Name: Easy Swedish Meatballs with Creamy Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Swedish
Ingredients: 30 frozen meatballs; 1/4 cup butter; 1/4 cup flour; 2 cups beef broth; 3/4 cup heavy cream; 1 tablespoon Worcestershire sauce; 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (to taste); 1 12 oz package egg noodles

There’s something wonderfully comforting about tender meatballs swimming in a luscious sauce, and that’s exactly what you get with this Easy Swedish Meatballs with Creamy Sauce Recipe. It’s quick, satisfying, and perfect for busy nights when you want something cozy without fuss.

A white round pan with two handles holds about 28 small round meatballs that are brown and slightly crisp on the outside, each partially covered in a smooth, light brown creamy sauce. The sauce fills the pan up to the base of the meatballs, spreading evenly around and between them. The pan sits on a white marbled surface, and the image is taken from above showing all the meatballs arranged in a close, almost touching pattern. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Swedish Meatballs with Creamy Sauce Recipe
Top Tip
How to Serve Easy Swedish Meatballs with Creamy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Swedish Meatballs with Creamy Sauce Recipe

Why You'll Love This Recipe

This Easy Swedish Meatballs with Creamy Sauce Recipe quickly became one of my favorites because it combines simplicity and deliciousness — no complicated steps or hard-to-find ingredients, just classic comfort food that comes together beautifully every time.

Speedy Prep: Ready in about 15 minutes, making it perfect for busy weeknights or last-minute dinner plans.
Rich, Creamy Sauce: The sauce is indulgent without being heavy, thanks to the combo of butter, flour, beef broth, and cream.
Versatile Serving Options: Whether over egg noodles, rice, or mashed potatoes, this recipe adapts to whatever side you have on hand.
Easy to Customize: You can tweak seasonings or swap in homemade meatballs for a personal touch without fuss.

The image shows many small round meatballs covered in a thick light brown sauce with visible specks of black pepper, all inside a white bowl. A wooden spoon is lifting one meatball from the creamy sauce, showing the texture of the meat with some darker browned spots. The sauce looks smooth and rich, partially coating the meatballs. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a simple but crucial role in creating those comforting flavors and creamy textures. You don’t need fancy stuff — just good basics that come together effortlessly.

Flat lay of fresh egg noodles piled loosely, a small white ceramic bowl of golden butter curls, a small white bowl filled with fine white flour, a small white bowl of rich brown beef broth, a small white bowl of thick creamy heavy cream, a small white bowl holding dark glossy Worcestershire sauce, a handful of whole uncracked brown eggs with clean shells, a small white bowl of coarse salt crystals, a small white bowl of cracked black peppercorns, and a cluster of plump raw beef meatballs, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen Meatballs: Using frozen ones saves so much time; just heat and simmer them right in the sauce.
Butter: Provides richness and serves as the base for the creamy sauce’s roux.
Flour: Thickens the sauce perfectly when cooked in butter before adding liquids.
Beef Broth: Adds depth and savory flavor foundational to Swedish meatballs.
Heavy Cream: Brings that velvety texture and luscious mouthfeel to the sauce.
Worcestershire Sauce: A little splash amps up umami and balances out the creaminess.
Salt & Pepper: Essential for seasoning – adjust to your own taste.
Egg Noodles (optional): A classic pairing that soaks up the creamy sauce beautifully, but rice or mashed potatoes work just as well.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Easy Swedish Meatballs with Creamy Sauce Recipe by swapping sides or adding extra herbs and spices. It’s easy to tweak and still come out delicious — so make it your own!

Meatball Swap: Sometimes I use homemade or turkey meatballs for a lighter twist, and it works just fine.
Herb Boost: Adding fresh dill or parsley on top brightens the richness and gives it a fresh pop.
Spice it up: A pinch of nutmeg in the sauce takes it closer to traditional Swedish flavor, which is a neat little twist.
Side Swap: If you’re avoiding carbs, cauliflower mash is a fantastic low-carb alternative that pairs beautifully.

Step-by-Step: How I Make Easy Swedish Meatballs with Creamy Sauce Recipe

Step 1: Get Your Base Going – Cook the Noodles or Sides

Start by boiling water for your egg noodles or whichever side you’re using. If you want, you can skip this and just prep mashed potatoes or heat up rice instead. I usually cook noodles because they soak up the sauce so well. Once cooked, drain and set aside.

