If you’re craving a dish that brings warmth, comfort, and delightful flavors together, then this Homemade Meatballs with Creamy Sauce Recipe might just become your new favorite. Juicy, tender meatballs smothered in a luscious, velvety sauce that hugs every bite — it’s the kind of comfort food that feels like a hug from the inside out.
Why You Should Make This Recipe
Ultimate comfort food: These meatballs with creamy sauce feel like a warm, soothing meal perfect for any day you need a little extra love on your plate.
Perfect balance of flavors: The blend of beef and pork, seasoned with warming spices, delivers that classic taste with a subtle twist.
From scratch magic: Using simple kitchen staples like white bread and fresh cream, this recipe elevates everyday ingredients into something extraordinary.
Versatile and family-friendly: Serve it over mashed potatoes, pasta, or rice—everyone will find their favorite way to enjoy it.
Ingredients & Substitutions
The beauty of this Homemade Meatballs with Creamy Sauce Recipe lies in how straightforward the ingredients are, yet they work together to create an incredibly rich and balanced dish. Each component plays a special role — from tenderizing the meatballs to creating that silky sauce that coats them perfectly.
- White bread: Soaking the bread in milk softens the mixture, making your meatballs tender and moist without heaviness.
- Ground beef and pork: A blend of these two meats offers the best flavor and texture — beef brings heartiness, pork adds juiciness.
- Spices like allspice and nutmeg: These warm spices add a subtle yet distinctive depth, making the meatballs cozy and aromatic.
- Butter and flour for the sauce: These ingredients make a light roux, the base for the creamy sauce that’s rich without being overpowering.
- Beef broth and heavy cream: Combining these gives the sauce its luscious, savory creaminess and balance of flavor.
- Worcestershire sauce: It adds just the right hint of tangy umami punch to elevate the sauce’s complexity.
How to Make Homemade Meatballs with Creamy Sauce Recipe
Step 1: Soak the Bread and Sauté the Onions
Begin by cubing your white bread and soaking it in milk — this crucial step ensures your meatballs stay wonderfully moist. While the bread is softening, sauté grated onion in olive oil until just softened to bring out its natural sweetness without overwhelming the dish.
Step 2: Combine the Meatball Mixture
Now, gather the ground beef, ground pork, egg, spices, salt, pepper, and the soaked bread mixture along with the cooled onions. Mix everything gently but thoroughly with your hands until the ingredients are well combined, creating a tender, flavorful base for your meatballs.
Step 3: Shape, Brown, and Set Aside the Meatballs
Form small meatballs about an inch in diameter — the perfect size for even cooking and great bite-sized pieces. Heat olive oil and butter in a skillet, then brown your meatballs by frying them in batches. The goal here is to achieve a golden crust that locks in juicy tenderness. Once browned, keep them warm as we move on to the sauce.
Step 4: Whisk Together the Creamy Sauce
Using the same pan to capture all those flavorful browned bits, melt butter and whisk in flour until it turns a lovely light brown. Gradually whisk in beef broth, heavy cream, Worcestershire sauce, and seasoning. Let it gently simmer until it thickens into the perfect creamy sauce that will coat every meatball beautifully.
Step 5: Simmer Meatballs in Sauce
Return the meatballs to the pan, nestling them into the sauce, then reduce the heat to medium-low. Let the meatballs simmer for 8-10 minutes, absorbing the flavors and cooking through thoroughly. This final step seals the deal, offering juicy meatballs bathed in a rich, creamy embrace.
How to Serve Homemade Meatballs with Creamy Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley adds not only a pop of vibrant green color but also a hint of freshness that brightens the dish. Don’t be shy — this simple garnish makes the presentation stunning and the flavors sing!
Side Dishes
This recipe shines when paired with creamy mashed potatoes, fluffy egg noodles, or a bed of buttery rice. These sides soak up the creamy sauce perfectly and round out the meal for a satisfying comfort food experience.
Creative Ways to Present
For a fun twist, serve the meatballs in mini serving bowls as an appetizer, or layer them atop freshly toasted rustic bread for an open-faced sandwich style dish. You can also turn this into a cozy casserole by layering meatballs and sauce with thin potato slices before baking until bubbling and golden.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs with creamy sauce keep beautifully in an airtight container in the refrigerator for up to three days. They actually taste better the next day after the flavors settle, making them perfect for easy lunches or dinners.
Freezing
These meatballs freeze well whether cooked or raw. To freeze before cooking, shape the meatballs on a tray and freeze until firm, then transfer to a freezer bag. When frozen after cooking, simply add them frozen to your sauce when reheating — easy and convenient!
Reheating
For the best texture and flavor, reheat gently in a pan over low heat with the sauce, covering to retain moisture. You can also use a microwave, but stirring occasionally helps keep the meatballs from drying out.
