Swedish Meatballs Recipe with Creamy Sauce
Swedish meatballs stand out for their tender texture and rich, creamy sauce.
This traditional recipe is simple to master and brings warmth and authenticity to both everyday meals and festive gatherings, especially served with homemade mashed potatoes.
Swedish Meatballs Recipe IKEA Style at Home
Swedish meatballs have earned a place on tables around the world thanks to their tender texture, flavorful seasoning, and irresistible creamy sauce.
Many people first discover them at IKEA cafés, where they’ve become an iconic comfort food.
But nothing compares to making them at home, where you can enjoy the same cozy flavors fresh from your own kitchen.
This recipe is inspired by the classic Scandinavian version, yet it’s flexible enough to suit your preferences.
Whether you want a lighter twist, a dairy-free alternative, or a completely vegetarian take, you can adapt it with ease.
Perfect for family dinners, cozy weekends, or festive occasions, Swedish meatballs bring warmth and authenticity to any meal, especially when paired with creamy mashed potatoes.
Ingredients for Swedish Meatballs with Creamy Sauce
For the Meatballs
- 300 g / 10 oz ground beef – choose meat with a little fat for juicy, tender meatballs.
- 1 raw potato, grated – a clever alternative to breadcrumbs that makes the meatballs extra soft.
- 1 small onion, finely chopped – adds natural sweetness and depth of flavor.
- 1 garlic clove, minced – enhances the overall taste.
- 1 tbsp fresh oregano, chopped – brings a fragrant herbal note.
- 1 egg – binds the mixture together.
- A small handful of parsley, chopped – freshens up the flavor and adds color.
For the Creamy Sauce
- 5 tbsp butter – the rich base of the sauce.
- 3 tbsp all-purpose flour – helps thicken the sauce.
- 400 ml / 1 ½ cups warm beef stock – gives the sauce depth and flavor.
- 150 ml / ½ cup heavy cream – creates that irresistible creamy texture.
- 1 tsp Dijon mustard – adds a gentle tang.
- Salt and black pepper – to taste.
Step-by-Step Instructions
- Sauté the aromatics: Heat 1 tbsp olive oil with 1 tbsp butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until translucent. Stir in the garlic and oregano, cooking for 1–2 minutes.
- Prepare the mixture: In a large bowl, combine ground beef, the sautéed onion and garlic, grated potato, oregano, salt, pepper, parsley, and the egg. Mix well until evenly blended.
- Shape the meatballs: Form equal-sized balls for even cooking.
- Brown the meatballs: In the same skillet, heat a little more butter and oil. Cook the meatballs on medium heat until golden brown. Remove and keep warm.
Make the Creamy Sauce
- Start the roux: Melt 4 tbsp butter in the skillet. Add the flour and stir until it turns golden.
- Add the stock: Slowly whisk in the hot beef stock to avoid lumps. Simmer until it begins to thicken.
- Finish the sauce: Stir in the cream and Dijon mustard, simmering until smooth and velvety.
Final Touch
- Return the meatballs to the sauce. Cover and simmer gently for about 10 minutes.
- Serve hot with mashed potatoes or pasta for a hearty, comforting meal.
Variations and Adaptations
– Lighter version: Use turkey or chicken mince and swap heavy cream for low-fat yogurt or light cream.
– Dairy-free: Replace butter with olive oil or dairy-free spread, and use oat or soy cream for the sauce.
– Vegetarian / Vegan: Substitute the meat with a mix of cooked lentils, mushrooms, and oats, bound with chickpea flour.
– Flexible swaps: No oregano? Try thyme or rosemary. No beef? A beef-pork mix gives extra tenderness.
– Flavor tweaks: Add smoked paprika or chili flakes for heat, or keep it mild with fresh chives.
Storage and Reheating Tips
- In the fridge: Store meatballs with sauce in an airtight container for up to 3 days.
- In the freezer: Cool completely, then freeze in portions for up to 3 months. For best results, freeze them individually on a tray before bagging.
Best ways to reheat
- On the stovetop: Warm gently over low heat with a splash of milk or stock to loosen the sauce.
- In the microwave: Reheat in small batches at medium power to prevent drying out.
- In the oven: Cover with foil and reheat at 160°C / 320°F for about 15 minutes.
FAQ – Common Questions About Swedish Meatballs
Why do my meatballs fall apart? They need a binder. Make sure you add an egg, and either potato, breadcrumbs, or oats to hold them together.
How do I stop them from drying out? Choose meat with some fat, avoid overcooking, and add a splash of milk or cream to the mix.
Can I bake them instead of frying? Yes! Bake at 200°C / 400°F for 20 minutes, turning halfway for even browning.
How do I get perfectly round meatballs? Roll them with damp or lightly oiled hands to keep the mixture from sticking.
Can I prepare them ahead of time? Yes, shape the raw meatballs and keep them in the fridge for up to 24 hours, or freeze them for later.
What if I don’t have heavy cream? Swap it with half-and-half, Greek yogurt, or dairy-free cream. The sauce will be slightly lighter but still delicious.
What do Swedish meatballs go with? Traditionally served with mashed potatoes and lingonberry jam, but they’re also perfect with pasta, rice, or sautéed vegetables.
Other delicious dishes to try
Easy Homemade Swedish Meatballs Recipe with Creamy Sauce
- Total Time: 50 minutes
- Yield: 5 servings 1x
Description
Authentic Swedish meatballs recipe with creamy sauce, easy to make at home. Tender, flavorful, and perfect with pasta or mashed potatoes.
Ingredients
For the meatballs:
- 300 g ground beef
- 1 raw potato, grated (my personal touch instead of breadcrumbs, which makes the meatballs very tender)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tbsp chopped oregano
- 1 egg
- A little chopped parsley
For the sauce:
- 5 tbsp butter
- 3 tbsp flour
- 400 ml beef stock (warmed)
- 150 ml heavy cream
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
Preparation of the meatballs
- In a large skillet, heat 1 tbsp olive oil with 1 tbsp butter over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and oregano, then cook for 1–2 minutes more.
- In a large bowl, mix the ground beef with the sautéed onion, garlic, grated potato, and oregano.
- Add salt, pepper, chopped parsley, and the egg, then mix well.
- Shape the mixture into evenly sized meatballs for uniform cooking.
- Brown the meatballs in a little butter and oil over medium heat until golden.
- Transfer the meatballs to a plate and keep warm.
Preparation of the sauce
- In the same skillet, melt 4 tbsp butter. Once melted, add the flour and stir until it turns a nice golden color.
- Gradually pour in the hot beef stock while whisking to avoid lumps. Cook over medium heat until thickened.
- Stir in the cream and Dijon mustard, then simmer for a few minutes until the sauce becomes smooth and creamy.
Final step
- Return the meatballs to the sauce, cover, and let simmer gently for about 10 minutes.
- Serve hot with pasta or homemade mashed potatoes.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: main dish
- Cuisine: swedish cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
