These Saucy Swedish Meatballs offer a comforting twist on the classic Scandinavian favorite. Made with a blend of lean ground beef, fresh breadcrumbs, and aromatic dill, the meatballs are browned to perfection and then simmered in a rich, velvety sauce made with butter, mushrooms, and a touch of sour cream. The result is a dish that balances savory depth with creamy richness, making it an ideal weeknight dinner or holiday centerpiece. Serve them over egg noodles with fresh green beans for a complete, hearty meal that feels like home-cooked comfort food at its finest.
Saucy Swedish Meatballs
Description
These Saucy Swedish Meatballs offer a comforting twist on the classic Scandinavian favorite. Made with a blend of lean ground beef, fresh breadcrumbs, and aromatic dill, the meatballs are browned to perfection and then simmered in a rich, velvety sauce made with butter, mushrooms, and a touch of sour cream. The result is a dish that balances savory depth with creamy richness, making it an ideal weeknight dinner or holiday centerpiece. Serve them over egg noodles with fresh green beans for a complete, hearty meal that feels like home-cooked comfort food at its finest.Ingredients
Directions
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In a large bowl, combine the egg, fresh bread crumbs, club soda, 2 tablespoons of chopped fresh dill, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
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Add the lean ground beef to the bowl and mix well using your hands or a wooden spoon until thoroughly blended.
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Shape the meat mixture into 1 1/4-inch balls.
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In a 12-inch skillet over medium-high heat, melt 2 tablespoons of butter.
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Add the meatballs to the skillet and cook for about 12 minutes, turning frequently, until browned on all sides.
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Meanwhile, prepare the egg noodles according to package directions.
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Add the green beans to the boiling water with the noodles; do not add salt to the water.
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When the meatballs are browned, remove them from the skillet to a plate using a slotted spoon.
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To the drippings remaining in the skillet, add the remaining 1 tablespoon of butter and melt over medium-high heat.
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Add the sliced mushrooms and cook for about 5 minutes, stirring frequently, until crisp-tender.
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Return the meatballs to the skillet along with 3/4 cup of water, the remaining 1 tablespoon of chopped dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
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Increase heat to high and bring the mixture to a boil.
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Reduce heat to low, cover, and cook for 5 minutes until the meatballs are cooked through.
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Stir in the sour cream and cook for 2 to 3 minutes longer until heated through.
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Drain the noodles and green beans.
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Arrange the noodles and green beans on a serving platter.
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Spoon the meatball mixture over the noodles and toss quickly.
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Garnish with fresh dill sprigs if desired and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 755.8kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 11.8g60%
- Cholesterol 207.5mg70%
- Sodium 6826.9mg285%
- Total Carbohydrate 76.2g26%
- Dietary Fiber 12.0g48%
- Sugars 10.6g
- Protein 52.8g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh dill is not available, you can use the 1 1/2 tablespoons of dried dill weed listed in the ingredients as a substitute, though fresh will provide a brighter flavor.
For a richer sauce, you can add a splash of beef broth along with the water when returning the meatballs to the pan.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce's consistency.
Ensure the meatballs are cooked through by checking the internal temperature reaches 165&# 194;°F (74ðC).
