Swedish meatballs in sour cream sauce

    Swedish meatballs in sour cream sauce


    200 people made this

    Baked not fried, these Swedish Meatballs are fabulous! Very easy to make with such simple ingredients and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them

    Serves: 6 

    • 500g beef mince
    • 250g pork mince
    • 1 medium onion, chopped
    • 3/4 cup (90g) bread crumbs
    • 1 egg
    • 1/2 cup (125ml) milk
    • 1 tablespoon dried parsley
    • 1 tablespoon Worcestershire sauce
    • 2 teaspooons salt
    • 1 teaspoon pepper
    • 1/4 cup vegetable oil
    • 1/4 cup all-purpose flour
    • 1 teaspoon paprika
    • 1 tablespoon salt
    • 1 teaspoon pepper
    • 2 cups boiling water
    • 200g sour cream

    Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour20min  ›  Ready in:2hours40min 

    1. Preheat oven to 180 degrees C. Lightly grease a 23x33cm baking dish.
    2. In a large bowl, combine both minces, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place in the baking dish.
    3. Bake for 30 minutes in preheated oven. Turn a couple of times so they brown evenly on all sides.
    4. To make the sauce; in a saucepan, combine the oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
    5. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

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    Reviews (2)


    Used different ingredients. Instead of using oil for the sauce I substituted 1/4 cup butter. - 24 Jan 2011


    To make this recipe even more closely aligned to the traditional "Swedish Meatballs" recipe, try replacing the dried parsley with fresh dill (finely shredded not chopped) and adding finely sliced white cap mushrooms and a dash of Dijon style mustard to the finishing sauce. The subtle changes really elevate the flavour profile. - 02 Sep 2014

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