Easy Swedish Meatballs

PIN this recipe now… So you can make it later!

Okay, confession time.

If you asked my Southern husband what his top three favorite suppers are, I’m pretty certain that Swedish Meatballs would be right in there (along with my mama’s corned beef and Julia Child’s filet of sole).

So over the DECADES that we have been together, have I made him Swedish Meatballs on the regular?

No. No I have not. Because for unknown reasons I thought they were super hard to make, so the poor guy has been consoling himself with the frozen dinner version and the occasional trip to Ikea.

But recently I decided to devote my day to finally making him a homemade Swedish meatball supper, and as it turns out, they are just as easy as any of my other meatball recipes.

If not easier. *Hangs head in shame*

It’s simply a matter of making easy spiced meatballs and an easy peasy sour cream sauce. The hardest part is figuring out whether to serve them over mashed potatoes or noodles, and where to find the traditional lingonberry jam that goes with them.

More on both of those dilemmas later…let’s make some meatballs!

ingredients needed to make this meatball supper!

Here’s how to make the very best swedish Meatballs!

(Scroll down for the handy complete printable recipe with nutrition info!)

STEP 1: Melt 1 tablespoon of butter in a large skillet. Add a peeled and chopped sweet onion and sauté until soft stirring regularly, about 5 minutes. Scoop out the onion and set aside.

STEP 2: Put the beef, eggs, allspice, nutmeg, onions, breadcrumbs and milk in a mixing bowl and mix it up thoroughly (I find that clean hands are the best way to mix this up).

STEP 3: Time to make the meatballs!  I like to use a 1.5 inch cookie scoop, but you can also just estimate it…you are looking to make meatballs about that size.  Roll the beef mixture into meatballs.

STEP 4: Add another tablespoon of butter to the skillet and brown the meatballs on all sides, about 8-10 minutes.  You will need to do this in two batches so you don’t crowd the meatballs – put that last tablespoon of butter in the skillet in between batches.

STEP 5: Whisk a quarter cup of flour into the drippings in the skillet (I love my flat whisk for this!) and then pour in 2 cups of chicken broth, whisking briskly so everything is nice and smooth.

STEP 6: Turn the heat up to medium-high and bring your sauce to a simmer. Add a half cup of sour cream and a tablespoon of Worcestershire sauce and let it simmer, whisking regularly, until the sauce starts to thicken up.

STEP 7: Add the meatballs to the sauce, turn heat down to medium to medium-low and stir gently until the meatballs are covered in sauce.

STEP 8: Cover the skillet, and simmer until meatballs are done and everything is nice and hot, about 10 minutes or so. Remove from heat and stir gently to coat meatballs. HURRAY, you’ve made Swedish Meatballs!

Serve them over mashed potatoes or egg noodles with some chopped parsley for garnish, and if you can find it, some lingonberry jam on the side! (Check the tips below if you can’t find it.)

More tips for making these easy swedish meatballs!

I tend to go the mashed potato route when I am making Swedish Meatballs, and if you want to go straight to culinary heaven, try making some Brown Butter mashed potatoes to go with this dish.

OH. MY. GOODNESS.

Whatever you serve them with, don’t be like me…make you and your loved ones these easy Swedish Meatballs as soon as humanly possible.

Hurray for meatball suppers!