Alright let’s talk about this dish. This is Swedish meatballs…the easy way. I made the Swedish meatball sauce and instead of the meatballs, it’s a ground beef situation. All the flavor but much simpler and less fussy.
I love authentic, real deal Swedish meatballs and mine are truly amazing and a reader favorite.
BUT…for some, meatballs are darn intimidating and messy. This recipe will get you the yummy Swedish meatball sauce that you can serve over potatoes or noodles and get all those warm cozy flavors.
Recipe Tester Amy says…
“Loved making this! Flavors of Swedish meatballs without all the work. Even my picky eater ate it up.”
Learn more about NellieBellie recipe testing.
Is Swedish meatball sauce the same as stroganoff?
Swedish meatball sauce isn’t the same as stroganoff, though they’re both creamy and delicious. Swedish meatball sauce is a rich, savory gravy that’s perfect over meatballs and usually has flavors like beef broth and a touch of spice. Stroganoff sauce, on the other hand, often includes mushrooms and mustard, giving it a different taste. Both are cozy and comforting, but they’re definitely not twins!
What gives Swedish meatballs their flavor?
What gives Swedish meatballs their flavor? It’s all about those cozy, warm spices that make these meatballs unique. Think allspice and a hint of ground nutmeg paired with a rich, creamy gravy. That’s what sets Swedish meatballs apart from the rest.
What’s the secret to creamy Swedish Meatball sauce?
The secret to creamy Swedish sauce is all about that classic combo of heavy cream and sour cream. Together, they make the sauce rich, smooth, and just a little tangy, which balances out the savory spices and beef broth perfectly. In this recipe, we lighten things up a bit by swapping sour cream for Greek yogurt and heavy cream for half & half. Greek yogurt still gives you that tangy creaminess, and half & half keeps it rich but not too heavy. It’s the perfect way to get that cozy, creamy sauce without it feeling too heavy or rich.
Ingredients for Swedish Meatball Sauce Recipe:
Alright, let’s chat about the key ingredients for making this Swedish Meatball Sauce, plus a few swap notes and tips to keep it foolproof.
- Ground beef (80/20 is best): Traditional Swedish meatballs often use a mix of ground pork and beef for extra juiciness and flavor. I stick with just ground beef to keep it approachable and something everyone will like—plus, it’s easier to find and work with. If you’re using leaner stuff like 90/10 beef, ground turkey, or chicken, just add a little extra butter or olive oil (1–2 tsp) and bump up the seasoning by about 25–50% so it doesn’t fall flat.
- Butter (or butter + olive oil): This is your flavor and richness combo. You can swap half the butter for olive oil if you want a lighter touch or a bit of extra depth.
- Onion: Finely chopped and cooked until soft and golden, it adds sweetness and texture.
- Spices: White pepper, nutmeg, allspice, and cardamom bring that warm, cozy Swedish vibe. Quick tip—white pepper is stronger, so if you swap in black, start with less and adjust.
- Flour: This is your thickening agent, cooked gently in butter or oil to make a light roux that thickens the sauce without lumps.
- Beef broth & bouillon: The savory backbone of the sauce is the beef broth (or beef stock)…it helps keep the flavor rich.
- Half & half: Keeps the sauce creamy but not too heavy.
- Worcestershire sauce: Just a splash adds a subtle umami kick.
- Greek yogurt (optional): Stir it in off the heat for a tangy creaminess that brightens the sauce.
Making the Swedish Meatball Skillet Recipe:
- Browning the beef: When you brown meat in a large skillet over medium-high heat, you’re creating those delicious, deep flavors through a process called the Maillard reaction. It’s what gives your gravy that rich, meaty taste. But if you rush or stir too much, you won’t get that nice crust, and your beef might end up stewy instead of flavorful and tender. After browning, drain the excess fat to avoid greasy sauce but leave a little for flavor.
- Cooking the onions gently: Reduce the heat to medium before adding 1 tablespoon butter and the finely chopped onion. Cooking onions over medium heat for 3–4 minutes softens them and lets their natural sugars caramelize, adding sweetness and depth to your sauce. Too high heat or rushing will burn them, causing bitterness.
