Can I use 18% cream instead of heavy cream for Swedish meatballs?

Where I live it's about 8$ for 35% "heavy cream" and 5$ for 18% "table cream" Every Swedish meatball recipe I've found on the internet has called for heavy cream but I really don't want to pay 8$ if I can get the same taste with 5$.. Would it ruin the taste/texture of the sauce? And can I freeze the meatballs and sauce as a meal prep for another dinner? Would it be separated and runny because of the cream when defrosted? Any other suggestions as a substitute for the heavy cream would be awesome, the recipe calls for 1 cup and im doubling the recipe to have leftovers to freeze so 2 cups of heavy cream are needed, would sour cream work? Taste the same? Sour cream is pretty cheap here, cheaper than either creamers submitted by /u/No_Plate_3864