There's something deeply comforting about a plate of Swedish meatballs, smothered in creamy, rich gravy and served over buttery mashed potatoes or egg noodles. This version of the classic brings all that coziness into a single pan—less mess, less stress, and more time to enjoy a warm, soul-soothing meal. Whether you're new to making meatballs from scratch or you've been hunting for the best meatball recipes ever, this one-pan wonder is going to become a weeknight favorite. It’s one of those home made meatball recipes that feels like it took hours but is actually perfect for those easy dinner recipes you turn to again and again.
One-Pan Swedish Meatballs with Cream Sauce
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Swedish
Large skillet or sauté pan Preferably nonstick or cast iron, as you'll be browning the meatballs and making the cream sauce in the same pan. This keeps things easy and helps develop deep flavor through the browned bits.
Mixing bowl For combining your meatball ingredients. A large one makes hand-mixing easier and cleaner.
Measuring cups and spoons Precision helps, especially with seasonings and the sauce.
Wooden spoon or silicone spatula For stirring without scratching your pan.
Whisk Essential for getting that smooth, lump-free cream sauce.
Tongs or slotted spoon For gently turning and removing the meatballs once browned.
For the Meatballs
- 1 lb ground beef 80/20 works best for moisture and flavor
- ½ lb ground pork adds richness and depth
- ½ cup breadcrumbs plain or panko
- 1 small onion finely grated
- 1 egg
- ¼ cup whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp finely chopped fresh parsley optional
For the Cream Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth preferably low sodium
- ¾ cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
Make the Meatball Mixture
In a large bowl, combine the breadcrumbs and milk first—let this soak for about 5 minutes to create a panade. This step ensures moist, tender meatballs. Add the grated onion, egg, salt, pepper, allspice, nutmeg, and chopped parsley. Mix thoroughly, then add your ground beef and pork. Use your hands to gently mix until everything is just combined. Don’t overwork it—this is one of the secrets to the best homemade meatballs.
Shape the Meatballs
Form into small, golf-ball-sized rounds (you’ll get about 20 meatballs). If you’re making a double batch or want leftovers for a homemade meatballs crockpot dish later in the week, now’s a good time to freeze a few.
Brown the Meatballs
Heat your skillet over medium heat with a splash of oil. Add the meatballs in batches so you don’t overcrowd the pan. Brown on all sides (about 6–8 minutes total per batch), then remove and set aside. They’ll finish cooking in the sauce later.
Make the Cream Sauce
In the same pan, lower the heat and add the butter. Once melted, whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the beef broth, scraping up any browned bits from the pan. Once smooth, add the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer gently until it thickens (about 5–7 minutes). Taste and adjust seasoning with salt and pepper.
Return Meatballs to Pan
Nestle the browned meatballs back into the sauce. Cover and let them simmer on low for another 10–12 minutes, or until they’re fully cooked and infused with that creamy flavor.
Serve It Up
Swedish meatballs are classic with mashed potatoes or buttered egg noodles. Ladle extra sauce over the top and garnish with chopped parsley for that final touch.
Pairings That Complete the Meal
To really round out your dinner, here are a few pairing ideas:
- Mashed Potatoes: Buttery, fluffy mashed potatoes soak up the cream sauce like nothing else.
- Egg Noodles: The wide, silky noodles are ideal for cradling meatballs.
- Steamed Green Beans or Roasted Brussels Sprouts: These add a pop of color and freshness to balance the richness.
- Lingonberry Jam: Traditional in Sweden and surprisingly delightful. The sweet tartness works beautifully with the savory meatballs.
- Crisp White Wine: A glass of Riesling or Sauvignon Blanc can cut through the richness and refresh your palate.
FAQs
1. Can I use ground turkey or chicken instead?
Yes, though you’ll want to bump up the moisture with a touch more milk or even a spoonful of ricotta. These lean meats can make drier meatballs if not handled carefully.
2. What cut of beef works best?
A mix of 80/20 ground chuck is ideal—it has enough fat to stay juicy. You can use all beef, but the pork adds flavor and tenderness, making them some of the best meatballs ever.
3. Can these be baked instead of pan-fried?
Absolutely. For an easier cleanup, you can bake the meatballs at 400°F for about 20 minutes, turning halfway through. This is also a great way to prep for home made meatballs easy style meals.
4. Can I freeze the meatballs?
Yes! Freeze them raw or after browning. They freeze beautifully and can go from freezer to crockpot or skillet whenever you're ready. Another reason this belongs in your go-to list of home made meatball recipes.
5. What’s the difference between these and Italian meatballs?
While the ingredients are similar, the flavor profile is different. Italian meatballs recipes often use herbs like basil and oregano and are typically served with tomato sauce. Swedish meatballs rely on warm spices like nutmeg and allspice and are finished in a creamy gravy instead.
