Swedish Cocktail Meatballs

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Swedish cocktail meatballs are bite-size meatballs in a creamy, savory gravy, served warm with toothpicks. They’re a retro party classic that still empties the dish every time.

Starting with a bag of frozen meatballs keeps this inexpensive and nearly effortless. The sauce is a quick gravy made from butter, flour, broth and a little cream, all cooked in one pan.

To keep them warm through a party, move everything to a slow cooker set on warm.

Ingredients and Swaps

• Meatballs: Fully cooked frozen meatballs, the small cocktail size if you can find them. Homestyle or plain beef meatballs suit this sauce better than Italian-seasoned ones.
• Butter and flour: These thicken the sauce into a gravy.
• Beef broth: Low-sodium is best, since Worcestershire and the meatballs both add salt.
• Heavy cream: Makes the sauce rich and pale. Half-and-half or sour cream stirred in off the heat also work.
• Dijon and Worcestershire: A little of each gives the gravy its savory depth.

Tips for a Smooth, Creamy Sauce

• Cook the flour. Whisk the flour into the butter for a full minute so the gravy doesn’t taste raw.
• Add the broth gradually. Pour it in slowly while whisking to avoid lumps.
• Add the cream last. Stir it in at the end over low heat so it doesn’t separate.
• Thin as needed. The sauce thickens as it sits. Loosen it with a splash of broth.

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Swedish Cocktail Meatballs

Frozen meatballs simmered in a creamy Swedish-style gravy made with broth, cream, Worcestershire and Dijon.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 10 servings

Course: Appetizer

Cuisine: Swedish

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 pound frozen fully cooked meatballs
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• Black pepper to taste
• Chopped parsley for serving, optional

Method

 

1. Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute.
2. Slowly whisk in the broth and Worcestershire sauce. Simmer for 2–3 minutes, until slightly thickened.
3. Add the frozen meatballs and stir to coat. Cover and simmer for 10–12 minutes, stirring now and then, until heated through.
4. Reduce the heat to low. Stir in the cream and mustard and simmer for 2–3 minutes, until the sauce is creamy. Season with pepper.
5. Serve warm with toothpicks, sprinkled with parsley.

Notes

• Add a pinch of nutmeg or allspice for a more traditional flavor.
• Serve leftovers over egg noodles or mashed potatoes.
• Keep warm in a slow cooker on the warm setting for parties.

How to Serve Them

For a party, set them out with toothpicks and a sprinkle of parsley. Leftovers make a real dinner over egg noodles or Creamy Mashed Potatoes. For a sweeter party meatball, try Slow Cooker Honey Garlic Meatballs.

Slow Cooker Directions

Make the sauce on the stove through the broth step, then pour it over the frozen meatballs in a slow cooker. Cook on low for 2–3 hours, until hot. Stir in the cream and mustard, then hold on warm for serving.

Storage and Reheating

• Refrigerate in an airtight container for up to 4 days.
• Reheat gently on the stove or in a slow cooker, adding a splash of broth to loosen the sauce.
• Freeze for up to 2 months. Cream sauces can look grainy after thawing. Whisk while reheating to bring it back together.

Cocktail Meatball Questions

Can I use homemade meatballs?

Yes. Brown or bake them until cooked through, then simmer them in the sauce for 5 minutes.

How many does this serve?

One pound of small meatballs is about 30 pieces, enough for 8–10 people as part of an appetizer spread.