If you have a soft spot for comfort food that feels like a warm hug on a plate, you are going to adore this Creamy Swedish Meatballs in Rich Garlic-Parsley Sauce Recipe. These tender, perfectly seasoned meatballs bathed in a luscious garlic-parsley cream sauce offer the kind of cozy satisfaction that turns any meal into a delightful occasion. Whether you’re craving a family dinner or a dish to impress guests, this classic recipe elevates simple ingredients into a memorable feast bursting with flavor and soul.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients, each chosen to build layers of rich taste, appealing texture, and inviting color. From the savory meat blend to the fragrant herbs and creamy sour cream, everything works in harmony to create those iconic Swedish meatball flavors you know and love.
- Olive oil: Divided use for sautéing onions and browning meatballs, adding subtle richness.
- Yellow onion: Finely diced to infuse the meatballs and sauce with sweetness and depth.
- Garlic cloves: Minced for a punch of aromatic flavor that brightens the sauce.
- Panko breadcrumbs: Light and airy, they keep the meatballs tender without weighing them down.
- Parmesan cheese: Adds a salty, nutty note that complements the meat.
- Large egg: Binds everything together for perfect meatball texture.
- Milk: Moistens the breadcrumbs and enriches the mix.
- Salt: Essential to enhance every flavor in the mix.
- Oregano, allspice, nutmeg, pepper: These spices build warm, complex undertones classic to Swedish meatballs.
- Ground beef and pork: A 80/20 lean beef and pork combo ensures juicy, flavorful meatballs.
- Butter: For a rich base to the sauce’s roux.
- Flour: Creates the roux to thicken the sauce beautifully.
- Beef broth: Deepens the sauce’s meaty flavor.
- Chicken bouillon cube: Boosts umami, making the sauce irresistibly savory.
- Worcestershire sauce: Adds a subtly tangy, earthy punch.
- Dijon mustard: Brings a gentle sharpness to balance the creaminess.
- Dried parsley: Infuses herbaceous freshness.
- Sour cream: The crowning ingredient that makes the sauce luxuriously creamy and smooth.
How to Make Creamy Swedish Meatballs in Rich Garlic-Parsley Sauce Recipe
Step 1: Prepare Onion and Garlic
Start by heating half of your olive oil in a skillet over medium heat. Gently cook the finely diced onions and minced garlic for about 5 minutes until they soften and become fragrant. This step builds the aromatic foundation of your dish, so don’t rush. Once softened, remove from the heat and let the mixture cool to avoid cooking the eggs too early in the next step.
Step 2: Mix Meatball Ingredients
In a large bowl, combine the panko, Parmesan, whisked egg, milk, cooled onion-garlic mixture, salt, and those warm spices: oregano, allspice, nutmeg, and pepper. Then gently fold in your ground beef and pork. The trick here is to mix just enough to combine everything without compacting the meat too much—this ensures tender, juicy meatballs that melt in your mouth.
Step 3: Form Meatballs and Chill
Using your hands or a small cookie scoop, roll the mixture into uniform 1 ½-inch meatballs. Placing them on a tray and chilling them for at least 15 minutes (or even better, overnight covered) helps them hold their shape beautifully when cooked, and develops even better flavor.
Step 4: Prepare Sauce Base
While the meatballs chill, whisk together beef broth, bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a bowl. This mixture will deliver rich flavor when incorporated into your creamy sauce.
Step 5: Brown Meatballs
Heat the remaining olive oil in a large skillet over medium-high heat and brown the meatballs in batches. Give each meatball about a minute per side to develop a golden crust. This browning is crucial for flavor and texture. Once browned, transfer them to a plate. Adjust the heat and add more oil in between batches if needed to prevent sticking.
Step 6: Make Roux and Sauce
In the same skillet, melt butter over medium heat. Use a spatula to scrape up all those flavorful browned bits left by the meatballs—they add incredible umami to your sauce. Stir in the flour and cook for a couple of minutes, stirring constantly until it turns a light golden brown. This roux will thicken your sauce to luscious perfection.
Step 7: Incorporate Broth Mixture
Slowly add the beef broth mixture in splashes while stirring to keep the sauce smooth. Bring it just to a boil, then lower the heat and let it simmer gently. This simmering melds all the flavors and starts turning the sauce silky.
Step 8: Add Sour Cream
To avoid curdling, spoon about ¼ cup of the hot sauce into your sour cream and stir until smooth and creamy. Then carefully fold this back into the skillet with the rest of the sauce over low heat. This final step delivers that iconic creamy texture that makes the Creamy Swedish Meatballs in Rich Garlic-Parsley Sauce Recipe so special.
Step 9: Simmer Meatballs
Return the browned meatballs and any juices on the plate back into the skillet. Spoon sauce over them, partly cover, and simmer over low heat for 10 to 15 minutes until meatballs are cooked through and soaked in that heavenly sauce.
Step 10: Serve
These meatballs are perfect piping hot, coated in sauce and ready to be scooped onto your favorite sides. Don’t forget to garnish before serving to add a fresh, vibrant touch!
