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A deep dish of zoodles with a cream sauce and meatballs - square

Swedish Meatballs with Sour Cream Sauce

These meatballs are moist and delicious and the sour cream sauce is the BEST!
Course Dinner
Cuisine American
Keyword Swedish meatballs with sour cream sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 meatballs
Calories 227kcal



  • 1 pound ground beef grass-fed
  • ½ cup bread crumbs
  • 1 egg
  • ¾ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all spice
  • 1 ½ tablespoons Worcestershire sauce
  • 1 teaspoon tarragon (dried)
  • 1 teaspoon parsley (dried)

For the Sauté

  • 1 tablespoon olive oil to sauté meatballs

Sour Cream Sauce

  • 3 tablespoons butter
  • 3 tablespoons white flour
  • 1 ¾ cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon parsley (dried)
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¾ cup sour cream ¾ to 1 cup - depending how thick you want it


Make the 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

Make the Sour Cream Sauce

  • 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
  • Plate zoodles
  • (Decide if you want your Swedish meatballs on your zoodles or on the side.)  Ladle the meatballs with sour cream sauce on your zoodles
  • Serve
  • Eat
  • Enjoy


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 ¾ cup
Tips for making Swedish Meatballs with Sour Cream Sauce:
  1. 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
  2. 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
  3. You don't have to sprinkle parsley on the dish, but I love the fresh flavor
  4. 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
  5. This dish freezes well, but I would be surprised if it isn't gobbled up fast


Serving: 3meatballs | Calories: 227kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 332mg | Potassium: 137mg | Vitamin A: 85IU | Vitamin C: 2.2mg | Calcium: 19mg | Iron: 1.1mg