Swedish Meatballs with Creamy Sauce
Tender beef meatballs simmered in a rich sour cream and beef stock sauce, finished with tangy lingonberry jam. A classic Swedish comfort dish ready in under 40 minutes.
- Total time
- 38 min
- Servings
- 4
- Calories
- 412
- Protein
- 28g
Ingredients
- 1 lb Ground beef
- ½ cup Panko breadcrumbs
- ¼ cup Whole milk
- ½ medium onion Yellow onion, finely minced
- 1.5 cups Beef stock
- ¾ cup Sour cream
- 3 tablespoons Lingonberry jam
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill, chopped
Instructions
- 1
Pour 0.25 cup whole milk into a small bowl and sprinkle 0.5 cup panko breadcrumbs on top, then stir gently with a fork until the breadcrumbs absorb the milk and become a damp paste, about 30 seconds.
- 2
Place 0.5 minced onion, the milk-breadcrumb mixture, 1 lb ground beef, 0.5 teaspoon salt, and 0.25 teaspoon black pepper into a large bowl.
- 3
Mix with your hands by squeezing and turning the meat mixture until it is evenly combined and holds together, about 1 minute—do not overwork it or the meatballs will be tough.
- 4
Pinch off golf-ball-sized portions of meat and roll between your palms into smooth balls about 1.5 inches across; place each on a plate as you finish (you should have about 16 meatballs).
- 5
Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat until it froths and the foam subsides, about 90 seconds.
- 6
Carefully place all 16 meatballs into the hot butter in a single layer, leaving space between each one so they brown rather than steam.
- 7
Leave the meatballs untouched for 2 minutes until the undersides turn deep golden brown, then gently roll each one a quarter turn to brown another side.
- 8
Continue rolling the meatballs every 1–2 minutes until all sides are golden brown, about 6 minutes total, then transfer them to a clean plate with a slotted spoon.
- 9
Pour 1.5 cups beef stock into the same skillet, scraping the bottom with a wooden spoon to release the stuck-on brown bits, which add deep flavor.
- 10
Stir in 1 teaspoon Dijon mustard until fully dissolved into the stock, about 15 seconds.
- 11
Return the meatballs to the skillet in a single layer and bring the liquid to a gentle simmer over medium heat—you should see small bubbles breaking the surface at a steady rhythm.
- 12
Simmer the meatballs uncovered for 8 minutes, gently shaking the pan every 2 minutes to turn them and keep them submerged in sauce.
- 13
Remove the skillet from heat and let it cool for 1 minute, then stir in 0.75 cup sour cream in two additions, stirring fully after each addition until smooth—do not boil or the cream will curdle.
- 14
Stir 3 tablespoons lingonberry jam directly into the sauce until the color becomes rosy and the jam is fully incorporated, about 30 seconds.
- 15
Taste the sauce and add a pinch of salt and black pepper if needed; the flavor should be savory, tangy, and slightly sweet.
- 16
Transfer the meatballs and sauce to a serving platter or individual bowls, then sprinkle 2 tablespoons fresh chopped dill across the top.
Tools you’ll need
- 12-inch skillet with lid optional
- Large mixing bowl
- Small bowl
- Fork
- Wooden spoon
- Slotted spoon
- Plate for shaping
- Plate for resting meatballs
- Serving platter or bowls
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