Name: Easy Swedish Meatballs in Creamy Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Swedish
Ingredients: 1 12 oz package egg noodles (optional); 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); 30 frozen meatballs

Nothing beats the comfort of tender meatballs swimming in a dreamy, velvety sauce — that's exactly what makes this Easy Swedish Meatballs in Creamy Sauce Recipe so special. It’s fast to whip up, incredibly satisfying, and perfect for those nights when you want something that feels like a warm hug on a plate.

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 in Creamy Sauce Recipe
Top Tip
How to Serve Easy Swedish Meatballs in Creamy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Swedish Meatballs in Creamy Sauce Recipe

Why You'll Love This Recipe

Honestly, this recipe is one of those kitchen wins I always keep in my back pocket. It’s quick, requires just a handful of ingredients, and gives you those classic Swedish flavors without fuss. Plus, who can say no to creamy sauce perfection?

Speedy preparation: You get dinner ready in just about 15 minutes—perfect for busy days.
Simple ingredients: No need for fancy or hard-to-find items; everything is pantry-friendly.
Versatility: Serve it on noodles, rice, or mashed potatoes—your call!
Deliciously comforting: That creamy sauce makes the meatballs irresistible, every time.

Ingredients & Why They Work

The beauty of this recipe lies in how straightforward the ingredients are, yet how well they come together to create that luscious texture and flavor everyone raves about. Picking good quality beef broth and heavy cream really makes a difference here.

Flat lay of peeled frozen meatballs arranged neatly next to a nest of fresh uncooked egg noodles, a small pat of pure yellow butter, a small white ceramic bowl filled with fine white flour, a small white ceramic bowl holding rich creamy heavy cream, a small white ceramic bowl of dark glossy Worcestershire sauce, a small white ceramic bowl containing golden beef broth, two whole brown eggs with clean shells, a small white ceramic bowl with coarse white salt, a small white ceramic bowl with fresh cracked black peppercorns, all placed 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

Egg noodles: These are optional but traditional and soak up the creamy sauce beautifully.
Butter: Adds a rich base flavor and helps create a smooth roux for the sauce.
Flour: Thickens the sauce gently—cook it a bit to avoid that raw flour taste.
Beef broth: The backbone of your sauce’s depth and meaty flavor.
Heavy cream: Creates that silky, creamy texture you expect in Swedish meatball sauce.
Worcestershire sauce: Provides a subtle tang and umami boost that elevates the sauce.
Salt and black pepper: Essential for seasoning and balancing flavors.
Frozen meatballs: Using pre-made saves you time—just be sure to pick decent quality ones for best results.

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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

While I usually stick close to the classic recipe, I love playing around with it depending on what I have on hand or my mood. This recipe is a great starting point for making your own spin.

Variation: Sometimes I swap the frozen meatballs for homemade ones when I have more time. It adds a fresh flavor that’s worth the extra effort!
Diet-friendly tweak: For a lighter version, use half-and-half instead of heavy cream or swap noodles for cauliflower rice.
Herb kick: Adding fresh dill or thyme to the sauce brings a lovely aromatic twist.

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

A clear glass bowl with three main layers of raw ground meat arranged separately inside. The top right layer is dark red and coarse, the bottom right layer is light pink with fine texture, and the left layer is beige with a grainy look, likely mixed with spices. The bowl is placed on a white marbled surface, and all meat layers fill the bowl evenly without blending. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Noodles (or Sides) Ready

I start by boiling water to cook the egg noodles following the package directions. If you prefer rice or mashed potatoes, you can prep those instead. While the noodles drain and rest, you can focus on the sauce — this saves time and keeps everything warm and fresh.

Step 2: Create Your Roux for the Sauce

Melt the butter in a large skillet over medium-high heat. Once it’s fully melted, whisk in the flour. You want to create a roux that’s a little clumpy at first but keep stirring. Cooking it until it turns a light brown gives your sauce that nutty, rich flavor which takes it from good to amazing.

