What is the best way to brown the meatballs on both sides?

First up, let them sit for a few minutes on each side as they brown. Then you can use tongs to flip them over. If you have any that want to stubbornly stick to the pan, loosen them underneath with a fish spatula...they should pop right off.

What is a good substitute for lingonberry jam?

I know, this is something that's a little hard to find! Current jam and cranberry sauce (the jellied kind) are both tart red flavors that are a great alternative.

Can I use lowfat sour cream in this recipe!

Yep! Don't use totally non-fat because your sauce won't be rich enough, but low-fat is a-ok.

Have a question that I didn't cover?

Pop it in the comments below, and I promise to answer promptly!

Easy Swedish Meatballs

Name: Easy Swedish Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Swedish
Ingredients: 3 tablespoons butter; 1 sweet onion, peeled and chopped finely; 2 pounds ground beef; 2 eggs, lightly beaten; ½ teaspoon ground allspice; ½ teaspoon ground nutmeg; 1 cup breadcrumbs; 1/2 cup milk; 1/4 cup flour; 2 cups chicken broth; 1/2 cup sour cream; 1 tablespoon Worcestershire sauce; Chopped parsley for garnish (optional); Lingonberry jam (optional)

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This recipe for easy Swedish Meatballs in a rich sour cream sauce is not only a retro dinner favorite, but a great way to shake up your meatball supper!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: Swedish

Ingredients

Scale

3 tablespoons butter
1 sweet onion, peeled and chopped finely
2 pounds ground beef
2 eggs, lightly beaten
½ teaspoon ground allspice
½ teaspoon ground nutmeg
1 cup breadcrumbs
1/2 cup milk
1/4 cup flour
2 cups chicken broth
1/2 cup sour cream
1 tablespoon Worcestershire sauce
Chopped parsley for garnish (optional)
Lingonberry jam (optional)

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Instructions

Melt 1 tablespoon of the butter in a large skillet. Add onion and sauté until soft stirring regularly, about 5 minutes. Scoop out the onion and set aside.
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).
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.
Add 1 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.
Whisk the flour into the drippings in the skillet (I love my flat whisk for this!) and then pour in the chicken broth, whisking briskly so everything is nice and smooth.
Turn the heat up to medium-high and bring your sauce to a simmer. Add the sour cream and Worcestershire and let it simmer, whisking regularly, until the sauce starts to thicken up.
Add the meatballs to the sauce, turn heat down to medium to medium-low and stir gently until the meatballs are covered in sauce.
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.
Serve over mashed potatoes or egg noodles with some chopped parsley for garnish, and if you can find it, some lingonberry jam on the side!

Measuring Cup

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!