Dana's Famous Swedish Meatballs

Dana's Famous Swedish Meatballs

LaughingSong 0

"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

45 m servings 501 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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,cinnim...

Most helpful critical review

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 t...

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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 t...

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! Wh...

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,cinnim...

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

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 clov...

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,...

Was not at all what I thought it would be! Very Dry! Had to add milk to get it saucy!

I made these tonight, the clove's just overpowered the meatballs. Was not a family favorite..

There was zero creamy sauce & they ffell apart in the pan.

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