There are so many things to adore about this Swedish meatballs with sour cream sauce recipe! We have moist tender meatballs swimming in my popular but modified sour cream sauce!! And if that doesn’t win you over, these meatballs are served with zoodles!!
When I was growing up, my parents used to take us to a smorgasbord restaurant that served the most delicious Swedish meatballs. I would PILE them onto my plate. There would only be enough room left for a small amount of vegetable. If I was going to take a roll, I had to clutch it in my hand as I raced back to the table so I could dig in to the meatballs.
Then, many years back, when I became a vegetarian, they dropped off my radar.
And even after I started to eat meat again, they stayed off my radar until a few years ago when I ate some at my sister’s house.
I was instantly transported back to that restaurant in my mind and I started to dream of creating a fun recipe for Swedish meatballs. Inspired, I thought of pairing the meatballs with my popular sour cream sauce! What a successful combination, let me tell you! Hubby loves this dish!
Why do these Swedish Meatballs stand out from other recipes?
These meatballs stand out because of the herbs and spices in the mixture. But that’s only half of it. The sour cream sauce makes this dish!
Is it easy to make these Swedish Meatballs with sour cream sauce?
It is so easy to make this dish. The thing that takes the most time is making the zoodles and that even only takes around 5 minutes.
Do I have to spoon these Swedish Meatballs over zoodles?
Nope! You can ladle these Swedish meatballs with sour cream sauce over pasta, egg noodles, rice, toast or even eat them by themselves!! They’re good every which way!
On to the Swedish meatballs with sour cream sauce
I started by making the zoodles. I used 3 medium zucchinis and used my spiralizer!
How do you make the Swedish Meatballs?
I gather the herbs and spices. We have garlic powder, onion powder, nutmeg, all spice, tarragon, dried parsley and salt. I also take out an egg, some bread crumbs, Worcestershire sauce and grass-fed ground beef.
I grab my stainless steel mixing bowl and dump all the ingredients into it.
Do you see me, upside down, in the stainless steel bowl? Peek a boo! I don’t see you!
I dig my hands in and mix the meat with all the add ins! I then roll the meat into medium sized meatballs before I grab my trusty sauté pan and turn the heat on medium.
After the pan heats up, I add some olive oil and once that heats up, I place the meatballs in the pan and sauté them for 10 – 12 minutes, turning them every once in a while. Browning them gives the outsides of your meatballs a firmer texture and a nice flavor, so don’t rush them. Once they are done, I turn the heat off under the pan.
Time to work on the sour cream sauce.
Is it hard to make the Sour Cream Sauce?
No! It’s easy peasy. I make this sauce so often I could do it with my eyes closed. (I don’t though because I wouldn’t want to clean up the kitchen after cooking like that.)
I gather my medium sauce pan along with my flour. If I’m going to use white flour, as I do in this recipe, I always use this brand. I also gather some butter, Worcestershire sauce, chicken broth, garlic powder, onion powder, sour cream, nutmeg, salt and parsley.
I heat up the sauce pan with 3 tablespoons of butter. Once it melts, I add 3 tablespoons of flour and whisk it together for at least a minute. It will turn into a paste. Now, it’s time to add everything else above, except for the sour cream. I stand there whisking the mixture until it thickens up a little.
I turn the heat off under the sauce pan and let it cool for 5 minutes before adding the sour cream. I stir it all together.
I turn the heat on under the pan with the meatballs and pour the sour cream sauce over them and as I do that, I also heat up the zoodles by sautéing them for 3 minutes in the wok. After they are done, I plate the zoodles!
I let the Swedish meatballs with sour cream sauce heat up for 5 minutes, before sprinkling some dried parsley on them.
Let’s look at the Swedish meatballs with sour cream sauce from a different angle.
Time to serve them. I like my meatballs on the side and Christopher likes them on top of the zoodles.
Some Tips for making Swedish Meatballs with Sour Cream Sauce:
- You can make these with either ground beef, turkey or chicken. When I use ground beef, I always use grass-fed because it has a much better taste
- When you brown the meatballs, don’t flip them too often, let the the sides of the meatball become a little crispy. The insides will stay moist and delicious and the outside will enhance the flavor
- You don’t have to sprinkle parsley on the dish, but I love the fresh flavor
- You can make the sour cream sauce ahead of time, but just know that it will thicken somewhat once it sits for a bit. When that happens, I just add a little chicken broth to loosen it
- This dish freezes well, but I would be surprised if it isn’t gobbled up fast
I hope you enjoyed this Swedish meatballs with sour cream sauce recipe!
Did you used to go to buffets? And if so, what did you pile on your plate? Please leave me a comment to share.
And as always, may all your dishes be delish!
These meatballs are moist and delicious and the sour cream sauce is the BEST!
- 1 tablespoon olive oil to sauté meatballs
Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
If you are putting these on zoodles - you can make them before starting the recipe
Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
(Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
You don't have to have zoodles with this dish, but they are fabulous and low carb.
Use 1 cup for thicker sour cream sauce. I used 3/4 cup