There are many versions of Swedish meatballs, and this is how we like ours. They’re juicy, tender, and flavorful in a creamy and rich dill sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 6
Ingredients
- cooking spray
- 1 cup fresh bread crumbs
- ¾ cup milk
- 1 pound lean ground beef
- 8 ounces lean ground pork
- ½ cup finely chopped onion
- ½ cup finely chopped fresh parsley
- ¼ cup finely chopped celery
- 1 large egg, lightly beaten
- 1 teaspoon minced garlic
- 1 teaspoon white sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl until bread crumbs soak up milk, about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Form into 36 meatballs with a 1-tablespoon cookie scoop; place on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into centers of meatballs reads 160 degrees F (71 degrees C), about 18 minutes.
- Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour; cooking and stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth; cook and stir until slightly thickened, about 12 minutes.
- Add meatballs to sauce; simmer 3 minutes. Stir in sour cream, dill, and lemon zest; season with salt and pepper. Serve immediately.
