Swedish meatballs in sour cream sauce

    (220)
    2 hours 40 minutes

    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


    201 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (220)

    Reviews in English (193)

    by
    1

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

    0

    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

    by
    178

    SAUCE REVIEW. This review is for the sauce only. I live in Sweden and needed a fast sauce to make with the meatballs that I had just made. I thought that I had a sauce pre-made, only to find out that I was wrong. Sheesh.... Anyway, I made this sauce, which looked strange to me, but, I was desperate. Well, I ended up making mashed potatoes and having the meatballs with slices of cucumber instead. A Swedish meat sauce should be brown like gravy, not creamy and definetly not like this one. And just another comment, the IKEA sauce for the swedish meatballs is actually very close to the made from scratch sauce.  -  14 Jan 2008  (Review from Allrecipes USA and Canada)

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