Swedish meatballs with cream sauce
Tender oven-baked meatballs simmered in a rich, creamy gravy with a hint of sweetness - comforting, Swedish-inspired, and perfect served with mashed potatoes and a touch of dill.
Updated : 17 June, 2025
Easy
About 30 min.
Ingredients
For the meatballs
1 tablespoon
Olive oil
1
Onion
1
Garlic
600 grams
Pork mince
4
Anchovy
100 grams
Breadcrumbs
1
Eggs
50 milliliters
Cream
0.25 teaspoon
Nutmeg
to taste
Salt
to taste
Ground black pepper
For the gravy
25 grams
Butter
25 grams
Flour
100 milliliters
White wine
500 milliliters
Meat broth
2 tablespoon
Cream
1 tablespoon
Jam
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat your oven to 200°C.
Step 2
Begin by gently sautéing the onion in a little oil until soft and translucent, then stir in the garlic for a final minute. Remove from the heat and allow to cool.
Step 3
In a large bowl, combine all the meatball ingredients along with the cooked onion and garlic. Mix thoroughly using your hands, then shape into evenly sized balls—about 40g each. You should end up with approximately 24. Arrange them on a baking tray and bake for 12–15 minutes, or until fully cooked.
Step 4
Meanwhile, prepare the gravy. In a wide saucepan, melt the butter and stir in the flour, cooking for 5-10 minutes until it forms a golden roux. Pour in the white wine and mix well, then gradually add the beef stock in stages, stirring constantly to keep the sauce smooth. Once thickened slightly, add the cream and a spoonful of jam for a subtle sweetness. Season to taste.
Step 5
Transfer the cooked meatballs to the pan with the gravy and let them simmer gently for 5-10 minutes to absorb the flavors. Serve warm with a sprinkle of fresh dill, extra jam on the side, and a generous helping of mashed potatoes.