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Why this recipe works
This Swedish meatballs recipe is a fun, retro spin on the good old classic spaghetti and meatballs recipe that we all love.
What’s the difference between Swedish meatballs and regular meatballs? They start off the same way with by making a mixture of ground beef (sometimes with ground pork and veal mixed in) and some breadcrumbs and milk and eggs.
But then! You are going to add in some nutmeg and allspice, and instead of your regular traditional tomato sauce recipe you are going to make an even easier 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 you need
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
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 into a large mixing bowl.
STEP 2: Put the beef, eggs, allspice, nutmeg, onions, breadcrumbs and milk in the mixing bowl with the onions and mix it up gently but 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. (This is a great way to get the kiddos involved in making dinner by the way!)
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. Remove your meatballs from the skillet and set aside. Don’t worry if they look a little pink here and there, they are going to finish cooking in the sauce.
PRO TIP: Tongs are the best way to turn the meatballs over to cook on the other side. Jiggle the meatballs a little bit with the tongs before you turn them over. If any are extra stubborn, slide a spatula underneath them to loosen them.
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.)
Recipe FAQs
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.
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.
Yep! Don’t use totally non-fat because your sauce won’t be rich enough, but low-fat is a-ok.
Pop it in the comments below, and I promise to answer promptly!
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.
Hurray for meatball suppers!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
- Cookie Scoop: This scoop makes meat-ball-making so much easier…and it’s also great for these flavor-packed rum raisin cookies.
- Flat Whisk: This whisk is absolutely perfect for mixing up all kinds of pan sauces.
What to serve with this recipe
You can serve these meatballs over any kind of mashed potatoes, but we love it best with these simple brown butter mashed potatoes. This tomato green bean salad adds some colorful veggies, or you could go for some easy carrots with thyme on the side. And for dessert, let’s go for chocolate with this Coca-Cola sheet cake!
Other meatbal recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Easy Swedish Meatballs
This recipe for easy Swedish Meatballs in a light sour cream sauce is not only a retro dinner favorite, but a great way to shake up your meatball supper!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- 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)
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!
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