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

Cook Time 25

Total Time 35

Servings meatballs

Calories 227kcal

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.
1 pound ground beef, 1/2 cup breadcrumbs, 1 egg, 3/4 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground all spice, 1 1/2 tablespoons Worcestershire sauce, 1 teaspoon tarragon, 1 teaspoon parsley
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.
1 tablespoon olive oil

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.
3 tablespoons butter, 3 tablespoons white flour
Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes.
1 3/4 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 tablespoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon nutmeg
Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined.
3/4 cup sour cream
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.
Serve, eat, and enjoy.

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. You can also use a mixture of ground pork and beef.

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 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.

Even though I ladle the meatballs on zoodles, they also go well on mashed potatoes, pasta, egg noodles, rice, toast, or even by themselves.

You can store any leftovers in an airtight container in the refrigerator for up to a week. This dish also freezes well and can be kept for up to four months.