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These Swedish Meatballs are the perfect bites for game day, holidays, or even mealtime. You can even make this Swedish Meatball recipe ahead of time or as a main dish!
Swedish Meatball Recipe
Today I’m sharing my new favorite appetizer with you, Swedish Meatballs. I love making these for everything from game day to holiday. They’re always a crowd favorite, and they make a TON. I’m talking 60 cocktail-sized meatballs! I also like serving leftovers the next night for dinner over buttered noodles, YUM!
How to Make these Swedish Meatballs ahead of time:
- The Swedish Meatballs and sauce can be prepared and refrigerated separately for up to 3 days. To finish, transfer the meatballs to the slow cooker. Microwave sauce on high power, stirring every 30 seconds until heated through, about 3 minutes. Pour sauce over meatballs and heat with the slow cooker on low until heated through.
How to Make this Swedish Meatball recipe a Meal:
- Serve these meatballs as a main course by spooning them over steamed white rice or buttered egg noodles. As a meal, these meatballs will serve eight people.
Cook’s Note – Swedish Meatballs:
- Look for the rye bread in the bakery section of the grocery store, not on the sandwich bread aisle.
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Swedish Cocktail Meatballs
- 6 Tablespoons unsalted butter
- 2 medium yellow onions minced
- 4 slices caraway-rye bread crusts removed, torn into pieces
- 3 ½ cups beef broth
- 1 cup sour cream
- 2 large egg yolks
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound lean ground beef
- 1 pound ground pork
- ½ cup all-purpose flour
- 2 tablespoons soy sauce
- 2 teaspoons minced fresh dill + more for garnish
- Move oven rack to middle position and heat oven to 475 degrees F. Melt 1 tablespoon butter in large skillet over medium-high heat. Add onions and cook until softened, about 8 minutes. Transfer onions to a large bowl and add bread, ¼ cup broth, ¼ cup sour cream, yolks, allspice, nutmeg, salt and pepper. Mix and mash with a fork until smooth and well blended. Add ground beef and pork. Roll up your sleeves and knead mixture with hands until ingredients are well combined.
- Line a standard-sized rimmed cookie sheet with foil. Set wire rack inside medium baking sheet and lightly spray rack with nonstick cooking spray; set aside. Roll meat mixture into 1 ¼-inch meatballs (you should have about 60 meatballs) and place them on prepared wire rack. Bake until lightly browned, about 15 minutes. Transfer meatballs to slow cooker.
- Melt remaining butter in large skillet over medium heat. Whisk flour into melted butter and cook until mixture starts to brown, about 3 minutes. Slowly whisk in remaining broth. Bring mixture up to a boil and then pour it over meatballs in slow cooker. Cover and cook on low until sauce is slightly thickened and meatballs are tender, about 4-5 hours.
- Ladle ½ cup of sauce from slow cooker to small bowl. Whisk in remaining sour cream, soy sauce, and dill. Gently stir mixture back into slow cooker; serve with extra dill as garnish. (*If desired, meatballs can be held in slow cooker on low, partially covered, for 1 to 2 hours. Stir meatballs occasionally, adding up to 2 tablespoons water as needed to thin sauce.)
Source: slightly adapted from Cook’s Illustrated