Swedish Meatballs With Sour Cream
Experience the taste of Sweden with these mouthwatering Swedish-inspired meatballs. The meatballs are served with a creamy sour cream sauce and lingonberry jam.
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)
Mix the meatball mixture gently with your hands just until blended; overmixing can make the meatballs dense.
Keep the sauce below a boil after adding the sour cream to prevent curdling.
Lingonberry jam is traditional, but cranberry sauce works nicely if that’s easier to find.
Nutrition
Serving: 4meatballsCalories: 395kcalCarbohydrates: 9gProtein: 19gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 128mgSodium: 670mgPotassium: 363mgFiber: 1gSugar: 2gVitamin A: 349IUVitamin C: 1mgCalcium: 59mgIron: 2mg
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.
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