FAQs
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Can I use all beef instead of a mix of beef and pork for these meatballs?
Absolutely! Using all beef will still produce tasty meatballs, though mixing in pork adds extra juiciness and flavor complexity. If you substitute all beef, consider adding a bit more fat or moisture, like an extra egg or a splash of milk, to keep the meatballs tender.
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Is there a way to make this recipe gluten-free?
Yes! Swap the white bread for gluten-free bread or gluten-free breadcrumbs, and use gluten-free all-purpose flour or cornstarch in the sauce to thicken it. Just ensure that your beef broth is also gluten-free to keep the dish safe for gluten sensitivities.
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How can I tell when the meatballs are fully cooked?
The best way is to simmer them in the sauce for 8-10 minutes, as directed, which ensures they cook through completely. If you want to check, one meatball can be cut open to confirm there’s no pinkness inside. They should be firm yet juicy.
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Can I bake the meatballs instead of frying them?
Definitely! To make things easier or if you prefer less oil, bake the meatballs at 400°F for 18-20 minutes on a parchment-lined sheet. Then add them to the creamy sauce and simmer for a few minutes to soak up those delicious flavors.
Final Thoughts
I truly hope you give this Homemade Meatballs with Creamy Sauce Recipe a try—it’s one of those dishes that feels like a warm, inviting hug on a plate. Whether it becomes your go-to dinner or a special occasion favorite, it promises rich flavors and comfort in every bite. Happy cooking, and enjoy every delicious moment!
Print
Homemade Meatballs with Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 30 meatballs (serves 6-8) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
This classic homemade meatballs recipe combines ground beef and pork with aromatic spices and a creamy, savory sauce. Bread soaked in milk keeps the meatballs tender, while browning them in a skillet adds rich flavor. The meatballs are finished by simmering in a luscious butter and cream-based sauce seasoned with Worcestershire sauce and fresh parsley, perfect to serve over mashed potatoes, rice, or egg noodles for a comforting meal.
Ingredients
Meatballs
- 3 slices white bread, crust removed and cut into small cubes (about ½ cup)
- ½ cup milk
- 2 Tablespoons olive oil, divided
- ½ large onion, grated on the large holes of a box grater
- 1 pound ground beef
- 1 pound ground pork
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon garlic powder
- 1 Tablespoon salted butter
Sauce
- ¼ cup salted butter
- ⅓ cup all-purpose flour
- 3 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons fresh parsley, chopped (for garnish)
Instructions
- Soak the bread: In a large bowl, add the cubed white bread and pour in the milk. Let the bread soak for 10 minutes until softened.
- Sauté the onion: While the bread is soaking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the grated onion and sauté for 2-3 minutes until softened. Remove the skillet from heat and let the onions cool slightly.
- Mix the meatball ingredients: Add the ground beef, ground pork, egg, salt, black pepper, allspice, nutmeg, and garlic powder to the soaked bread and milk along with the cooled sautéed onions. Mix everything well using your hands until fully combined.
- Form the meatballs: Shape the mixture into about 30 small meatballs, each roughly 1 inch in diameter. Place them on a baking sheet or plate and set aside.
- Brown the meatballs: In the same skillet, heat the remaining tablespoon of olive oil and 1 tablespoon of salted butter over medium-high heat. Working in batches, fry the meatballs for about 4-5 minutes, turning them to brown all sides. Once browned, transfer them to a plate and keep warm. They do not need to be cooked through at this stage.
- Make the sauce base: In the same skillet used for browning, melt the ¼ cup of salted butter over medium heat. Whisk in the ⅓ cup flour and cook for about 2 minutes until the mixture becomes light brown and bubbly, forming a roux.
- Add liquids and season the sauce: Gradually whisk in the beef broth, heavy cream, and Worcestershire sauce. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring the sauce to a gentle simmer while stirring frequently and cook for 1-2 minutes until slightly thickened.
- Simmer the meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Reduce the heat to medium-low and simmer uncovered for 8-10 minutes, allowing the meatballs to cook through and the flavors to meld.
- Garnish and serve: Sprinkle chopped fresh parsley over the meatballs and sauce. Serve hot over mashed potatoes, rice, or egg noodles for a hearty and delicious meal.
Notes
- When browning the meatballs, they don’t need to be fully cooked through since they will finish cooking in the sauce. If you plan to eat them without sauce, cook them 6-8 minutes total until fully cooked.
- The meatballs can be frozen either cooked or uncooked. Thaw uncooked meatballs in the fridge before cooking. Frozen cooked meatballs can be reheated directly in the sauce until heated through.
- You can bake the meatballs instead of frying: preheat the oven to 400°F, place meatballs on a parchment-lined baking sheet, and bake for 18-20 minutes. Then add to the sauce to finish cooking.