Step 2: Make the Creamy Roux

In a large skillet over medium-high heat, melt the butter. Whisk in the flour — it will look clumpy at first, but keep stirring and cooking until it turns a light golden brown. This step adds a gentle nuttiness and ensures your sauce isn’t flour-y or pasty.

Step 3: Slowly Add Liquids & Season

Pour in the beef broth and heavy cream gradually while whisking constantly. This keeps the sauce super smooth. Once combined, stir in Worcestershire sauce, salt, and pepper. Drop the heat and let it simmer gently so the sauce thickens to just the right creamy consistency.

Step 4: Warm Those Meatballs

Microwave your frozen meatballs for about 5 minutes just to get them warmed through — they don’t need to be piping hot yet since they’ll finish cooking in the sauce. This trick speeds things up and avoids overcooking.

Step 5: Combine & Simmer

Add the warmed meatballs to your creamy sauce and let everything simmer together for about 5 minutes. This step allows the meatballs to soak up some sauce flavor and finish heating evenly.

Step 6: Serve & Enjoy

Scoop your meatballs and sauce over noodles, rice, or mashed potatoes. Sprinkle with fresh parsley for a lovely finish and dive in!

Top Tip

After making this recipe a dozen times, I’ve found a few tricks that really make it shine and keep the whole process stress-free. Here are my favorite tips so you can get the best results, too.

Perfect Roux Cooking: Don't rush the flour and butter step — cooking the roux until lightly browned adds flavor and eliminates that raw flour taste.
Slow Pour: Add broth and cream slowly while whisking — this helps keep your sauce silky smooth without lumps.
Meatball Warming: Heating the frozen meatballs in the microwave first shortens overall cook time and prevents dryness.
Gentle Simmering: Keep the sauce at a low simmer once combined so it thickens perfectly without scorching or separating.

How to Serve Easy Swedish Meatballs with Creamy Sauce Recipe

Garnishes

I always sprinkle fresh chopped parsley on top — it adds a bright color and light herbaceous note, which balances the creamy richness beautifully. Sometimes I toss in a little freshly ground black pepper for an extra kick.

Side Dishes

Egg noodles are my go-to because they soak up all that sauce, but I’ve also served these over creamy mashed potatoes or fluffy steamed rice with equal success. For something lighter, roasted veggies or a simple salad work well too.

Creative Ways to Present

For a special dinner, plating these meatballs over a bed of buttered spaetzle or even creamy polenta is a lovely twist. You can also turn this into a hearty Swedish meatball sandwich by piling the saucy meatballs on toasted bread — it’s a fun way to mix things up!

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheating slowly on the stovetop helps the sauce stay silky and prevents the meatballs from drying out.

Freezing

If you want to freeze, separate meatballs and sauce or freeze them together in a freezer-safe container. I usually thaw overnight in the fridge before reheating gently. This way, they keep their flavor and texture well.

Reheating

Reheat leftovers in a skillet over low heat, stirring occasionally to keep the sauce smooth. Avoid microwaving straight from freezer to avoid curdling the cream. Adding a splash of broth or cream while reheating helps refresh the sauce.

Frequently Asked Questions:

Can I use homemade meatballs for this recipe?

Absolutely! Homemade meatballs work wonderfully. Just cook them fully before adding to the sauce, or simmer them longer in the sauce if they’re raw or partially cooked.

What can I serve instead of egg noodles?

Rice, mashed potatoes, or even cauliflower mash are all great alternatives. The creamy sauce pairs well with all these sides, so feel free to pick your favorite comfort carb.

How do I prevent the sauce from getting lumpy?

Make sure to cook the flour and butter roux until lightly browned before adding liquids, and pour beef broth and cream gradually, whisking constantly to keep the sauce smooth and lump-free.

Can I make this recipe dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a plant-based butter substitute. Keep in mind the flavor and texture will be slightly different but still delicious.

Final Thoughts

This Easy Swedish Meatballs with Creamy Sauce Recipe is one of those go-to dishes I always keep in my dinner rotation because it’s reliable, flavorful, and warmly familiar. Whether whipping it up last minute or making a cozy weekend dinner, I know it’ll hit the spot. I can’t wait for you to try it and make it your own!