How to Serve Creamy Swedish Meatballs in Rich Garlic-Parsley Sauce Recipe
Garnishes
Fresh parsley is the top choice for garnishing, lending a burst of color and a mild herbal brightness that cuts through the rich creaminess. A light sprinkle of extra Parmesan or cracked black pepper can also elevate the presentation and flavor beautifully.
Side Dishes
This dish shines when paired with buttery mashed potatoes or tender egg noodles, both of which soak up the creamy garlic-parsley sauce like a dream. Roasted root vegetables or a simple green salad can also add complementary textures and balance.
Creative Ways to Present
For a twist on tradition, try serving the meatballs over creamy polenta or buttery spaetzle for a delightful international fusion. You can also make sliders with soft buns and a drizzle of sauce for a fun appetizer or party snack. No matter how you serve them, these meatballs steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and sauce can be stored together in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making for an even tastier next-day meal.
Freezing
These meatballs freeze beautifully. Place browned meatballs on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag along with sauce in a separate container. They can be frozen for up to 3 months—perfect for quick meals later on.
Reheating
Reheat gently on the stove over low heat with the sauce, stirring occasionally until warmed through. Adding a splash of broth or cream can help if the sauce has thickened too much. Avoid microwave reheating if possible to preserve texture and flavor.
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap the panko breadcrumbs for gluten-free breadcrumbs and use gluten-free flour or cornstarch for the roux. Just make sure your broth and seasonings are gluten-free as well.
What can I substitute for sour cream?
If you prefer, Greek yogurt works well as a tangy and creamy substitute, but add it off heat or at very low temperatures to prevent curdling. Alternatively, full-fat cream or crème fraîche can be used for different creaminess levels.
Can I use all beef or all pork?
Yes, but the blend of beef and pork provides the best balance of flavor and fat content for tender, juicy meatballs. All beef tends to be leaner and drier, while all pork might be richer and softer.
What is the purpose of chilling the meatballs before cooking?
Chilling helps the meatballs firm up so they hold their shape better when browned. It also allows flavors to marry for a more cohesive and satisfying bite.
How do I prevent the sauce from curdling when adding sour cream?
Temper the sour cream by mixing in a small amount of hot sauce before combining fully. Keep the heat low when stirring it back into the sauce, and avoid boiling afterward to keep it silky smooth.
Final Thoughts
I truly believe once you try this Creamy Swedish Meatballs in Rich Garlic-Parsley Sauce Recipe, it will become one of your go-to comfort dishes to make again and again. It’s the perfect blend of easy prep, incredible flavor, and homey warmth that wraps you up in all the best ways. Treat yourself and your loved ones to this timeless recipe—you won’t regret it!
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Creamy Swedish Meatballs in Rich Garlic-Parsley Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 33 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
This classic Swedish Meatball recipe features tender, flavorful meatballs made with ground beef and pork, coated in a creamy, savory sauce enriched with sour cream and aromatic spices. Perfectly browned and simmered in a rich gravy, these meatballs deliver authentic comfort food that pairs wonderfully with mashed potatoes or egg noodles.
Ingredients
Meatballs
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- 1/3 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
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (or substitute mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Instructions
- Prepare onion and garlic: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic. Cook gently for 5 minutes until softened. Remove from heat and set aside to cool.
- Mix meatball ingredients: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently add the ground beef and pork, mixing until evenly combined, being careful not to overwork the meat to keep the meatballs tender.
- Form meatballs and chill: Roll the mixture into 1 ½-inch meatballs and place them on a plate or tray. A small cookie scoop can help create uniform meatballs. Refrigerate for at least 15 minutes or up to overnight (covered).
- Prepare sauce base: While the meatballs chill, mix together the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl, then set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving space between each to allow even browning. Cook each side for about 1 minute until nicely browned. Remove browned meatballs and set aside. Adjust heat and add more oil as needed during cooking.
- Make roux and sauce: In the same skillet, melt the butter over medium heat. Use a silicone spatula to scrape up any browned bits from the bottom. Stir in the flour and cook for 2 minutes, stirring constantly until the mixture starts to brown lightly.
- Incorporate broth mixture: Gradually add the prepared beef broth mixture to the skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a simmer.
- Add sour cream: Place the sour cream in a medium bowl. Spoon about ¼ cup of the hot sauce into the sour cream and stir until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs: Return the browned meatballs along with any juices on the plate to the skillet with the sauce. Spoon sauce over the meatballs. Cover partially and let simmer over low heat for 10-15 minutes or until the meatballs are cooked through and heated well.
- Serve: Garnish with fresh parsley and serve the Swedish meatballs hot over mashed potatoes or egg noodles for a satisfying meal.
Notes
- Using a small cookie scoop helps in forming uniformly sized meatballs for even cooking.
- Refrigerating the meatballs before browning helps them hold their shape and improves texture.
- The chicken bouillon cube can be replaced with a teaspoon of concentrated beef bouillon if preferred.
- Ensure sour cream is at room temperature to avoid curdling when mixing into the hot sauce.
- Serve the meatballs over mashed potatoes or egg noodles for the authentic Swedish experience.
