|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Swedish meatballs are typically made with ground beef and ground pork, along with gravy, and they have many variations. They are a good choice for buffets, and they are often served on a bed of buttered noodles with the savory sauce. Rice is another option for serving, or serve them with boiled potatoes.
This version of the classic meatballs is extremely easy to prepare with homemade baked meatballs, condensed soups, and sour cream. If you want to be very traditional, offer lingonberry preserves as a condiment.
This meatball recipe was originally shared and recommended by Launa. She noted that store-bought frozen meatballs could be used in the recipe.
- 1 1/2 pounds lean ground beef
- 1/4 pound sausage (ground)
- 1 large egg
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon soy sauce
- 1 clove garlic (minced)
- 2 teaspoons salt
- 1 teaspoon pepper
- For the Sauce:
- 2 (10 3/4 oz) cans Cream of Mushroom soup
- 1 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1/4 cup milk
Heat the oven to 350 F (180 C/Gas 4). Line a rimmed baking sheet with foil.
In a large bowl combine the ground beef, sausage, egg, ketchup, 2 tablespoons of Worcestershire sauce, mustard, soy sauce, garlic, salt, and freshly ground black pepper. Mix gently until the mixture is well combined.
Shape the meat mixture into small balls (about 1 inch in diameter). Use a small cookie scoop or weigh the meatballs as you shape if you want to make sure they are uniform in size.
Arrange the meatballs on the prepared baking sheet.
Bake the meatballs for 25 to 30 minutes or until browned and thoroughly cooked. The minimum safe temperature for ground beef and ground pork is 160 F (71 C). If you use ground poultry in the meatballs, cook to 165 F (74 C).
Transfer the meatballs to the slow cooker or a large, deep skillet or saute pan.
In a bowl, combine the condensed soup, sour cream, 1 teaspoon of Worcestershire sauce, Tabasco, and milk. Blend well. Pour over the meatballs. Cover and cook on low for 1 to 2 hours, or until hot, or heat over low heat in a saute pan on the stovetop for about 15 to 20 minutes, or until hot (do not boil).
If serving as an appetizer, serve them hot from the slow cooker or chafing dish, with toothpicks, small plates, and napkins for guests.
The meatballs also make a fabulous entree with rice or buttered noodles.
Tips and Variations
Replace the sausage with ground pork.
Instead of making meatballs from scratch, use about 1 1/2 to 2 pounds of good quality frozen meatballs.