth or vegetable broth (lighter flavor profile)
Dijon mustard → whole grain mustard (coarser texture, more rustic flavor)
all-purpose flour → cornstarch (use 1 tbsp instead; stir in last for thickening)

Storage & make-ahead

Refrigerate cooked meatballs and sauce in an airtight container up to 4 days. Reheat gently over medium-low heat, stirring occasionally, or warm in a 325°F oven covered with foil.

Common Questions

Can I make Swedish meatballs ahead of time?

Yes. Form and refrigerate meatballs up to 8 hours before cooking, or freeze cooked meatballs and sauce together for up to 3 months. Thaw in the refrigerator and reheat gently over medium-low heat.