Saucy Swedish Meatballs
Submitted by baby girl
Swedish meatballs in a creamy dill and mushroom sour cream sauce, served over egg noodles with green beans. Club soda in the meat mixture keeps them light and tender.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThe secret to these light, tender Swedish meatballs is club soda in the meat mixture. The carbonation aerates the ground beef and bread crumb blend, producing meatballs that are fluffy inside instead of dense and heavy. Fresh dill goes into both the meatball mix and the sauce, so the herb flavor runs through the entire dish.
After browning, the meatballs get pulled out while sliced mushrooms cook in the drippings. Everything comes back together with water and more dill, then simmers covered until the meatballs are cooked through. A stir of sour cream at the very end creates the classic creamy Swedish gravy that clings to every noodle.
Cooking the green beans right in the noodle water is a smart one-pot move that saves a dish and means the beans are ready at the exact same time as the pasta.
Chef Tips
- Shape the meatballs to a consistent 1¼ inch size so they cook evenly. Uneven sizes mean some are overdone while others are still raw inside.
- Brown them on all sides, turning frequently. This takes about 12 minutes and builds a crust that adds flavor to the pan drippings.
- Don’t boil the sauce after adding the sour cream. High heat causes sour cream to curdle and turn grainy. Keep it on low and stir gently.
- Use fresh bread crumbs, not dried. Fresh crumbs absorb moisture better and keep the meatballs softer.
Variations
- Use a mix of ground beef and ground pork (50/50) for a more traditional Swedish meatball.
- Swap egg noodles for mashed potatoes for the classic Scandinavian presentation.
- Add a pinch of allspice and nutmeg to the meat mixture for a warmer, spicier Swedish flavor.
Ingredients
Directions
In large bowl combine egg, bread crumbs, club soda, 2 tbsp. chopped dill, ¾ teaspoon salt and ¼ teaspoon pepper; using hands or wooden spoon, blend well.
Shape mixture into 1¼ inch balls.
In 12 inch skillet, over medium-high heat, melt 2 tbsp butter; add meatballs; cook about 12 minutes, turning frequently until browned on all sides.
Meanwhile, prepare noodles according to package directions, add green beans to boiling water along with noodles; do not add salt.
When meatballs are browned, remove to plate using slotted spoon.
To drippings in skillet, add remaining 1 tablespoon butter; melt over medium-high heat.
Add mushrooms; cook about 5 minutes, stirring frequently until crisp-tender.
Return meatballs to skillet along with ¾ cup water and remaining 1 tablespoon chopped dill, ½ teaspoon salt and ¼ teaspoon pepper.
Increase heat to high; bring to boil.
Reduce heat to low; cook, covered, 5 minutes until meatballs are cooked through.
Stir in sour cream; cook 2 to 3 minutes longer until heated through.
To serve: Drain noodles and green beans;arrange on serving platter.
Spoon meatball mixture over noodles; toss quickly.
Garnish with dill sprigs, if desired.
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