Name: Easy Swedish Meatballs with Creamy Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Swedish
Ingredients: 1 12 oz package egg noodles; 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

There’s something undeniably comforting about tender meatballs swimming in a rich, creamy sauce. That’s why I’m excited to share this Easy Swedish Meatballs with Creamy Sauce Recipe—it’s got all the cozy vibes, just without the fuss, making it perfect for busy weeknights or anytime you want a little homemade magic on your 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 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

I’ve made Swedish meatballs plenty of times, but this easy version with creamy sauce earns a special spot in my kitchen routine. It manages to capture that classic taste without hours of work, which means more time for enjoying—and less time hovering over the stove.

Speedy and Simple: Uses frozen meatballs to save prep time without sacrificing flavor.
Rich, Creamy Sauce: The velvety sauce is luscious, with just enough tang from Worcestershire to keep it interesting.
Versatility: Perfect over egg noodles, mashed potatoes, or even rice—you can switch it up based on what you have.
Family Friendly: This recipe is a hit with kids and adults alike, making dinner a guaranteed win.

Ingredients & Why They Work

Every ingredient in this recipe has a role in building that comforting, creamy Swedish flavor—but what I love most is how accessible they are. No specialty shopping necessary, and you probably have most of these in your pantry already.

Flat lay of fresh raw egg noodles arranged in a neat bundle, a small pat of golden butter on a simple white ceramic plate, a mound of pale all-purpose flour on a white ceramic dish, a small white bowl filled with rich brown beef broth, another small white bowl holding thick creamy heavy cream, a small white bowl with glossy dark Worcestershire sauce, two whole brown eggs with clean shells, a small white bowl containing coarse white kosher salt, a small white bowl of cracked black peppercorns, and a group of raw seasoned beef meatballs arranged symmetrically on a white ceramic plate, 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

Frozen meatballs: Using frozen saves you time and mess, but it still tastes like homemade.
Butter: Adds richness and helps create the roux for that silky sauce.
Flour: Thickens the sauce to the perfect consistency.
Beef broth: Brings depth and meaty flavor to the sauce base.
Heavy cream: The secret to that velvety, indulgent sauce that clings to every meatball.
Worcestershire sauce: Adds a subtle tanginess and umami punch.
Salt & black pepper: Essential for seasoning and balancing flavors.
Egg noodles (optional): Classic pairing, perfect for soaking up the sauce, but feel free to swap for mash or rice.

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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

This recipe is a wonderful base, and I often tweak it depending on what I’m feeling or what’s in the fridge. One of the best things about Easy Swedish Meatballs with Creamy Sauce Recipe is how open it is to your personal spin.

Variation: I sometimes swap the beef broth with mushroom broth for an earthier twist that deepens the sauce flavor.
Dietary tweaks: Want to lighten it up? Use half-and-half instead of heavy cream for a lighter sauce.
Make it spicy: Add a pinch of cayenne pepper or smoked paprika to the sauce for a little heat and smoky flavor.
Herbs: Fresh dill or thyme sprinkled on top makes a lovely aromatic addition.

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

A clear glass bowl sits on a white marbled surface with three different layers inside it arranged side by side: one layer of light pink minced meat with soft, smooth texture and wavy lines, another layer of dark red minced meat with fine, tightly packed strands, and a third layer of beige mixture with a chunky texture and small bits visible. The layers are distinctly separate, showing a variety of colors and textures in this simple, neat arrangement. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Base (Noodles or Sides)

Whether you’re going with egg noodles, mashed potatoes, or rice, get your side cooking first. For egg noodles, boil salted water and follow package directions—usually about 7–9 minutes. Once cooked, drain and set aside but keep warm. This way, everything comes together perfectly at the end.

Step 2: Create the Roux for the Creamy Sauce

In a large saute pan over medium-high heat, melt the butter. Once melted, whisk in the flour. It will get lumpy at first but keep whisking—it’s important to let the roux cook until it just starts turning golden brown. This step adds that nutty flavor and keeps your sauce from tasting floury.

