Golden, buttery meatballs bathed in a silky, herb-infused cream sauce, served alongside a cloud of creamy mashed potatoes. Pure comfort on a plate.
A Bite of Sweden, With My Own Twist
It was the summer of 2022 in Gothenburg, Sweden when I first tasted traditional Swedish meatballs—served with creamy sauce, fluffy mashed potatoes, and a spoonful of sweet lingonberry jam. That dish left a lasting impression on me, but I let inspiration take over when I decided to recreate it at home.
This version stays close to the spirit of the classic but carries my own twist: a hint of cumin and a touch of thyme, adding layers of flavor that make these creamy meatballs uniquely mine.
While I didn’t include lingonberry jam this time, feel free to add it if you have some on hand—it’s a traditional pairing for a reason!
The Secret to Perfectly Tender Meatballs
What makes these meatballs stand out isn’t just the creamy sauce but the care that goes into every step:
- Milk-Soaked Breadcrumbs: This little trick ensures each meatball stays tender and juicy.
- Golden Butter Crust: Frying the meatballs in butter adds a delicious caramelized exterior.
- Silky Sauce: Slowly simmered with cream and thyme, the sauce is velvety smooth and packed with flavor.
These details make all the difference between “just meatballs” and something truly memorable.
What Makes These Creamy Meatballs Special?
While traditional Köttbullar relies on nutmeg and allspice, I’ve added cumin for an earthy depth and thyme for a fresh, herbal note. These aren’t just meatballs—they’re a little adventure on your plate.
And while lingonberry jam isn’t featured in my version, I’d absolutely recommend trying it as an optional garnish if you have it. Its subtle sweetness beautifully balances the creamy sauce.
Step-by-Step: How to Make Creamy Meatballs
Step 1. Prepare the Meatball Mixture
Grab a large mixing bowl to combine the breadcrumbs and milk. Let them soak for 5 minutes to keep the meatballs tender. Add the ground meat, finely chopped onion, egg, nutmeg, cumin, salt, and pepper. Use your hands or a sturdy silicone spatula to mix everything evenly.
Step 2: Shape the Meatballs
Use a cookie scoop or your hands to shape the meat mixture into evenly-sized meatballs, about 1.2 oz (35 g) each. Place them on a wooden cutting board or a clean plate as you go.
Step 3. Fry the Meatballs
Heat 2 tablespoons (30 g) of butter in a large skillet over medium heat. Once the butter is sizzling, add the meatballs in batches to avoid overcrowding. Use kitchen tongs to turn them, ensuring they brown evenly on all sides. Once golden, transfer them to a plate lined with paper towels.
Step 4: Prepare the Sauce
In the same skillet, melt 1 tablespoon (14 g) of butter over medium heat. Add 1 tablespoon (8 g) of flour and whisk with a balloon whisk until lightly golden. Slowly pour in ¾ cup (200 ml) of beef stock while whisking to avoid lumps. Stir in ⅓ cup (100 ml) of heavy cream and 1 teaspoon of dried thyme. Let simmer for 2–3 minutes until thickened.
Step 5: Combine Meatballs and Sauce
Return the meatballs to the skillet and gently coat them with the sauce using a silicone spatula. Let everything simmer on low heat for about 10 minutes, turning the meatballs occasionally with kitchen tongs. Stir in 1 tablespoon of finely chopped chives before serving.
Step 6. Serve with Your Favorite Sides
Serve your creamy meatballs on dinner plates alongside mashed potatoes or buttered noodles. Add steamed vegetables to complete the meal, and for an authentic Swedish touch, garnish with lingonberry jam.
The Best Ways to Serve These Creamy Meatballs
These meatballs shine when served simply and thoughtfully:
- Creamy Mashed Potatoes: Soft, buttery, and perfect for soaking up the sauce.
- Buttered Egg Noodles: A comforting classic pairing.
- Seasonal Vegetables: Think steamed green beans, peas, or roasted carrots.
Optional Extra: Add a spoonful of lingonberry jam for an authentic Swedish touch—it’s worth trying at least once!
Pair your meal with a glass of Chardonnay or a light-bodied Pinot Noir for the perfect finishing touch.
How to Store and Reheat Creamy Meatballs
Great dishes deserve to be enjoyed more than once, and these Creamy Meatballs are no exception. Whether you’ve made extra for meal prep or simply have leftovers, here’s how to store and reheat them to keep their flavor and texture intact.
Storing Creamy Meatballs:
- In the Fridge: Transfer cooled meatballs and sauce into an airtight container. Store in the refrigerator for up to 3 days.
