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These Swedish meatballs are perfectly spiced with a warm blend of nutmeg and allspice, then baked until tender and golden. A rich sour cream gravy made from scratch ties everything together, making this dish cozy and comforting. It’s a meal that feels both homey and a bit special—ideal for chilly nights or when you’re craving something hearty.
Traditionally served with lingonberry jam and soft buttered potatoes or noodles, this dish hits all the right notes: savory, creamy, slightly tangy, and just a little sweet. If you don’t have lingonberry jam, cranberry relish or whole berry cranberry sauce makes an excellent stand-in.
What You’ll Like About This Dish
Authentic flavor. Classic Swedish spices and sour cream sauce bring traditional taste to your table.
Comforting and hearty. Perfect over noodles, mashed potatoes, or rice for a satisfying main dish.
Great for gatherings. Makes about 40 meatballs—ideal for family dinners or entertaining.
Ingredient Notes
- Ground pork and beef: A mix of both adds the perfect balance of flavor and fat for tender, juicy meatballs.
- Onion: Finely chopped and sautéed for a subtle sweetness and depth.
- Bread crumbs and milk: Act as a binder and keep the meatballs moist.
- Eggs: Help hold the mixture together.
- Spices: Nutmeg and allspice are key to that signature Swedish flavor.
- Butter and flour: Form the roux for a smooth, rich sauce.
- Beef stock: Low-sodium or homemade is best to control saltiness.
- Sour cream: Adds tang and richness—substitute with heavy cream if preferred.
Steps to Make Swedish Meatballs With Sour Cream
- Sauté the chopped onion in butter and olive oil until soft and golden.
- Mix the eggs, milk, bread crumbs, salt, pepper, nutmeg, and allspice in a large bowl.
- Stir in the beef, pork, and cooked onion; mix gently by hand.
- Shape into 1-inch meatballs and arrange on a foil-lined baking sheet.
- Bake at 400°F for about 25 minutes, until cooked through.
- Meanwhile, make the sauce: cook butter and flour for 2 minutes, then whisk in beef stock and simmer until thickened.
- Stir in sour cream and season to taste. Add the meatballs and heat gently.
Tips for the Best Swedish Meatballs
- Use a scoop for evenly sized meatballs—about 1 ounce each.
- Don’t overmix the meat or the texture may be tough.
- Bake on a rack over a sheet pan for better browning and less grease.
- Simmer the sauce gently after adding sour cream to prevent curdling.
Recipe Variations
- Use all beef. You can make the meatballs with 100% ground beef if you prefer.
- Swap the sour cream. Use heavy cream or a mix of cream and sour cream for a milder flavor.
- Make it dairy-free. Use dairy-free butter and cream substitutes to adapt for allergies.
- Low-carb option. Replace bread crumbs with almond flour or a keto-friendly binder.
- Add fresh herbs. Stir chopped parsley or dill into the meatball mixture for extra brightness.
Serving Suggestions
- Serve with buttered egg noodles or mashed potatoes.
- Pair with traditional lingonberry jam or cranberry sauce.
- Add roasted vegetables or a green salad on the side.
- Offer crusty bread to soak up the creamy sauce.
- Make it a spread. Serve the meatballs and sauce as part of a buffet or party platter.
How to Store and Reheat
Refrigerate: Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days.
Freeze: Freeze the meatballs and sauce together or separately for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of cream or broth if the sauce has thickened too much.
If you like meatballs, you will love these Moroccan meatballs. Or try these sweet and sour pork meatballs.
Swedish Meatballs With Sour Cream
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 large eggs
- ¼ cup milk or half-and-half
- ½ cup fine dry bread crumbs
- 1 ½ tsp kosher salt
- ¼ tsp grated or ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp freshly ground black pepper
- 1 pound lean ground pork
- 1 pound lean ground beef
- Lingonberry jam (optional), for serving
Sauce
- 5 tbsp butter
- 6 tbsp all-purpose flour
- 3 cups low sodium beef broth
- ½ cup sour cream
- Salt and freshly ground black pepper, to taste
Instructions
- In a skillet or sauté pan over medium heat, melt the butter with the olive oil. Add the chopped onion and cook, stirring, until translucent and beginning to color. Set aside to cool slightly.1 tbsp butter | 1 tbsp olive oil | 1 medium onion
- Heat the oven to 400°F. Line a large rimmed baking sheet with foil. Set a cooling rack in the pan, if you have one that fits.
- In a large bowl, whisk the eggs with the cup of milk or half-and-half. Add the bread crumbs, 1 1/2 teaspoons of kosher salt, nutmeg, allspice, and black pepper. Blend well.2 large eggs | 1/4 cup milk or half-and-half | 1/2 cup fine dry bread crumbs | 1 1/2 tsp kosher salt | 1/4 tsp grated or ground nutmeg | 1/4 tsp ground allspice | 1/4 tsp freshly ground black pepper
- Add the ground pork, ground beef, and sauteed onions to the bread crumb mixture and mix with your hands until well blended. Shape into meatballs about 1 to 1 1/4 inches in diameter, about 1 ounce each.1 pound lean ground pork | 1 pound lean ground beef
- Arrange the meatballs in the prepared baking sheet (or on the rack, if using).
- Bake for 18 to 25 minutes, or until the meatballs reach at least 160°F. Remove the meatballs from the oven.
- Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the 5 tablespoons of butter. When the butter is foamy, stir in the flour. Cook, stirring, for 2 minutes. Gradually whisk the beef broth into the roux. Cook, stirring constantly, until thickened and bubbling. Reduce the heat to low and simmer for 2 minutes.5 tbsp butter | 6 tbsp all-purpose flour | 3 cups low sodium beef broth
- Stir the sour cream into the sauce, whisking until smooth. Taste and season with salt and pepper as needed. Add the meatballs, leaving any pan drippings behind, and heat through. Do not boil.1/2 cup sour cream | Salt and freshly ground black pepper
- Serve with lingonberry jam for a traditional Swedish meatball meal.Lingonberry jam (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
