Dana's Famous Swedish Meatballs Recipe - Allrecipes.com
Dana's Famous Swedish Meatballs Recipe
  • READY IN 45 mins

Dana's Famous Swedish Meatballs

Recipe by  

"Being very into my Swedish heritage, I took it upon myself to learn how to cook the food, among other things. These are my famous Swedish Meatballs. I can never seem to make enough. Serve with lingonberries (cranberries are a good substitute) or with sour cream and beef gravy sauce heated."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
  2. Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
  3. Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.
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Footnotes

  • Cook's Note
  • If you are going to double this recipe, I found that doubling the eggs makes it too gooey. Stick with just 2 eggs.
  • If you don't feel like standing over the stove, put meatballs in a baking dish with a little oil and water and cook at 350 F for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2011

Ooook listen up everyone...pay no attention to the low rattings 5this ones recived. It's a great base! Double the meat portions...use regular seasoned bread crumbs 1c......Half the nutmeg,cinnimon & clove.Double S&P add 1t of dry garlic. Used dryed onion still sauted in butter to lightly toast. Spread 2T of melted butter on a cookie sheet place raw meatballs on buttered cookie sheet & bake @ 375 / 15-20min. Bake In two batches adding fresh melted butter to the cookie sheet w/ each batch. Then scrap the butter and yummy brown bits into a pan to start a super yummy sause....add 3T of flour to start a rue.....mix 1c sour cream,1c milk 1t salt, 2T pepper dash nutmeg & clove.....add 1c stock to rue....stir till thick.....& slowly add milk mixture stir till thickened....pour sause over meatballs n bake 15-20min n enjoy! Sooooooo yummy good! We served w/ egg noodles!

 
Most Helpful Critical Review
Apr 22, 2010

I started cooking this for friends who were coming over and things got off to a bad start. DON"T mix the breadcrumbs and sour cream in a separate bowl! In thirty seconds it becomes a hard lump that is impossible to get evenly mixed into the meat without completely overworking it. Cut down on the clove! 1/2 teaspoon is WAY too much. When these are cooking all you'll smell is clove. Not good. Lastly, be prepared to get something on-the-fly to go with these. There is no sauce and the recipe mentions something about beef gravy but there are no instructions for one and the gravy is NOT listed as an ingredient so when you print up the shopping list, the gravy doesn't get included. The taste is nothing but clove. Rather than dumping it out, I quickly saved it by grabbing a jar of heavily flavored spaghetti sauce and boiling up some pasta. Luckily dinner was saved. Hand out dessert right away before someone notices the after taste and send everyone home with your apologies. Look at it this way, you'll never have to cook for your friends again.

 

13 Ratings

Jul 25, 2011

My grandmother was from Sweden. She used allspice and nutmeg, white bread crumbs soaked in 1 cup milk and just a little onion. If the meatballs grew larger than 3/4", you had to do them over! When the last meatballs were browning in the pan, she sprinkled a tablespoon of flour over them. Then added 3/4 cup of cream to simmer the meatballs. Made a nice gravy.

 
Jun 07, 2010

I don't know why you'd use Italian flavored crumbs. We aways used mashed potatoes (no crumbs or sour cream) & less cloves. I've found if you deep-fry them, just 'til lightly browned then place them in a casserole with cream to barely cover. Bake. You'll have a delicious gravy.

 
Apr 18, 2011

MY Swedish relatives are rolling over in their graves. You NEVER use ITALIAN breadcrumbs. These meatballs have too many ingredients. Cinnamon, nutmeg, and cloves? No. Salt and pepper. That's all it takes for seasoning. Where are the onions?And your beef to pork is NEVER 50-50.At best it is 60-40. Beef to pork.

 
Apr 22, 2010

I made these last week and they were okay. I did not have the same problem as the other reviewer with the sour cream and bread crumbs, my mixture turned out just fine. I do agree that the clove is a little overpowering. I made a brown gravy (package mix) and added the leftover sour cream to it to make it creamier. Over all it wasn't bad, just not my preference in tastes.

 
May 03, 2010

My family loved them and asked me to keep the recipe so I can make them again.

 
Jan 25, 2011

All was well until I tried to combine the bread crumbs and sour cream, it was very hard to stir together and combined with the other ingredients. Once i mixed everyhting together it was too wet, i couldnt even form meatballs at all, I ended making it into a meatloaf.

 

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Nutrition

  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 751 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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