- In the Freezer: Place the meatballs (without the sauce) on a baking tray and freeze until solid. Then, transfer them to a freezer-safe container or ziplock bag. They’ll keep well for up to 2 months. Note: The creamy sauce doesn’t freeze as well, so it’s better to prepare it fresh when reheating.
Reheating Creamy Meatballs:
- On the Stovetop: Place the meatballs and sauce in a skillet over low heat. Add a splash of beef stock or cream to prevent the sauce from drying out. Stir gently until fully warmed through.
- In the Microwave: Place meatballs and sauce in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between, until warm.
- From Frozen: Thaw frozen meatballs overnight in the fridge before reheating. Prepare fresh sauce while warming the meatballs.
Pro Tip: Avoid reheating creamy sauce on high heat, as it may separate. Gentle, slow reheating is the key to keeping the sauce smooth and velvety.
Now you can enjoy your Creamy Meatballs even on busy days, without compromising on flavor or texture!
A Dish That Brings Back Memories
These creamy meatballs aren’t just about taste—they’re about capturing a memory, adding a twist, and sharing something special at your table. Whether served with mashed potatoes or noodles, with or without lingonberry jam, every bite is a small moment of joy.
Your Turn to Cook!
Have you tried your own version of creamy meatballs? Do you have a favorite side dish or special twist? Share your thoughts in the comments below, or tag your creation with #FoodieRoam on Instagram.
Dinner is calling—let’s make it unforgettable!
Ingredients
Servings4 servings
For the Meatballs:
- 14 oz (400 g) ground meat (beef and pork mix)
- 1 small onion, finely chopped
- ½ cup (50 g) breadcrumbs
- 1 large egg
- ⅓ cup (100 ml) milk
- ½ tsp nutmeg
- ½ tsp ground cumin
- salt and pepper to taste
- 2 tbsp (30 g) butter for frying
For the Sauce:
- 1 tbsp (14 g) butter
- 1 tbsp (8 g) all-purpose flour
- ¾ cup (200 ml) beef stock
- ⅓ cup (100 ml) heavy cream
- 1 tsp dried thyme
- 1 tbsp finely chopped chives
For Serving (Optional):
- Creamy mashed potatoes
- Steamed vegetables
- Lingonberry jam
What will you need?
- Large Skillet or Frying Pan
- Wooden Spoon or Spatula
Have you cooked this?
Yes, I cooked this!
2 users marked recipe as cooked
Prep time15 minutes
Cook time25 minutes
Total time40 minutes
Instructions
- To ensure juicy and flavorful meatballs, start by soaking the breadcrumbs in milk for about 5 minutes. This step keeps the meatballs tender. Add the ground meat, finely chopped onion, egg, nutmeg, cumin, salt, and pepper to the soaked breadcrumbs. Mix everything thoroughly until evenly combined.
- Using your hands or a small scoop, shape the meat mixture into evenly-sized meatballs, about 1.2 oz (35 g) each. Keeping them uniform ensures even cooking.
- Heat 2 tablespoons (30 g) of butter in a large skillet over medium heat. Place the meatballs in the skillet and fry them until they are golden brown on all sides, about 6–8 minutes. Frying them in butter adds richness and a delicious crust. Once browned, remove the meatballs from the skillet and set them aside.
- In the same skillet, melt 1 tablespoon (14 g) of butter over medium heat. Whisk in 1 tablespoon (8 g) of flour and cook for about 1 minute, stirring constantly, until it turns lightly golden. Slowly pour in ¾ cup (200 ml) of beef stock while whisking to prevent lumps. Add ⅓ cup (100 ml) of heavy cream and 1 teaspoon of dried thyme. Simmer for 2–3 minutes until the sauce thickens.
- Gently return the meatballs to the skillet, ensuring they’re evenly coated in the sauce. Let them simmer on low heat for about 10 minutes, occasionally turning them for even cooking and flavor absorption. Stir in 1 tablespoon of finely chopped chives right before serving.
- Serve the creamy meatballs over a generous helping of mashed potatoes or buttered noodles. Add steamed vegetables on the side for a balanced meal. For an extra layer of flavor, consider adding a spoonful of lingonberry jam as a garnish.
Our notes
Breadcrumb Soaking: Ensure breadcrumbs are fully soaked in milk before mixing into the meat to prevent dry meatballs.
Meatball Size: Keep meatballs uniform in size (about 35 g each) for even cooking.
Sauce Consistency: Add stock gradually while whisking to avoid lumps in the sauce.
Simmer Gently: Once meatballs are added back to the sauce, let them simmer gently to stay tender and absorb flavor.
Serving Fresh: Serve immediately after cooking for the best texture and flavor.