Step 3: Whisk in the Liquids and Seasonings

Slowly pour in the beef broth, whisking constantly to keep things smooth. Then add the heavy cream. Stir in Worcestershire sauce, salt, and pepper. Lower the heat and let the sauce gently simmer for a few minutes—it’ll thicken up and coat your spoon beautifully.

Step 4: Warm the Meatballs and Combine

Microwave your frozen meatballs just until heated through, about 5 minutes. They don’t need to be piping hot yet, because they’ll finish cooking in the sauce. Then add them to your sauce and simmer together for about 5 minutes so the flavors meld and the meatballs soak up some of that creamy goodness.

Step 5: Serve and Garnish

Spoon the meatballs and sauce over your noodles, rice, or mashed potatoes. A sprinkle of fresh parsley on top adds color and a burst of freshness that just brightens the whole dish.

Top Tip

After making this recipe several times, I’ve learned a few key tricks that really elevate your Easy Swedish Meatballs with Creamy Sauce Recipe. These are worth keeping in your back pocket especially on those nights when time is tight but quality matters.

Perfect Roux: Don’t rush cooking your flour and butter mixture; that light browning adds a nuttiness that takes the sauce from meh to marvelous.
Slow Pour: Add your liquids slowly while whisking to avoid lumps—this little effort pays off big in sauce texture.
Don’t Skip Worcestershire: It’s subtle but it adds complexity and a touch of tang that really lifts the flavor.
Simmer Time: Letting the meatballs finish in the sauce not only warms them perfectly but helps the flavors marry—don't rush it!

How to Serve Easy Swedish Meatballs with Creamy Sauce Recipe

Garnishes

For me, a sprinkle of fresh flat-leaf parsley is a must—it adds that pop of green and fresh earthy note. Sometimes, I’ll add a tiny drizzle of lingonberry jam on the side to contrast the creamy sauce with a bit of sweet tartness, which brings an authentic Swedish vibe.

Side Dishes

Aside from classic egg noodles, I love pairing these meatballs with buttery mashed potatoes or simple steamed rice. Occasionally, roasted root vegetables on the side balance out the creaminess wonderfully.

Creative Ways to Present

For a special occasion, I’ve served these meatballs in mini bread bowls—each guest gets their own little creamy-filled bowl, which feels fun and festive. Another idea is layering the meatballs and sauce over a bed of buttered spaetzle for a Germanic twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover meatballs and sauce in an airtight container in the fridge, and it usually stays fresh for up to 3 days. Just be sure to cool it down before sealing to keep the flavors vibrant.

Freezing

Freezing this dish works well if you separate the meatballs from the sauce. Freeze meatballs individually on a sheet before transferring to a bag, and freeze sauce in a separate container. That way, you can thaw and reheat them separately for best texture.

Reheating

I prefer reheating leftovers gently on the stove over low heat to prevent the cream sauce from breaking. Add a splash of broth or water to loosen the sauce if it’s thickened too much overnight.

Frequently Asked Questions:

Can I use homemade meatballs for this recipe?

Absolutely! Homemade meatballs work wonderfully with this creamy sauce and add a personal touch, though cooking time might be slightly longer. Just be sure your meatballs are cooked through before adding to the sauce.

What can I substitute for egg noodles?

You can serve these meatballs over mashed potatoes, steamed rice, or even cauliflower rice for a lower-carb option. I’ve also enjoyed them over buttered spaetzle or roasted vegetables, depending on the mood.

Can I make the sauce dairy-free?

Yes! To make a dairy-free version, try swapping the heavy cream for coconut cream or a dairy-free cream alternative, and use a plant-based butter. The flavor will be slightly different but still delicious.

Why is the roux important in the sauce?

The roux, made from butter and flour, thickens the sauce and adds a nutty depth of flavor. Skipping this step often results in a thinner sauce that lacks richness. Cooking the roux until it’s lightly golden enhances the taste even more.

Final Thoughts

This Easy Swedish Meatballs with Creamy Sauce Recipe holds a special place in my kitchen because it bridges the gap between comfort food and hassle-free cooking. I hope it brings you the same joy and ease when you try it at home. Trust me, once you make these, they’ll become your go-to for meals that need to impress with minimal effort.