I’ve made Swedish meatballs in mushroom cream sauce for weeknight dinners and small dinner parties; the sauce is silky, the meatballs tender, and the whole dish feels like a warm hug. If you love mushroom-forward cream sauces, you might also enjoy a similar pan-and-sauce technique in Chicken Marsala with mushrooms and creamy sauce that uses deglazing to capture deep flavor.
Why Make This Recipe
- Comforting, rich flavor: brown meatballs and mushrooms create a savory base with a silky cream sauce.
- Balanced meal: protein-forward with room for vegetables or a side starch to round out the plate.
- Fast weeknight dinner: from prep to table in about 45–50 minutes with mostly hands-on time.
- Special-occasion worthy: it’s elegant enough for guests but simple enough for home cooks.
- Personal insight: I love this recipe because the quick pan sauce builds huge flavor from one skillet and keeps cleanup minimal.
Recipe Overview
Prep time: 20 minutes. Cook time: 25–30 minutes. Total time: 45–50 minutes.
Servings: 4 (about 24 meatballs). Difficulty: Easy–Medium.
Cooking method: brown small meatballs in a heavy skillet, sauté mushrooms, deglaze with beef broth, then finish by simmering in a cream-based sauce; finish with a little sour cream or Dijon for brightness. If you enjoy creamy pasta sauces, try the technique used in Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for inspiration on sauce consistency and seasoning.
My Experience Making This Recipe
I tested this several times to get the meatball texture right: small, uniform meatballs brown quickly and stay tender. I discovered that grating the onion rather than finely chopping it gives moisture without big onion pieces, which helps the texture.
How to Make Swedish Meatballs in Mushroom Cream Sauce
Start by soaking 1/2 cup plain breadcrumbs in 1/4 cup milk for 5 minutes, then mix with 1 pound ground beef, 1/2 pound ground pork, 1 egg, 1/4 cup grated onion, 1 garlic clove (minced), 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground allspice, 1/4 tsp nutmeg, and 2 tbsp chopped parsley. Shape into 1-inch meatballs (about 24) and lightly dust with 1/4 cup flour. Brown meatballs in batches in a 12-inch heavy skillet over medium-high heat (3–4 minutes per side) until golden; internal target temperature is 160°F. Remove meatballs, then add 2 tbsp butter and 8 oz sliced cremini mushrooms; sauté until golden. Sprinkle 2 tbsp flour over mushrooms and cook 1 minute, then deglaze with 1 1/2 cups beef broth, scraping browned bits. Stir in 1 cup heavy cream, 1 tbsp Worcestershire, and 1 tsp Dijon; simmer gently for 5–8 minutes until slightly thickened, return meatballs, and simmer 5 minutes more. Off heat, stir in 2–3 tbsp sour cream or crème fraîche for silkiness and adjust salt. For another idea of building a rich cheese-and-cream sauce with a roux base, see Creamy Cajun Chicken Tortellini in Velveeta Garlic Cheese Sauce for comparable technique tips.
Expert Tips for Success
- Keep the meat mixture cold: chill 10–15 minutes before shaping so meatballs hold together and brown instead of falling apart.
- Don’t overwork the meat: mix until just combined to avoid dense meatballs; use a light hand when shaping.
- Brown in batches and don’t overcrowd the pan: crowding causes steaming instead of proper browning.
- Temper dairy: add sour cream off heat or whisk a little hot sauce into the sour cream before stirring into the sauce to avoid curdling.
- Equipment: use a 10–12 inch heavy-bottomed skillet (cast-iron or stainless steel) to get the best fond for deglazing.
How to Serve Swedish Meatballs in Mushroom Cream Sauce
- Classic: serve over wide egg noodles or buttered mashed potatoes, spooning plenty of sauce over the top.
- For a lighter plate: serve with steamed broccoli or buttered green beans and a lemon wedge to brighten the cream.
- Family-style: serve on a large platter with a side of lingonberry jam or cranberry compote for a Swedish touch and pair with crusty bread or a pasta like Cajun Chicken Rotini with Creamy Mozzarella Velveeta Sauce for a saucy accompaniment.
- Presentation tip: garnish with chopped parsley and a little freshly cracked black pepper; serve meatballs nestled into the sauce rather than stacked.
