Swedish Meatballs are the perfect bites for game day, holidays, or even meal time. You can even make them head of time!

Swedish Cocktail Meatballs

These Swedish Cocktail Meatballs are the perfect bites for game day, holidays, or even meal time. You can even make them ahead of time!
Course Appetizer, Main Dish
Cuisine Swedish
Keyword entertaining, meatballs
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 people
Calories 308kcal
Author Jillian - a Food, Folks and Fun original!


  • 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.)


This recipe makes about 60 meatballs. If you're serving this as an appetizer then it will serve about 12 people. If you serve it as a main dish over buttered noodles then it will serve 8-10 people. 


Serving: 5meatballs | Calories: 308kcal | Carbohydrates: 11g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 653mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 1.8mg | Calcium: 51mg | Iron: 2.1mg