Swedish Meatballs with Creamy Sauce

It’s been a while since I posted an entry about food that I cooked myself.  Surveying the contents of the freezer last week, which by the way, is almost never out of ground meat (turkey), I thought I’d make meatballs.  It’s been a while since I bought ground beef so for this cooking venture of mine, I used ground turkey.

Swedish Meatballs with Creamy Sauce


  • 1 pound veal or beef or a combination, minced (I used turkey!)
  • 2 tablespoons bread crumbs
  • warm milk, about 3 tablespoons
  • 1 cup cream, divided
  • 1 egg
  • salt & pepper
  • 1 1/2 cups beef broth
  • 1 tablespoon flour
  • 2 tablespoons water
  • 1 egg yolk
  • dash lemon juice


Soften bread crumbs with milk and add to meat. Add just under 1/2 cup cream and mix. Add egg and seasonings and stir. Roll into balls and cook gently in stock for 15 minutes. Remove meatballs from stock and set aside. Just before serving, mix flour with water and add to broth. Bring to a boil and cook 3 minutes. Add remaining 1/2 cup cream blended with the egg yolk and lemon juice. Season to taste and pour over meatballs.
Serves 8

I was very pleased with this recipe, which is by Diana Rattray of About.Com.  It was my first time to make meatballs from scratch, ever!  I’ve always been partial to white sauce, so this was a hit with me…and Hubby and our little girl.  Hee hee.  Next time, I’ll add mushroom to the sauce.  We just love mushrooms.  Hee hee.

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