Swedish Meatballs with Cream Sauce & Lingonberries

If you are craving something creamy and comforting, look no further. This recipe for Swedish Meatballs with Cream Sauce is a total game-changer. It is better than any restaurant version you have tried before.

You can have this hearty meal on the table tonight. It delivers big flavors with very little stress. Your family will think you spent all day in the kitchen.

Why You’ll Make This Again

This dish is the ultimate winter comfort food for busy nights. It uses simple pantry staples to create a sophisticated flavor. The mix of beef and pork keeps the meat tender.

It is incredibly reliable and ready in 50 minutes start to finish. Kids love the mild flavors and the creamy texture. You will find yourself reaching for this recipe every month.

How This Comes Together

Making these meatballs is much easier than it looks. You simply mix the meat, shape them, and brown them. The one-pan sauce builds flavor right in the skillet. Beginners can master this dish on the first try.

What You’ll Need

Grab these simple ingredients to get started with your Swedish Meatballs with Cream Sauce.

• 250g ground beef
• 250g ground pork
• 40g panko breadcrumbs
• 100ml whole milk
• 1 large egg
• 1 small yellow onion, finely grated
• 1 clove garlic, minced
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 40g unsalted butter
• 2 tablespoons all-purpose flour
• 300ml beef broth
• 100ml heavy cream
• 100g lingonberry jam

Step-by-Step Directions

1. Combine panko and milk in a small bowl. Let it sit for 5 minutes.
2. Mix beef, pork, onion, garlic, and egg in a large bowl. Add spices and the soaked breadcrumbs.
3. Mix by hand until just combined. Do not overwork the meat.
4. Shape the mixture into 24 meatballs. Make them about 2.5cm in diameter.
5. Melt 20g of butter in a large skillet. Brown meatballs for 8-10 minutes. Remove and set aside.
6. Melt the rest of the butter in the same pan. Whisk in flour for 1-2 minutes.
7. Slowly whisk in beef broth and heavy cream. Simmer for 3-5 minutes until thickened.
8. Return meatballs to the skillet. Toss them to coat in the sauce.
9. Serve immediately with lingonberry jam.

How to Serve It

This dish shines when served over buttery mashed potatoes. The sauce acts as the perfect gravy for the spuds. You can also use wide egg noodles for a quicker option. Don’t forget a large spoonful of tart lingonberry jam on the side.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat them gently on the stove over low heat. Add a splash of milk if the sauce is too thick. You can also freeze the cooked meatballs without the sauce.

Make It Even Better (Pro Tips)

• Grate the onion instead of chopping it for better texture.
• Do not skip the allspice and nutmeg for authentic flavor.
• Use cold meat to help the meatballs hold their shape.
• Wet your hands slightly to keep the meat from sticking.
• Whisk the sauce constantly to avoid any lumps.
• Serve this for a cozy family dinner on a cold night.
• Brown the meatballs well to create a deep, savory crust.

Easy Ways to Change It Up

• Swap the beef and pork for ground turkey for a lighter meal.
• Use gluten-free breadcrumbs and flour for a dietary-friendly version.
• Add a dash of Worcestershire sauce for extra depth.
• Substitute cranberry sauce if you cannot find lingonberry jam.

Quick Questions

Can I make these ahead of time?

Yes, you can roll the meatballs a day early. Keep them covered in the fridge until you are ready. This makes your weeknight dinner even faster.

What if I don’t have lingonberry jam?

Lingonberries are traditional but not always easy to find. Cranberry sauce is the best substitute. It provides the same tart contrast to the creamy sauce.

I hope you love this cozy meal as much as I do. It is simple, delicious, and perfect for sharing. Give it a try tonight!

— Ethan

Swedish Meatballs with Cream Sauce & Lingonberries

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 250 g ground beef
• 250 g ground pork
• 40 g panko breadcrumbs
• 100 ml whole milk
• 1 large eg g
• 1 small yellow onion, finely grated
• 1 clove garlic , minced
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground nutmeg
• 1 teaspoon sal t
• 0.5 teaspoon black pepper
• 40 g unsalted butter
• 2 tablespoons all -purpose flour
• 300 ml beef broth
• 100 ml heavy cream
• 100 g lingonberry jam

Method

 

1. In a small bowl, combine panko breadcrumbs and milk; let sit for 5 minutes until liquid is absorbed.
2. In a large mixing bowl, combine ground beef, ground pork, grated onion, garlic, egg, allspice, nutmeg, salt, pepper, and the soaked breadcrumbs.
3. Mix by hand until just combined; do not overwork the meat.
4. Shape the mixture into 24 uniform meatballs, approximately 2.5cm in diameter.
5. Heat 20g of butter in a large skillet over medium-high heat. Add meatballs and brown on all sides for 8-10 minutes until cooked through. Remove meatballs and set aside.
6. In the same skillet, melt the remaining 20g of butter. Whisk in the flour and cook for 1-2 minutes until a light brown roux forms.
7. Slowly whisk in the beef broth and heavy cream, scraping the bottom of the pan for browned bits. Simmer for 3-5 minutes until the sauce thickens.
8. Return the meatballs to the skillet and toss to coat in the cream sauce.
9. Serve immediately with a side of lingonberry jam and mashed potatoes or egg noodles.