Step 3: Slowly Whisk in the Liquids

Pour in the beef broth and heavy cream little by little while whisking constantly. This prevents lumps and helps the sauce become perfectly smooth. Then stir in the Worcestershire sauce, salt, and pepper. Lower the heat and let the sauce gently simmer while you prepare the meatballs.

Step 4: Heat the Meatballs and Combine

Microwave your frozen meatballs as the package suggests or about 5 minutes. They don't need to be piping hot yet since they'll finish cooking right in the sauce. Add them to your simmering sauce and let everything mingle for another 5 minutes so the flavors meld beautifully.

Step 5: Serve and Enjoy

Once everything’s warm and the sauce is thickened just right, serve it over your noodles (or your favorite side). I usually sprinkle fresh parsley over the top—it adds a burst of color and a fresh taste that cuts through the richness.

Top Tip

Having made this recipe multiple times, I’ve found a few tricks that take your Easy Swedish Meatballs in Creamy Sauce Recipe from good to fantastic. These tips have saved me from common pitfalls and helped achieve that perfect creamy texture every time.

Patience with roux: Don’t rush cooking the flour and butter mixture—letting it brown a bit gives your sauce depth and prevents a floury taste.
Whisking the liquids slowly: Add broth and cream gradually while whisking to avoid lumps and get that smooth sauce we all crave.
Don’t overheat meatballs first: Just warming them before adding to the sauce lets them finish cooking gently and stay tender.
Season to taste: Everyone’s palate is different, so make sure to check salt and pepper before serving—sometimes a little extra makes all the difference.

How to Serve Easy Swedish Meatballs in Creamy Sauce Recipe

Garnishes

My go-to garnish is freshly chopped parsley—it adds a lovely pop of green and a fresh note against the rich sauce. Sometimes I sprinkle a tiny bit of freshly grated nutmeg on top, which complements the creaminess in a subtle but beautiful way.

Side Dishes

I love serving this over buttered egg noodles because they soak up the sauce so well. But mashed potatoes or a simple steamed rice work just as beautifully. For a veggie side, some steamed green beans or a crisp cucumber salad brighten up the meal.

Creative Ways to Present

For special occasions, I sometimes place the meatballs and sauce in a beautiful white platter and garnish with lots of fresh dill and lemon zest for a Scandinavian-inspired flair. It’s simple but adds a wow factor that guests notice immediately!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit when chilled, so before reheating, you may want to add a splash of broth or cream to loosen it back up to that perfect consistency.

Freezing

This recipe freezes well if you want to prep ahead. I freeze the meatballs and sauce together in a sealed container. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring often to re-emulsify the sauce.

Reheating

To reheat, I prefer warming it gently in a saucepan over medium-low heat, stirring often. You can add a little broth or cream if the sauce feels too thick, and be careful not to boil, which can separate the cream.

Frequently Asked Questions:

Can I use homemade meatballs for this recipe?

Absolutely! Homemade meatballs add a fresh flavor and you can customize the seasoning to your liking. Just brown them first and then simmer in the sauce to finish cooking.

What’s the best side dish with Swedish meatballs?

Traditional egg noodles are a classic choice because they soak up the sauce beautifully, but mashed potatoes or rice work just as well. Adding a side of steamed veggies balances the meal nicely.

Can I make this recipe dairy-free?

You can swap the heavy cream for coconut cream or a dairy-free creamer substitute, and use a non-dairy butter alternative. Keep in mind the texture and flavor will be slightly different but still delicious.

How do I prevent the sauce from curdling when reheating?

Reheat gently over low to medium-low heat, stirring frequently. Avoid boiling the sauce, and add a bit of broth or cream if it starts to thicken too much. Slow and steady is the key!

Final Thoughts

This Easy Swedish Meatballs in Creamy Sauce Recipe is one of those dishes I always come back to because it’s comforting, quick, and hits all the right flavor notes. I hope you enjoy making it as much as I do—it’s like a little culinary trip to Sweden right in your kitchen, and perfect for sharing with the people you love.