Swedish Meatball Skillet in Creamy Nutmeg Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb (450 g) ground beef
• 1/2 lb (225 g) ground pork
• 1/2 cup (60 g) plain breadcrumbs
• 1/3 cup (80 ml) milk
• 1 large egg
• 1/2 small yellow onion, finely grated
• 2 cloves garlic, minced
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 3 tbsp unsalted butter (for browning)
• 3 tbsp unsalted butter (for sauce)
• 3 tbsp all-purpose flour
• 2 1/2 cups (600 ml) beef broth, low sodium
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• 3/4 cup (180 ml) heavy cream or half-and-half
• Cooked egg noodles or mashed potatoes, for serving
• 2 tbsp fresh parsley, chopped (for garnish)

Do This

• 1. Soak breadcrumbs in milk for 5 minutes in a large bowl.
• 2. Add beef, pork, egg, onion, garlic, salt, pepper, nutmeg, and allspice; mix gently and form 1 to 1 1/4 inch meatballs.
• 3. Brown meatballs in 3 tbsp butter over medium heat (about 350°F / 175°C surface temp) in a large skillet, 6–8 minutes, turning to color all sides; remove to a plate.
• 4. In the same skillet, melt 3 tbsp butter, whisk in flour, and cook 2 minutes. Gradually whisk in beef broth, Worcestershire, and Dijon; simmer 3–4 minutes until slightly thickened.
• 5. Stir in cream, a pinch more nutmeg and allspice, and adjust salt and pepper.
• 6. Return meatballs and any juices to skillet, simmer gently 8–10 minutes until cooked through (165°F / 74°C internal temp) and sauce is velvety.
• 7. Serve hot over buttered egg noodles or mashed potatoes, spooning extra sauce on top and finishing with chopped parsley.

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Why You’ll Love This Recipe

• Classic Swedish-style meatballs with warm nutmeg and allspice in a luscious, silky cream sauce.
• All made in one skillet, so cleanup is simple and weeknight-friendly.
• Versatile comfort food: serve over egg noodles, mashed potatoes, or even rice.
• Cozy, nostalgic flavors that feel special enough for company but easy enough for a Tuesday.

Grocery List

• Produce: Yellow onion, garlic, fresh parsley
• Dairy: Milk, heavy cream or half-and-half, unsalted butter, eggs (you only need 1, but buy a carton)
• Pantry: Ground beef, ground pork, plain breadcrumbs, beef broth (low sodium), all-purpose flour, Worcestershire sauce, Dijon mustard, ground nutmeg, ground allspice, black pepper, fine sea salt, egg noodles or potatoes for serving

Full Ingredients

For the Swedish Meatballs

• 1/2 cup (60 g) plain dry breadcrumbs
• 1/3 cup (80 ml) milk (whole or 2%)
• 1 lb (450 g) ground beef (80–85% lean)
• 1/2 lb (225 g) ground pork
• 1 large egg
• 1/2 small yellow onion, very finely grated or minced (about 1/4 cup)
• 2 cloves garlic, minced
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 3 tbsp unsalted butter, for browning (plus 1 tbsp neutral oil if needed)

For the Creamy Pan Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups (600 ml) low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard (optional but recommended)
• 3/4 cup (180 ml) heavy cream or half-and-half
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp freshly ground black pepper (or to taste)
• 1/2 to 3/4 tsp fine sea salt, to taste (amount depends on saltiness of broth)

For Serving

• 12 oz (340 g) egg noodles, cooked and buttered, or
• 2 lb (900 g) potatoes, cooked and mashed with butter and milk
• 2 tbsp fresh parsley, finely chopped, for garnish
• Optional: lingonberry jam on the side for a traditional touch

Step-by-Step Instructions

Step 1: Soak the Breadcrumbs

In a large mixing bowl, combine the plain breadcrumbs and milk. Stir to moisten all the crumbs, then let the mixture sit for about 5 minutes. This creates a soft panade that keeps the meatballs tender and juicy instead of dense.

While the breadcrumbs soak, finely grate or mince the onion and mince the garlic so they are ready to mix in. Grating the onion helps it disappear into the meatballs and keeps the texture smooth.

Step 2: Mix and Shape the Meatballs

Add the ground beef, ground pork, egg, grated onion, minced garlic, salt, black pepper, nutmeg, and allspice to the bowl with the soaked breadcrumbs. Using clean hands or a fork, gently mix until everything is evenly combined, but do not overwork the meat. Overmixing can make the meatballs tough.

With damp hands, roll the mixture into meatballs about 1 to 1 1/4 inches in diameter. You should get roughly 30–34 meatballs. Place them on a plate or tray as you go.

