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!!
Why do these Swedish Meatballs stand out from other recipes?
These meatballs stand out because of the herbs and spices in the meatball mixture in combination with my yummy sour cream sauce.
Is it easy to make these Swedish Meatballs with sour cream sauce?
Yes! The thing that takes the most time is making the zoodles and even that 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.
How to Cook Swedish meatballs with sour cream sauce
Start with your zoodles. I use my trusty spiralizer to transform three medium zucchini into vegetable spaghetti. When those are ready, gather the herbs and spices: garlic powder, onion powder, nutmeg, all spice, tarragon, dried parsley and salt. Take out an egg, some bread crumbs, Worcestershire sauce and grass-fed ground beef.
Process shots for the Swedish meatballs with Sour cream sauce:
- Garlic powder, onion powder, nutmeg, allspice, tarragon, dried parsley and salt. Also an egg and ground beef
- All the ingredients in a stainless steel bowl
- Swedish meatballs, nicely browned
(Ingredients from the bottom up)
I dig into my stainless steel bowl and mix the ingredients with my hands. I then roll the meat into medium sized meatballs before I grab my trusty sauté pan and turn the heat to medium. When the pan is hot, add olive oil and once that heats up, 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, turn the heat off under the pan.
Time to work on the sour cream sauce. If I’m going to use white flour, as I do in this recipe, I always use this brand. Gather butter, Worcestershire sauce, chicken broth, garlic powder, onion powder, sour cream, nutmeg, salt and parsley.
Heat up the sauce pan with 3 tablespoons of butter. Once it melts, add 3 tablespoons of flour and whisk together for at least a minute. It will turn into a paste. Now add everything else above, except the sour cream. Stand there and whisk the mixture until it thickens a little. Turn the heat off under the sauce pan and let it cool for 5 minutes before adding the sour cream (so it doesn’t curdle). Stir it all together.
Let the Swedish meatballs with sour cream sauce heat up for 5 minutes on medium before sprinkling them with dried parsley.
Tips for making Swedish Meatballs with Sour Cream Sauce:
- You can make these with either ground beef, turkey or chicken. When you use ground beef, always use grass-fed because it has a much better taste
- When you brown the meatballs, don’t flip them too often, but let the the sides of the meatball become a little crispy. The insides will stay moist and delicious
- 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, 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
Time to serve them.
I like my meatballs on the side and Christopher likes his on top of the zoodles.
I hope you enjoyed this Swedish meatballs with sour cream sauce recipe! Please leave me a comment to share how you make your Swedish meatballs.
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