Creamy Garlic Swedish Meatballs

So you’re craving something cozy, creamy, garlicky, and comforting enough to make you forget the chaos of life for at least 15 minutes? Same.

These Creamy Garlic Swedish Meatballs are the kind of recipe that makes you feel like you have your life together — even if you 100% do not. They’re rich, savory, ridiculously satisfying, and honestly? Way better than IKEA’s. (No shade… okay, slight shade.)

Why This Recipe is Awesome

• It’s idiot-proof. Even if you’re the type who burns toast while watching it, this still works.
• The sauce is creamy, garlicky heaven — basically a warm culinary hug.
• The meatballs stay juicy, tender, and flavorful thanks to a couple of sneaky tricks.
• It feels fancy but secretly uses simple ingredients you already have.
• Perfect for weeknights, date nights, or “I just deserve something luxurious” nights.

Ingredients You’ll Need

For the Meatballs

• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork (juicy vibes!)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup milk
• ½ tsp allspice (classic Swedish flavor)
• ½ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional but fancy)

For the Creamy Garlic Sauce

• 3 tbsp butter
• 2 tbsp flour
• 3 cups beef broth
• 1 cup heavy cream
• 2–3 cloves garlic, minced (the more, the merrier)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt & pepper to taste

Pro tip: Don’t skimp on the garlic unless you’re planning to talk to people later… but why would you?

Step-by-Step Instructions

1. Mix the meatballs. In a large bowl combine beef, pork, onion, garlic, breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper. Mix gently — overmixing = tough meatballs and sadness.
2. Shape. Roll into 1-inch balls. You can make them bigger, but then they count as “meat spheres,” which is… different.
3. Brown the meatballs. Heat oil in a skillet over medium-high. Add meatballs and brown them on all sides. They don’t need to be cooked through yet — they will finish in the sauce. Remove and set aside.
4. Make the roux. In the same skillet melt butter. Add flour and whisk for 30 seconds until lightly golden. Don’t walk away — it burns fast.
5. Add broth. Slowly whisk in beef broth until smooth. Let it simmer for 2 minutes.
6. Add the creaminess. Pour in heavy cream, garlic, Worcestershire, and Dijon. Stir, bring to a simmer, and try not to drool.
7. Bring it all together. Add the meatballs back to the skillet. Simmer 10–12 minutes until cooked through and the sauce thickens into glossy perfection.
8. Serve. Spoon over mashed potatoes, noodles, or rice. Optionally garnish with parsley to look classy.

Nutritional Facts

(Approx. per serving, serves 6)

Serving	Calories	Total Fat	Carbs	Protein	Sodium
1 serving	420 kcal	31 g	9 g	25 g	610 mg

Quick note: These numbers may vary depending on the meat, cream, or broth used — but you get the idea.
Why it’s not all bad: You get a good protein boost, healthy fats (yes, those matter), and a meal that leaves you satisfied so you’re not snacking your way to midnight. IMO, it’s comfort food with benefits — and happiness definitely counts as a nutrient.

Common Mistakes to Avoid

• Skipping the browning step. Browning = flavor. Don’t cheat yourself.
• Overmixing the meat. This turns your soft meatballs into rubber bouncy balls. Hard pass.
• Using only beef. Pork brings juiciness. Don’t ditch it unless you have to.
• Burning the roux. If it smells like popcorn gone wrong, you messed up.
• Adding the cream too early. It can split. Warm the sauce first, then add.

Alternatives & Substitutions

• No pork? Use all beef or sub with chicken/turkey, but note: they’ll be less rich. (Still tasty!)
• No heavy cream? Use half-and-half, or even evaporated milk. Sauce won’t be as luscious, but hey — sacrifices.
• Gluten-free? Use GF breadcrumbs + cornstarch instead of flour for thickening.
• Lighter version? Use turkey + light cream + less butter. It won’t be “better than IKEA,” but it’ll still slap.
• No allspice? Use a pinch of cinnamon + cloves. That warm, Swedish flavor still shines through.

FAQ (Frequently Asked Questions)

Can I bake the meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 15–18 minutes. Still yummy, fewer dishes.

Can I freeze the meatballs?
Absolutely. Freeze raw or cooked. Just don’t freeze the sauce with cream — it gets grainy.

Can I make the sauce without cream?
Technically yes, but also… why? The cream is the whole personality of this dish.

Can I double this?
Heck yes. Just use a bigger pan unless you want overcrowded meatballs struggling for personal space.

Is this kid-friendly?
Unless your child hates joy, yes.

What do I serve it with?
Mashed potatoes, egg noodles, rice, or a spoon. No judgment.

Final Thoughts

These Creamy Garlic Swedish Meatballs are cozy, flavorful, ridiculously comforting, and honestly a little addictive. They’re the perfect blend of easy cooking and “wow, I really made that?” energy. So go ahead — whip up a batch, pour that silky sauce over something starchy, and enjoy your moment of kitchen victory. Whether you’re feeding family, guests, or just yourself at 11 PM… you’ve earned it!