Step 3: Brown the Meatballs

In a large, heavy skillet (ideally cast iron) over medium heat (about 325–350°F / 160–175°C surface temperature), melt 3 tablespoons butter. If your skillet tends to stick, add 1 tablespoon neutral oil as well.

Once the fat is hot and shimmering, add the meatballs in a single layer, leaving a little space between each. Brown in batches if necessary. Cook for 6–8 minutes total, turning every couple of minutes, until nicely browned on most sides. They do not need to be fully cooked through yet; they will finish cooking in the sauce.

Transfer the browned meatballs to a clean plate, leaving the browned bits and remaining fat in the skillet. These will add deep flavor to the sauce.

Step 4: Make the Roux for the Sauce

Reduce the heat to medium-low. If the skillet looks very dry, add a small knob of butter. Add the remaining 3 tablespoons butter to the pan and let it melt, scraping up some of the browned bits from the bottom with a wooden spoon.

Sprinkle in the flour and whisk or stir continuously for about 2 minutes, forming a smooth paste. The mixture should bubble gently and turn a light golden color. This step cooks off the raw flour taste and forms the base that will thicken your sauce.

Step 5: Build the Velvety Cream Sauce

Slowly pour in the beef broth, whisking constantly to avoid lumps. Start with a small amount to loosen the roux, then gradually add the rest. Stir in the Worcestershire sauce and Dijon mustard (if using).

Increase the heat to medium</strong} and bring the sauce to a gentle simmer. Cook for 3–4 minutes, whisking often, until it thickens enough to coat the back of a spoon.

Stir in the heavy cream or half-and-half, along with the additional nutmeg, allspice, and black pepper. Taste and add salt to your liking. The sauce should be smooth, lightly thickened, and richly flavored with warm spices.

Step 6: Simmer the Meatballs in the Sauce

Gently nestle the browned meatballs and any accumulated juices back into the skillet of sauce in a single layer. Spoon some of the sauce over the top of the meatballs so they are mostly submerged.

Adjust the heat to maintain a gentle simmer (small, steady bubbles) and cook for 8–10 minutes, turning the meatballs once or twice. The sauce will continue to thicken and the meatballs will cook through. They are done when they reach an internal temperature of 165°F / 74°C and feel firm but still springy when pressed.

Step 7: Serve Over Noodles or Mashed Potatoes

While the meatballs simmer, cook your egg noodles according to package directions or reheat prepared mashed potatoes. For extra richness, toss the hot noodles with a bit of butter and a pinch of salt.

To serve, spoon a generous portion of noodles or mashed potatoes onto warm plates. Top with a hearty scoop of meatballs and plenty of the creamy sauce. Finish with a sprinkle of fresh chopped parsley for color. If you like, add a small spoonful of lingonberry jam on the side for a traditional sweet-tart contrast.

Pro Tips

• Do not overmix the meat: Mix just until combined to keep the meatballs tender. A light hand makes a big difference.
• Grate the onion finely: Grated onion melts into the meatballs, adding moisture and flavor without leaving big chunks.
• Brown in batches: Crowding the pan will steam the meatballs instead of browning them. Work in 2 batches for the best color.
• Control the simmer: Keep the sauce at a gentle simmer, not a vigorous boil, so the cream does not break and the meatballs stay tender.
• Adjust thickness: If the sauce gets too thick, whisk in a splash of warm broth or cream. If too thin, simmer uncovered a few more minutes.

Variations

• All-beef version: Use 1 1/2 lb (675 g) ground beef if you prefer to skip the pork. Add an extra tablespoon of milk to keep the texture soft.
• Lighter cream sauce: Use half-and-half or even whole milk instead of heavy cream. Simmer a few extra minutes to thicken, and consider adding 1 extra teaspoon flour to the roux.
• Mushroom twist: After browning the meatballs, sauté 1 cup (100 g) sliced mushrooms in the drippings until golden, then proceed with the roux and sauce for an earthier flavor.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low to medium-low heat, adding a splash of broth or cream if the sauce has thickened too much.

For longer storage, you can freeze the cooked meatballs in sauce for up to 2 months. Thaw overnight in the refrigerator before reheating. To make ahead, you can shape the raw meatballs up to 24 hours in advance and refrigerate them, well covered. Brown and simmer in the sauce just before serving for freshest flavor and texture.

Nutrition (per serving)

Approximate values for 1 of 4 servings (meatballs and sauce only, without noodles or potatoes): about 650 calories, 38 g protein, 45 g fat, 18 g carbohydrates, 1 g fiber, and 1,050 mg sodium. Adding noodles or mashed potatoes will increase calories and carbohydrates.