Swedish Meatballs


with Sour Cream Sauce

There are so many things to adore about this Swedish meatballs with sour cream sauce recipe! We have moist tender meatballs swimming in a modified version of my popular sour cream sauce; and if that doesn’t win you over, these meatballs are served with zoodles!

35 minutes

Recipe Snapshot

Total time

16 meatballs


Yellow Wavy Line


– ground beef – bread crumbs – egg – salt – garlic powder ...

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Make zoodles with your spiralizer. Gather the beef, egg, herbs and spices.


In a medium mixing bowl, place grass-fed ground beef, an egg, Worcestershire sauce, all the herbs, spices and salt.


Use your hands to mix the beef mixture. Roll into medium sized meatballs. Heat a sauté pan on medium and add olive oil and once that heats up, place the meatballs in the pan and sauté them, turning them every once in a while.


Time to work on the sour cream sauce.  Gather flour and butter. Heat up a sauce pan on medium low and add butter. Once it melts, add flour and whisk together for at least a minute. It will turn into a paste.


Add chicken broth, Worcestershire sauce, garlic powder, onion powder, nutmeg, salt and parsley. Stand there and whisk the mixture until it thickens a little.


Turn the heat off under the sauce pan and let it cool before adding the sour cream.  Stir it all together. Turn the heat under the meatballs to medium and pour the sour cream sauce on top and heat before sprinkling dried parsley on top. Time to serve!

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