- Blooming the spices: Stir the beef and onions together, push the mixture to the edges of the pan, and make a well in the center. Add salt, pepper, nutmeg, allspice, and cardamom to the center and cook for 1–2 minutes to bloom the spices. This brief cooking releases their essential oils and amps up their aroma and flavor. Skipping this step means your sauce might taste flat or less vibrant.
- Making the roux (flour paste): Push the meat and onion mixture to the edges again. Add the remaining 1 tablespoon butter (or olive oil) to the center of the pan and melt it over medium heat. Sprinkle in the flour and stir gently to form a smooth paste. Cook for about 1 minute until lightly golden—this cooks out the raw flour and thickens your sauce. Keep the heat at medium to avoid burning the roux, which would make the sauce bitter.
- Adding liquids slowly and whisking: Slowly whisk in the beef broth to the roux, then add half & half, Worcestershire sauce, and beef bouillon. Stir gently and simmer for 4–5 minutes until thickened. Pouring liquids in gradually while whisking prevents lumps and helps your sauce become perfectly smooth. Patience here is key—rushing can leave you with a clumpy, uneven gravy.
- Adding Greek yogurt off heat: To add a tangy creaminess without curdling, remove the pan from heat before stirring in the Greek yogurt. Dairy can separate if added to hot sauce, making it grainy instead of creamy.
- Tasting and adjusting seasoning last: Taste the sauce near the end and adjust salt and pepper carefully. Salt and pepper can intensify as the sauce simmers, so adding them gradually keeps the flavors balanced without over-seasoning.
And don’t forget the fresh parsley for garnish. It adds freshness and some pretty color.
What to Serve Swedish Meatball Gravy over:
Here are some easy and tasty ideas to serve with your Swedish meatball gravy:
- Mashed potatoes: Classic and cozy, perfect for soaking up all that yummy sauce. This is my preference ;).
- Buttered egg noodles: A simple, traditional choice that everyone loves. Super kid-friendly!
- Rice: Quick and easy (especially if you use microwave versions), a great way to switch things up.
- Roasted veggies: Adds a little freshness and balances out the creamy gravy. Try mashed cauliflower, yum!
- Creamy polenta: Smooth and comforting, a nice change from the usual.
Pro tip: Add a spoonful of lingonberry or cranberry jam on the side. That sweet-tart kick is what really makes this dish complete.
Storing:
To keep your Swedish meatball sauce tasting fresh and delicious, store any leftovers in an airtight container in the refrigerator. It will stay good for 3 to 4 days—perfect for quick meals later in the week! When reheating, gently warm it over low heat or put it in the microwave on medium power. Be sure to stir it well.
Swedish Meatball Gravy Skillet
Ingredients
Method
- Brown beef In a large skillet over medium-high heat, cook ground beef until browned but still tender. Drain excess fat.1 lb ground beef
- Reduce heat to medium. Add 1 Tbsp butter to the center and stir in chopped onion. Cook 3–4 minutes until soft and golden.2 Tbsp butter, ½ small onion
- Stir beef and onion together, push the meat & onion mixture to the edges and make a well in the center. Add salt, pepper, nutmeg, allspice, and cardamom. Cook 1–2 minutes to bloom the flavors. Stir the meat and spices together.¼ tsp salt, 1 tsp white pepper, 1 tsp nutmeg, 3/4 tsp allspice, 1/2 tsp cardamom
- Push mixture to the edges again. Add remaining 1 Tbsp butter (or olive oil) to the center. Once melted, sprinkle in flour and stir gently to form a paste. Cook for 1 minute until lightly golden, keeping heat at medium to avoid burning the butter.2 Tbsp flour
- Slowly whisk in beef broth, then add half & half and Worcestershire, and beef bouillon. Stir gently and simmer 4–5 minutes until thickened. Optional: Off heat, stir in Greek yogurt for added creaminess and tang.1 tsp beef bouillon, 1 cup beef broth, ½ cup half & half, ½ tsp Worcestershire sauce, Optional: ½ cup plain Greek yogurt
- Taste & adjust pepper or salt if needed. Garnish with parsley and serve over mashed potatoes or noodles.Fresh parsley
Nutrition
Notes
• Lean meat adjustment: If using 90/10 beef, turkey, or chicken, add 1–2 tsp extra butter or oil and increase seasoning by 25–50%.
Serve with mashed potatoes or egg noodles and a spoonful of lingonberry or cranberry jam.