Storage and Reheating Guide
Refrigerate: cool to room temperature, store in an airtight container up to 3–4 days. Freeze: place meatballs and sauce together in a freezer-safe container or freeze separately for up to 3 months—label with date. Thaw: transfer to the refrigerator overnight. Reheat: gently rewarm in a skillet over low heat until steaming (avoid boiling), stirring occasionally; you can add 2–4 tbsp cream or broth if sauce tightens. Oven option: cover and bake at 325°F for 15–20 minutes to heat through.
Recipe Variations
- Gluten-free: substitute gluten-free breadcrumbs and use 2 tbsp cornstarch or gluten-free flour to thicken the sauce.
- Dairy-free: replace heavy cream with full-fat coconut milk or cashew cream and use a dairy-free sour cream substitute; finish with a splash of lemon for brightness.
- Leaner protein: use 100% lean turkey or chicken; add 1–2 tbsp olive oil to the frying pan to encourage browning and watch internal temp for 165°F.
- Herb-forward: add 1 tbsp chopped fresh dill and 1 tsp lemon zest to the sauce for a Scandinavian twist.
Nutritional Highlights
- Protein-rich: each serving supplies a solid portion of protein from the meatballs.
- Moderation on fat: the cream sauce adds saturated fat and calories, so serve with vegetables or a light starch for balance.
- Allergen info: contains dairy, eggs, and gluten (unless modified); contains pork if using a beef/pork blend. Portion guidance: plan ~6 meatballs per adult serving.
Troubleshooting Common Issues
- Meatballs fall apart: likely too wet or not chilled—add 2 tbsp breadcrumbs and chill mixture 10–15 minutes before shaping.
- Sauce too thin: simmer uncovered to reduce, or stir a 1:1 slurry of cornstarch and cold water (1–2 tsp) into the simmering sauce to thicken.
- Sauce split or curdled: remove from direct heat and temper sour cream by whisking in a few tablespoons of hot sauce before adding, or add it off-heat and stir gently.
Frequently Asked Questions
Q: Can I make the meatballs and sauce ahead of time?
A: Yes—cook meatballs and sauce, cool to room temperature, and refrigerate in one container up to 3 days. Rewarm gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened. For longer storage, freeze up to 3 months.
Q: What’s the best meat blend for authentic texture?
A: A mix of 1 lb ground beef and 1/2 lb ground pork gives a classic balance of flavor and fat, keeping meatballs tender and juicy. If using only beef, pick 85% lean for similar results.
Q: Can I bake the meatballs instead of frying?
A: Yes—bake at 400°F for 12–15 minutes until browned and 160°F internal, then finish in the sauce for 5–10 minutes to absorb flavor. Baking reduces splatter and is easier for large batches.
Q: How do I adjust seasoning for the sauce?
A: Taste after the sauce reduces—add salt by 1/4 tsp increments, a splash of Worcestershire for depth, or 1 tsp Dijon mustard for brightness. A squeeze of lemon or a tablespoon of sour cream can lift heavy flavors.
Swedish Meatballs in Mushroom Cream Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Contains meat
Description
Tender meatballs in a silky mushroom cream sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1 large egg
- 1/4 cup grated onion
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp nutmeg
- 2 tbsp chopped parsley
- 1/4 cup flour for dusting
- 2 tbsp butter
- 8 oz sliced cremini mushrooms
- 2 tbsp flour
- 1 1/2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2–3 tbsp sour cream or crème fraîche
Instructions
- Soak breadcrumbs in milk for 5 minutes.
- Mix soaked breadcrumbs with beef, pork, egg, grated onion, garlic, salt, pepper, allspice, nutmeg, and parsley.
- Shape the mixture into 1-inch meatballs, about 24 total, and dust with flour.
- Brown meatballs in batches in a heated skillet over medium-high heat (3-4 minutes per side). Remove from skillet.
- Add butter and sliced mushrooms to the skillet; sauté until mushrooms are golden.
- Sprinkle flour over mushrooms and cook for 1 minute.
- Deglaze the skillet with beef broth, scraping up browned bits.
- Stir in heavy cream, Worcestershire sauce, and Dijon mustard; simmer for 5-8 minutes until thickened.
- Return meatballs to the sauce and simmer for an additional 5 minutes.
- Off heat, stir in sour cream for silkiness, and adjust salt as needed.
Notes
Serve over egg noodles, or with steamed vegetables for a lighter meal. Can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 6 meatballs
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 100mg